An in vitro analysis of the total phenolic content, antioxidant power, physical, physicochemical, and chemical composition of Terminalia Catappa Linn fruits

Food Science and Technology (Campinas)

Marcelo Rodrigues Marques¹  Diego Damasceno Paz¹  Lívia Patrícia Rodrigues Batista¹  Celma De Oliveira Barbosa¹  Marcos Antônio Mota Araújo¹  Regilda Saraiva Dos Reis Moreira-araújo¹ 

[1] ,Federal University of Piauí Department of Nutrition Teresina PI ,Brazil

关键词: tropical fruit;    functional properties;    bioactive compounds;    fruto tropical;    caracteríticas funcionais;    compostos bioativos;   

DOI  :  10.1590/S0101-20612012005000023

来源: SciELO

【 摘 要 】

This study assessed the antioxidant, total phenolic, and physicochemical properties of in vitro Terminalia Catappa Linn (locally called castanhola) using the DPPH assay. The castanhola fruits had an average weight of 19.60 ± 0.00 g, combining shell, pulp, and seed weight, and a soluble solids content of 8 °Brix. The chemical composition was determined with predominance of carbohydrates (76,88 ± 0,58%).The titration method was used to determine Vitamin C content using 2,6-dichlorophenolindophenol (DCFI), known as reactive Tillmans resulting in no significant levels. Aqueous extracts of castanhola pulp showed a higher concentration of phenolics, 244.33 ± 18.86 GAE.g-1 of fruit, and alcoholic extracts, 142.84 ± 2.09 GAE.g-1 of fruit. EC50 values of the aqueous extract showed a greater ability to scavenge free radicals than the alcoholic extracts. The fruit had a significant content of phenolic compounds and high antioxidant capacity.

【 授权许可】

CC BY   
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