Polyphenol content and antioxidant capacity in organic and conventional plant foods

Oxidative stability of cereal bars made with fruit peels and baru nuts packaged in different types of packaging

“…Apple and papaya peels of conventional fruits showed 93.10 and 76.70% RDC (% radical scavenging capacity, DPPH, 80% methanol); but, in organic fruits they were 79.60 and 89.90% RDC, respectively (FALLER; FIALHO, 2010).…”

“…Apple peels have higher contents of phenolic compounds when compared to those of other edible parts of the apple (SCHIEBER; STINTZING; CARLE, 2001;WOLFE;WU;LIU, 2003) and the pulp and peel of organic papaya had approximately 70% higher hydrolysable polyphenols when compared to those of papaya pulp (FALLER; FIALHO, 2010).…”

“…Although low, the antioxidant capacity of these cereal bars is associated with its ingredients since studies have shown the existence of phenolic compounds of antioxidant action in apple and papaya peels and baru almond (FALLER;FIALHO, 2010;NAVES, 2010;NOGUEIRA et al, 2003), which are ingredients used in the formulation of the cereal bars evaluated. Apple and papaya peels of conventional fruits showed 93.10 and 76.70% RDC (% radical scavenging capacity, DPPH, 80% methanol); but, in organic fruits they were 79.60 and 89.90% RDC, respectively (FALLER; FIALHO, 2010).…”

Variation in Phenolics, Flavonoids at Different Stages of Fruit Development of Pouteria Campechiana (Kunth) Baehni. And Its Antioxidant Activity

“…Also, chelation therapy is a common practice of neutralising iron overload in the body especially in cases of treatment of Thalassemia and other anemias. The current scenario suggests that the chelation therapy makes use of synthetic compounds which have certain side effects as well [29,30]. Therefore, chelation of metal ions by natural phytochemicals from egg fruits can prove to be of therapeutic importance.…”

Influence of cultivar and storage of chicory (Cichorium intybus L.) plants on polyphenol composition and antioxidative potential

“…The traditional recommendation for a healthy diet includes the consumption of raw vegetables, which has been associated with a lower risk of cardiovascular diseases and cancer (Llorach et al 2004;Sulaiman et al 2011). From the nutritional point of view, antioxidants such as polyphenols and dietary fibre are the most important compounds (Faller & Fialho 2010), because they can have protective effects against many chronic pathologies (Papetti et al 2002). Polyphenols, like flavonols and anthocyanins, have been reported to be the compounds that have the greatest antioxidant activities (Llorach et al 2008).…”