Artículos de revistas
Correlation, By Multivariate Statistical Analysis, Between The Scavenging Capacity Against Reactive Oxygen Species And The Bioactive Compounds From Frozen Fruit Pulps [correlação, Por Análise Estatística Multivariada, Entre Desativação De Espécies Reativas De Oxigênio E Compostos Bioativos De Polpas De Frutas Congeladas]
Registro en:
Food Science And Technology. , v. 33, n. SUPPL.1, p. 57 - 65, 2013.
1678457X
2-s2.0-84885822280
Autor
Vissotto L.C.
Rodrigues E.
Chiste R.C.
Benassi M.T.
Mercadante A.Z.
Institución
Resumen
The contents of total phenolic compounds (TPC), total flavonoids (TF), and ascorbic acid (AA) of 18 frozen fruit pulps and their scavenging capacities against peroxyl radical (ROO•), hydrogen peroxide (H2O2), and hydroxyl radical (•OH) were determined. Principal Component Analysis (PCA) showed that TPC (total phenolic compounds) and AA (ascorbic acid) presented positive correlation with the scavenging capacity against ROO•, and TF (total flavonoids) showed positive correlation with the scavenging capacity against •OH and ROO• However, the scavenging capacity against H2O2 presented low correlation with TF (total flavonoids), TPC (total phenolic compounds), and AA (ascorbic acid). The Hierarchical Cluster Analysis (HCA) allowed the classification of the fruit pulps into three groups: one group was formed by the açai pulp with high TF, total flavonoids, content (134.02mg CE/100 g pulp) and the highest scavenging capacity against ROO•, •OH and H2O2; the second group was formed by the acerola pulp with high TPC, total phenolic compounds, (658.40mg GAE/100 g pulp) and AA, ascorbic acid, (506.27mg/100 g pulp) contents; and the third group was formed by pineapple, cacao, caja, cashew-apple, coconut, cupuaçu, guava, orange, lemon, mango, passion fruit, watermelon, pitanga, tamarind, tangerine, and umbu pulps, which could not be separated considering only the contents of bioactive compounds and the scavenging properties. 33 SUPPL.1 57 65 Anouar, E., New aspects of the antioxidant properties of phenolic acids: A combined theoretical and experimental approach (2009) Physical Chemistry Chemical Physics, 11, pp. 7659-7668. , http://dx.doi.org/10.1039/b904402g, PMid:19950505 Balasundram, N., Sundram, K., Sammam, S., Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses (2006) Food Chemistry, 99, pp. 191-203. , http://dx.doi.org/10.1016/j.foodchem.2005.07.042 Barreto, G.P.M., Benassi, M.T., Mercadante, A.Z., Bioactive compounds from several tropical fruits and correlation by multivariate analysis to free radical scavenger activity (2009) Journal of the Brazilian Chemical Society, 20, pp. 1856-1861. , http://dx.doi.org/10.1590/S0103-50532009001000013 Canuto, G.A., Caracterização físico-química de polpas de frutos da Amazônia e sua correlação com a atividade anti-radical livre (2010) Revista Brasileira De Fruticultura, 32, pp. 1196-1205. , http://dx.doi.org/10.1590/S0100-29452010005000122 Chisté, R.C., In vitro scavenging capacity of annatto seed extracts against reactive oxygen and nitrogen species (2011) Food Chemistry, 127, pp. 419-426. , http://dx.doi.org/10.1016/j.foodchem.2010.12.139 Contreras-Calderón, J., Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia (2011) Food Research International, 44, pp. 2047-2053. , http://dx.doi.org/10.1016/j.foodres.2010.11.003 Dantas, R.L., Perfil da qualidade de polpas de frutas comercializadas na cidade de Campina Grande/PB (2010) Revista Verde, 5, pp. 61-66 Evangelista, R.M., Vieites, R.L., Avaliação da qualidade de polpa de goiaba congelada comercializada na cidade de São Paulo (2006) Segurança Alimentar E Nutricional, 13, pp. 76-81 Fu, L., Antioxidant capacities and total phenolic contents of 62 fruits (2011) Food Chemistry, 129, pp. 345-350. , http://dx.doi.org/10.1016/j.foodchem.2011.04.079 García-Alonso, M., Evaluation of the antioxidant properties of fruits (2004) Food Chemistry, 84, pp. 13-18. , http://dx.doi.org/10.1016/S0308-8146(03)00160-2 Genovese, M.I., Bioactive compounds and antioxidant capacity of exotic fruits and commercial frozen pulps from Brazil (2008) Food Science and Technology International, 14, pp. 207-214. , http://dx.doi.org/10.1177/1082013208092151 Gomes, A., Antioxidant activity of β-blockers: An effect mediated by scavenging reactive oxygen and nitrogen species (2006) Bioorganic & Medicinal Chemistry, 14, pp. 4568-4577. , http://dx.doi.org/10.1016/j.bmc.2006.02.023, PMid:16510286 Gomes, A., 2-Styrylchtomones: Novel strong scavengers of reactive oxygen and nitrogen species (2007) Bioorganic & Medicinal Chemistry, 15, pp. 6027-6036. , http://dx.doi.org/10.1016/j.bmc.2007.06.046, PMid:17624791 Hassimotto, N.M.A., Genovese, M.I., Lajolo, F.M., Antioxidant activity of dietary fruits, vegetables and commercial frozen fruit pulps (2005) Journal of Agricultural and Food Chemistry, 53, pp. 2928-2935. , http://dx.doi.org/10.1021/jf047894h, PMid:15826041 Huang, D., High-throughput assay of oxygen radical absorbance capacity (ORAC) using a multichannel liquid handling systems coupled with a microplate fluorescence reader in 96-well format (2002) Journal of Agricultural and Food Chemistry, 50, pp. 4437-4444. , http://dx.doi.org/10.1021/jf0201529, PMid:12137457 Huang, D., Ou, B., Prior, R.L., The chemistry behind antioxidant capacity assays (2005) Journal of Agricultural and Food Chemistry, 53, pp. 1841-1856. , http://dx.doi.org/10.1021/jf030723c, PMid:15769103 (2004) Normas Analíticas Do Instituto Adolfo Lutz: Métodos Químicos E Físicos Para Análises De Alimentos, pp. 652-654. , INSTITUTO ADOLFO LUTZ - IAL, 4. ed. 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