Correlation, by multivariate statistical analysis, between the scavenging capacity against reactive oxygen species and the bioactive compounds from frozen fruit pulps

dc.creatorVissotto, LC
dc.creatorRodrigues, E
dc.creatorChiste, RC
dc.creatorBenassi, MD
dc.creatorMercadante, AZ
dc.date2013
dc.dateFEB
dc.date2014-07-30T14:02:46Z
dc.date2015-11-26T17:30:57Z
dc.date2014-07-30T14:02:46Z
dc.date2015-11-26T17:30:57Z
dc.date.accessioned2018-03-29T00:17:43Z
dc.date.available2018-03-29T00:17:43Z
dc.identifierFood Science And Technology. Soc Brasileira Ciencia Tecnologia Alimentos, v. 33, n. 57, n. 65, 2013.
dc.identifier0101-2061
dc.identifierWOS:000323701400010
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/57291
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/57291
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1285605
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionThe 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 center dot), hydrogen peroxide (H2O2), and hydroxyl radical ((OH)-O-center dot) 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 center dot, and TF (total flavonoids) showed positive correlation with the scavenging capacity against (OH)-O-center dot and ROO center dot 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 acai pulp with high TF, total flavonoids, content (134.02 mg CE/100 g pulp) and the highest scavenging capacity against ROO center dot, (OH)-O-center dot and H2O2; the second group was formed by the acerola pulp with high TPC, total phenolic compounds, (658.40 mg GAE/100 g pulp) and AA, ascorbic acid, (506.27 mg/100 g pulp) contents; and the third group was formed by pineapple, cacao, caja, cashew-apple, coconut, cupuacu, 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.
dc.description33
dc.description1
dc.description57
dc.description65
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.languageen
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentos
dc.publisherCampinas
dc.publisherBrasil
dc.relationFood Science And Technology
dc.relationFood Sci. Technol.
dc.rightsaberto
dc.sourceWeb of Science
dc.subjectbioactive compounds
dc.subjectantioxidant capacity
dc.subjectfruit pulp
dc.subjectAntioxidant Activity
dc.subjectPhenolic-compounds
dc.subjectVegetables
dc.subjectProducts
dc.subjectMart.
dc.subjectAssay
dc.subjectAcai
dc.titleCorrelation, by multivariate statistical analysis, between the scavenging capacity against reactive oxygen species and the bioactive compounds from frozen fruit pulps
dc.typeArtículos de revistas


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