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

Celli, Giovana B.; Pereira-Netto, Adaucto Bellarmino; Beta, Trust

doi:10.1016/j.foodres.2010.12.036

Cited by 133 publications

(105 citation statements)

References 75 publications

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“…The potential benefits of flavonoids for human health, as well as other phenolic compounds, are supported by epidemiological and in vitro evidence of antioxidant, cardioprotective, and anticarcinogenic activities; they also protect against other non-transmissible chronic diseases (Celli et al, 2011). It can be observed in Table 2 that air-drying temperature decreased initial goldenberry flavonoid content, with the exception at 90 ºC (P < 0.05).…”

Section: Total Phenolic Content and Flavonoidsmentioning

confidence: 83%

Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.)

Jéssica¹,

Vega‐Gálvez

Torres

et al. 2013

Chilean J. Agric. Res.

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Health-conscious consumers prefer a nutritious diet with an increase in fruit intake because of their bioactive compounds. Dehydration is widely used to prolong fruit shelf life. This study researched the effect of convective dehydration on physicochemical properties, color, vitamin C, β-carotene, total phenolic content (TPC), flavonoids, and antioxidant capacity during dehydration of goldenberry (Physalis peruviana L.) fruits in the 50 to 90 ºC temperature range. Chromatic parameters (L*, a*, and b*) as well as Chroma and hue angle were affected by drying temperature, which contributed to fruit discoloring during this process. Total phenolic content, flavonoids, and β-carotene increased from 321.05-356.68 mg gallic acid 100 g -1 DM, 99.25-144.29 mg quercetin equivalents 100 g -1 DM, and 722.30-783.16 mg 100 g -1 sample, respectively, at 90 ºC. Radical scavenging activity showed higher antioxidant activity at high temperatures than low temperatures. Both vitamin C content and TPC decreased as air-drying temperature decreased. A high correlation was observed between fruit TPC and flavonoids with antioxidant capacity. Based on these results, this fruit has potential for the development of new functional products.

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Section: Total Phenolic Content and Flavonoidsmentioning

confidence: 83%

Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.)

Jéssica¹,

Vega‐Gálvez

Torres

et al. 2013

Chilean J. Agric. Res.

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“…In the Brazilian food industry, Brazilian Cherry fruit has mainly been used to produce pulp and juice, which shows good economic potential due to the consumer appeal arising from its high concentration of antioxidant compounds (EINBOND et al, 2004;SPADA et al, 2008;CELLI;PEREIRA-NETTO;BETA, 2011).…”

Section: Discussionmentioning

confidence: 99%

Rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp at pasteurization temperatures

et al. 2013

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The rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp in the range of temperatures used for pasteurization (83 to 97 °C) was studied. The results indicated that Brazilian Cherry pulp presented pseudoplastic behavior, and the Herschel-Bulkley model was considered more adequate to represent the rheological behavior of this pulp in the range of temperatures studied. The fluid behavior index (n) varied in the range from 0.448 to 0.627. The effect of temperature on the apparent viscosity was described by an equation analogous to Arrhenius equation, and a decrease in apparent viscosity with an increase in temperature was observed.

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“…The main components of the cherry extract (see supporting information, Figures S15-S20) were also identified: cyanidin with dihexose (peak 32), cy-3-glu (peak 35), quercetin disubstituted with hexose (peak 40) cy-3-rut (peak 41), quercetin disubstituted with hexose and deoxy hexose (peak 71), kaempferol disubstituted with hexose and deoxy hexose (peak 85) and an unknown flavonoid with hexose (peak 87). Using the combined data from methods 1 and 2 together with previously reported data, [35][36][37][40][41][42][43][44][45][46][47][48][49][50][51][52] the peaks could be tentatively assigned. The assignments can be found in Table 4 (red onion) and in supporting information, Tables S1 and S2 (strawberry and cherry respectively).…”

Section: Compound 26 Inmentioning

confidence: 99%

Strategies for differentiation of isobaric flavonoids using liquid chromatography coupled to electrospray ionization mass spectrometry

Fridén

Sjöberg

2014

J. Mass Spectrom.

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Flavonoids are a class of secondary plant metabolites existing in great variety. Due to this variety identification can be difficult, especially as overlapping compounds in both chromatographic separations and mass spectrometric detection are common. Methods for distinguishing isobaric flavonoids using MS 2 Additional supporting information may be found in the online version of this article at the publisher's web site.3

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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

Cited by 133 publications

References 75 publications

Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.)

Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of goldenberry (Physalis peruviana L.)

Rheological behavior of Brazilian Cherry (Eugenia uniflora L.) pulp at pasteurization temperatures

Strategies for differentiation of isobaric flavonoids using liquid chromatography coupled to electrospray ionization mass spectrometry

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