Chemical, antioxidant and antibacterial study of Brazilian fruits

International Journal of Food Science and Technology

Volumn 46, Issue 7, 2011, Pages 1529-1537

  Haminiuk, Charles Windson Isidoro ^a   Plata Oviedo, Manuel Salvador Vicente ^a   Guedes, Amanda Roman ^a   Stafussa, Ana Paula ^a   Bona, Evandro ^a   Carpes, Solange Teresinha ^a  

^a UNIVERSIDADE TECNOLÓGICA FEDERAL DO PARANÁ   (Brazil)

Author keywords

1,1 diphenyl 2 picrylhydrazyl radical; Antimicrobial activity; Extraction; Fruit extracts; Phenolic compounds

Indexed keywords

1 ,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTI-MICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; ATLANTIC FOREST; BIOLOGICAL ASSAYS; ETHANOLIC EXTRACTS; EXPERIMENTAL FACTORIAL DESIGN; FRUIT EXTRACTS; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIUM; HIGH POTENTIAL; INHIBITORY EFFECT; KLEBSIELLA PNEUMONIAE; NATURAL ANTIOXIDANTS; PHENOLIC COMPOUNDS; PHENOLICS; SCAVENGING ACTIVITIES; STAPHYLOCOCCUS AUREUS; TOTAL PHENOLIC CONTENT;

ASSAYS; BACTERIA; ESCHERICHIA COLI; LINOLEIC ACID; OXIDATION; PHENOLS; RATING; UNSATURATED FATTY ACIDS;

FRUITS;

ESCHERICHIA COLI; KLEBSIELLA PNEUMONIAE; NEGIBACTERIA; POSIBACTERIA; STAPHYLOCOCCUS AUREUS;

EID: 79958767852     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02653.x     Document Type: Article

References (39)

