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dc.contributor.CRUESPUniversidade Estadual de Campinaspt
dc.typeArtigo de periódicopt
dc.titleBioactive Compounds from Several Tropical Fruits and Correlation by Multivariate Analysis to Free Radical Scavenger Activitypt
dc.contributor.authorBarreto, GPMpt
dc.contributor.authorBenassi, MTpt
dc.contributor.authorMercadante, AZpt
unicamp.author.emailazm@fea.unicamp.brpt
unicamp.authorBarreto, Gisela P. M. Mercadante, Adriana Z. Univ Estadual Campinas, UNICAMP, Fac Food Engn, Dept Food Sci, BR-13083862 Campinas, SP, Brazilpt
unicamp.authorBenassi, Marta T. State Univ Londrina UEL, Dept Food Sci & Technol, BR-86051970 Londrina, PR, Brazilpt
dc.subjectascorbic acidpt
dc.subjectcarotenoidspt
dc.subjectphenolic compoundspt
dc.subjectradical scavenger activitypt
dc.subjectPrincipal Component Analysispt
dc.subject.wosJackfruit Artocarpus-heterophylluspt
dc.subject.wosVitamin-c Contentspt
dc.subject.wosHplc-pda-ms/mspt
dc.subject.wosAntioxidant Activitypt
dc.subject.wosVegetable Consumptionpt
dc.subject.wosPhenolic-compoundspt
dc.subject.wosCarotenoidspt
dc.subject.wosCapacitypt
dc.subject.wosPlumspt
dc.subject.wosQuantificationpt
dc.description.abstractHigh ingestion of fruits has been associated with low incidence of chronic-degenerative diseases, probably due to the presence of bioactive compounds in these foods, such as antioxidants. The levels of bioactive compounds - ascorbic acid, total phenolics, flavonoids and carotenoids - were determined in 18 pulps obtained from tropical fruits acquired in Brazil. The free radical scavenger activity was evaluated by the ABTS assay. The fruits that showed higher levels of bioactive compounds were buriti, otaheite apple, egg-fruit, golden spoon, physalis, piquia and star nut palm. Considering the composition of bioactive compounds and free radical scavenger capacities the fruits were divided into five groups, according to Hierarchical Cluster Analysis. Applying Principal Component Analysis, free radical scavenger showed high correlation with total phenolic compounds (r = 0.99) and flavonoids (r = 0.86); however, the correlation was found to be very poor with ascorbic acid (r = 0.02) and with total carotenoids levels (r = 0.08).
dc.relation.ispartofJournal Of The Brazilian Chemical Society
dc.relation.ispartofabbreviationJ. Braz. Chem. Soc.pt
dc.publisher.citySao Paulopt
dc.publisher.countryBrasilpt
dc.publisherSoc Brasileira Quimicapt
dc.date.issued2009pt
dc.identifier.citationJournal Of The Brazilian Chemical Society. Soc Brasileira Quimica, v. 20, n. 10, n. 1856, n. U124, 2009.pt
dc.language.isoenpt
dc.description.volume20pt
dc.description.issuenumber10pt
dc.description.initialpage1856pt
dc.description.lastpageU124pt
dc.rightsabertopt
dc.sourceWeb of Sciencept
dc.identifier.issn0103-5053pt
dc.identifier.wosidWOS:000273976500013pt
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)pt
dc.description.sponsorship1Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt
dc.description.sponsorship1Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)pt
dc.date.available2014-07-30T13:51:56Z
dc.date.available2015-11-26T16:41:13Z-
dc.date.accessioned2014-07-30T13:51:56Z
dc.date.accessioned2015-11-26T16:41:13Z-
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dc.identifier.urihttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/55484
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/55484-
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