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Type: Artigo de periódico
Title: Identification Of Bioactive Compounds From Jambolão (syzygium Cumini) And Antioxidant Capacity Evaluation In Different Ph Conditions.
Author: Faria, Adelia F
Marques, Marcella C
Mercadante, Adriana Z
Abstract: The composition of carotenoids and phenolic compounds from jambolão fruits (Syzygium cumini) was determined by HPLC-DAD-MS/MS. Two main carotenoids were found in the fruits, all-trans-lutein (43.7%) and all-trans-β-carotene (25.4%). The anthocyanin composition was characterised by the presence of 3,5-diglucosides of five out of six aglycones commonly found in foods. This pattern was also observed for the other flavonoids, since diglucosides of dihydromyricetin, methyl-dihydromyricetin and dimethyl-dihydromyricetin, along with myricetin glucoside and a galloyl-glucose ester were identified. Furthermore, the antioxidant capacity of a functional extract rich in anthocyanins was evaluated through the scavenging capacities of ABTS(+) and peroxyl radical (ORAC) and the protective effect against singlet oxygen ((1)O2). The TEAC values indicated that the hemiacetals/chalcones and quinonoidal bases species (pH⩾5) possess higher scavenging capacity as compared to the flavylium cation (pH<3). The functional extract also showed 60% of dimethylanthracene protection against (1)O2 and an ORAC value of 16.4μmolTrolox/gfruit.
Subject: Anthocyanins
Antioxidant Capacity
Cielab Colour
Singlet Oxygen
Syzygium Cumini
Rights: fechado
Identifier DOI: 10.1016/j.foodchem.2010.12.007
Date Issue: 2011
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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