Academic Journal
Total antioxidant capacity, total phenolic content and mineral elements in the fruit peel of Myrciaria cauliflora
| العنوان: | Total antioxidant capacity, total phenolic content and mineral elements in the fruit peel of Myrciaria cauliflora |
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| المؤلفون: | Clináscia Rodrigues Rocha Araújo, Thiago de Mello Silva, Monica Lopes, Paula Villela, Antônio Flávio de Carvalho Alcântara, Nísia Andrade Villela Dessimoni-Pinto |
| المصدر: | Brazilian Journal of Food Technology, Vol 16, Iss 4, Pp 301-309 (2013) |
| بيانات النشر: | Instituto de Tecnologia de Alimentos (ITAL), 2013. |
| سنة النشر: | 2013 |
| المجموعة: | LCC:Nutrition. Foods and food supply |
| مصطلحات موضوعية: | Capacidade antioxidante, Folin-Denis, Folin Ciocalteu, elementos minerais, Nutrition. Foods and food supply, TX341-641 |
| الوصف: | The in vitro antioxidant capacity, total phenolic content and mineral elements of the fruit peel of Myrciaria cauliflora were investigated. The antioxidant capacity was analyzed by the diphenylpicrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP) and β-carotene methods. The assays based on the DPPH (EC50 = 3.18 g sample/g DPPH), ABTS•+ (1017 μmol Trolox/g sample), FRAP (1676 µM Fe2SO4/g sample) and β-carotene/linoleic acid (70% of oxidation inhibition) methods indicated a high antioxidant capacity of the fruit peel extract of the plant. The Folin-Denis method was more efficient in determining the total phenolic compound contents in the different solvents than the Folin-Ciocalteu one. Extractions made with 4:1 methanol-water, 4:1 ethanol-water, 3:2 ethanol-water and 3:2 acetone-water solutions using the Folin-Denis method exhibited high contents of phenolic compounds (18.95, 14.06, 12.93 and 11.99 mg GAE/g, respectively). Potassium was the major element found in the fruit peel, followed by phosphorus, calcium, magnesium and iron, in that order. As a result, the fruit peel of M. cauliflora can be considered as an important source of natural antioxidants and essential elements of easy access for the population and for application in the food industry. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English Spanish; Castilian Portuguese |
| تدمد: | 1981-6723 |
| Relation: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232013000400007&lng=en&tlng=en; https://doaj.org/toc/1981-6723 |
| DOI: | 10.1590/S1981-67232013005000036 |
| URL الوصول: | https://doaj.org/article/27cd23da846340c9a939ec75c731ce80 |
| رقم الانضمام: | edsdoj.27cd23da846340c9a939ec75c731ce80 |
| قاعدة البيانات: | Directory of Open Access Journals |
| تدمد: | 19816723 |
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| DOI: | 10.1590/S1981-67232013005000036 |