Abstract
The objective of this work was to evaluate the bioactive compounds, antioxidant activity, and physicochemical characteristics of dovyalis fruit to obtain technological knowledge about this fruit when grown under the conditions found in the municipality of Marechal Cândido Rondon, Parana State, Brazil. Dovyalis fruits from the State University of Western Parana, which was established in 2012, were harvested in March 2016. Dovyalis fruits were collected from several plants and were divided among three lots. After the harvest, were immediately taken to the Post-Harvest Laboratory for evaluation of the antioxidant activity by the DPPH, ABTS and FRAP methods. The physicochemical characteristics of the fruits and the total phenolic compounds, flavonoids, ascorbic acid, anthocyanins, respiration, and fruit color were evaluated. The experimental design was completely randomized, with the study containing three groups and three replicates per group. Dovyalis fruits present high antioxidant capacity and are characterized as acidic fruits, due to the high FRAP activity. Dovyalis fruits have a very attractive color and high acidity, which makes them appropriate for processing. Regarding the antioxidant activity present in the fruit, the most bioactive components are flavonoids and anthocyanins. High ascorbic acid content was observed in mature dovyalis fruits. Dovyalis fruits are considered climacteric.
Highlights
Fruit consumption has increased nationally and internationally due to an increasing recognition of fruit nutraceutical values (Jacques, Pertuzatti, Barcia, & Zambiazi, 2009)
Dovyalis fruits were harvested in March 2016 from an orchard established in 2012 on the “Prof. Dr Antônio Carlos dos Santos Pessoa Experimental Farm” (Guará Line), which belongs to the Nucleus of Experimental Stations (Núcleo de Estações Experimentais - NEE) of the State University of the Western Paraná (Universidade Estadual do Oeste do Paraná - Unioeste), municipality of Marechal Cândido Rondon, Paraná State, Brazil
The antioxidant capacities of the fruits were similar according to the DPPH and ABTS methods but differed according to the ferric reducing antioxidant power (FRAP) method, which showed the highest antioxidant activity
Summary
Fruit consumption has increased nationally and internationally due to an increasing recognition of fruit nutraceutical values (Jacques, Pertuzatti, Barcia, & Zambiazi, 2009). Fruits may contain different bioactive compounds, many of which may have antioxidant capacity. The bioactive compounds constitute a group of heterogeneous compounds resulting from secondary metabolism in the plants, and these compounds can be classified as glucosinolates, carotenoids, or polyphenols, including flavonoids and anthocyanins (Horst & Lajolo, 2011). The antioxidant capacity of fruits varies according to the contents of ascorbic acid, flavonoids, Acta Scientiarum. 40, e35465, 2018 anthocyanins, and other phenolic compounds (SauraCalixto & Goñi, 2006) and can be evaluated by different methods (Sucupira, Silva, Pereira, & Costa, 2012). The fruits, in addition to having phenolic compounds and carotenoids, may contain vitamin C or L-ascorbic acid, which is a widely distributed water-soluble and thermolabile vitamin (Jacques & Zambiazi, 2011). Dovyalis fruits are considered a good source of vitamin C, since they present on average 120.3 mg 100 g-1 of fresh fruit (Silva et al, 2011)
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