Caracterização físico-química de polpas de frutos da Amazônia e sua correlação com a atividade anti-radical livre

By Gisele Canuto, Ana Augusta Odorissi Xavier, Leandro Camargo Neves, M. T. Benassi. 2010

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Physical and chemical characteristics (color, pH, titratable acidity, total soluble solids, lipid content, moisture) and levels of bioactive compounds (ascorbic acid, total phenolics) were determined in fifteen samples of fruit pulps from Amazonia (abiu, acerola, acai, araca-boi, bacaba, bacuri, buriti, caja, cajarana, caju, cupuacu, graviola, murici, noni e tamarindo). The free radical scavenger activity was evaluated by the ABTS assay. Some pulps presented high antioxidant potential, associated with the free radical scavenger activity measured and the content of bioactive components, such as phenolic compounds and ascorbic acid, especialy in acerola and acai. The total phenolic content was correlated to antioxidant capacity of pulps.

Subfields: Biochemistry, Forestry, Plant Science

View Paper: https://www.semanticscholar.org/paper/802bca949e4bc01b2e539c83894c913735fc598c