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 |
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Universidade Tecnológica Federal do Paraná (UTFPR)
2016
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http://periodicos.utfpr.edu.br/rebrapa/article/view/3526 |
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peri-article-35262016-09-19T17:14:39Z Physicochemical characterization and antioxidant activity of Calabura fruit (Muntingia calabura L.) Pereira, Gustavo Araujo Tomé, Pedro Henrique Ferreira Arruda, Henrique Silvano Fragiorge, Edson José Ribeiro, Paulo Roberto antocianinas; compostos bioativos; compostos fenólicos; composição centesimal; fitoquímicos 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. Universidade Tecnológica Federal do Paraná (UTFPR) Instituto Federal do Triângulo Mineiro – Campus Uberlândia Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) 2016-09-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/3526 10.3895/rebrapa.v7n2.3526 Brazilian Journal of Food Research; v. 7, n. 2 (2016); 67 - 79 Brazilian Journal of Food Research; v. 7, n. 2 (2016); 67 - 79 2448-3184 10.3895/rebrapa.v7n2 por http://periodicos.utfpr.edu.br/rebrapa/article/view/3526/pdf http://periodicos.utfpr.edu.br/rebrapa/article/downloadSuppFile/3526/399 http://periodicos.utfpr.edu.br/rebrapa/article/downloadSuppFile/3526/400 Direitos autorais 2016 Revista Brasileira de Pesquisa em Alimentos http://creativecommons.org/licenses/by/4.0 |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
PERI |
| language |
Português |
| format |
Artigo |
| author |
Pereira, Gustavo Araujo Tomé, Pedro Henrique Ferreira Arruda, Henrique Silvano Fragiorge, Edson José Ribeiro, Paulo Roberto |
| spellingShingle |
Pereira, Gustavo Araujo Tomé, Pedro Henrique Ferreira Arruda, Henrique Silvano Fragiorge, Edson José Ribeiro, Paulo Roberto Physicochemical characterization and antioxidant activity of Calabura fruit (Muntingia calabura L.) |
| author_sort |
Pereira, Gustavo Araujo |
| title |
Physicochemical characterization and antioxidant activity of Calabura fruit (Muntingia calabura L.) |
| title_short |
Physicochemical characterization and antioxidant activity of Calabura fruit (Muntingia calabura L.) |
| title_full |
Physicochemical characterization and antioxidant activity of Calabura fruit (Muntingia calabura L.) |
| title_fullStr |
Physicochemical characterization and antioxidant activity of Calabura fruit (Muntingia calabura L.) |
| title_full_unstemmed |
Physicochemical characterization and antioxidant activity of Calabura fruit (Muntingia calabura L.) |
| title_sort |
physicochemical characterization and antioxidant activity of calabura fruit (muntingia calabura l.) |
| description |
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. |
| publisher |
Universidade Tecnológica Federal do Paraná (UTFPR) |
| publishDate |
2016 |
| url |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3526 |
| _version_ |
1805294515499565056 |
| score |
10,814766 |