Antioxidant capacity and composition of pitanga seeds

Ciência Rural

Milena Bagetti²  Elizete Maria Pesamosca Facco¹  Daniele Bobrowski Rodrigues¹  Márcia Vizzotto¹  Tatiana Emanuelli¹ 

[1] ,Universidade Federal de Santa MariaSanta Maria RS ,Brasil

关键词: antioxidant capacity;    DPPH;    FRAP;    Eugenia uniflora L.;    capacidade antioxidante;    DPPH;    FRAP;    Eugenia uniflora L.;   

DOI  :  10.1590/S0103-84782009005000172

来源: SciELO

【 摘 要 】

Food industry generates a significant amount of seed wastes from the juice production, frozen pulps and jams. Considering that the characterization of wastes is the first step to determine their potential use, the aim of the present study was to determine the composition and the antioxidant capacity of seeds from pitanga fruits with different flesh colors (purple, red and orange). Chemical composition results revealed that pitanga seeds are a good source of insoluble dietary fiber, with low protein and fat levels, and no relevant differences were found among pitanga seeds from different flesh colors. Pitanga seed extracts had powerful antioxidant capacity that was partially correlated to their high phenolic content and showed some variation according to the pitanga flesh colors. Accordingly, it's suggested that this low value waste of pitanga processing, could be used as a source of natural antioxidants and dietary fiber, for animal and/or human nutrition.

【 授权许可】

CC BY   
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