Please use this identifier to cite or link to this item:
Type: Artigo de periódico
Title: In Vitro Antioxidant Capacity, Phenolic, Ascorbic Acid And Lycopene Content Of Guava (psidium Guajava L.) Juices And Nectars [capacidade Antioxidante, Compostos Fenólicos, ácido Ascórbico E Conteúdo De Licopeno De Néctares E Sucos De Goiaba (psidium Guajava L.)]
Author: de Brito C.A.K.
Siqueira P.B.
de Souza J.C.
Bolini H.M.A.
Abstract: The aim of this work was to determine the antioxidant capacity in vitro of three different brands of guava nectars and juices, through free radicals scavenging methods, 1,1- diphenyl-2-picrylhydrazine (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid (ABTS.+), and its correlation with the total polyphenolic content, total lycopene and ascorbic acid. Brands revealed statistical differences (p≤ 0.05) in antioxidant capacity, ranging from 1.9 to 7.7 molTE/mL. Antioxidant capacity presented positive correlation for ascorbic acid content and polyphenolic compounds, being relatively low for the lycopene. Different process can influence the content of these compounds as well as interfere in their antioxidant capacity. The control of the production process is important to add value to guava products and fulfill the new tendency of the market.
Rights: aberto
Identifier DOI: 
Date Issue: 2009
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
There are no files associated with this item.

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.