scholarly journals Bioactive compounds in and antioxidant activity of camu-camu fruits harvested at different maturation stages during postharvest storage

2021 ◽  
Vol 43 ◽  
pp. e50997
Author(s):  
Maria Luiza Grigio ◽  
Elias Ariel de Moura ◽  
Edvan Alves Chagas ◽  
Maria Fernanda Berlingieri Durigan ◽  
Pollyana Cardoso Chagas ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Total Phenolics ◽  
Mature Stage ◽  
Total Phenolic ◽  
Carotenoid Pigment ◽  
Total Phenolic Compounds ◽  
Total Vitamin ◽  
Maturation Stages

The present study was carried out to evaluate the antioxidant activity of and the content of bioactive compounds in camu-camu fruits harvested at different maturation stages and stored. The fruits were harvested in the municipality of Cantá, Roraima State, Brazil. The experimental design was completely randomized, with three replications, in a factorial arrangement consisting of three different maturation stages (immature, semi-mature and mature) and eight days of storage (3 x 8). The fruits were analysed every day regarding total vitamin C, carotenoids, anthocyanins, flavonoids, total phenolic compounds, and antioxidant activity (FRAP and DPPH). According to the results obtained, the interaction of maturation stages x eight days of storage had a significant effect according to the F test at 5% probability. The highest antioxidant activity (FRAP) was observed in the fruits harvested in the semi-mature stage, providing a longer shelf life. The carotenoid pigment, flavonoid, anthocyanin, and vitamin C contents were higher in the fruits harvested in the mature stage, and this stage was the most suitable for obtaining these functional biocompounds. Additionally, in mature fruits, the highest mean content of total phenolics and antioxidant activity (DPPH) were observed during storage. It was concluded that the mature stage is the most recommended for the extraction of pigments and antioxidant biocompounds from camu-camu fruits.

scholarly journals Antioxidant activity of phenolic fraction of pea (Pisum sativum)

2013 ◽  
Vol 19 (No. 4) ◽  
pp. 139-142 ◽  
Author(s):  
R. Amarowicz ◽  
M. Karamać ◽  
S. Weidner
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolics ◽  
Antioxidant Activities ◽  
Beta Carotene ◽  
Uv Spectra ◽  
Model System ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Phenolic Fraction

An extract of seeds of pea was prepared using 80% (v/v) acetone. Six fractions (I–VI) were separated from the crude extract on a Sephadex LH-20 column using methanol as the mobile phase. The antioxidant activity of fractions was investigated in a β-carotene-linoleate model system. For individual fractions, UV spectra were recorded and the content of total phenolics was determined. Results of the β-carotene-linoleate model system indicated that antioxidant activities of separated fractions correlated with their content of total phenolic compounds and they decreased in the order of IV = VI > V > III > I > II. The antioxidant activity of fractions IV and VI was very strong as compared with that of butylated hydroxyanisole (BHA). Absorption maxima from UV spectra showed that flavonoids, and not phenolic acids, were the main phenolic compounds in separated fractions.

scholarly journals Nutrients and bioactive compounds of pulp, peel and seed from umbu fruit

2019 ◽  
Vol 49 (4) ◽  
Author(s):  
Leilson de Oliveira Ribeiro ◽  
Eliseth de Souza Viana ◽  
Ronoel Luiz de Oliveira Godoy ◽  
Sidinea Cordeiro de Freitas ◽  
Suely Pereira Freitas ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Nutritional Composition ◽  
Total Phenolic ◽  
Total Carotenoids ◽  
Fresh Pulp ◽  
Main Barrier ◽  
By Products

ABSTRACT: The objective of this research was to evaluate the nutritional composition and bioactive compounds of whole umbu fruit, including pulp, seed and peel, and also of a commercial umbu pulp. Samples of the fractions and of commercial pulp were analyzed for determination of minerals and proximate composition, total phenolic and antioxidant activity. Pulps and peel were also analyzed for vitamin C and carotenoids contents. Commercial pulp presented better nutritional composition than fresh pulp (P<0.05) and the peel presented higher phenolic content and antioxidant activity than seed. Peel also stood out by its vitamin C (79 mg.100 g-1) and total carotenoids (2,751 µg.100 g-1) contents, showing that, as the main barrier of the fruit for its protection, it is a fraction rich in bioactive compounds. The highest dietary fiber and iron contents were observed in umbu seed (P<0.05). Therefore, umbu by-products may be ingredients proper for development of food richer in nutrients and bioactive compounds.

scholarly journals Phenolic content and antioxidant activity of frozen fruit pulp.

