| Literature DB >> 29196016 |
Romy Gleyse Chagas Barros1, Julianna Karla Santana Andrade1, Marina Denadai1, Maria Lucia Nunes2, Narendra Narain3.
Abstract
The agroindustrial residues have been recognized as important sources of some prominent chemical compounds and hence a viable strategy of obtaining bioactive compounds could be applied to them. The present study was aimed to investigate the presence of bioactive compounds and the antioxidant activity of some Brazilian exotic fruits (achachairu, araçá-boi, bacaba) residues. The antioxidant capacity of fruit residues was evaluated by ORAC, FRAP and ABTS assays. The contents of total phenolic compounds, flavonoids, chlorophylls and carotenoids were determined. The identification and quantification of the phenolic compounds were performed by using the UHPLC-QqQ-MS/MS system. The compounds cinnamic acid, p-coumaric acid, epicatechin and quercetin were identified and quantified in all fruits residues. The residue with the highest antioxidant capacity was bacaba for ORAC (15,285.51±20.38μmolTE/100g) and FRAP (16,916.37±10.01μmolTE/100g) assays, as well as total phenolic compounds in its methanolic extract (1537.45±73.35mgGAE/100g).Entities:
Keywords: Achachairu; Antioxidant capacity; Araça-boi; Bacaba; Fruit residues; Phenolic compounds
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Year: 2017 PMID： 29196016 DOI： 10.1016/j.foodres.2017.09.082
Source DB: PubMed Journal: Food Res Int ISSN： 0963-9969 Impact factor: 6.475