Bioactive compounds in fruits from different regions of Brazil

Abstract

It is important to determine the chemical composition of fruits in order to establish their potential health benefits for human nutrition and thus stimulate their cultivation and consumption. Therefore, the objective of this study was to determine the physical and chemical parameters, vitamin C content, phenolic compounds, flavonoids and carotenoids, fatty acid profile and antioxidant activity of fruits from different regions of Brazil. We observed that the different regions and fruits studied presented very distinct characteristics. For example, the cupuaçu pit is rich in unsaturated fatty acids, while the genipap and java plum presented high flavonoid content and the butia had a high concentration of carotenoids. Guava was the fruit with the highest antioxidant activity through the ABTS radical, while the yellow mombim presented the best response when the activity was determined by FRAP.

Phenolic profile and antioxidant capacity of fruit Averrhoa carambola L.: a review

“…They were disinfected and manually peeled, after which they were crushed and stored at -80 °C. Otero et al (2020) The sample was baked for 2 weeks until it matured, then the vegetable matter was cleaned and mixed in a fine homogenizer. The fiber and seeds were removed from the juice obtained by means of filtration through a filter cloth.…”

“…In general, the microwave extraction method resulted in higher antioxidant capacity, probably because the phenolic compounds found in the vegetable matrix of the juice of A. carambola L. are released when heated for a short period of time (Lovrić et al, 2017). Otero et al (2020)…”

Rosaceae Rubus Rosifolius Smith: Nutritional, Bioactive And Antioxidant Potential Of Unconventional Fruits

“…It is worth remembering that variations in the contents of chemical compounds may occur to the detriment of the place where they are grown, due to differences in the intensity of solar radiation and thermal amplitude, which in uence the organoleptic characteristics of the fruits [25].…”

Thermal stability of avocado oil: A comparative study with rice bran and olive oils

“…There is an increased interest in studying the antioxidant properties of natural compounds and food components 35 . It is advisable to control these properties during food processing, in order to improve the nutritional quality and stability of the food products.…”