Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/29268
Título: Antioxidant activity and total phenol content of blackberries cultivated in a highland tropical climate
Título(s) alternativo(s): Atividade antioxidante e fenóis totais de amoras-pretas cultivadas em clima tropical de altitude
Palavras-chave: Total phenols
Free radicals
High Performance Liquid Chromatography (HPLC)
Rubus spp
Fenóis totais
Radicais livres
Data do documento: 2017
Editor: Editora da Universidade Estadual de Maringá - EDUEM
Citação: GUEDES, M. N. S. et al. Antioxidant activity and total phenol content of blackberries cultivated in a highland tropical climate. Acta Scientiarum. Agronomy, Maringá, v. 39, n. 1, p. 43-48, Jan./Mar. 2017.
Resumo: Blackberries are an important option for the diversification of fruit crops. However, there is currently no literature regarding plant cultivation in high-altitude tropical climates. Knowledge of the phenolic composition of blackberries is essential because variations in the levels of these components may exist between cultivars and may depend on environmental conditions. High performance liquid chromatography (HPLC) was used to evaluate the total phenol content of different blackberry cultivars (Arapaho, Brazos, Cainguangue, Cherokee, Choctaw, Comanche, Ébano, Guarani, Tupy and Xavante). Free radical scavenging activity in these cultivars was assayed using a DPPH test. The HPLC-UV chromatogram of blackberry fruit extracts at 280 nm revealed the presence of phenolic compounds. The results showed significant differences in the levels of phenolic compounds in the blackberry cultivars tested. Antioxidant activity was evaluated using the ABTS free radical and ranged from 2.7 ± 0.1 to 19 ± 2 μmole of Trolox equivalents per gram of sample (b.u.). These results are in good correlation with the phenolic contents of the blackberries tested. The Xavante blackberry cultivar had the highest levels of polyphenols that could be individually identified. Catechin polyphenols were found to be the main component in the blackberry varieties tested.
URI: http://repositorio.ufla.br/jspui/handle/1/29268
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