1. Alves, R.E., Brito, E.A., Rufino, M.S.M. & Sampaio, C.G. (2008). Antioxidant activity measurement in tropical fruits: A case study with acerola. Acta Horticulturae, 773, 299-305.
2. Andersen, O.M. & Fossen, T. (2002). Characterization of Anthocyanins by NMR. In: Current Protocols in Food Analytical Chemistry (edited by J. Whitaker). Pp. 33-71. Davis, CA, USA: John Wiley & Sons, Inc.
3. Chang, C.C., Yang, M.H., Wen, H.M. & Chern, J.C. (2002). Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journal of Food and Drug Analysis, 10, 178-182.
4. Delgado-Vargas, F. & Paredes-López, O. (2003). Natural Colorants for Food and Nutraceutical Uses. Boca Ratón, FL, USA: CRC Press.
5. Emmons, C.L., Peterson, D.M. & Paul, G.L. (1999). Antioxidant capacity of oat (Avena sativa L) extracts. 2. In vitro antioxidant activity and contents of phenolic and tocol antioxidants. Journal of Agricultural and Food Chemistry, 47, 4894-4898.
6. Genovese, M.I., Pinto, S.M., Gonçalves, A.E.S.S. & Lajolo, F.M. (2008). Bioactive compounds and antioxidant capacity of exotic fruits and commercial frozen pulps from Brazil. Food Science and Technology International, 14, 207-214.
7. Georgé, S., Brat, P., Alter, P. & Amiot, M.J. (2005). Rapid determination of polyphenols and vitamin C in plant-derived products. Journal of Agricultural and Food Chemistry, 53, 1370-1373.
8. Giusti, M.M. & Wrolsted, R.E. (2001). Anthocyanins: characterization and measurement with UV-visible spectroscopy. In: Current Protocols in Food Analytical Chemistry (edited by R.E. Wrolstad & S.J. Schwartz). Pp. 1-13. New York: Wiley.
9. Gonçalves, A.E.S.S., Lajolo, F.M. & Genovese, M.I. (2010). Chemical composition and antioxidant/antidiabetic potential of Brazilian native fruits and commercial frozen pulps. Journal of Food Agricultural and Food Chemistry, 58, 4666-4674.
10. Hassimotto, N.M.A., Genovese, I.S. & Lajolo, F.M. (2005). Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps. Journal of Agricultural and Food Chemistry, 53, 2928-2935.
11. Hendry, G.A.F. & Houghton, J.D. (1996). Natural Food Colorants, 2nd edn. Glasgow, UK: Blackie Academic Press.
12. Hoffman-Ribani, R., Huber, L.S. & Rodriguez-Amaya, D.B. (2009). Flavonols in fresh and processed Brazilian fruits. Journal of Food Composition and Analysis, 22, 263-268.
13. Kumaran, A. & Karunakaran, R.J. (2006). Antioxidant and free radical scavenging activity of an aqueous extract of Coleus aromaticus. Food Chemistry, 97, 109-114.
14. Lagouri, V. & Boskou, D. (1995). Screening for antioxidant activity of essential oils obtained from spices. In: Generation, Analysis and Process Influence (edited by G. Charalambous). Pp. 869-879. London: Elsevier Science BV.
15. Lauro, G.J. & Francis, F.J. (2000). Natural Food Colours, Science and Technology. IFT Basic Symposium Series 14, Marcel Dekker, New York, NY, USA.
16. radical scavenging activity of lettuce (Lactuca sativa L) grown in Colorado. LWT - Food Science and Technology, 40, 552-557.
17. Liyana-Pathirana, C. & Shahidi, F. (2005). Optimization of extraction of phenolic compounds from wheat using response surface methodology. Food Chemistry, 93, 47-56.
18. Luthria, D.L. (2008). Influence of experimental conditions on the extraction of phenolic compounds from parsley (Petroselinum crispum) flakes using a pressurized liquid extractor. Food Chemistry, 107, 745-752.
19. Mensor, L.L., Menezes, F.S., Leitao, G.G. et al. (2001). Screening of brazilian plant extracts for antioxidant activity by the use of DPPH free radical method. Phytotherapy Research, 15, 127-130.
20. Montgomery, D.C. (2001). Design and Analysis of Experiments, 5th edn. New York: Wiley.
21. Palma, M., Piñeiro, Z. & Barroso, C.G. (2001). Stability of phenolic compounds during extraction with superheated solvents. Journal of Chromatography A, 921, 169-174.
22. Prado, A. (2009). Composição fenólica e atividade antioxidante de frutas tropicais. Master Science Dissertation. São Paulo: Universidade de São Paulo (ESALQ/USP).
23. Ranilla, L.G., Kwon, Y., Apostolidis, E. & Shetty, K. (2010). Phenolic compounds, antioxidant activity and in vitro inhibitory potential against key enzymes relevant for hyperglycemia and hypertension of commonly used medicinal plants, herbs and spices in Latin America. Bioresource Technology, 101, 4676-4689.
24. Rauha, J.-P., Remes, S., Heinonen, M. et al. (2000). Antimicrobial effects of Finnish plant extracts containing flavonoids and other phenolic compounds. International Journal of Food Microbiology, 56, 3-12.
25. Reynertson, K.A., Yang, H., Jiang, B., Basile, M.J. & Kennelly, E.J. (2008). Quantitative analysis of antiradical phenolic constituents from fourteen edible Myrtaceae fruits. Food Chemistry, 109, 883-890.
26. Rufino, M.S.M., Alves, R.E., Brito, E.S. et al. (2010a). Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil. Food Chemistry, 121, 996-1002.
27. Rufino, M.S.M., Alves, R.E., Fernandes, F.A.N. & Brito, E.S. (2010b). Free radical scavenging behavior of ten exotic tropical fruits extracts. Food Research International. DOI.
28. Ruxton, C., Gardner, E. & Walker, D. (2006). Can pure fruit and vegetable juices protect against cancer and cardiovascular disease too? A review of the evidence. International Journal of Food Science and Nutrition, 57, 249-272.
29. Sahreen, S., Khan, M.R. & Khan, R.A. (2010). Evaluation of antioxidant activities of various solvent extracts of Carissa opaca fruits. Food Chemistry, 122, 1205-1211.
30. Santos, D.T., Veggi, P.C. & Meireles, M.A.A. (2010). Extraction of antioxidant compounds from Jabuticaba (Myrciaria cauliflora) skins: Yield, composition and economical evaluation. Journal of Food Engineering, 101, 23-31.
31. Shahidi, F. & Naczk, M. (2004). Phenolics in Food and Nutraceuticals. Biosynthesis. Classification, and Nomenclature of Phenolics in Food and Nutraceuticals. 558 Pp. Boca Raton, FL: CRC Press.
32. Silva, C.G., Herdeiro, R.S., Mathias, C.J. et al. (2005). Evaluation of antioxidant activity of Brazilian plants. Pharmacological Research, 52, 229-33.
33. Sim, K.H. & Sil, H.Y. (2008). Antioxidant activities of red pepper (Capsicum annuum) pericarp and seed extracts. International Journal of Food Science and Technology, 43, 1813-1823.
34. Singleton, V.L. & Rossi, J.A. Jr (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144-158.
35. Stratil, P., Klejdus, B. & Kubá, V. (2007). Determination of phenolic compounds and their antioxidant activity in fruits and cereals. Talanta, 71, 1741-1751.
36. Sun, J., Chu, Y. & Liu, R.H. (2002). Antioxidant and antiproliferative activities of common fruits. Journal of Agricultural and Food Chemistry, 50, 7449-7454.
37. Vasco, C. (2009). Phenolic Compounds in Ecuadorian Fruits. Doctoral Thesis. Swedish University of Agricultural Sciences.
38. Vasco, C., Ruales, J. & Kamal-Eldin, A. (2008). Total phenolic compounds and antioxidant capacities of major fruits from Ecuador. Food Chemistry, 111, 816-823.
39. Waterhouse, A.L. (2002). Determination of total phenolics. In: Current protocols in Food Analytical Chemistry (edited by J. Whitaker). Pp. 1073-1080. Davis, CA, USA: John Wiley & Sons, Inc.