Articles
Analysis of the total phenolics and antioxidant activity in tropical fruits: açai, cashew apple and cupuaçu
Article number
1198_14
Pages
75 – 78
Language
English
Abstract
The objective of the present work was to determine the antioxidant activity by the DPPH free radical capture method, the total phenolic content by the Folin-Ciocalteu method and to evaluate the influence of extraction time on the extraction of phenolic compounds and antioxidant activity of some Brazilian tropical fruits viz. açaí, cashew apple and cupuaçu.
The cashew apple extract presented the highest concentration of total phenolics, followed by açaí and cupuaçu extracts.
Cashew apple had higher total antioxidant activity, as it presented the lowest value of EC50 followed by açaí and cupuaçu.
It was verified that the extracts obtained after 1 and 2 h of cashew apple and cupuaçu did not present significant differences by the Tukey test at 5% level of significance (p<0.05). The açaí extracts of 1 and 2 h extraction times presented significant differences, obtaining a higher quantification of total phenolics in the extract after 1 h of extraction (24,916.28 mg 100 g-1). The variation in extraction time on the total antioxidant activity did not reveal any significant differences (p<0.05) in the extracts of açaí and cashew apple.
The cupuaçu extracts presented significant difference in the extracts obtained after 1 and 2 h, while 1 h extract presented the highest total antioxidant activity (9.92042 g fruit g-1 DPPH). It was therefore concluded that the extraction for a period of 1 h presented better results in the concentration of total phenolics and total antioxidant activity compared to that of the 2 h extraction extracts.
The cashew apple extract presented the highest concentration of total phenolics, followed by açaí and cupuaçu extracts.
Cashew apple had higher total antioxidant activity, as it presented the lowest value of EC50 followed by açaí and cupuaçu.
It was verified that the extracts obtained after 1 and 2 h of cashew apple and cupuaçu did not present significant differences by the Tukey test at 5% level of significance (p<0.05). The açaí extracts of 1 and 2 h extraction times presented significant differences, obtaining a higher quantification of total phenolics in the extract after 1 h of extraction (24,916.28 mg 100 g-1). The variation in extraction time on the total antioxidant activity did not reveal any significant differences (p<0.05) in the extracts of açaí and cashew apple.
The cupuaçu extracts presented significant difference in the extracts obtained after 1 and 2 h, while 1 h extract presented the highest total antioxidant activity (9.92042 g fruit g-1 DPPH). It was therefore concluded that the extraction for a period of 1 h presented better results in the concentration of total phenolics and total antioxidant activity compared to that of the 2 h extraction extracts.
Authors
S.C. Oliveira, V.S. Bastos, A. Souza, M.T.S. Leite Neta, M.L. Barreiros, A.L.B.S. Barreiros, N. Narain
Keywords
tropical fruits, phenolic compounds, antioxidant activity, DPPH
Groups involved
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