Physicochemical characterization and antioxidant capacity of pitanga fruits (Eugenia uniflora L.)
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| Format: | Artículo científico |
| Language: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2011
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| _version_ | 1876468601133727744 |
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| author | Milena BAGETTI |
| author_facet | Milena BAGETTI |
| contents | Physicochemical characterization and antioxidant capacity of pitanga fruits (Eugenia uniflora L.) Milena BAGETTI Elizete Maria Pesamosca FACCO Jaqueline PICCOLO Gabriela Elisa HIRSCH Delia RODRIGUEZ-AMAYA Cintia Nanci KOBORI Márcia VIZZOTTO Tatiana EMANUELLI Agrociencias Sugars lycopene carotene cryptoxanthin insaturated fatty acids This study was carried out to obtain more information about the physicochemical properties, composition, and antioxidant activity of pitanga fruits ( Eugenia uniflora L.), particularly fruits from the State of Rio Grande do Sul, Brazil. Pitanga with different flesh colors (purple, red, and orange) from tree selections cultivated at Embrapa Clima Temperado (RS-Brazil) were analyzed. Only slight differences were observed in the quality parameters and in the proximate and fatty acid compositions among the fruits studied. The extracts from purple-fleshed pitanga had the highest total phenolic and anthocyanin contents along with the highest antioxidant capacity. The antioxidant capacity (DPPH and FRAP assays) of methanolic pitanga extracts was highly correlated with the total phenolic content, but in ethanolic extracts, the anthocyanin content was correlated only with the FRAP antioxidant capacity. Orange fleshed pitanga had higher β-cryptoxanthin and β-carotene levels than those of the red fruit, which had higher lycopene content. The results indicate that the purple-fleshed pitanga, cultivated in Rio Grande do Sul, is a rich source of phenolic compounds and has high antioxidant capacity. The red and orange-fleshed pitanga, on the other hand, are rich sources of carotenoids. 2011 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940104021 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.31 |
| format | Artículo científico |
| id | redalyc_395940104021 |
| institution | Redalyc |
| language | en |
| publishDate | 2011 |
| publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| spellingShingle | Physicochemical characterization and antioxidant capacity of pitanga fruits (Eugenia uniflora L.) Milena BAGETTI Agrociencias Sugars lycopene carotene cryptoxanthin insaturated fatty acids Physicochemical characterization and antioxidant capacity of pitanga fruits (Eugenia uniflora L.) Milena BAGETTI Elizete Maria Pesamosca FACCO Jaqueline PICCOLO Gabriela Elisa HIRSCH Delia RODRIGUEZ-AMAYA Cintia Nanci KOBORI Márcia VIZZOTTO Tatiana EMANUELLI Agrociencias Sugars lycopene carotene cryptoxanthin insaturated fatty acids This study was carried out to obtain more information about the physicochemical properties, composition, and antioxidant activity of pitanga fruits ( Eugenia uniflora L.), particularly fruits from the State of Rio Grande do Sul, Brazil. Pitanga with different flesh colors (purple, red, and orange) from tree selections cultivated at Embrapa Clima Temperado (RS-Brazil) were analyzed. Only slight differences were observed in the quality parameters and in the proximate and fatty acid compositions among the fruits studied. The extracts from purple-fleshed pitanga had the highest total phenolic and anthocyanin contents along with the highest antioxidant capacity. The antioxidant capacity (DPPH and FRAP assays) of methanolic pitanga extracts was highly correlated with the total phenolic content, but in ethanolic extracts, the anthocyanin content was correlated only with the FRAP antioxidant capacity. Orange fleshed pitanga had higher β-cryptoxanthin and β-carotene levels than those of the red fruit, which had higher lycopene content. The results indicate that the purple-fleshed pitanga, cultivated in Rio Grande do Sul, is a rich source of phenolic compounds and has high antioxidant capacity. The red and orange-fleshed pitanga, on the other hand, are rich sources of carotenoids. 2011 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940104021 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.1 Vol.31 |
| title | Physicochemical characterization and antioxidant capacity of pitanga fruits (Eugenia uniflora L.) |
| topic | Agrociencias Sugars lycopene carotene cryptoxanthin insaturated fatty acids |
| url | https://www.redalyc.org/articulo.oa?id=395940104021 |