Bioactive compounds and antioxidant activity of fresh exotic fruits from northeastern Brazil

Food Research International

Volumn 44, Issue 7, 2011, Pages 2155-2159

  Almeida, Maria Mozarina Beserra ^a   de Sousa, Paulo Henrique Machado ^a   Arriaga, Ângela Martha Campos ^a   do Prado, Giovana Matias ^a   Magalhães, Carlos Emanuel de Carvalho ^b   Maia, Geraldo Arraes ^a   de Lemos, Telma Leda Gomes ^a  

^a FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

^b STATE UNIVERSITY OF CEARÁ   (Brazil)

Author keywords

ABTS and DPPH methods; Anthocyanins; Antioxidant activity; Total phenolics; Tropical fruits; Vitamin C

Indexed keywords

ABTS AND DPPH METHODS; ANTIOXIDANT ACTIVITIES; TOTAL PHENOLICS; TROPICAL FRUITS; VITAMIN C;

ANTHOCYANINS; FRUITS; PHENOLS; VITAMINS;

AGENTS;

EID: 79959967370     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.03.051     Document Type: Article

References (42)

1. Ali S.S., Kasoju N., Luthra A., Singh A., Sharanabasava H., Sahu A., et al. Indian medicinal herbs as sources of antioxidants. Food Research International 2008, 41(1):1-15.
2. AOAC Official methods of analysis of the Association of Official Analytical Chemists 1990, 1058-1059. Association of Official Analytical Chemists, Arlington VA. 15th ed.
3. Arnao M.B. Some methodological problems in the determination of antioxidant activity using chromogen radicals: A practical case. Trends in Food Science and Technology 2000, 11(11):419-421.
4. 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. Journal of the Brazilian Chemical Society 2009, 20(10):1856-1861.
5. Bondet V., Brand-Williams W., Berset C. Kinetics and mechanisms of antioxidant activity using the DPPH free radical method. Lebensmitte-Wissenschaft und-Technologie 1997, 30(6):609-615.
6. Brand-Williams W., Cuvelier M.E., Berset C. Use of a free radical method to evaluate antioxidant activity. Lebensmittel-Wissenschaft und-Technologie 1995, 28(1):25-30.
7. Di Matteo V., Esposito E. Biochemical and therapeutic effects of antioxidants in the treatment of Alzheimer's disease, Parkinson's disease, and amyotrophic lateral sclerosis. Current Drug Targets. CNS and Neurological Disorders 2003, 2(2):95-107.
8. Francis F.J. Analysis of anthocyanins. Anthocyanins as food colors 1982, 181-207. Academic Press, New York. P. Markakis (Ed.).
9. Frankel E.N., Meyer A.S. Review. The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. Journal of the Science of Food and Agriculture 2000, 80:1925-1941.
10. Gardner P.T., White T.A.C., McPhail D.B., Duthie G.G. The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices. Food Chemistry 2000, 68(4):471-474.
11. Georgé S., Brat P., Alter P., Amiot M.J. Rapid determination of polyphenols and vitamin C in plant-derived products. Journal of Agricultural and Food Chemistry 2005, 53(5):1370-1373.
12. Gil M.I., Tomaäs-Barberaän F.A., Hess-Pierce B., Kader A.A. Antioxidant capacities, phenolic compounds, carotenoids, and vitamin C contents of nectarine, peach, and plum cultivars from California. Journal of Agricultural and Food Chemistry 2002, 50(17):4976-4982.
13. Hassimotto N.M.A., Genovese M.I., Lajolo F.M. Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps. Journal of Agricultural and Food Chemistry 2005, 53(8):2928-2935.
14. Imeh U., Khokhar S. Distribution of conjugated and free phenols in fruits: Antioxidant activity and cultivar variations. Journal of Agricultural and Food Chemistry 2002, 50(22):6301-6306.
15. Ismail A., Marjan Z.M., Foong C.W. Total antioxidant activity and phenolic content in selected vegetables. Food Chemistry 2004, 87(4):581-586.
16. Kalt W., Forney C.F., Martin A., Prior R.L. Antioxidant capacity, vitamin C, phenolics, and anthocyanins after fresh storage of small fruits. Journal of Agricultural and Food Chemistry 1999, 47(11):4638-4644.
17. Kim D.O., Lee K.W., Lee H.J., Lee C.Y. Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals. Journal of Agricultural and Food Chemistry 2002, 50(13):3713-3717.
18. Klimczak I., Malecka M., Szlachta M., Gliszczynska-Swiglo A. Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices. Journal of Food Composition and Analysis 2007, 20(3-4):313-322.
