Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia

Contreras‐Calderón, José; Calderón-Jaimes, Lilia; Guerra‐Hernández, Eduardo; Garcı́a-Villanova, Belén

doi:10.1016/j.foodres.2010.11.003

Cited by 355 publications

(214 citation statements)

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“…There were significant differences (p ≤ 0.05) among the TPC content and corrected TPC content for the three pineapple varieties (Table 3). The variation in TPC content had been suggested to be a contribution of several factors such as the varieties themselves (Contreras-Calderon, Calderon-James, Guerra-Hernandez & Gacia-Villanova, 2010), ripeness (Contreras-Calderon et al, 2010) and growing conditions that include climate, location and soil composition (Isabelle et al, 2010). There was also a significant difference (p ≤ 0.05) between the value of the TPC and corrected TPC for each of the pineapples.…”

Section: Ascorbic Acid Content and Correction Of Tpcmentioning

confidence: 99%

A Comparative Study of the Antioxidant Properties of Three Pineapple (Ananas comosus L.) Varieties

Yuris

Siow

2014

Journal of Food Studies

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The objective of this study was to determine the antioxidant activity of different pineapple varieties namely Josephine (Ananas comosus L. var. comosus cv. Josephine), Morris (Ananas comosus L. var. comosus cv. Morris), and Sarawak (Ananas comosus L. var. comosus cv. Sarawak). Different concentrations of methanol, ethanol, and acetone were used to extract the phenolic compounds. Folin Ciocalteu's reagent was used to determine the total phenolic content. The ascorbic acid content of the fruit extracts was determined using the iodine titration method. The antioxidant activity of the pineapples was measured using the 2,2-diphenyl-1-picryhydrzyl (DPPH) radical scavenging assay, the Ferric Reducing Power (FRP) assay and the Ferrous Ion Chelating (FIC) assay. 50% methanol was chosen as the best solvent for extracting the phenolic compounds of the pineapples. Morris pineapple was found to contain the highest TPC (53.8±0.7 mg GAE/100g fruits) and antioxidant activity. This variety was also found to have the highest DPPH scavenging activity (25.2±0.5 mg AA/100g fruits), FRP (29.6 mg GAE/100g fruits) and FIC ability (8%/100g fruits). Despite having a higher TPC than the Sarawak variety, Josephine exhibited a low scavenging activity. Strong positive correlations (R 2 = 0.9943) were observed between the ascorbic acid content and

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Section: Ascorbic Acid Content and Correction Of Tpcmentioning

confidence: 99%

A Comparative Study of the Antioxidant Properties of Three Pineapple (Ananas comosus L.) Varieties

Yuris

Siow

2014

Journal of Food Studies

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“…The interest in the trade and consumption of tropical fruits has increased significantly in recent years due to their sensory properties and a growing recognition of their therapeutic and nutritional value (Bicas et al, 2011). Recent studies into the nutritional and functional properties, in different ecotypes of cocona, have emphasized its attractive characteristics (Yuyama et al, 2007;Murillo et al, 2010;Contreras-Calderón et al, 2011). However, due to its high degree of acidity and astringency this exotic fruit is not consumed fresh and its use is limited to the elaboration of traditional, home-made products, such as juices, jams or candies.…”

Section: Introductionmentioning

confidence: 99%

Optical and mechanical properties of cocona chips as affected by the drying process

Agudelo

Igual

Talens

et al. 2015

Food and Bioproducts Processing

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ElsevierAgudelo Sterling, CM.; Igual Ramo, M.; Talens Oliag, P.; Martínez Navarrete, N. (2015). Optical and mechanical properties of cocona chips as affected by the drying process. AbstractThe effect of the application of a pre-osmotic treatment to obtain hot air dried cocona (Solanum sessiliofurum Dunal) chips was studied. The drying kinetics and the optical and mechanical properties of cocona chips obtained by the combined method of osmotic dehydration and hot air drying (OD+HAD) and by only hot air drying (HAD) were compared. Samples were dried by hot air at 60ºC. For the combined method, they were pre-dried to a moisture content of 75 g water /100g, immersed in a 55 ºBrix sucrose solution at 25ºC for 48 minutes. The pre-osmodehydration applied did not influence the subsequent hot air drying kinetics, resulting in a final product with 0.055 ± 0.005 g water /g cocona. The optical properties of OD+HAD chips were more favourable, exhibiting a smaller color change with respect to the fresh fruit (±15 units) than the HAD samples (±23 units). On the other hand, the OD+HAD chips presented more fracture peaks than HAD ones, this related with a structure with a higher degree of crispness, a very desirable property for a chip product.

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“…Recomenda-se o uso de pelo menos dois métodos combinados para fornecer um resultado confiável da capacidade antioxidante total de um alimento (PÉREZ-JIMÉNEZ et al, 2008), sendo que os métodos FRAP, ABTS, DPPH e ORAC são os mais utilizados (CONTRERAS-CALDERÓN et al, 2011).…”

Section: Introductionunclassified

Compostos bioativos e atividade antioxidante de variedades melhoradas de mamão

et al. 2015

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Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia

Cited by 355 publications

References 39 publications

A Comparative Study of the Antioxidant Properties of Three Pineapple (Ananas comosus L.) Varieties

A Comparative Study of the Antioxidant Properties of Three Pineapple (Ananas comosus L.) Varieties

Optical and mechanical properties of cocona chips as affected by the drying process

Compostos bioativos e atividade antioxidante de variedades melhoradas de mamão

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