Evaluation of antioxidant activity of agro-industrial waste of acerola (Malpighia emarginata D.C.) fruit extracts;Avaliação da atividade antioxidante de extratos de resíduo agroindustrial de acerola (Malpighia emarginata D.C.)

Ciencia e Tecnologia de Alimentos

Volumn 31, Issue 3, 2011, Pages 769-775

  Caetano, Ana Carla da Silva ^a   de Araújo, Cristiane Rodrigues ^a   de Lima, Vera Lúcia Arroxelas Galvão ^a   Maciel, Maria Inês Sucupira ^a   Melo, Enayde de Almeida ^a  

^a UNIVERSIDADE FEDERAL RURAL DE PERNAMBUCO   (Brazil)

Author keywords

ABTS +; Acerola fruit waste; Antioxidant; Conjugated dienes; DPPH ; Ferric thiocyanate; Peroxide value

Indexed keywords

GLYCINE MAX; MALPIGHIA EMARGINATA;

EID: 80054993400     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612011000300034     Document Type: Article

References (29)

1. Almeida-Doria, R. F.; Regitano-D'Arce, M. A. B. Antioxidant activity of rosemary and oregano ethanol extracts in soybean oil under thermal oxidation. Ciência e Tecnologia de Alimentos, v. 20, n. 2, p. 197-203, 2000.
2. ALOTHMAN, M.; BHAT, R.; KARIM, A. A. Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents. Food Chemistry, v. 115, n. 3, p. 785-788, 2009. http://dx.doi.org/10.1016/j.foodchem.2008.12.005
3. ANGELO, P. M.; JORGE, N. Avaliação do óleo de girassol adicionado de antioxidantes sob estocagem. Ciência e Tecnologia de Alimentos, v. 28, n. 2, p. 498-502, 2008.
4. ANWAR, F. et al. Stabilization of sunflower oil with moringa oleifera leaves under ambient storage. Journal of food lipids, v. 14, n. 1, p. 35-49, 2007. http://dx.doi.org/10.1111/j.1745-4522.2006.00069.x
5. AMERICAN OIL CHEMISTS' SOCIETY - AOCS. Official methods and recommended practices of the American Oil Chemists Society. 5th ed. Champaign: AOCS, 2006.
6. Brand-Williams, W.; Cuvelier, M. E.; Berset, C. Use of free radical method to evaluate antioxidant activity. Lebensmittel Wissenschaft und Techonologie, v. 28, n. 1, p. 25-30, 1995.
7. CATANEO, C. B. et al. Atividade antioxidante e conteúdo fenólico do resíduo agroindustrial da produção de vinho. Semina: Ciências Agrárias, v. 29, n. 1, p. 93-102, 2008.
8. CHATHA, S. A. S. et al. Antioxidant activity of different solvent extracts of rice bran at accelerated storage of sunflower oil. Journal of Food Lipids, v. 13, n. 5, p. 424-433, 2006. http://dx.doi.org/10.1111/j.1745-4522.2006.00068.x
9. CHEN, H-M. et al. Antioxidant activity of designed peptides based on the antioxidative peptide isolated from digests of a soybean Protein. Journal of Agricultural and Food Chemistry, v. 44, n. 9, p. 2619-2623, 1996. http://dx.doi.org/10.1021/jf950833m
10. GUO, C. et al. Antioxidant activities of peel, pulp and seed fractions of common fruits as determined by FRAP assay. Nutrition Research, v. 23, n. 12, p. 1719-1726, 2003. http://dx.doi.org/10.1016/j.nutres.2003.08.005
11. IQBAL, S.; BHANGER, M. I. Stabilization of sunflower oil by garlic extract during accelerated storage. Food Chemistry, v. 100, n. 1, p. 246-254, 2007. http://dx.doi.org/10.1016/j.foodchem.2005.09.049
12. JAYAPRAKASHA, G. K.; SINGH, R. P.; SAKARIAH, K. K. Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro. Food Chemistry, v. 73, n. 3, p. 285-290, 2001. http://dx.doi.org/10.1016/S0308-8146(00)00298-3
13. KRING, U.; BERGER, R.G. Antioxidant activity of some roasted foods. Journal Food Chemistry, v.72. n. 2 p. 223-229, 2001.