19. Kulkarni A.O., Policegoudra R.S., Aradhya S.M. Chemical composition and antioxidant activity of sapota (Achras sapota Linn.) fruit. Journal of Food Biochemistry 2007, 31(3):399-414.
20. Kuskoski E.M., Asuero A.G., Troncoso A.M., Mancini-Filho J., Fett R. Aplicación de diversos métodos químicos para determinar actividad antioxidante en pulpa de frutos. Ciência e Tecnologia de Alimentos 2005, 25(4):726-732.
21. Leong L.P., Shui G. An investigation of antioxidant capacity of fruits in Singapore markets. Food Chemistry 2002, 76(1):69-75.
22. Mahattanatawee K., Manthey J.A., Luzio G., Talcott S.T., Goodner K., Baldwin E.A. Total antioxidant activity and fiber content of select Florida-grown tropical fruits. Journal of Agricultural and Food Chemistry 2006, 54(19):7355-7363.
23. Maia G.A., Sousa P.H.M., Lima A.S., Carvalho J.M., Figueiredo R.W. Processamento de frutas tropicais 2009, Edições UFC, Fortaleza, (Chapter 1). 1st ed.
24. Moure A., Cruz J.M., Franco D., Domínguez J.M., Sineiro J., Domínguez H., et al. Natural antioxidants from residual sources. Food Chemistry 2001, 72(2):145-171.
25. Pacheco-palencia L.A., Hawken P., Talcott S.T. Phytochemical, antioxidant and pigment stability of açai (Euterpe oleracea Mart.) as affected by clarification, ascorbic acid fortification and storage. Food Research International 2007, 40(5):620-628.
26. Pérez-Jiménez J., Arranz S., Tabernero M., Díaz-Rubio E., Serrano J., Goñi I., et al. Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results. Food Research International 2008, 41(3):274-285.
27. Pérez-Jiménez J., Saura-Calixto F. Effect of solvent and certain food constituents on different antioxidant capacity assays. Food Research International 2006, 39(7):791-800.
28. Prior R.L., Wu X., Schaich K. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of Agricultural and Food Chemistry 2005, 53(10):4290-4302.
29. Proteggente A.R., Pannala A.S., Paganga G., Buren L.V., Wagner E., Wiseman S., et al. The antioxidant activity of regularly consumed fruit and vegetables reflects their phenolic and vitamin C composition. Free Radical Research 2002, 36(2):217-233.
30. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine 1999, 26(9):1231-1237.
31. Reddy C.V.K., Sreeramulu D., Raghunath M. Antioxidant activity of fresh and dry fruits commonly consumed in India. Food Research International 2010, 43(1):285-288.
32. Roesler R., Malta L.G., Carrasco L.C., Pastore G. Evaluation of the antioxidant properties of the brazilian cerrado fruit Annona crassiflora (araticum). Journal of Food Science 2006, 71(2):C102-C107.
33. Ross J.A., Kasum C.M. Dietary flavonoids: Bioavailability, metabolic effects, and safety. Annual Reviews of Nutrition 2002, 22:19-34.
34. Scarfiotti C., Fabris F., Cestaro B., Giuliani A. Free radicals, atherosclerosis, ageing, and related dysmetabolic pathologies: pathological and clinical aspects. European Journal of Cancer Prevention 1997, 6(suppl. 1):S31-S36.
35. Serrano J., Goni I., Saura-Calixto F. Food antioxidant capacity determined by chemical methods may underestimate the physiological antioxidant capacity. Food Research International 2007, 40(1):15-21.
36. Silva E.M., Souza J.N.S., Rogez H., Rees J.F., Larondelle Y. Antioxidant activities and polyphenolic contents of fifteen selected plant species from the Amazonian region. Food Chemistry 2007, 101(3):1012-1018.
37. Sun J., Chu Y.F., Wu X., Liu R.H. Antioxidant and antiproliferative activities of common fruits. Journal of Agricultural and Food Chemistry 2002, 50(25):7449-7454.
38. Tadhani M.B., Patel V.H., Subhash R. In vitro antioxidant activities of Stevia rebaudiana leaves and callus. Journal of Food Composition and Analysis 2007, 20(3-4):323-329.
39. Thaipong K., Boonprakob U., Crosby K., Cisneros-Zevallos L., Byrne D.H. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis 2006, 19(6-7):669-675.
40. USDA National nutrient database for standard reference Release 23. Retrieved 2010-03-21 from the Nutrient Data Laboratory Home Page:. http://www.nal.usda.gov/fnic/foodcomp/search.
41. Zenebon O., Pascuet N.S., Tiglea P. Métodos físico-químicos para análise de alimentos 2008, Instituto Adolfo Lutz, São Paulo. 4th ed.
42. Zielinski H., Kozlowska H. Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. Journal of Agricultural and Food Chemistry 2000, 48(6):2008-2016.