scholarly journals Cambuci: a native fruit from the Brazilian Atlantic forest showed nutraceutical characteristics

2018 ◽  
Vol 40 (5) ◽  
Author(s):  
Tatiane de Oliveira Tokairin ◽  
Aline Priscilla Gomes da Silva ◽  
Poliana Cristina Spricigo ◽  
Severino Matias de Alencar ◽  
Angelo Pedro Jacomino
Keyword(s):  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Atlantic Forest ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Brazilian Atlantic Forest ◽  
Fruit Pulp ◽  
Total Phenolic Compounds ◽  
Fresh Weight

Abstract The Atlantic Forest is recognized as a biome rich in biodiversity. Cambuci trees (Campomanesia phaea) produce fruits that may be consumed as both fresh and processed forms but are still underutilized. The aim of this study was to describe the physicochemical characteristics and bioactive compounds in cambuci fruits from Brazilian Atlantic Forest, located at Natividade da Serra-SP, Brazil. Cambuci fruits of the fifty-nine accessions were characterized according to fresh weight, pulp yield, peel percentage, longitudinal and transversal diameters (LD and TD, respectively), pH, soluble solids content (SSC), titratable acidity (TA), SSC/TA ratio, ascorbic acid, total phenolic compounds content, and antioxidant activity using the DPPH assay. The soluble solids contents varied from 5.10 °Brix to 11.00 °Brix. The titratable acidity varied from 1.29 to 2.90 g citric acid 100 g-1. Ascorbic acid content was of 31.12 to 139.38 mg 100 g-1. Total phenolic compounds varied from 330.5 mg GAE 100 g-1 to 3,526.04 mg GAE 100 g-1. The antioxidant activity was of 65.03 µmol Trolox g-1 fruit pulp (fresh weight) to 199.78 µmol Trolox g-1 fruit pulp (fresh weight), a factor of 6.7 difference between the extremes. These results showed cambuci fruits presented as rich source of ascorbic acid, total phenolic compounds, and with high antioxidant capacity.

scholarly journals Ripe Ora-pro-nobis (Pereskia aculeata miller) fruits express high contents of bioactive compounds and antioxidant capacity

2018 ◽  
Vol 40 (3) ◽  
Author(s):  
Aline Priscilla Gomes da Silva ◽  
Poliana Cristina Spricigo ◽  
Thais Pádua de Freitas ◽  
Thiago Machado da Silva Acioly ◽  
Severino Matias de Alencar ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Maturity Stage ◽  
Total Phenolic Compounds ◽  
Total Carotenoids ◽  
Significant Difference

Abstract Pereskia aculeata Miller is a native cactaceae found from the Northeast to the South of Brazil. This plant is recognized by the high nutritional value of their leaves, which are the most used in cooking and folk medicine. However, studies on the chemical characteristics and antioxidant capacity of the ora-pro-nobis fruits are scarce. Therefore, the aim of this study was to determine the best harvest point of the ora-pro-nobis fruits to optimize the content of bioactive compounds and their antioxidant capacity. The fruits were manually harvested, defined by their peel colors in three maturity stages: unripe (green), intermediate (yellowish green), and ripe (yellow) stages. The following attributes were evaluated: soluble solids (SS), titratable acidity (TA), SS/TA ratio, pH, and content of bioactive compounds, such as total chlorophylls, carotenoids, yellow flavonoids, total phenolic compounds, and antioxidant capacity. There was a decrease in the content of chlorophyll followed by an increase in the of total carotenoids and yellow flavonoids, due to the maturity stage. For the total phenolic compounds, it was not observed significant difference between the stages. The antioxidant capacity was quantified by the ORAC method in lyophilized pulp in the unripe (1.95 mmol 100 g-1 trolox) and ripe (3.85 mmol 100 g-1 trolox) stages. The lowest contents were observed in the intermediate (0.80 mmol 100 g-1 trolox in lyophilized pulp) stage. The maturity stage significantly influenced the bioactive compounds of ora-pro-nobis, which presented higher values of total carotenoids, yellow flavonoids, and antioxidant capacity in ripe fruits.

