Quantificação de compostos fenólicos e ácido ascórbico em frutos e polpas congeladas de acerola, caju, goiaba e morango

Freire, Juliana Mesquita; Abreu, Celeste Maria Patto de; Rocha, Denise Alvarenga; Corrêa, Angelita Duarte; Marques, Natália Rodrigues

doi:10.1590/s0103-84782013005000132

Cited by 33 publications

(38 citation statements)

References 9 publications

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“…The total phenolic content of the HEAR was 5,709.60 mg EAG/100 g. Results from other studies show that the concentration of phenolic compounds in the acerola residue varies, from 148.9 mg GAE/100 g (Freire, Abreu, Rocha, Corrêa, & Marques, ) to 7,265 mg GAE/100 g (Silva et al, ), being the results of Silva et al () the closest to the obtained in this study.…”

Section: Resultssupporting

confidence: 75%

Chitosan films incorporated with antioxidant extract of acerola agroindustrial residue applied in chicken thigh

Zegarra

Santos²,

Silva

et al. 2018

J Food Process Preserv

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Biodegradable materials have great potential to improve and maintain the food quality. Chitosan biofilms (1% wt/vol) added with three concentrations of extract of acerola agroindustrial residue (vol/wt) were produced: 0% (G1); 1.0% (G2); and 2.5% (G3). The study was conducted in two main stages: in the first step, samples of all three groups and a control group (GC) were stored for 18 days (4 °C ± 1 °C), being analyzed for TBARS and pH. The groups 1 and G2 showed the best results. In the second stage, chicken meat packed with biofilms G1, G2, and a new GC were stored for 20 days (4 °C ± 1 °C), being evaluated for pH, temperature, TBARS, color parameters, water‐holding capacity, TPA, and microbiological analysis. The biofilm G2 presented the best results, maintaining the quality of the samples for 20 days of storage. Practical applications The film developed in this work has as main characteristics the biodegradability and the antioxidant activity, which were incorporated into the film with an antioxidant extract of acerola, produced from the agroindustrial residue of acerola, a byproduct usually discarded by the juice industry. For the development of this film, low‐cost materials and straightforward equipment were used, their application in the chicken meat was simple and the results were satisfactory, since the lipid oxidation was delayed and the quality of the product was maintained for 20 days. It can be observed that the chitosan film produced in this work is a package with significant active functions and an ally in maintaining the quality of the chicken meat. It is believed that this film will also be efficient in delaying the lipid oxidation of other meat products. Further investigation are necessary to confirm this.

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Section: Resultssupporting

confidence: 75%

Chitosan films incorporated with antioxidant extract of acerola agroindustrial residue applied in chicken thigh

Zegarra

Santos²,

Silva

et al. 2018

J Food Process Preserv

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“…According to Menichini et al (2009), genotype is one of the factors that influences the amount of phytochemicals in plant material. Researches developed using Folin-Ciocalteu reactive to determine levels of phenolic compounds reported that Melo et al (2008) found values of 4,962.0 ± 65.57 mg of gallic acid 100 g -1 of pulp; Rufino et al (2009) cited values of 1,063.3 ± 53, Freire et al (2013) found 1,489.0 ± 100.01 and Paz et al (2015) reported 12466 mg of gallic acid 100 g -1 on a dry weight basis. Phenolic compounds collaborate to fruit colour and flavour quality, contributing to the astringency and bitterness (VENDRAMINI; TRUGO, 2004).…”

Section: Cultivarsmentioning

confidence: 99%

“…Thus, the demand for food with functional properties, in order to intake compounds with antioxidant potential, increased. These constituents combating free radicals and may prevent or retard oxidative damage to proteins, lipids and nucleic acids, decreasing aging, cardiovascular diseases risk and cancer due to free radicals inactivation in the body (ANDRADE et al, 2013;FREIRE et al, 2013;ROCHA et al, 2013;RUFINO et al, 2009). …”

