Antioxidant activity and phenolic content of selected fruit seeds

Soong, Yean-Yean; Barlow, Philip J.

doi:10.1016/j.foodchem.2004.02.003

Cited by 655 publications

(451 citation statements)

References 36 publications

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“…In contrast to jamun and grapes, skin extracts of jackfruit was found to have significantly more polyphenols (13.38 mg GAE g −1 ) compared to pulp (1.27 mg GAE g −1 ) and seed (1.00 mg GAE g −1 ) extracts. But this does not corroborate with the findings of Soong and Barlow (2004) who reported that seeds of jackfruit showed higher amounts of total phenolics content (27.7 mg GAE g −1 ). It is reported that ethanol extract of jackfruit pulp resulted in total phenolics content of 0.46 mg GAE g −1 (Jagtap et al 2010).…”

Section: Total Polyphenolscontrasting

confidence: 99%

Resveratrol content and antioxidant properties of underutilized fruits

2013

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In the present study, resveratrol content and antioxidant properties of underutilized fruits such as Jamun (Syzygium cumini L.), Jackfruit (Artocarpus heterophyllus) and Mulberry (Morus rubra) were investigated keeping Grape (Vitis vinifera) as a reference. Ethanol/water (80:20 v/v) extracts of different parts of fruit samples including skin, pulp and seeds were analyzed by HPLC and MS for the quantification of resveratrol. Total polyphenols, flavonoids, DPPH scavenging activity and total antioxidant capacity were also investigated. Among the samples analyzed, mulberry fruit (whole) showed highest resveratrol content (50.61 μg g −1 dry weight) followed by jamun seed (34.87 μg g −1 dry weight), jamun pulp (13.70 μg g −1 dry weight) and skin of jamun (11.19 μg g −1 dry weight). Jamun seed extract exhibited the highest polyphenol content (55.54 mg gallic acid equivalent g −1 dry weight) and highest antioxidant property (IC 50 value-0.40 mg ml −1 ). The results suggest that underutilized fruits high in resveratrol and other polyphenols can be used as functional beverages.

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Section: Total Polyphenolscontrasting

confidence: 99%

Resveratrol content and antioxidant properties of underutilized fruits

2013

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“…Every 10 mg (equivalent to approximately 30 mg of ripe, hydrated fruit) of aqueous or methanol extract contains an average of 15 µg of phenolic compounds, or 1500 µg/g (1.5 mg/g) of fresh fruit, which is similar to the values reported for pineapple (1.3) and less than that of mango (2.4) and tamarind (3.9), among others (Soong and Barlow, 2004). This content found may not be directly proportional to the antioxidant capacity or capacity to capture free radicals, depending on the quality of phenolics found.…”

Section: Resultssupporting

confidence: 75%

Ripe fruits of Bromelia antiacantha: investigations on the chemical and bioactivity profile

Santos¹,

Freitas²,

Deschamps³

et al. 2009

Rev. bras. farmacogn.

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RESUMO: "Quimica e atividade in vitro da banana-do-mato (Bromelia antiacantha Bertol., Bromeliaceae)". O chá dos frutos maduros de Bromelia antiacantha (banana-de-bugre; bananado-mato) é usado tradicionalmente para tratar desordens respiratórias, como antitussígeno e também para tratar ulceras de pele e boca. Neste trabalho pesquisou-se o potencial de captação de radicais livres do extrato aquoso e extrato metanólico através da reação de redução do DPPH e do fosfomolibdenio, sendo encontrada baixa atividade nos dois modelos (abaixo de 5 mg/ml nenhuma atividade foi detectada em ambos extratos). Os compostos fenólicos totais foram determinados através de Folin-Ciocalteau, sendo encontrados 500 µg/g de fruto maduro fresco, e foi desenvolvido fingerprint dos compostos fenólicos através de CLAE-DAD. Nenhuma citotoxicidade foi observada em fibroblastos L929 para extratos aquoso, metanólico e lipídico entre 500 e 0,01 µg/ml, assim como baixa genotoxicidade (1000 µg/mL) quando comparados aos controles negativo e positivo (MMS). Abundantes cristais de oxalato de cálcio e de sacarose foram observados e caracterizados por RMN e difração de Raios-X respectivamente, e a composição centesimal do fruto indicou abundantes carboidratos (45%) e lipídeos (18%). A analise de carboidratos encontrou componentes monosacarídicos ácidos e foram encontrados acido palmítico e linoléico em quantidades similares (30% cada) e 20% de acido oléico, entre outros ácidos graxos através de CG-DIC. A viscosidade da sub-fração polissacarídica solúvel em água (5 g/L) foi semelhante a da água.Unitermos: Bromelia antiacantha, antioxidante, citotoxicidade, genotoxicidade, carboidratos, ácidos graxos. ABSTRACT:Bromelia antiacantha (known as wild banana) is traditionally used to treat coughs, as an emollient and antitussive, and to treat mouth and skin ulcers. To investigate the radical scavenger properties, DPPH and phosphomolybdenium were used, with low antioxidant activity being observed for both (below 5 mg/ml of extract presented no activity for both techniques). An HPLC fingerprint of phenolic compounds was developed and total phenolics through FolinCiocalteau method was an average of 500 µg/g of fresh fruits. Any cytotoxicity was observed on L929 fibroblasts cells for aqueous, methanol and lipid extracts between 500 and 0.01 µg/ ml. The wild banana extract (1000 µg/mL) shown a lower genotoxicity when compared to the negative and positive (MMS) controls. Abundant calcium oxalate crystals and sucrose were found and characterized through NMR and X-ray diffraction respectively. Its centesimal composition indicated abundant carbohydrates (45%) and lipids (18%). The carbohydrate analysis showed acidic monosaccharides, and the lipid analysis shown palmitic and linoleic acids in similar quantities (30% each) and oleic acid 20%, among others, through GC-FID. The viscosity of the water-soluble polysaccharide sub-fraction (5 g/L) was similar to that of water.

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“…Total phenolic content of pitanga seeds is very similar to that found for jackfruit seed (Artocarpus heterophyyllus Lam.) (SOONG & BARLOW, 2004) and it is about 5 to 10-fold higher than that found on grape pomace powder from winemaking industry (YI et al, 2008) or on the edible portion of various fruits (VINSON et al, 2001). Hence, pitanga seeds can be considered good sources of phenolics.…”

Section: Resultsmentioning

confidence: 78%

“…Fruit seeds have not generally received much attention as antioxidant sources, however SOONG & BARLOW (2004) demonstrated a significantly higher phenolic content and total antioxidant capacity in the seeds of fruits than in their edible portions. Antioxidants from residual sources could be used as natural food additives to increase the stability of foods by preventing lipid oxidation (MOURE et al, 2001).…”

Section: Introductionmentioning

confidence: 99%