Antioxidant activity of cerrado fruits

dc.creatorRoesler, R
dc.creatorMalta, LG
dc.creatorCarrasco, LC
dc.creatorHolanda, RB
dc.creatorSousa, CAS
dc.creatorPastore, GM
dc.date2007
dc.dateJAN-MAR
dc.date2014-11-15T11:31:37Z
dc.date2015-11-26T17:19:43Z
dc.date2014-11-15T11:31:37Z
dc.date2015-11-26T17:19:43Z
dc.date.accessioned2018-03-29T00:07:23Z
dc.date.available2018-03-29T00:07:23Z
dc.identifierCiencia E Tecnologia De Alimentos. Soc Brasileira Ciencia Tecnologia Alimentos, v. 27, n. 1, n. 53, n. 60, 2007.
dc.identifier0101-2061
dc.identifierWOS:000254453800010
dc.identifier10.1590/S0101-20612007000100010
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/77901
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/77901
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/77901
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1282967
dc.descriptionAnnona crassiflora (araticum), Solanum lycocarpum (lobeira), Eugenia dysenterica (cagaita), Caryocar brasilense (pequi) and Swartzia langsdorfii (banha de galinha) are tropical fruits consumed mainly by native people in the Brazilian Cerrado (second biggest biome of Brazil). In this study, pulp, seed and peel of the fruits were extracted using ethanol and water. Some of the extracts showed a high content of total phenols and were screened for their potential as antioxidants using the in vitro model 2,2-diphenyl-1-picryl hydrazyl (DPPH). The best results were found for aqueous and ethanotic extracts of pequi Peel (IC50 of 9,44 and 17,98 mu g.mL(-1) respectively), etanolic extract of cagaita seeds (IC50 of 14,15 mu g.mL(-1)), etanolic extract of araticum seeds and peel (IC50 of 30,97 and 49,18 mu g.mL(-1) respectively). This is the first report on the antioxidant properties of the extracts of cerrado fruit fractions. Owing to these properties, studies can be further extended to use them for possible applications as natural antioxidant for cosmetics, supplements and functional ingredients for food products as well as being able to represent a sustainable application of the natural sources in the Brazilian bioma cerrado.
dc.description27
dc.description1
dc.description53
dc.description60
dc.languagept
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentos
dc.publisherCampinas
dc.publisherBrasil
dc.relationCiencia E Tecnologia De Alimentos
dc.relationCiencia Tecnol. Aliment.
dc.rightsaberto
dc.sourceWeb of Science
dc.subjecttropical fruits
dc.subjectcerrado
dc.subjectantioxidant activity
dc.subjectDPPH
dc.subjectphenols
dc.subjectDietary Polyphenols
dc.subjectPlant-extracts
dc.subjectMechanisms
dc.subjectFoods
dc.subjectVegetables
dc.subjectSaponins
dc.subjectDisease
dc.titleAntioxidant activity of cerrado fruits
dc.typeArtículos de revistas


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