文章基本信息

标题：Physicochemical characterization and antioxidant activity of Calabura fruit (Muntingia calabura L.)
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作者：Gustavo Araujo Pereira ; Pedro Henrique Ferreira Tomé ; Henrique Silvano Arruda 等
期刊名称：Revista Brasileira de Pesquisa em Alimentos
印刷版ISSN：2179-3174
电子版ISSN：2236-6563
出版年度：2016
卷号：7
期号：2
页码：67-79
语种：Portuguese
出版社：Universidade Tecnológia Federal do Paraná
摘要：The objective of this work was to determine the physical and physicochemical characteristics, proximate composition, antioxidant activity, total phenolic compounds, vitamin C content and total anthocyanins of different fractions of the calabura fruits (peel, pulp and whole fruit). The fruits showed average diameter and weight of 14.50 mm and 1.57 g, respectively, and high yield in pulp (75.38%). The whole fruit showed: pH (5.64), titratable acidity (0.11 g citric acid 100 g -1 ), soluble solids (10.24 °Brix), ratio (93.76), moisture (77.36%), ash (5.65%), lipids (7.79%), proteins (8.29%), crude fiber (5.93%), carbohydrates (72.15%), vitamin C (3.30 mg 100 g -1 ), phenolic compounds (526.55 mg tannic acid equivalents (TAE) 100 g -1 ), anthocyanins (4.08 mg cyanidin-3-glucoside equivalents (CGE) 100 g -1 ) and DPPH IC50 (82.25 μg mL -1 ).The peel showed high antioxidant activity (82.00 μg mL -1 ) due to the highest contents of phenolic compounds (868.90 mg TAE 100 g -1 ), anthocyanins (3.87 mg CGE 100 g -1 ) and vitamin C (4.20 mg 100 g -1 ). In conclusion, the calabura fruit showed high content of bioactive compounds with antioxidant properties in vitro .
关键词：antocianinas;compostos bioativos;compostos fenólicos;composição centesimal;fitoquímicos