scholarly journals PHENOLIC COMPOSITION AND ANTIOXIDANT CAPACITY OF AQUEOUS AND ETHANOLIC EXTRACTS OF BLACKBERRIES

2016 ◽  
Vol 38 (2) ◽  
Author(s):  
VIVIANE MARCELA CELANT ◽  
GILBERTO COSTA BRAGA ◽  
JESSICA ARIANE VORPAGEL ◽  
ARIANE BUSCH SALIBE
Keyword(s):  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Ethanolic Extract ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Phenolic Composition ◽  
Aqueous Solvent ◽  
Linear Correlations

ABSTRACT The objective of this work was to evaluate the content of phenolic compounds, anthocyanins and flavonoids extracted with 80% ethanol and water, and antioxidant capacity (DPPH and ABTS) of five blackberry cultivars produced in Western Paraná, Brazil. Brazos, Tupy, Arapaho, Choctaw and Guarani blackberries were studied. Soluble solids, titratable acidity and ascorbic acid of fruits were also characterized. Total phenolic compounds ranged from 8.23 to 14.98 mg GAE g-1 (f.w.) and Arapaho cultivar exhibited the highest contents in both solvents. Anthocyanins ranged from 2.57 to 9.42 mg ECy3glu g-1 (f.w.), being the solvent ethanol 80% more efficient than the water, and Choctaw cultivar showing the highest content. Flavonoids ranged from 0.46 to 1.14 mg EQ g-1 (f.w.) and Guarani cultivar showed the highest content. High linear correlations were found between total phenolics and antioxidant capacity in both extraction solvents. However, linear correlations between anthocyanins and antioxidant capacity were observed only for the aqueous solvent. Ascorbic acid ranged from 87.87 to 134.09 mg 100 g-1, with emphasis on Brazos cultivar. The aqueous extract showed greater ability to scavenge ABTS radical, but the ethanolic extract was more efficient for the DPPH radical. Blackberries produced under Western Paraná conditions showed high levels of antioxidants with emphasis on Arapaho cultivar. This study showed that water and ethanol solvents influence different results on phenolic composition and antioxidant activity of blackberries.

scholarly journals Physical and chemical characterization and quantification of bioactive compounds in berries and berry jams

2017 ◽  
Vol 38 (4) ◽  
pp. 1853 ◽  
Author(s):  
Lorena Mendes Rodrigues ◽  
Diene France de Souza ◽  
Elisângela Aparecida da Silva ◽  
Thais Odete de Oliveira ◽  
Juliana Pinto de Lima
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Significant Loss ◽  
The Body ◽  
Soluble Solids ◽  
Total Phenolic

Brazil is the third largest producer of fresh fruits in the world. Among fruits, berries such as strawberry, blueberry and blackberry can be highlighted for the benefits they provide to the body, owing to their presence of bioactive compound content. The phenolic compounds, especially anthocyanins and ascorbic acid, are examples of bioactive compounds that mainly function in the body as antioxidants. However, the processing steps that lead to the generation of derivatives from these fruits, are damaging to these compounds, often leading to their loss. Thus, the aim of this study was to physically and chemically characterize fresh berries (strawberry, blueberry and blackberry) and their jams, and also to quantify and to evaluate the antioxidant activity of bioactive compounds in berries and their jams. The following parameters were analyzed: moisture, ash, pH, titratable acidity, soluble solids, and color. The levels of total phenolic compounds, total anthocyanins, ascorbic acid content and antioxidant activity were measured. We concluded that there were significant differences in the chemical composition of berries and jams. There was also a significant loss of bioactive compounds due to processing, nevertheless these jams remain good sources of bioactive compounds, and are still considered important to promote some favorable health effects.

scholarly journals AVALIAÇÃO DE MÉTODOS DE EXTRAÇÃO DE SUCO DE JABUTICABA INTEGRAL EM FUNÇÃO DOS TEORES DE COMPOSTOS FENÓLICOS

