Phenolic Compounds Determined by LC-MS/MS and <Emphasis Type="Italic">In Vitro</Emphasis> Antioxidant Capacity of Brazilian Fruits in Two Edible Ripening Stages |
| |
Authors: | Fabiana Della Betta Priscila Nehring Siluana Katia Tischer Seraglio Mayara Schulz Andressa Camargo Valese Heitor Daguer Luciano Valdemiro Gonzaga Roseane Fett Ana Carolina Oliveira Costa |
| |
Institution: | 1.Department of Food Science and Technology,Federal University of Santa Catarina,Florianopolis,Brazil;2.National Agricultural Laboratory (SLAV/SC/LANAGRO-RS), Ministry of Agriculture, Livestock and Food Supply,S?o José,Brazil |
| |
Abstract: | The aim of this study was to investigate the free individual phenolics and the in vitro antioxidant capacity of blackberry, acerola, yellow guava, guabiju, jambolan and jabuticaba fruits in two edible stages. Of the thirty-three phenolics investigated by liquid chromatography - tandem mass spectrometry (LC-MS/MS), twenty-five were quantified and the major ones were catechin, isoquercitrin, epicatechin and gallic acid. The highest values for the total phenolic content (in dry matter) were observed for acerola (83.6 to 97.7 mg gallic acid equivalents g?1 DM) and blackberry (18.9 to 28.3 mg gallic acid equivalents g?1 DM); however, acerola, jabuticaba, and blackberry showed the highest antioxidant capacities (134.6 to 1120.4 mg Trolox equivalents g?1 for 2,2-diphenyl-1-picrylhydrazyl and 43.6 to 501.8 μmol Trolox equivalents g?1 for ferric reducing antioxidant power). For most fruits, the antioxidant capacity decreased during the ripening, possibly due to a decrease in the concentration of most of the phenolics. |
| |
Keywords: | |
本文献已被 SpringerLink 等数据库收录! |
|