Bioactive compounds and phenolic-linked functionality of powdered tropical fruit residues
| dc.contributor.author | Correia, Roberta Targino Pinto | |
| dc.contributor.author | Borges, Kátia Cristina | |
| dc.contributor.author | Medeiros, Maria de Fátima Dantas de | |
| dc.contributor.author | Genovese, Maria Inês | |
| dc.date.accessioned | 2021-11-26T13:57:23Z | |
| dc.date.available | 2021-11-26T13:57:23Z | |
| dc.date.issued | 2012-09-26 | |
| dc.description.resumo | Tropical fruit residues consisting of seeds, peels and residual pulp generated as by-products of fruit processing industry were investigated for bioactive compounds, the in vitro antioxidant capacity as well as alpha-glucosidase and alpha-amylase inhibitory activities. Cyanidin, quercetin, ellagic acid (EA) and proanthocyanidins were found in acerola, jambolan, pitanga and cajá-umbu residue powders. Acerola powder had the highest phenolic content (8839.33 mg catechin equivalents (CE)/100 g) and also high-ascorbic acid (AA) concentration (2748.03 mg/100 g), followed by jambolan and pitanga. The greatest 1,1-Diphenyl-2-picrylhydrazyl (DPPH) inhibition was observed for jambolan (436.76 mmol Trolox eq/g) followed by pitanga (206.68 mmol Trolox eq/g) and acerola (192.60 mmol Trolox eq/g), while acerola had the highest ferric reducing antioxidant power (FRAP) assay result (7.87 mmol Trolox eq/g). All fruit powders exhibited enzymatic inhibition against alpha-amylase (IC50 ranging from 3.40 to 49.5 mg CE/mL) and alpha-glucosidase (IC50 ranging from 1.15 to 2.37 mg CE/mL). Therefore, acerola, jambolan and pitanga dried residues are promising natural ingredients for food and nutraceutical manufacturers, due to their rich bioactive compound content | pt_BR |
| dc.identifier.citation | CORREIA, Roberta Tp; BORGES, Kátia C; MEDEIROS, Maria F; GENOVESE, Maria I. Bioactive compounds and phenolic-linked functionality of powdered tropical fruit residues. Food Science And Technology International, [S.L.], v. 18, n. 6, p. 539-547, 26 set. 2012. Disponível em: https://journals.sagepub.com/doi/10.1177/1082013211433077. Acesso em: 26 nov. 2021. https://doi.org/10.1177/1082013211433077. | pt_BR |
| dc.identifier.doi | 10.1177/1082013211433077 | |
| dc.identifier.uri | https://repositorio.ufrn.br/handle/123456789/45033 | |
| dc.language | en | pt_BR |
| dc.publisher | SAGE Publishing | pt_BR |
| dc.rights | Attribution-NonCommercial 3.0 Brazil | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc/3.0/br/ | * |
| dc.subject | Enzymatic inhibition | pt_BR |
| dc.subject | Bioactive compounds | pt_BR |
| dc.subject | Fruit residues | pt_BR |
| dc.subject | Phenolics | pt_BR |
| dc.subject | Antioxidant | pt_BR |
| dc.title | Bioactive compounds and phenolic-linked functionality of powdered tropical fruit residues | pt_BR |
| dc.type | article | pt_BR |
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