Abstract
This study aimed to determined vitamin C content by capillary electrophoresis, total phenolic content (TPC), and 2,2-diphenyl-1-picrylhydrazyl radical-scavenging capacity in fruits of blackberry ( Rubus ulmifolius ), plum ( Prunus domestica ), carambola ( Averrhoa carambola ), cape gooseberry ( Physalis peruviana ), red and yellow guava ( Psidium cattleianum ), acerola ( Malpighia emarginata ), and jabuticaba ( Myrciaria cauliflora ). Among the studied fruits, acerola showed the highest vitamin C concentration (1266.5 ± 13.1 mg 100 g -1 fresh weight (FW)), TPC (666.4 ± 52.6 mg gallic acid equivalent 100 g -1 FW), and antioxidant capacity (1279.0 ± 25.9 mg ascorbic acid equivalent 100 g -1 FW), reinforcing that this fruit is an important natural source of bioactive compounds. The fruits jabuticaba, followed by red and yellow guava, showed intermediated values of TPC (285.4 ± 15.2 to 199.5 ± 10.6 mg gallic acid equivalent 100 g -1 FW) and antioxidant capacity (734.5 ± 5.8 to 362.0 ± 0.3 mg ascorbic acid equivalent 100 g -1 FW), while the fruits carambola and cape gooseberry showed the lowest values of both. Therefore, specially acerola, jabuticaba, red guava, and yellow guava can be considered a supply of bioactive compounds to the diet.
Highlights
Free radicals are molecular species that contain an unpaired electron in its atomic orbital
When free radical production is higher than the antioxidant defenses, an imbalance is created and results in the oxidative stress, which is associated with the occurrence of damage to a wide range of compounds (AHMAD, 2018; LOBO et al, 2010)
A large variation in the profile and amount of phenolic compounds in different fruits species and within the same species occurs, as observed when the results found in this study are compared with the results reported in the literature
Summary
Free radicals are molecular species that contain an unpaired electron in its atomic orbital. It makes these radicals highly reactive, presenting oxidationreduction proprieties. When free radical production is higher than the antioxidant defenses, an imbalance is created and results in the oxidative stress, which is associated with the occurrence of damage to a wide range of compounds (AHMAD, 2018; LOBO et al, 2010). The regular consumption of fruits has been associated with beneficial effects in human health due to its nutritional and bioactive constituents. The presence of phytochemical compounds with antioxidant properties in fruits has been studied and related to the potential prevention of various diseases and disorders (ACOSTAESTRADA; GUTIÉRREZ-URIBE; SERNA-SALDÍVAR, 2014; AHMAD et al, 2016)
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