Quantification of phenolic compounds and ascorbic acid in fruits and frozen pulp of acerola, cashew, strawberry and guava

Ciência Rural

Corrêa, Angelita Duarte¹  Abreu, Celeste Maria Patto de¹  Marques, Natália Rodrigues¹  Freire, Juliana Mesquita¹  Rocha, Denise Alvarenga¹ 

[1] Universidade Federal de Lavras (UFLA), Lavras, Brasil

关键词: fresh fruits;    frozen pulps;    antioxidant activity;    phenolic compound;   

DOI  :  

学科分类：农业科学（综合）

来源: Universidade Federal de Santa Maria * Centro de Ciencias Rurais

【 摘 要 】

The growing public interest in health- promotion, has called the attention of consumers for foods rich in antioxidants, combined with the practicality of the consumption of processed fruit juices. Therefore, this study aimed to quantify and evaluate the antioxidant capacity of phenolic compounds and ascorbic acid in fruits "in natura" and frozen pulps. The fruits "in natura" and frozen pulps from region of Lavras-MG, underwent quantification of phenolic compounds, ascorbic acid and the corresponding extracts acetonic-ethanolic and acetonic-methanolic. Their antioxidant activities were evaluated by DPPH and ABTS radical methods. The extract acetonic-methanolic was more effective to extract the antioxidant compounds from samples. Only frozen acerola pulps showed lower content of phenolic compounds in relation to fruit. For ascorbic acid, there was a reduction in the frozen pulp of acerola and guava. Acerola samples showed higher content of phenolic compounds, ascorbic acid and antioxidant activity compared to other fruits analyzed.

【 授权许可】

CC BY-NC