Antioxidant capacity and composition of pitanga seeds

Abstract

Food industry generates a significant amount of seed wastes from the juice production, frozen pulps and jams. Considering that the characterization of wastes is the first

Comparative analysis of total phenolic content, antioxidant activity, and flavonoids profile of fruits from two varieties of Brazilian cherry (Eugenia uniflora L.) throughout the fruit developmental stages

“…The method of choice was a modified Brand-Williams and co-workers method, which measured the decrease in DPPH absorbance, after 24 h of reaction. The DPPH• scavenging activity found by Bagetti et al (2009), 14.6 and 16.7 mmol TE/100 g of seeds, respectively for seeds from the red and the purple varieties, were slightly lower compared to the DPPH• scavenging activities found in this study for the pulp from green fruits. In case the pattern of changes in DPPH• scavenging activity of seeds is similar to that of the pulp, data from this work and data from the Bagetti et al (2009) work indicate that seeds from the Brazilian cherry might have a higher DPPH• scavenging activity than to the pulp.…”

“…For both varieties used in this work, no significant differences were found for the DPPH• scavenging activities for fruits in developmental stages beyond the green stage. In a previous report, Bagetti, Facco, Rodrigues, Vizzotto, and Emanuelli (2009) evaluated the antioxidant capacity of Brazilian cherry seeds obtained from mature fruits of the red and the purple varieties. The method of choice was a modified Brand-Williams and co-workers method, which measured the decrease in DPPH absorbance, after 24 h of reaction.…”

Physicochemical characterization and antioxidant capacity of pitanga fruits (Eugenia uniflora L.)

“…Moreover, the phenolic content of pitanga fruits was higher than that of mulberry, grape, and açaí pulps (119, 117 and 137 mg gallic acid.100 g -1 f.w., respectively) (KUSKOSKI et al, 2006). However, the phenolic content of pitanga fruits was 5 to 10 fold lower than that of pitanga seeds (BAGETTI et al, 2009). DPPH and FRAP assays are indicated as simple and rapid methods for assessing the antioxidant capacity of fruits and vegetables.…”

Assessment of the Suitability of Pitanga Leaf Extract as a Natural Antioxidant for Enhancing Canola Oil Stability: Monitoring Lipid Oxidation Parameters

“…Pitanga tree ( Eugenia uniflora ) or the Brazilian cherry from Mirtaceae family is cultivated in several regions of the world including South America, Southeast Asia, and Australia . These species have a pan‐tropical fruit with exotic attributes and attractive, pleasant flavors .…”