2020 ◽  
Vol 35 (3) ◽  
pp. 457-467
Author(s):  
Francine Fricher Boesso ◽  
Elisangela Marques Jeronimo ◽  
Karina Aparecida Furlaneto ◽  
Rogério Lopes Vieites
Keyword(s):  
Phenolic Compounds ◽  
Reducing Sugars ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Instrumental Color ◽  
Biochemical Variables ◽  
Physicochemical Variables ◽  
Total Reducing Sugars

AVALIAÇÃO DE MÉTODOS DE EXTRAÇÃO DE SUCO DE JABUTICABA INTEGRAL EM FUNÇÃO DOS TEORES DE COMPOSTOS FENÓLICOS   FRANCINE FRICHER BOESSO1; ELISANGELA MARQUES JERONIMO2; KARINA APARECIDA FURLANETO3; ROGÉRIO LOPES VIEITES4   1 Departamento de Horticultura, Faculdade de Ciências Agronômicas, Unesp de Botucatu, Avenida Universitária, n° 3780, Altos do Paraíso, Botucatu-SP, Brasil, 18610-034, [email protected]. 2APTA, Polo Regional Centro Oeste, Avenida Rodrigues Alves, 40-40, Bauru-SP, 17030-000, [email protected]. 3 Departamento de Horticultura, Faculdade de Ciências Agronômicas, Unesp de Botucatu, Avenida Universitária, n° 3780, Altos do Paraíso, Botucatu-SP, Brasil, 18610-034, [email protected]. 4 Departamento de Horticultura, Faculdade de Ciências Agronômicas, Unesp de Botucatu, Avenida Universitária, n° 3780, Altos do Paraíso, Botucatu-SP, Brasil, 18610-034, [email protected].   RESUMO: A jabuticaba é um fruto tropical muito apreciado sensorialmente e com significativo valor nutricional. Os elevados teores de compostos fenólicos, presentes principalmente na casca, apresentam benefícios à saúde, despertando o interesse do consumidor pelo consumo da fruta, bem como de seus derivados. Diante disso, objetivou-se estudar métodos de extração do suco de jabuticaba integral, para utilizá-lo posteriormente como matéria-prima no desenvolvimento de formulações de geleia, priorizando a valorização em relação aos teores de compostos fenólicos. O delineamento experimental aplicado foi o inteiramente casualizado (DIC), esquema fatorial 2 x 5, com cinco repetições. Foram avaliadas duas formas de utilização das frutas (jabuticaba inteira x jabuticaba esmagada) e cinco tempos de fervura das mesmas (5, 10, 15, 20 e 25 minutos de fervura). As amostras de suco de jabuticaba integral obtidos foram analisadas em relação às variáveis físico-químicas (rendimento, sólidos solúveis, acidez titulável, pH, açúcares redutores e açúcares redutores totais e cor instrumental) e bioquímicas (compostos fenólicos totais). Os resultados foram avaliados por análise de variância, cujas médias foram comparadas pelo teste de Tukey à 5% e regressão polinomial. Verificou-se que o melhor método de extração do suco de jabuticaba foi o tratamento que utilizou jabuticabas inteiras e quinze minutos de fervura.   Palavras-chaves: Myrciaria jaboticaba (Vell) Berg; compostos bioativos; rendimento.   EVALUATION OF JABUTICABA INTEGRAL JUICE EXTRACTION METHODS ACCORDING TO PHENOLIC COMPOUND CONTENTS   ABSTRACT: Jabuticaba is a tropical fruit very appreciated sensorially and with high nutritional value. The great amount of phenolic compounds, present mainly in the bark, have a beneficial effect on health, thus arousing the consumer's interest in fruit consumption, as well as its derivatives. Therefore, the objective was to study methods of extraction of whole jabuticaba juice, to use it later as raw material in the development of jelly formulations, prioritizing the valuation in relation to phenolic compounds contents. The experimental design applied was completely randomized (IHD), in a 2 x 5 factorial scheme, with five replications. Two forms of use of fruits (whole jabuticaba x crushed jabuticaba) and five boiling times (5, 10, 15, 20 and 25 minutes of boiling) were evaluated. The samples of whole jabuticaba juice obtained were analyzed in relation to physicochemical variables (yield, soluble solids, titratable acidity, pH, reducing sugars and total reducing sugars and instrumental color) and biochemical variables (total phenolic compounds). The samples of whole jabuticaba juice obtained were analyzed in relation to physicochemical variables (yield, soluble solids, titratable acidity, pH, reducing sugars and total reducing sugars and instrumental color) and biochemical variables (total phenolic compounds). The results were evaluated by analysis of variance, whose means were compared by tukey test at 5% and polynomial regression. It was found that the best method of extraction of jabuticaba juice was the treatment that used whole jabuticabas and fifteen minutes of boiling.   Keywords: Myrciaria jaboticaba (Vell) Berg; bioactive compounds; yield.