14. LIU, Q.; YAO, H. Antioxidant activities of barley seeds extracts. Food Chemistry, v. 102, n. 3, p. 732-737, 2007. http://dx.doi.org/10.1016/j.foodchem.2006.06.051
15. MAKRIS, D. P.; BOSKOU, G.; ANDRIKOPOULOS, N. K. Recovery of antioxidant phenolics from white vinification solid by-products employing water/ethanol mixtures. Bioresource Technology, v. 98, n. 15, p. 2963-2967, 2007. PMid:17110101. http://dx.doi.org/10.1016/j.biortech.2006.10.003
16. MALECKA, M. Antioxidant properties of the unsaponifiable matter isolated from tomato seeds, oat grains and wheat germ oil. Food Chemistry, v. 79, n. 3, p. 327-332, 2002. http://dx.doi.org/10.1016/S0308-8146(02)00152-8
17. NACZK, M.; SHAHIDI, F. Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis. Journal of Pharmaceutical and Biomedical Analysis, v. 41, n. 5, p. 1523-1542, 2006. PMid:16753277. http://dx.doi.org/10.1016/j.jpba.2006.04.002
18. OKONOGI, S. et al. Comparison of antioxidant capacities and cytotoxicities of certain fruit peels. Food Chemistry, v. 103, n. 3, p. 839-846, 2007. http://dx.doi.org/10.1016/j.foodchem.2006.09.034
19. OLIVEIRA, A. C. et al. Total phenolic content and free radical scavenging activities of methanolic extract powders of tropical fruit residues, Food Chemistry, v. 115, n. 2, p. 469-475, 2009. http://dx.doi.org/10.1016/j.foodchem.2008.12.045
20. RE, R. et al. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, v. 26, n. 9-10, p. 1231-1237, 1999. http://dx.doi.org/10.1016/S0891-5849(98)00315-3
21. RIBEIRO, S. M. R. et al. Phenolic compounds and antioxidant capacity of Brazilian mango (Mangifera indica L.) varieties. Food Chemistry, v. 110, n. 3, p. 620-626, 2008. http://dx.doi.org/10.1016/j.foodchem.2008.02.067
22. ROESLER, R. et al. Atividade antioxidante de frutas do cerrado. Ciência e Tecnologia de Alimentos, v. 27, n. 1, p. 53-60, 2007.
23. SAMOTYJA, U.; MALECKA, M. Effects of blackcurrant seeds and rosemary extracts on oxidative stability of bulk and emulsified lipid substrates. Food Chemistry, v. 104, n. 1, p. 317-323, 2007. http://dx.doi.org/10.1016/j.foodchem.2006.11.046
24. Sánchez-Moreno, C.; Larrauri, J. A.; Saura-Calixto, F. A procedure to measure the antiradical efficiency of polyphenols. Journal of the Science of Food and Agriculture, v. 76, n. 2, p. 270-276, 1998. http://dx.doi.org/10.1002/(SICI)1097-0010(199802)76:2%3C270::AID-JSFA945%3E3.0.CO;2-9
25. SCHMIDT, S. et al. Antioxidant activity of evening primrose phenolics in sunflower and rapeseed oils. European Journal of Lipid Science and Technology, v. 105, n. 8, p. 427-435, 2003. http://dx.doi.org/10.1002/ejlt.200300842
26. SOONG, Y-Y.; BARLOW, P. Antioxidant activity and phenolic content of selected fruit seeds. Food Chemistry, v. 88, n. 3, p. 411-417, 2004. http://dx.doi.org/10.1016/j.foodchem.2004.02.003
27. SUJA, K. J. et al. Antioxidant efficacy of sesame cake extract in vegetable oil protection. Food Chemistry, v. 84, n. 3, p. 393-400, 2004. http://dx.doi.org/10.1016/S0308-8146(03)00248-6
28. WETTASINGHE, M.; SHAHIDI, F. Evening primrose meal: a source of natural antioxidants and scavenger of hydrogen peroxide and oxygen-derived free radicals. Journal of Agricultural and Food Chemistry, v. 47, n. 5, p. 1801-1812, 1999. PMid:10552455. http://dx.doi.org/10.1021/jf9810416
29. YILDIRIM, A.; MAVI, A.; KARA, A. A. Determination of antioxidant and antimicrobial activities of Rumex crispus L. extracts. Journal of agriculture and Food Chemistry, v. 49, n. 8, p. 4083-4089, 2001. http://dx.doi.org/10.1021/jf0103572