Antioxidant Activity of Co-Products from Guava, Mango and Barbados Cherry Produced in the Brazilian Northeast

Abstract

Co-products from the juice processing of guava (CG), mango (CM) and barbados cherry (CB) were investigated with a view to their exploitation as a potential source of natural antioxidants. The ethanolic extracts were analyzed for total extractable phenolic content (TEP), DPPH radical scavenging activity (RSA-DPPH), ferric reducing antioxidant power (FRAP) and antioxidant activity in relation to the β-carotene/ linoleic acid system. The TEP levels in the CG, CM and CB extracts were (24.15 ± 1.59), (44.18 ± 1.73) and (49.21 ± 3.70) mg GAE/g extract, respectively. The CM extract showed higher DPPH, FRAP and antioxidant activity in the β-carotene/linoleic acid system. The data revealed a positive linear correlation between TEP, RSA-DPPH and FRAP (r 2 = 0.85 − 0.98); however, the β-carotene/linoleic acid system (r 2 = 0.01 − 0.26) shows low correlation with the TEP levels and other assessment systems. The results suggest that co-products generated from the juice processing of the studied fruit have promising use as a natural source of antioxidants.

Potent Chemopreventive/Antioxidant Activity Detected in Common Spices of the Apiaceae Family

“…dietary to further mitigate damaging free radicals. The antioxidant potential of fruits and vegetables has been established by in vitro and in vivo studies (8, 9). Bioactive phytochemicals in fruits and vegetable are highly diverse yet commonly demonstrate similar bioactivities including antioxidant, antiproliferative, and anti-angiogenic properties as well as blocking of cell cycle and/or by induction of apoptosis that contribute to demonstrated anticancer properites (10, 11).…”

Effect of industrial processing for obtaining guava paste on the antioxidant compounds of guava (Psidium guajava l.) ‘Paluma’ cv.

“…The concentration of total carotenoids in guava 'Paluma' cv. was very expressive in this work (7.88 ± 1.48 mg lycopene/100 g) and even guava residues presented as excellent sources of total carotenoids (4.20 ± 2.33 mg of lycopene/100 g), increasing the interest in the use of these residues as functional ingredients in other industrial activities (ARAÚJO et al, 2014;SEO et al, 2014).…”

“…It is verified in literature that the total phenolic content presents strong correlation with the antioxidant activity of fruits and their by-products, responsible for the greater contribution of the antioxidant capacity (AL-MEIDA et al, 2011;FU et al, 2011;2016;VIEIRA et al, 2011;ARAÚJO et al, 2014;SILVA et al, 2016;ZAHIN et al, 2016). For Fu et al (2011), guava was highlighted (among 62 evaluated fruits) in relation to its antioxidant capacity associated with the content of phenolic compounds.…”

“…Sousa et al (2011a) found that acerola and guava had the highest concentration of total phenolics when compared to other tropical fruits (such as pineapple, bacuri, cupuaçu and graviola). An interest in quantifying these compounds even in parts such as guava seeds (HERNÁNDEZ-ACOSTA et al, 2011), and guava leaves (SEO et al, 2014;ZAHIN et al, 2016) and other by-products (ARAÚJO et al, 2014) was also observed, aiming at their use as input in other industries. Zahin et al (2016) reported that guava is a promising fruit to be exploited, due to its high amount of phenolic compounds, which according to the authors, would be responsible for a large part of the antioxidant properties of guava.…”

“…In Brazil, it is estimated that about 53% of all fruit production is destined for processing (ARAÚJO et al, 2014). Guava is a climacteric fruit, and its harvest is concentrated in the period from January to April, showing a decline throughout the year, and guava pulp is a byproduct used by the industry during guava off-season (SEBRAE, 2016).…”