Physicochemical characterization and antioxidant capacity of pitanga fruits (Eugenia uniflora L.)

Food Science and Technology (Campinas)

Milena Bagetti²  Elizete Maria Pesamosca Facco²  Jaqueline Piccolo²  Gabriela Elisa Hirsch²  Delia Rodriguez-amaya¹  Cintia Nanci Kobori¹  Márcia Vizzotto¹  Tatiana Emanuelli² 

[1] ,Universidade Federal de Santa Maria Centro de Ciências Rurais Departamento de Tecnologia e Ciência dos AlimentosSanta Maria RS ,Brasil

关键词: sugars;    insaturated fatty acids;    β-cryptoxanthin;    lycopene;    β-carotene;    açúcares;    ácidos graxos insaturados;    β-criptoxantina;    licopeno;    β-caroteno;   

DOI  :  10.1590/S0101-20612011000100021

来源: SciELO

【 摘 要 】

This study was carried out to obtain more information about the physicochemical properties, composition, and antioxidant activity of pitanga fruits (Eugenia uniflora L.), particularly fruits from the State of Rio Grande do Sul, Brazil. Pitanga with different flesh colors (purple, red, and orange) from tree selections cultivated at Embrapa Clima Temperado (RS-Brazil) were analyzed. Only slight differences were observed in the quality parameters and in the proximate and fatty acid compositions among the fruits studied. The extracts from purple-fleshed pitanga had the highest total phenolic and anthocyanin contents along with the highest antioxidant capacity. The antioxidant capacity (DPPH and FRAP assays) of methanolic pitanga extracts was highly correlated with the total phenolic content, but in ethanolic extracts, the anthocyanin content was correlated only with the FRAP antioxidant capacity. Orange fleshed pitanga had higher β-cryptoxanthin and β-carotene levels than those of the red fruit, which had higher lycopene content. The results indicate that the purple-fleshed pitanga, cultivated in Rio Grande do Sul, is a rich source of phenolic compounds and has high antioxidant capacity. The red and orange-fleshed pitanga, on the other hand, are rich sources of carotenoids.

【 授权许可】

CC BY   
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