2014 ◽  
Vol 5 (3) ◽  
pp. 23
Author(s):  
Giliani Veloso Sartori ◽  
Caroline Nunes Da Costa ◽  
Alessandra Braga Ribeiro
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Content ◽  
Total Phenolics ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Fruit Pulp ◽  
Total Phenolic Compounds ◽  
Dpph Radical ◽  
The People ◽  
Phenolic Analysis

<p><em>Brazil has a very large surface area and therefore is not always possible the people to have access to all varieties of fruit. Considering this fact, the consumption of frozen fruit pulp has been increase. The aim of this study was to evaluate the content of total phenolics, flavonoids and antioxidant activity of nine commercial frozen fruit pulps. The antioxidant activity was evaluated by the ability to scavenging the 2.2-diphenyl-1-picryl-hydrazil (DPPH) radical, while the phenolic analysis was performed by spectrophotometry. The pulps showed levels of total phenolic compounds ranged from 14.97 mgEAG.100g<sup>-1</sup> (lemon) to 112.40 mgEAG.100g<sup>-1</sup> (orange). The highest content of flavonoids was observed for the raspberry pulp (35.09 mgEQ.100g<sup>-1</sup>). The orange pulp showed higher antioxidant capacity, with sequestration percentage of 108.79%, followed by kiwi, peach and tamarind. The results of this study demonstrated that the frozen fruits pulp are good sources of antioxidant compounds and their use should be encouraged among the population.</em></p><p>DOI: 10.14685/rebrapa.v5i3.143</p><p>&nbsp;</p><p><em><br /></em></p>

scholarly journals Physical, physicochemical, microbiological, and bioactive compounds stability of low-calorie orange jellies during storage: packaging effect

2020 ◽  
Vol 9 (9) ◽  
pp. e759997900
Author(s):  
Hellen Vidal Santos ◽  
Cassandra Justina Souza Maia ◽  
Elismara de Jesus Ferreira Lima ◽  
Ana Clara Costa Dias ◽  
Reginaldo de Souza Monteiro ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Total Phenolic ◽  
Total Sugars ◽  
Low Calorie ◽  
Great Progress ◽  
Useful Life ◽  
Compounds Stability ◽  
Growth Of Fungi

Fruit jellies are widely produced as a way to utilize fresh fruits, which are highly perishable. Orange a fruit widely consumed in Brazil, it has a significant amount of bioactive compounds. Despite the great progress in the development of jellies, several factors can change its useful life, among them is the packaging. Therefore, the objective of this study was to evaluate the effect of packaging on the physicochemical, physical, microbiological and bioactive compounds stability of low-calorie orange jellies during storage. Analyses every 30 days during the 180 days of storage. The results showed that increased storage time led to a decrease in pH, reduction of the flow rate (polypropylene packaging), reduction in yellow intensity, and growth of fungi and yeasts (higher in polypropylene packaging). In contrast, luminosity, red intensity, moisture, total sugars, and the consistency index tended to remain stable during storage. The DPPH results showed an increase in the antioxidant activity and reduction of vitamin C throughout the period of storage, especially in polypropylene packaging. The total phenolic content was stable with a tendency to decrease during storage. Notably, vitamin C showed a positive correlation with antioxidant activity in jellies. Low-calorie orange jellies packaged in glass showed the least changes during storage.