scholarly journals Preliminary evaluation and nutritional properties of Spondias mombin L. fruits from different native plants

2020 ◽  
Vol 9 (6) ◽  
pp. e55963418
Author(s):  
Bheatriz Silva Morais de Freitas ◽  
Richard Marins da Silva ◽  
Caroline Cagnin ◽  
Maisa Dias Cavalcante ◽  
Jackeline Cintra Soares ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Economic Value ◽  
Titratable Acidity ◽  
Nutritional Composition ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Pulp Yield ◽  
Preliminary Evaluation ◽  
Total Phenolic Compounds ◽  
Improvement Programs

The cajá fruit stands out for its peculiar flavor, but little is known about its physical, physical-chemical and nutritional characteristics. The knowledge of fruit and seed biometrics, physicochemical and nutritional composition provides information for the conservation and exploitation of resources of economic value, and can be exploited by genetic improvement programs to obtain cultivars that provide fruits with important characteristics for commercialization. Thus, it aimed to evaluate the characteristics we sought to evaluate these characteristics considering samples from different trees / regions of the municipality of  Montes Claros of Goiás. The cajá fruit biometry (density, volume, mass, fruit and seed size and pulp yield) was measured. Titratable acidity, soluble solids content, pH, vitamin C content and mineral content were also measured. Total phenolic compounds and antioxidant activity were evaluated by the Folin-Ciocalteau, ORAC and ABTS methods, respectively. With the results obtained, it was possible to infer that the fruits harvested in different trees of different places differed statistically. The fruits of Region 2 had the highest fruit and seed length and diameter, as well as the highest pulp thickness, macro and micronutrient content and total phenolic compounds content, compared to fruit from other areas probably influenced by type of soil. The knowledge of the characteristics of the fruits from different trees / regions is necessary because the industrialization needs parameters for standardization in the formulation of different foods.

scholarly journals Production, physicochemical quality and antioxidant capacity of ‘Niagara Rosada’ grape grafted on different rootstocks

2020 ◽  
Vol 36 (6) ◽  
Author(s):  
Bruna Thaís Ferracioli Vedoato ◽  
Francisco José Domingues Neto ◽  
Adilson Pimentel Junior ◽  
Ana Paula Maia Paiva ◽  
Marlon Jocimar Rodrigues da Silva ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Soluble Solids Content ◽  
Total Phenolic Compounds ◽  
Production Cycles ◽  
Solids Content ◽  
Niagara Rosada

