Wild fruits and pulps of frozen fruits: antioxidant activity, polyphenols and anthocyanins.
Kuskoski E. M., Asuero A. G., Morales M. T., Fett R.
Author Affiliation: Departamento de Análisis Químico y Departamento de Bioquímica, Bromatología y Toxicología, Faculdad de Farmacia, Universidad de Sevilla (US) C/ García González, s/n, 41012, Sevilla, ES, Brazil.
Ciência Rural 36 : 1283-1287
Abstract : The antioxidant activity and polyphenol and anthocyanin contents of wild tropical fruit and commercial frozen fruit pulps in southern Brazil, were investigated. The detection of 2.2-diphenyl-1-picrylhydrazyl radical (DPPH) was used to determine the antioxidant activity, the Folin-Ciocalteu method was used to determine the total polyphenol concentration, and pH difference was used for anthocyanins. The fruit pulps of mulberry (Morus nigra), grapes (Vitis vinifera), açai (Euterpe oleracea), guava (Psidium guajava), strawberry (Fragaria vesca), acerola (Malpighia glabra), pineapple (Ananas comosus), mango (Mangifera indica), graviola (Annona muricata), cupuaçu (Theobroma grandiflorum) and passion fruit (Passiflora sp.), and the wild fruits jambolão (Eugenia jambolana) [Syzygium cumini] and baguaçu (E. umbelliflora) were studied. The overall antioxidant activities of the frozen fruit pulps were 0.5-53.2 µmol/g and 64.8-1198.9 mg/100 g based on the TEAC (Trolox equivalent antioxidant activity) and VCEAC (vitamin C equivalent antioxidant activity) values, respectively. For the in natura fruit pulp extracts, the TEAC and VCEAC values were 13.3-111.2 µmol/g and 42.8-2533.1 mg/100 g, respectively. The descending order of antioxidant activity was acerola > mango > strawberry > grapes > açaí > guava > mulberry > graviola > passion fruit > cupuaçu > pineapple. Among the wild fruits, baguaçu had a greater antioxidant activity than jambolão. Baguaçu had the highest polyphenol and anthocyanin contents.