Antioxidant activity, total phenolic compounds and flavonoids of mangoes coming from biodynamic, organic and conventional cultivations in three maturation stages

2011 ◽  
Vol 113 (9) ◽  
pp. 1103-1113 ◽  
Author(s):  
Leonardo Fonseca Maciel ◽  
Cassiane da Silva Oliveira ◽  
Eliete da Silva Bispo ◽  
Maria da P. Spínola Miranda
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic ◽  
Total Phenolic Compounds ◽  
Maturation Stages

Characteristics of the raw fruit, industrial pulp, and commercial jam elaborated with Spanish quince (Cydonia oblonga Miller)

2020 ◽  
pp. 623
Author(s):  
Esther Vidal Cascales ◽  
José María Ros García
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Vitamin C ◽  
Water Activity ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Microbiological Analysis ◽  
Total Phenolic Compounds ◽  
And Storage

Quince fruit and two industrial derivates (pulp and jam) were characterized from physicochemical, nutritional and microbiological viewpoint. Quinces were collected at maturity (September) in Murcia (Spain). Quinces were converted at a processing factory in pulp (intermediate product) and, in the same factory, this pulp was transformed in jam. The pH, soluble solids, acidity, color, moisture, water activity, total phenolic compounds, antioxidant activity, vitamin C and flavonoids were measured for all samples, while for microbiological analysis was only used quince jam. There were significant differences among quince fruit, industrial pulp and commercial jam. Processing caused pH, moisture and water activity decrease, while soluble solids increase. Total phenolic compounds and antioxidant activity increased in the pulp and in the jam. The effect of cooking and storage was a decrease of vitamin C and flavonoids in the jam. Quince jam presented a total number of molds and yeasts lower than 2 log cfu/g. Although the production parameters affect to the quality of the quince jam, it is a sensory attractive food with healthy properties.

scholarly journals Composition, content of bioactive compounds, and antioxidant activity of fruit pulps from the Brazilian Amazon biome

2017 ◽  
Vol 52 (10) ◽  
pp. 933-941 ◽  
Author(s):  
Lara Borghi Virgolin ◽  
Fernanda Rosan Fortunato Seixas ◽  
Natália Soares Janzantti
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Brazilian Amazon ◽  
Soluble Solids ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Soluble Solid Content ◽  
Total Phenolic Compounds ◽  
Total Carotenoid Content

Abstract: The objective of this work was to evaluate the physicochemical composition, the bioactive compounds, and the total antioxidant activity of the fruit pulps of abiu (Pouteria caimito), achachairu (Garcinia humilis), araza (Eugenia stipitata), bilimbi (Averrhoa bilimbi), and yellow mangosteen (Garcinia xanthochymus) from the Brazilian Amazon biome. Total soluble solid content, total and reducing sugar contents, titratable acidity contents, pH, ascorbic acid content, moisture, protein, lipid, ash, and caloric value were determined. The contents of total anthocyanins, yellow flavonoids, and total carotenoids, besides total phenolic compounds and antioxidant activity, were also evaluated. The abiu pulp showed the highest contents of ash, total sugars, reducing sugars, total soluble solids, calorie value, and pH, among the analyzed fruits. The achachairu pulp showed the highest content of total phenolic compounds, with significant antioxidant activity, while the araza pulp had the highest total carotenoid content, and the yellow mangosteen, the highest yellow flavonoid content. The positive correlation between antioxidant activity and total phenolic compounds suggests that these compounds are the most important for determining antioxidant activity in the evaluated fruit pulps.

scholarly journals Effect of Natural Fermentation on the Chemical Composition, Mineral Content, Phytochemical Compounds, and Antioxidant Activity of Ziziphus spina-christi (L.) “Nabag” Seeds

Processes ◽  
2021 ◽  
Vol 9 (7) ◽  
pp. 1228
Author(s):  
Amro B. Hassan ◽  
Salah A. Al Maiman ◽  
Mohammed A. Mohammed ◽  
Ghedeir M. Alshammari ◽  
Dalal A. Alkhudhayri ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Vitamin C ◽  
Bioactive Compounds ◽  
Mineral Content ◽  
Crude Fiber ◽  
Carotenoid Content ◽  
Total Phenolic ◽  
Total Carotenoid ◽  
Total Carotenoid Content

