Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/12529
Title: Quantificação de compostos fenólicos e ácido ascórbico em frutos e polpas congeladas de acerola, caju, goiaba e morango
Other Titles: Quantification of phenolic compounds and ascorbic acid in fruits and frozen pulp of acerola, cashew, strawberry and guava
Keywords: Frutos in natura
Polpas congeladas
Atividade antioxidante
Compostos fenólicos
Fresh fruits
Frozen pulps
Antioxidant activity
Phenolic compound
Issue Date: Dec-2013
Publisher: Universidade Federal de Santa Maria
Citation: FREIRE, J. M. et al. Quantificação de compostos fenólicos e ácido ascórbico em frutos e polpas congeladas de acerola, caju, goiaba e morango. Ciência Rural, Santa Maria, v. 43, n. 12, p. 2291-2296, dez. 2013.
Abstract: The growing public interest in health- promotion, has called the attention of consumers for foods rich in antioxidants, combined with the practicality of the consumption of processed fruit juices. Therefore, this study aimed to quantify and evaluate the antioxidant capacity of phenolic compounds and ascorbic acid in fruits "in natura" and frozen pulps. The fruits "in natura" and frozen pulps from region of Lavras-MG, underwent quantification of phenolic compounds, ascorbic acid and the corresponding extracts acetonic-ethanolic and acetonic-methanolic. Their antioxidant activities were evaluated by DPPH and ABTS radical methods. The extract acetonic-methanolic was more effective to extract the antioxidant compounds from samples. Only frozen acerola pulps showed lower content of phenolic compounds in relation to fruit. For ascorbic acid, there was a reduction in the frozen pulp of acerola and guava. Acerola samples showed higher content of phenolic compounds, ascorbic acid and antioxidant activity compared to other fruits analyzed.
URI: http://repositorio.ufla.br/jspui/handle/1/12529
Appears in Collections:DQI - Artigos publicados em periódicos



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