The objective of this study is to evaluate the effect of rootstocks on grape production, quality and antioxidant capacity of ‘Niagara Rosada’ grape in two productive cycles. The work was developed in Jundiaí-SP, Brazil (26° 06’ S, 46° 55’ W and an average altitude of 745 m). The experimental design was in randomized blocks with subdivided plots, the plots being represented by the rootstocks and the subplots by the production cycles, with four replications, each consisting of 6 plants. The treatments consisted of a combination of ‘IAC 313 Tropical’, ‘IAC 572 Jales’, ‘IAC 571-6 Jundiaí’, ‘IAC 766 Campinas’ and ‘106-8 Mgt’ as rootstocks and ‘Niagara Rosada’ as graft, and the production cycles were 2013 and 2014. The number of bunches, production and productivity of the vines, the physical characteristics of bunches, berries and stalks and the physicochemical composition of the must (soluble solids content, titratable acidity, pH and the relation soluble solids/titratable acidity) were evaluated in production cycles of 2013 and 2014). The content of chlorophylls, anthocyanins, carotenoids, flavonoids and total phenolic compounds and the antioxidant activity of grapes were also evaluated in grape berries. The rootstocks did not influence the production and physical quality of ‘Niagara Rosada’ grapes. As for the chemical characteristics, rootstocks only had an effect on solids content, and ‘IAC 766’ and ‘106-8 Mgt’ rootstocks promoted higher values of this characteristic. Likewise, the total phenolic compounds and the antioxidant activity of the grapes were not influenced by the studied rootstocks. The vines in 2013 presented higher production and better physical characteristics of the grapes, however, the soluble solids content in this cycle was lower than in 2014.

Phytochemical composition and antioxidant activity of Malus baccata (L.) Borkh. fruits

2020 ◽  
Vol 3 (1) ◽  
pp. 47
Author(s):  
Nadezhda Petkova ◽  
Manol Ognyanov ◽  
Blaga Inyutin ◽  
Petar Zhelev ◽  
Panteley Denev
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Activities ◽  
Ethanol Extract ◽  
Titratable Acidity ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Frap Assay ◽  
Phytochemical Composition ◽  
Malus Baccata

Crab apple (Malus baccata (L.) Borkh.) was mainly distributed in Europe as an ornamental plant, but the nutritional properties of its edible fruits were not fully revealed. The aim of the current study was to characterize the phytochemical composition of ripen carb apple fruits and to evaluate their nutritional and antioxidant potentials. The fruits were assayed for moisture and ash content, proteins, lipids, carbohydrates, titratable acidity (TA), pH, total phenolic compounds and natural pigments. Among the analyzed carbohydrates cellulose was found in the highest content (6% dw), followed by sugars (sucrose, glucose and fructose) and 1.8 % dw uronic acids. The total chlorophylls and carotenoids contents in their fruits were 6.51 and 4.80 μg/g fw, respectively. Total monomeric anthocyanins were not detected. The highest content of total phenolic compounds (2.67 mg GAE/g fw) was found in 95 % ethanol extract from fruits, while the total flavonoids were relatively low – 0.1 mg QE/g fw. DPPH assay (17.27 mM TE/g fw) and FRAP assay (14.34 mM TE/g fw) demonstrated in vitro antioxidant activities of crabapple. Malus baccata fruits were evaluated as a rich source of dietary fibers and phenolic compounds with significant antioxidant potential that could be used in human nutrition.

scholarly journals PHYSICOCHEMICAL CHARACTERISTICS, ANTIOXIDANT CAPACITY AND PHENOLIC COMPOUNDS OF TOMATOES FERTIGATED WITH DIFFERENT NITROGEN RATES

2017 ◽  
Vol 30 (1) ◽  
pp. 237-243 ◽  
Author(s):  
MARCOS FILGUEIRAS JORGE ◽  
◽  
KAMILA DE OLIVEIRA DO NASCIMENTO ◽  
JOSÉ LUCENA BARBOSA JUNIOR ◽  
LEONARDO DUARTE BATISTA DA SILVA ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Fecal Coliforms ◽  
Total Phenolic ◽  
Frap Assay ◽  
Antioxidant Capacities ◽  
Microbiological Characteristics ◽  
Nitrogen Rates

