Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/17623
Título: Brazilian fruit pulps as functional foods and additives: Evaluation of bioactive compounds
Autor: Paz, Mário
Gúllon, Patricia
Barroso, M. Fátima
Carvalho, Ana P.
Domingues, Valentina F.
Gomes, Ana M. P.
Becker, Helena
Longhinotti, Elisane
Delerue-Matos, Cristina
Palavras-chave: Antioxidant activity
Antibacterial activity
DPPH
Flavonoid content
Functional foods
Functional ingredients
FRAP
Phenolic content
Tropical fruit pulps
Data: 2015
Citação: PAZ, Mário …[et al.] - Brazilian fruit pulps as functional foods and additives: evaluation of bioactive compounds. Food Chemistry. ISSN 0308-8146. Vol. 172 (2015), p. 462–468
Resumo: 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/100 g DW) and ferric reduction activity power (368–20819 mg AAE/100 g DW), and complemented with total phenolic content (329–12466 mg GAE/100 g DW) and total flavonoid content measurements (46–672 mg EE /100 g 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.
Peer review: yes
URI: http://hdl.handle.net/10400.14/17623
Aparece nas colecções:CBQF - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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