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Brazilian fruit pulps as functional foods and additives: evaluation of bioactive compounds.
Paz, Mário; Gúllon, Patricia; Barroso, M Fátima; Carvalho, Ana P; Domingues, Valentina F; Gomes, Ana M; Becker, Helena; Longhinotti, Elisane; Delerue-Matos, Cristina.
Afiliación
  • Paz M; REQUIMTE, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4200-072 Porto, Portugal; Departamento de Química Analítica e Físico-Química, Universidade Federal do Ceará, Campus do Pici, s/n, 60455-760 Fortaleza, Ceará, Brazil.
  • Gúllon P; Center for Biotechnology and Fine Chemistry (CBQF), Portuguese Catholic University, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal.
  • Barroso MF; REQUIMTE, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4200-072 Porto, Portugal.
  • Carvalho AP; REQUIMTE, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4200-072 Porto, Portugal. Electronic address: ana.carvalho@graq.isep.ipp.pt.
  • Domingues VF; REQUIMTE, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4200-072 Porto, Portugal.
  • Gomes AM; Center for Biotechnology and Fine Chemistry (CBQF), Portuguese Catholic University, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal.
  • Becker H; Departamento de Química Analítica e Físico-Química, Universidade Federal do Ceará, Campus do Pici, s/n, 60455-760 Fortaleza, Ceará, Brazil.
  • Longhinotti E; Departamento de Química Analítica e Físico-Química, Universidade Federal do Ceará, Campus do Pici, s/n, 60455-760 Fortaleza, Ceará, Brazil.
  • Delerue-Matos C; REQUIMTE, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida, 431, 4200-072 Porto, Portugal.
Food Chem ; 172: 462-8, 2015 Apr 01.
Article en En | MEDLINE | ID: mdl-25442579
Eight tropical fruit pulps from Brazil were simultaneously characterised in terms of their antioxidant and antimicrobial properties. Antioxidant activity was screened by DPPH radical scavenging activity (126-3987 mg TE/100g DW) and ferric reduction activity power (368-20819 mg AAE/100g DW), and complemented with total phenolic content (329-12466 mg GAE/100g DW) and total flavonoid content measurements (46-672 mg EE /100g DW), whereas antimicrobial activity was tested against the most frequently found food pathogens. Acerola and açaí presented the highest values for the antioxidant-related measurements. Direct correlations between these measurements could be observed for some of the fruits. Tamarind exhibited the broadest antimicrobial potential, having revealed growth inhibition of Pseudomonas aeruginosa. Escherichia coli, Listeria monocytogenes, Salmonella sp. and Staphylococcus aureus. Açaí and tamarind extracts presented an inverse relationship between antibacterial and antioxidant activities, and therefore, the antibacterial activity cannot be attributed (only) to phenolic compounds.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Alimentos Funcionales / Frutas País/Región como asunto: America do sul / Brasil Idioma: En Revista: Food Chem Año: 2015 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Alimentos Funcionales / Frutas País/Región como asunto: America do sul / Brasil Idioma: En Revista: Food Chem Año: 2015 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Reino Unido