Phenolic content and antioxidant activity of frozen fruit pulp.

Brazilian Journal of Food Research

Alessandra Braga Ribeiro¹  Giliani Veloso Sartori²  Caroline Nunes da Costa³ 

[1] Universidade Estadual de Maringá;Universidade Federal do Rio Grande do Sul;Faculdade Integrado de Campo Mourão

关键词: natural antioxidants;    frozen fruit pulp;    phenolic compounds;    flavonoids;   

DOI  :  

学科分类：解剖和生理学

来源: Universidade Tecnica Federal do Parana

【 摘 要 】

Brazil has a very large surface area and therefore is not always possible the people to have access to all varieties of fruit. Considering this fact, the consumption of frozen fruit pulp has been increase. The aim of this study was to evaluate the content of total phenolics, flavonoids and antioxidant activity of nine commercial frozen fruit pulps. The antioxidant activity was evaluated by the ability to scavenging the 2.2-diphenyl-1-picryl-hydrazil (DPPH) radical, while the phenolic analysis was performed by spectrophotometry. The pulps showed levels of total phenolic compounds ranged from 14.97 mgEAG.100g -1(lemon) to 112.40 mgEAG.100g -1(orange). The highest content of flavonoids was observed for the raspberry pulp (35.09 mgEQ.100g -1 ). The orange pulp showed higher antioxidant capacity, with sequestration percentage of 108.79%, followed by kiwi, peach and tamarind. The results of this study demonstrated that the frozen fruits pulp are good sources of antioxidant compounds and their use should be encouraged among the population. DOI: 10.14685/rebrapa.v5i3.143 

【 授权许可】

Unknown