Antioxidant activity of different pitanga (Eugenia uniflora L.) fruit fractions

Autor(es)

Massarioli, Adna P. ^[1] ; Oldoni, Tatiane L. C. ^[2] ; Moreno, Ivani A. M. ^[1] ; Rocha, Aderbal A. ^[2] ; de Alencar, Severino M. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Luiz de Queiroz Coll Agr, Dept Agri Food Ind Food & Nutr, BR-13418900 Piracicaba, SP - Brazil

^[2] Univ Sao Paulo, Ctr Nucl Energy Agr, BR-13400970 Piracicaba - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Journal of Food Agriculture & Environment; v. 11, n. 1, p. 288-293, 2013.
• Citações Web of Science: 1

Resumo

The antioxidant activity of different fractions of Eugenia uniflora fruits were investigated by employing DPPH center dot scavenging. The more active fraction was subjected to further isolation of compounds with antioxidant activity properties. The fraction 3 exhibited higher total antioxidant capacity (74.59 +/- 5.30%) when compared with others. Two compounds were isolated from fraction 3, which exhibited radical scavenging activity with values of 87.2% for compound 1 at 50 ppm and the lowest EC50 (26 mu g/mL), very similar to some stardards, and 62% for compound 2 at 1000 ppm. Both compounds were analyzed by Q-TOF-MS/MS technique. In conclusion, the simple technique of separation step applied to the crude pitanga extract gives rise to a fraction (named fraction 3) concentrated in components, which presented antioxidant potential. (AU)

• Processo FAPESP: 07/56680-9 - Isolamento e identificação de compostos fenólicos com atividade antioxidante de frutas tropicais
• Beneficiário: Severino Matias de Alencar
• Modalidade de apoio: Auxílio à Pesquisa - Regular