Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/351346
Type: Artigo
Title: Biochemical characterization of dovyalis hebecarpa fruits: a source of anthocyanins with high antioxidant capacity
Author: Bochi, Vivian Caetano
Barcia, Milene Teixeira
Rodrigues, Daniele
Godoy, Helena Teixeira
Abstract: Dovyalis hebecarpa, which is also known as the Ceylon gooseberry, is an attractive exotic purple berry that is produced in the southwest of Brazil with high yields. Current literature lacks information about the nutritional composition and antioxidant capacity of this fruit. As such, this work aimed to evaluate and compare the proximate composition, phytochemical content, and antioxidant capacity of D. hebecarpa over two seasons through the application of a range of different methods, including FRAP, ABTS, and ORAC assays. The proximate composition and biometric parameters were monitored for quality purposes. The results significantly changed between seasons in accordance with variations in rain incidence and average temperatures. The Ceylon gooseberry contained a similar or higher content of anthocyanins (ACY) than other berries commonly consumed in human diet. These ACY were identified at higher levels in the fruit's skin (284 to 351 mg of cyanidin‐3‐glucoside equivalents/100 g of fresh weight [FW]) than in its pulp (49 to 69 mg/100 g of FW). The use of an ORAC assay identified higher antioxidant activity (145 μmol of Trolox equivalents [TE]/g in the skins and 179 μmol of TE/g in the pulp on a FW basis) than all other methods used to determine antioxidant activity. Thus, D. hebecarpa is a rich source of ACY that demonstrates high antioxidant activity against the peroxyl radicals formed in ORAC assay conditions
Subject: Antocianinas
Country: Estados Unidos
Editor: Wiley
Rights: Fechado
Identifier DOI: 10.1111/1750-3841.12978
Address: https://onlinelibrary.wiley.com/doi/full/10.1111/1750-3841.12978
Date Issue: 2015
Appears in Collections:FEA - Artigos e Outros Documentos

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