Section: Introductionmentioning

confidence: 99%

Bioactive compounds in different acerola fruit cultivares

Mariano-Nasser¹,

Nasser²,

Furlaneto³

et al. 2017

SCA

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The increased consumption of acerola in Brazil was triggered because it is considered as a functional food mainly for its high ascorbic acid content, but the fruit also has high nutritional value, high levels of phenolic compounds, total antioxidant activity, anthocyanins and carotenoids in its composition. The objective was to evaluate the chemical, physical-chemical and antioxidant activity of eight varieties of acerola tree. The acerolas used in the research were the harvest 2015, 8 varieties: BRS 235 -Apodi, Mirandópolis, Waldy -CATI 30, BRS 238 -Frutacor, Okinawa, BRS 236 -Cereja, Olivier and BRS 237 -Roxinha, from the Active Bank Germplasm APTA Regional Alta Paulista in Adamantina -SP. Avaluated the following attributes: pH, titratable acidity, soluble solids, reducing sugar, instrumental color, ascorbic acid, total phenolics, flavonoids and antioxidant activity. The design was completely randomized, 8 varieties and 3 replications of 20 fruits each. Acerola fruit of the analyzed varieties prove to be good sources of phenolic compounds and antioxidant activity, ensuring its excellent nutritional quality relative to combat free radicals. The variety BRS 236 -Cereja presents higher ascorbic acid content, antioxidant activity and phenolic compounds, and the lowest value for flavonoid, which was higher than the other cultivars, especially Olivier and Waldy CATI-30. Key words: Antioxidants. Malpighia emarginata Sessé & Mociño ex DC. Polyphenols. Secondary metabolism. ResumoO aumento do consumo de acerola no Brasil foi desencadeado por ser considerada como alimento funcional principalmente por seus altos teores de ácido ascórbico, mas o fruto também apresenta alto valor nutritivo, elevado teores de compostos fenólicos, atividade antioxidante total, antocianinas e carotenoides em sua composição. O objetivo do trabalho foi avaliar as características químicas, físico-químicas e atividade antioxidante de oito cultivares de aceroleira. As acerolas utilizadas na pesquisa foram da safra 2015, de 8 cultivares: BRS 235 -Apodi, Mirandópolis, Waldy -CATI 30, BRS 238 -Frutacor, Okinawa, BRS 236 -Cereja, Olivier e BRS 237 -Roxinha, proveniente do Banco Ativo

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“…However, if its compared to the ACE which is a fruit rich in vitamin C, ascorbic acid levels with many variables (the 300 mg/100 g of pulp 4,676) (Freire et al, 2013;Matsuura, 1994), macambira presents itself as a great source for obtaining this vitamin C.…”

Section: Figurementioning

confidence: 99%

Chemical Characterization and Antioxidant Activity from Bromelia macambira Seeds

Suzuki¹,

Bertocelli²,

Alves³

et al. 2017

JAS

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The Bromeliaceae family includes 3140 species grouped in 58 genera. This family stands out mainly for its ornamentals characteristics, besides presenting some fruit species, like the pineapple. The Bromelia laciniosa, known as "macambira", is present in the dry areas of Brazilian Northeast, covering the states of Bahia to Piauí, being used in large scale for garden's ornamentation. The aim of this work was evaluated the chemical composition of B. laciniosa seeds. The seeds showed average lengths of 0.28 mm and 0.45 mm and average widths of 0.24 mm and 0.39 mm, and are formed in a fruit with three locus having 4±1 cm in length and 15±5 cm in diameter, and yellow berries with purples axes when reach the maturation stage. The protein levels was 4.34%, the acidity present 3.13%, the pH showed a medium value of 5.24 and the vitamin C present in seeds reached the level of 920 mg/100 g. The Bromelia laciniosa seeds showed a great potential as source of vitamin C and antioxidant compounds, and also can be used in human feeding.

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Quantificação de compostos fenólicos e ácido ascórbico em frutos e polpas congeladas de acerola, caju, goiaba e morango

Cited by 33 publications

References 9 publications

Chitosan films incorporated with antioxidant extract of acerola agroindustrial residue applied in chicken thigh

Chitosan films incorporated with antioxidant extract of acerola agroindustrial residue applied in chicken thigh

Bioactive compounds in different acerola fruit cultivares

Chemical Characterization and Antioxidant Activity from Bromelia macambira Seeds

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