Please use this identifier to cite or link to this item:
|Type:||Artigo de periódico|
|Title:||Chemical composition and antioxidant activity of juices from mature and immature acerola (Malpighia emarginata DC)|
|Abstract:||Chemical composition and antioxidant activity of juice from immature and mature acerola and of concentrated juice from immature acerola were determined. Tartaric, malic and citric acids and a high content of ascorbic acid were found in all the juices. Vitamin C contents were 4.80, 1.90 and 0.97 g/100 g for the concentrated immature, the immature, and the mature acerola juices respectively. The total phenol contents decreased during ripening, from 3.8 mg of catechin/g for immature acerola juice to 1.4 mg of catechin/g for mature acerola juice. The concentrated immature juice had a content of 9.2 mg of catechin/g of juice. Catechin, gallic acid, coumaric acid, syringic acid, caffeic acid and ferrulic acid were detected in immature acerola juice by HPLC analysis whereas mature acerola juice showed only one predominant peak with a retention time similar to that of ferrulic acid. The concentrated juice from immature acerola reduced the oxidation of methyl linoleate by 57.2% while the juice from immature acerola reduced the oxidation by 28.1%. These results stated that the antioxidant potential of the acerola juice depended on its content of phenolic compounds and the vitamin C.|
|Editor:||Sage Publications Ltd|
|Citation:||Food Science And Technology International. Sage Publications Ltd, v. 11, n. 4, n. 315, n. 321, 2005.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.