Total phenolic content and free radical scavenging activities of methanolic extract powders of tropical fruit residues

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dc.contributor.authorOliveira, Alane Cabral de
dc.contributor.authorValentim, Iara Barros
dc.contributor.authorSilva, Cicero Alexandre
dc.contributor.authorBechara, Etelvino Jose Henriques [UNIFESP]
dc.contributor.authorBarros, Marcelo Paes de
dc.contributor.authorMano, Camila Marinho [UNIFESP]
dc.contributor.authorGoulart, Marilia Oliveira Fonseca
dc.contributor.institutionUniv Fed Alagoas
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.contributor.institutionUniversidade Federal de São Paulo (UNIFESP)
dc.contributor.institutionUniv Cruzeiro Sul
dc.date.accessioned2016-01-24T13:58:31Z
dc.date.available2016-01-24T13:58:31Z
dc.date.issued2009-07-15
dc.description.abstractMethanolic extract powders of acerola, passion fruit and pineapple industrial residues, including pulp, seeds and peel, altogether (except for acerola) devoid of seeds, were screened for antioxidant capacity. the total phenolic contents (TPCs) of the extract powders were compared with their radical-scavenging activities (RSA) against both DPPH(center dot) and superoxide anion (O(2)(center dot-)) radicals, and their protective effect against liposome peroxidation, triggered by peroxyl radical. Lipid peroxidation was followed by the fluorescence decay of the probe, 4,4-difluoro-5-(4-phenyl-1,3-butadienyl)-4-bora-3a,4a-diaza-s-indacene-3-undecanoic acid (C(11)-BODIPY(581/591)). the TPCs of acerola, passion fruit and pineapple extract powders were (94.6 +/- 7.4); (41.2 +/- 4.2) and (9.1 +/- 1.3) mg of gallic acid equivalents g(-1) of dry extract, respectively. Acerola showed the best RSA-DPPH(center dot) scores, whereas passion fruit was more protective on the RSA-O(2)(center dot-) system. Together with the protective effects against lipid peroxidation (rate of BODIPY decay) which, were similar for acerola and passion fruit extracts, these data suggest that the methanolic extracts of acerola and passion fruit residues may be useful as antioxidant supplements, particularly the acerola extract, due to its high phenolic content. (C) 2008 Elsevier B.V. All rights reserveden
dc.description.affiliationUniv Fed Alagoas, UFAL, Inst Ciencias Biol & Saude, BR-57010020 Maceio, AL, Brazil
dc.description.affiliationUniv Fed Alagoas, UFAL, Inst Quim & Biotecnol, BR-57072970 Maceio, AL, Brazil
dc.description.affiliationUniv Fed Alagoas, UFAL, Ctr Ciencias Agr, Lab Solos & Adubacao, BR-57100000 Rio Largo, AL, Brazil
dc.description.affiliationUniv São Paulo, Dept Bioquim, Inst Quim, BR-05508000 São Paulo, Brazil
dc.description.affiliationUniversidade Federal de São Paulo, Dept Ciencias Exatas & Terra, BR-09972270 Diadema, SP, Brazil
dc.description.affiliationUniv Cruzeiro Sul, Programa Posgrad Ciencias Movimento Humano, BR-08060070 São Paulo, Brazil
dc.description.affiliationUnifespUniversidade Federal de São Paulo, Dept Ciencias Exatas & Terra, BR-09972270 Diadema, SP, Brazil
dc.description.sourceWeb of Science
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.description.sponsorshipMilenio Redoxoma
dc.description.sponsorshipFAPEAL
dc.description.sponsorshipBNB (Northeast Bank of Brazil)
dc.description.sponsorshipIDCNPq: 151874/2007-7
dc.format.extent469-475
dc.identifierhttp://dx.doi.org/10.1016/j.foodchem.2008.12.045
dc.identifier.citationFood Chemistry. Oxford: Elsevier B.V., v. 115, n. 2, p. 469-475, 2009.
dc.identifier.doi10.1016/j.foodchem.2008.12.045
dc.identifier.issn0308-8146
dc.identifier.urihttp://repositorio.unifesp.br/handle/11600/31674
dc.identifier.wosWOS:000264687500012
dc.language.isoeng
dc.publisherElsevier B.V.
dc.relation.ispartofFood Chemistry
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rights.licensehttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.subjectTotal phenolic contenten
dc.subjectFree radical scavenging activityen
dc.subjectAntioxidanten
dc.subjectBODIPYen
dc.subjectAcerolaen
dc.subjectPassion fruiten
dc.subjectPineappleen
dc.titleTotal phenolic content and free radical scavenging activities of methanolic extract powders of tropical fruit residuesen
dc.typeinfo:eu-repo/semantics/article
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