Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps.

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  • Author(s): Hassimotto NM;Hassimotto NM; Genovese MI; Lajolo FM
  • Source:
    Journal of agricultural and food chemistry [J Agric Food Chem] 2005 Apr 20; Vol. 53 (8), pp. 2928-35.
  • Publication Type:
    Journal Article; Research Support, Non-U.S. Gov't
  • Language:
    English
  • Additional Information
    • Source:
      Publisher: American Chemical Society Country of Publication: United States NLM ID: 0374755 Publication Model: Print Cited Medium: Print ISSN: 0021-8561 (Print) Linking ISSN: 00218561 NLM ISO Abbreviation: J Agric Food Chem Subsets: MEDLINE
    • Publication Information:
      Original Publication: Washington, American Chemical Society.
    • Subject Terms:
      Diet*; Antioxidants/*analysis ; Fruit/*chemistry ; Vegetables/*chemistry; Anthocyanins/analysis ; Anthocyanins/pharmacology ; Antioxidants/pharmacology ; Ascorbic Acid/analysis ; Brazil ; Flavonoids/analysis ; Flavonoids/pharmacology ; Food Preservation ; Freezing ; Linoleic Acid/chemistry ; Lipid Peroxidation/drug effects ; Oxidation-Reduction ; beta Carotene/chemistry
    • Abstract:
      Fruits, vegetables, and commercial frozen pulps (FP) consumed in the Brazilian diet were analyzed for antioxidant activities using two different methods, one that determines the inhibition of copper-induced peroxidation of liposome and another based on the inhibition of the co-oxidation of linoleic acid and beta-carotene. The anthocyanin-rich samples showed the highest, concentration-dependent, antioxidant activities in both systems. In the liposome system, at both 10 and 50 microM gallic acid equivalent (GAE) addition levels, the neutral and acidic flavonoids of red cabbage, red lettuce, black bean, mulberry, Gala apple peel, jambolao, acai FP, mulberry FP, and the acidic flavonoids of acerola FP showed the highest antioxidant activities (>85% inhibition). In the beta-carotene bleaching system, the samples cited above plus red guava gave inhibition values >70%. On the other hand, some samples showed pro-oxidant activity in the liposome system coincident with a low antioxidant activity in the beta-carotene system. There was no relationship between total phenolics content, vitamin C, and antioxidant activity, suggesting that the antioxidant activity is a result of a combination of different compounds having synergic and antagonistic effects.
    • Accession Number:
      0 (Anthocyanins)
      0 (Antioxidants)
      0 (Flavonoids)
      01YAE03M7J (beta Carotene)
      9KJL21T0QJ (Linoleic Acid)
      PQ6CK8PD0R (Ascorbic Acid)
    • Publication Date:
      Date Created: 20050414 Date Completed: 20050526 Latest Revision: 20220317
    • Publication Date:
      20240829
    • Accession Number:
      10.1021/jf047894h
    • Accession Number:
      15826041