Effects of fermentation on the chemical composition, mineral, total phenolic, total flavonoid, tannin, vitamin C, total carotenoid content, and antioxidant activity of “Nabag” Ziziphus spina-christi (L.) seeds were investigated. The fermentation process was carried out for 6, 12, 24, and 48 h. The fermentation significantly (p < 0.05) improved the chemical composition and mineral content of “Nabag” seeds, particularly the Ca, Fe, and Zn content. The phenolic, vitamin C, total carotenoid content, and antioxidant activity were significantly (p < 0.05) increased as a result of fermentation compared with unfermented Ziziphus spina-christi (L.) seeds. Fermentation of the seeds for 48 h resulted in the highest increase in crude fiber, Ca, Fe, Zn, and bioactive compounds. These results indicate the potential utilization of fermented “Nabag” seeds in the production and formulation of functional foods rich in crude fiber, essential minerals, and bioactive compounds.

Total phenolics and antioxidant activity of a functional gel based on AÇAÍ (euterpe oleracea martius) pulp

2015 ◽  
Vol 3 (3) ◽  
pp. 252-259 ◽  
Author(s):  
Lucia Maria Jaeger Carvalho
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolics ◽  
Antioxidant Activities ◽  
Physical Activities ◽  
Total Phenolic ◽  
Euterpe Oleracea ◽  
Total Phenolic Compounds ◽  
Beneficial Effects ◽  
Dpph Method

The beneficial effects attributed to açaí and its derivatives are associated with its significant content of phenolic compounds, which has stimulated multiple/many researchers to identify these compounds and demonstrate their pharmacological properties, which include anti-inflammatory and antioxidant activities. The aim of this study was to determine the concentration of total phenolic compounds and the antioxidant activity of lyophilized pulps and functional gels of açaí. The antioxidant activity was the determining variable for the choice of the best formulation for the supplement. Pulp L exhibited higher antioxidant activity than the others according to the DPPH method, as well as higher content of total phenolic compounds. For the antioxidant activity, gels 3 and 4 did not differ significantly for the DPPH method, whereas in the ORAC method, gels 1 and 3 showed greater Trolox equivalents. It was concluded that gels 3 and 4 which had higher concentrations of lyophilized açaí pulp, showed higher concentrations of total phenolic compounds and consequently higher antioxidant capacity as demonstrated by the two methods applied and by the results obtained in the statistical analysis. Functional açaí gel may be used by adults who are involved in physical activities to reduce oxidative stress.

scholarly journals Antioxidant activity of oils extracted from orange (Citrus sinensis) seeds

2016 ◽  
Vol 88 (2) ◽  
pp. 951-958 ◽  
Author(s):  
Neuza Jorge ◽  
Ana Carolina da Silva ◽  
Caroline P.M. Aranha
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Citrus Sinensis ◽  
Total Phenolic ◽  
Seed Oils ◽  
Total Phenolic Compounds ◽  
Total Carotenoids ◽  
Valencia Orange ◽  
Consequent Increase

Due to the increasing production of food in the world with consequent increase of the production of waste, the importance of developing researches for its use is noticed. Thus, the interest in vegetable oils with bioactive compounds, such as the ones extracted from fruit seeds, is growing. Therefore, the present study aims to characterize the oils extracted from seeds of Hamlin, Natal, Pera-rio and Valencia orange varieties (Citrus sinensis), as to the levels of total carotenoids, total phenolic compounds, tocopherols and phytosterols, as well as to determine their antioxidant activity. The orange seed oils presented important content of total carotenoids (19.01 mg/kg), total phenolic compounds (4.43 g/kg), α-tocopherol (135.65 mg/kg) and phytosterols (1304.2 mg/kg). The antioxidant activity ranged from 56.0% (Natal) to 70.2% (Pera-rio). According to the results it is possible to conclude that the orange seed oils can be used as specialty oils in diet, since they contain considerable amounts of bioactive compounds and antioxidants.

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