| Literature DB >> 25683393 |
André Gordon1, Ana Paula Gil Cruz2, Lourdes Maria Corrêa Cabral3, Sidinéa Cordeiro de Freitas3, Cristina Maria Araujo Dib Taxi4, Carmen Marino Donangelo2, Rafaella de Andrade Mattietto5, Mirko Friedrich1, Virgínia Martins da Matta3, Friedhelm Marx6.
Abstract
Consumption of açaí fruits has been linked to positive health effects due to its phenolic content and nutritive value. The objective of this study was to characterize açaí fruits chemically and to determine the antioxidant capacity at three different maturity stages. With the exception of fat, amounts of macronutrients, minerals and titratable acids decreased during the ripening process. The same trend was observed for most of the phenolic constituents identified by HPLC-ESI-MS/MS. A consistent decline was shown for flavones and hydroxycinnamic acids. The concentration of the anthocyanins increased in the course of ripening. In accordance with the total amount of the identified phenolic compounds, the antioxidant capacity, measured by TEAC and TOSC, also decreased. However, the contribution of the main phenolic compounds to the overall antioxidant capacity evaluated by TOSC was estimated to be low.Entities:
Keywords: Anthocyanins; Antioxidant capacity; Açaí (Euterpe oleracea Mart.); Flavones; LC–MS; Ripening; TEAC; TOSC
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Year: 2012 PMID： 25683393 DOI： 10.1016/j.foodchem.2011.11.150
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514