ABSTRACT The objective of this work was to evaluate the physicochemical and microbiological characteristics, antioxidant capacity and phenolic compounds of organic cherry tomatoes grown under fertigation with organic dairy cattle wastewater (DCW) with different nitrogen rates. Tomato plants, grown in an agroecological farm in Seropédica, State of Rio de Janeiro, Brazil, were subjected to four different nitrogen rates (T1=0, T2=50, T3=100 and T4=150% of N). The moisture, lipids, ashes, protein and total fiber contents, soluble solids (ºBrix), reducing and total sugars (%), pH and total titratable acidity (mg NaOH per 100 g) were evaluated. The total phenolic content (TPC) and the antioxidant capacity was determined by the DPPH and FRAP methods. The different nitrogen rates (%N) affected the pH, protein and soluble solids contents. The increase in %N increased the antioxidant capacities, according to the DPPH assay, and TPC. On the other hand, the tomatoes under fertigation with the highest %N presented lower antioxidant capacities according to the FRAP assay. The fertigation did not affect the microbiological characteristics of the tomatoes, which presented fecal coliforms count <3 NMP g-1 and absence of Salmonella in 25 g.

scholarly journals Parâmetros físico-químicos de polpas de fruta produzidas na cidade de Petrolina – PE

2015 ◽  
Vol 10 (4) ◽  
pp. 01 ◽  
Author(s):  
A. C. Honorato ◽  
C. B. R. Dias ◽  
E. B. Souza ◽  
I. R. B. Carvalho ◽  
K. S. M. Sousa
Keyword(s):  
Ascorbic Acid ◽  
Physicochemical Parameters ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Fruit Pulp ◽  
Total Titratable Acidity ◽  
Physical And Chemical ◽  
The City

<p>Este trabalho teve como objetivo avaliar os parâmetros físico-químicos de polpas de fruta produzidas e comercializadas na cidade de Petrolina-PE, tendo como referência a Instrução Normativa nº 1, de 7 jan. 2000, do Ministério da Agricultura que define as características físicas e químicas estabelecendo limites mínimos e máximos específicos para cada polpa de fruta. Foram avaliadas duas marcas (1 e 2) de polpas de abacaxi, cacau, caju, graviola, maracujá e umbu, analisadas quanto aos parâmetros de pH, sólidos solúveis totais (SST), acidez total titulável (ATT), ácido ascórbico, relação SST/ATT e sólidos totais. Os resultados permitem inferir que a marca 2 apresentou qualidade superior na maioria dos parâmetros avaliados quando comparado com a marca 1. Entretanto para alguns sabores de polpa as duas marcas não atenderam os valores padrões. Entre as polpas o único sabor que apresentou os padrões exigidos foi a polpa de caju em ambas as marcas, e a que apresentou resultado de pior qualidade diante dos padrões foi a polpa de maracujá principalmente da marca 1. Dessa forma constata-se que há grandes variações entre as marcas, e entre alguns parâmetros, o que compromete a qualidade das polpas, prejudicando assim o consumidor.</p><p align="center"><strong><em>Physicochemical parameters of fruit pulps produced in Petrolina – PE</em></strong></p><p><strong>Abstract</strong><strong>: </strong>This study aimed to evaluate the physicochemical parameters of fruit pulps produced and marketed in the city of Petrolina-PE, with reference to the Instruction Nº 1 of 7 January 2000 of the Ministry of Agriculture, which defines the physical and chemical characteristics setting minimum and maximum limits specific to each fruit pulp. We evaluated two brands (1 and 2) of pineapple, cocoa, cashew, soursop, passion and umbu fruit pulp, analyzed for pH, total soluble solids (TSS), total titratable acidity (TTA), ascorbic acid, TSS / TTA and total solids parameters. Results show that the brand 2 showed superior in most evaluated parameters when compared to the brand 1. However, for some pulp flavors of both brands did not reached the standards values. Among the pulps, the only flavor that presented the required standards was the cashew pulp in both brands, and presented the results of lower quality on the standards was the passion fruit pulp mainly brand 1. Thus, it appears that there are great variations between brands and between some parameters, which compromises the quality of the pulp, thus impairing the consumer.</p>

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