Physicochemical characterization and antioxidant activity of Calabura fruit (Muntingia calabura L.)
The objective of this work was to determine the physical and physicochemical characteristics, proximate composition, antioxidant activity, total phenolic compounds, vitamin C content and total anthocyanins of different fractions of the calabura fruits (peel, pulp and whole fruit). The fruits showed...
| Principais autores: | Pereira, Gustavo Araujo, Tomé, Pedro Henrique Ferreira, Arruda, Henrique Silvano, Fragiorge, Edson José, Ribeiro, Paulo Roberto |
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| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2016
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3526 |
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| Resumo: |
The objective of this work was to determine the physical and physicochemical characteristics, proximate composition, antioxidant activity, total phenolic compounds, vitamin C content and total anthocyanins of different fractions of the calabura fruits (peel, pulp and whole fruit). The fruits showed average diameter and weight of 14.50 mm and 1.57 g, respectively, and high yield in pulp (75.38%). The whole fruit showed: pH (5.64), titratable acidity (0.11 g citric acid 100 g-1), soluble solids (10.24 °Brix), ratio (93.76), moisture (77.36%), ash (5.65%), lipids (7.79%), proteins (8.29%), crude fiber (5.93%), carbohydrates (72.15%), vitamin C (3.30 mg 100 g-1), phenolic compounds (526.55 mg tannic acid equivalents (TAE) 100 g-1), anthocyanins (4.08 mg cyanidin-3-glucoside equivalents (CGE) 100 g-1) and DPPH IC50 (82.25 μg mL-1).The peel showed high antioxidant activity (82.00 μg mL-1) due to the highest contents of phenolic compounds (868.90 mg TAE 100 g-1), anthocyanins (3.87 mg CGE 100 g-1) and vitamin C (4.20 mg 100 g-1). In conclusion, the calabura fruit showed high content of bioactive compounds with antioxidant properties in vitro. |
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