Vitamina C, carotenoides, fenólicos totais e atividade antioxidante de goiaba, manga e mamão procedentes da Ceasa do Estado de Minas Gerais

Abstract

RESUMO.Este estudo teve como objetivo analisar o conteúdo de compostos antioxidantes (ácido ascórbico -AA, ácido desidroascórbico -ADA, vitamina C total, licopeno, β-caroteno, β-criptoxantina e estimativa de compostos fenólicos) e avaliar a atividade antioxidante, em goiaba, manga e mamão. A análise de carotenoides e vitamina C foi realizada por Cromatografia Líquida de Alta Eficiência (CLAE). O teor de fenólicos totais foi determinado utilizando o reagente de Folin-Ciocalteu e leitura espectrofotométrica. A atividade antioxidante foi avaliada pelo Teste do 2,2-diphenil-2-picril-hidrazil (DPPH•) e do Poder Redutor. A Anova ( = 0,05) foi utilizada para a análise dos dados. Os teores dos constituintes antioxidantes diferiram entre as três frutas, mas a goiaba foi a fruta que apresentou teores mais elevados de compostos fenólicos, vitamina C total, ADA e licopeno, além dos maiores valores para atividade antioxidante. Foi constatada forte correlação entre os testes que avaliaram a atividade antioxidante e o teor de fenólicos totais, demonstrando serem estes os principais compostos antioxidantes a contribuírem para a atividade antioxidante das frutas analisadas, em ambos os testes. É importante incentivar a utilização das frutas avaliadas neste estudo, tanto em nível doméstico quanto em estabelecimentos de alimentação coletiva para aumentar o consumo de antioxidantes naturais pela população.Palavras-chave: frutas tropicais, compostos fenólicos, carotenoides, CLAE, ácido ascórbico e desidroascórbico.ABSTRACT. Vitamin C, carotenoids, phenolic compounds and antioxidant activity of guava, mango and papaya from Ceasa of Minas Gerais State. This study aimed to analyze the content of antioxidant compounds (ascorbic acid -AA, dehydroascorbic acid -DHA, total vitamin C, lycopene, β-carotene, β-cryptoxanthin and phenolic compounds) and to evaluate the antioxidant activity in guava, mango and papaya. The analysis of carotenoids and vitamin C was performed by high performance liquid chromatography (HPLC). The content of phenolic compounds was determined using the Folin-Ciocalteu reagent and spectrophotometric reading. Antioxidant activity was evaluated by testing the 2.2-diphenyl-2-picryl-hydrazil (DPPH•) and reducing power. ANOVA was used for data analysis ( = 0.05). The levels of antioxidant constituents differed among the three fruits; guava was the fruit that had the highest levels of phenolic compounds, total vitamin C, lycopene and DHA, and the highest values for antioxidant activity. There was a strong correlation between tests that evaluated antioxidant activity and the content of phenolic compounds, demonstrating that these are the main antioxidant compounds to contribute to antioxidant activity of fruits examined in both tests. It is important to encourage the use of fruits evaluated in this study, both at home and in food service establishments, in order to increase the intake of natural antioxidants by the population.Keywords: tropical fruit, phenolic compounds, carotenoids, HPLC, ascorbic acid and dehydroascorbic ...

Bioactive compounds and acceptance of cookies made with Guava peel flour

“…This difference is possibly due to either the thermal processing used to obtain the flour or a greater amount of lycopene being present in the pulp than in the guava peels. Oliveira et al (2011) also quantified the β-carotene in guava and reported values of 366.3 µg.100 g -1 , while Freire et al (2012) measured 490 µg.100 g -1 in guava, which is also higher than the value measured in this study.…”

“…The differences in the levels of licopene and β-carotene may be partially explained by problems with bioavailability of lycopene from different food sources, as some types of fibers found in foods, such as pectin, can reduce the bioavailability of lycopene (Shi & Maguer, 2000). Oliveira et al (2011) reported much higher lycopene levels (6999.3 µg.100 g -1 ) in fresh and whole guava fruit compared to this study. This difference is possibly due to either the thermal processing used to obtain the flour or a greater amount of lycopene being present in the pulp than in the guava peels.…”

“…Reuse guava processing waste, such as guava peel, could increase the raw material yield, thus minimizing the problems caused by the disposal of large amount of industrial waste and also expand alternative food production (Kobori & Jorge, 2005). An economically and technologically feasible alternative would be to produce flour from guava peels in order to either make new products, such as cookies, or partially replace wheat flour to improve the product's nutritional quality since guava has good antioxidant potential and high vitamin C and phenolic compound levels and pigments such as β-carotene and lycopene (Oliveira et al, 2011).…”

Effect of postharvest temperature on the shelf life of gabiroba fruit (Campomanesia pubescens)

“…The values obtained in the present studied are in accordance with those reported for other fruits such as jabuticaba (450 mg.100 g of pulp -1 ) (LIMA et al, 2008). Oliveira et al (2011) reported similar values of phenolic compounds in guava, but lower values were obtained in papaya and mango fruits from Brazil. Phenolic compounds and tannins have important antioxidant activity.…”

Chemical characterization of the flour of peel and seed from two papaya cultivars

“…Oliveira et al (2011) found an average content of vitamin C of 0.80 mg g -1 for the fresh pulp of Formosa papaya. The amounts of vitamin C in the present study, based on fresh matter, found in the peel flour (0.44 and fiber since, according to ANVISA (Agência Nacional de Vigilância Sanitária, 2012), food with a content of 6% can be considered high in fiber.…”