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dc.contributor.authorde Assis, Sandra Aparecida-
dc.contributor.authorRebuglio Vellosa, Jose Carlos-
dc.contributor.authorBrunetti, Iguatemy Lourenço-
dc.contributor.authorKhalil, Najeh Maissar-
dc.contributor.authorda Silva Cerqueira Leite, Katia Maria-
dc.contributor.authorGeraldo Martins, Antonio Baldo-
dc.contributor.authorMascarenhas de Faria Oliveira, Olga Maria-
dc.identifier.citationInternational Journal of Food Sciences and Nutrition. Abingdon: Taylor & Francis Ltd, v. 60, n. 5, p. 439-448, 2009.-
dc.description.abstractThe antioxidant activity, ascorbic acid and phenolic content were studied in 10 exotic fruits from Brazil: abiu, acerola, wax jambu, cashew, mamey sapote, carambola or star fruit, Surinam cherry, longan, sapodilla and jaboticaba. The ascorbic acid was determined by 2,6-dichloroindophenol titrimetic methods and total phenols were measured colorimetrically using the Folin-Ciocalteu reagent. The antioxidant activity was investigated with three different methods: hypochlorous acid scavenging activity, 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation decolorization assay, and 2,2-diphenyl-1-picrylhydrazyl radical scavenging method. The highest content of vitamin C (1,525.00 mg/100 g pulp) occurred in acerola. The total phenol content was higher in abiu, acerola, Surinam cherry and sapodilla. In relation to antioxidant activity, acerola has showed the great values in all three different methods tested. It was found that the fruits have a significant antioxidant effect when tested by each method, respectively, and these antioxidant capacities are promising. The sample concentration also influenced its antioxidant power.en
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.publisherTaylor & Francis Ltd-
dc.sourceWeb of Science-
dc.subjectreactive oxygen speciesen
dc.subjectphenol contenten
dc.subjectascorbic aciden
dc.titleAntioxidant activity, ascorbic acid and total phenol of exotic fruits occurring in Brazilen
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.contributor.institutionUniversidade Estadual de Feira de Santana (UEFS)-
dc.contributor.institutionUniversidade Estadual do Centro Oeste (UNICENTRO)-
dc.description.affiliationUNESP, Inst Quim, Dept Bioquim & Tecnol Quim, BR-14801970 Araraquara, SP, Brazil-
dc.description.affiliationUniv Estadual Feira de Santana, Dept Saude, Feira de Santana, Brazil-
dc.description.affiliationUNESP, Fac Ciencias Farmaceut Araraquara, Araraquara, Brazil-
dc.description.affiliationUniv Estadual Centro Oeste, UNICENTRO, Dept Farm, Guarapuava, Brazil-
dc.description.affiliationUNESP, Fac Ciencias Agr & Vet Jaboticabal, Jaboticabal, Brazil-
dc.description.affiliationUnespUNESP, Inst Quim, Dept Bioquim & Tecnol Quim, BR-14801970 Araraquara, SP, Brazil-
dc.description.affiliationUnespUNESP, Fac Ciencias Farmaceut Araraquara, Araraquara, Brazil-
dc.description.affiliationUnespUNESP, Fac Ciencias Agr & Vet Jaboticabal, Jaboticabal, Brazil-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofInternational Journal of Food Sciences and Nutrition-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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