Abstract
This study aimed to analyze the content of antioxidant compounds (ascorbic acid - AA, dehydroascorbic acid - DHA, total vitamin C, lycopene, β-carotene, β-cryptoxanthin and phenolic compounds) and to evaluate the antioxidant activity in guava, mango and papaya. The analysis of carotenoids and vitamin C was performed by high performance liquid chromatography (HPLC). The content of phenolic compounds was determined using the Folin-Ciocalteu reagent and spectrophotometric reading. Antioxidant activity was evaluated by testing the 2.2-diphenyl-2-picryl-hydrazil (DPPH•) and reducing power. ANOVA was used for data analysis (α = 0.05). The levels of antioxidant constituents differed among the three fruits; guava was the fruit that had the highest levels of phenolic compounds, total vitamin C, lycopene and DHA, and the highest values for antioxidant activity. There was a strong correlation between tests that evaluated antioxidant activity and the content of phenolic compounds, demonstrating that these are the main antioxidant compounds to contribute to antioxidant activity of fruits examined in both tests. It is important to encourage the use of fruits evaluated in this study, both at home and in food service establishments, in order to increase the intake of natural antioxidants by the population.
Highlights
Introdução Antioxidantes naturais, presentes particularmente em frutas e hortaliças têm ganhado crescente interesse entre os consumidores e a comunidade científica
Foi feita comparando-se os tempos de retenção obtidos para o padrão e para as amostras, analisados sob as mesmas condições
A identificação dos carotenoides foi feita comparando-se os tempos de retenção obtidos para os padrões e para as amostras, analisados sob as mesmas condições
Summary
Paluma) foram provenientes da Ceasa de Contagem, Estado de Minas Gerais e adquiridos de um mercado da cidade de Viçosa, Estado de Minas Gerais. As frutas foram adquiridas entre janeiro e abril de 2008, eram visualmente maduras, caracterizando condições adequadas para consumo imediato. O teor médio de sólidos solúveis (TSS) variou entre 7,6 e 8,1°Brix, nas polpas de goiaba; entre 14,8 e 15,6°Brix, nas polpas de manga e entre 11,7 e 12,15oBrix nas polpas de mamão
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