Total phenolic compounds and antioxidant capacities of major fruits from Ecuador

Vasco, Catalina; Ruales, Jenny; Kamal‐Eldin, Afaf

doi:10.1016/j.foodchem.2008.04.054

Cited by 602 publications

(478 citation statements)

References 24 publications

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“…Comparing the results of this study with those of the literature, lower phenolic compound values were obtained by Chen et al (2007) for the aqueous extract of guava leaves (154.36 mg GAE.100 g ) and by Lim et al (2007) for seeded guava fruit (138.0 mg GAE.100 g -1 ) and seedless guava fruit (179.0 mg GAE.100g -1 ). Kuskoski et al (2006) found 83.0 mg GAE.100g -1 of phenolic compounds in guava pulp, which is much lower than that found in this study for GPF, while Vasco et al (2008) obtained 462.0 mg.100g -1 in guava fruits. In general, the content of phenolic compounds present in fruits is higher than in the leaves, mainly because they are ascorbic acid-rich; these variations may be due to differences in varieties, climate, and extraction method (Kuskoski et al 2006).…”

Section: Resultscontrasting

confidence: 82%

Bioactive compounds and acceptance of cookies made with Guava peel flour

Bertagnolli¹,

Silveira²,

Fogaça³

et al. 2014

Food Sci. Technol (Campinas)

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Section: Resultscontrasting

confidence: 82%

Bioactive compounds and acceptance of cookies made with Guava peel flour

Bertagnolli¹,

Silveira²,

Fogaça³

et al. 2014

Food Sci. Technol (Campinas)

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“…Broccoli, despite showing oxidation during storage, had very little loss of total vitamin C during the period under study. Generally, vitamin C determination results are in good agreement with those reported in the literature using HPLC analysis, taking in account the normal variations due to living systems [5,8,9,11,[22][23][24][25][26][27][28][29][30][31][32]. Those graphics also allow the observation of the oxidation trends of L-AA to DHAA and total vitamin C degradation with time of storage at 4°C during the shelf-life of the produce.…”

Section: Application Of the Methodssupporting

confidence: 83%

An improved and fast UHPLC-PDA methodology for determination of L-ascorbic and dehydroascorbic acids in fruits and vegetables. Evaluation of degradation rate during storage

et al. 2012

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This study provides a versatile validated method to determine the total vitamin C content, as the sum of the contents of L-ascorbic acid (L-AA) and dehydroascorbic acid (DHAA), in several fruits and vegetables and its degradability with storage time. Seven horticultural crops from two different origins were analyzed using an ultrahigh-performance liquid chromatographic-photodiode array (UHPLC-PDA) system, equipped with a new trifunctional high strength silica (100% silica particle) analytical column (100 mm×2.1 mm, 1.7 μm particle size) using 0.1% (v/v) formic acid as mobile phase, in isocratic mode. This new stationary phase, specially designed for polar compounds, overcomes the problems normally encountered in HPLC and is suitable for the analysis of large batches of samples without L-AA degradation. In addition, it proves to be an excellent alternative to conventional C18 columns for the determination of L-AA in fruits and vegetables. The method was fully validated in terms of linearity, detection (LOD) and quantification (LOQ) limits, accuracy, and inter/intraday precision. Validation experiments revealed very good recovery rate of 96.6±4.4% for L-AA and 103.1±4.8 % for total vitamin C, good linearity with r 2 -values >0.999 within the established concentration range, excellent repeatability (0.5%), and reproducibility (1.6%) values. The LOD of the method was 22 ng/mL whereas the LOQ was 67 ng/mL. It was possible to demonstrate that L-AA and DHAA concentrations in the different horticulture products varied oppositely with time of storage not always affecting the total amount of vitamin C during shelf-life. Locally produced fruits have higher concentrations of vitamin C, compared with imported ones, but vegetables showed the opposite trend. Moreover, this UHPLC-PDA methodology proves to be an improved, simple, and fast approach for determining the total content of vitamin C in various food commodities, with high sensitivity, selectivity, and resolving power within 3 min of run analysis.

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“…It is synthesized in plants from glucose or other simple carbohydrates (Kays, 1991). Ascorbic acid concentrations determined in this study for A. coriacea and A. sylvatica were lower than those reported in other Annona species; e.g., A. cherimolia, 4-6 mg/100g (Vasco et al, 2008); A. muricata, 4 mg/100g (Duke and DuCellier, 1993); A. diversifolia, 2.38 mg/100 g (Julián-Loaeza et al, 2010); and A. squamosa, 15-35 mg/100g (Andrade et al, 2001). However, species of Annona feature equivalent content of vitamin C when compared to other fruits consumed as tomato, peach and others (Arbos et al, 2010;Chitarra and Chitarra, 1990).…”

Section: Discussioncontrasting

confidence: 71%

Contents of constituents and antioxidant activity of seed and pulp extracts of Annona coriacea and Annona sylvatica

et al. 2015

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The antioxidant potential of fruit pulp and seeds of extracts of the Annona coriacea, and A. sylvatica (Annonaceae) were investigated, as well contents total phenolics, flavonoids, condensed tannins and ascorbic acid. Was used to determine the antioxidant activity the 1,1-diphenyl-1-picrylhydrazyl free radical (DPPH), β-carotene bleaching and ABTS radical cation method. The total phenol, total flavonoid, condensed tannin, and ascorbic acid contents were measured spectrophotometrically. In this study, the pulp and seeds of the fruits were extracted using methanol/water (8:2) for maceration. The seed extracts of A. coriacea demonstrated a moderate antioxidant effect with free radical scavenging activity of 31.53%, by the DPPH test, 51.59% by the β-carotene bleaching test and 159.50 µM trolx/g of extract in the ABTS assay. We found that the hydromethanolic seed extract of A. coriacea had high total phenol (147.08 ± 4.20 mg of GAE/g of extract) and flavonoid (131.18 ± 2.31 mg of QE/g of extract) content. This indicated that the antioxidant activity of the extracts was related to the contents of these constituents.Keywords: Annona, antioxidant activity, phytochemistry. Conteúdo

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Total phenolic compounds and antioxidant capacities of major fruits from Ecuador

Cited by 602 publications

References 24 publications

Bioactive compounds and acceptance of cookies made with Guava peel flour

Bioactive compounds and acceptance of cookies made with Guava peel flour

An improved and fast UHPLC-PDA methodology for determination of L-ascorbic and dehydroascorbic acids in fruits and vegetables. Evaluation of degradation rate during storage

Contents of constituents and antioxidant activity of seed and pulp extracts of Annona coriacea and Annona sylvatica

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