The association between chromaticity, phenolics, carotenoids, and in vitro antioxidant activity of frozen fruit pulp in Brazil: an application of chemometrics.

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  • Additional Information
    • Source:
      Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE
    • Publication Information:
      Publication: Malden, Mass. : Wiley on behalf of the Institute of Food Technologists
      Original Publication: Champaign, Ill. Institute of Food Technologists
    • Subject Terms:
      Color*; Antioxidants/*pharmacology ; Carotenoids/*pharmacology ; Flavonoids/*pharmacology ; Fruit/*chemistry ; Phenols/*pharmacology ; Plants, Edible/*chemistry; Anthocyanins/analysis ; Anthocyanins/pharmacology ; Antioxidants/analysis ; Biphenyl Compounds/metabolism ; Brazil ; Carotenoids/analysis ; Flavonoids/analysis ; Freezing ; Humans ; In Vitro Techniques ; Oxidation-Reduction ; Phenols/analysis ; Picrates/metabolism ; Plant Extracts/chemistry ; Plant Extracts/pharmacology
    • Abstract:
      A total of 19 Brazilian frozen pulps from the following fruits: açai (Euterpe oleracea), blackberry (Rubus sp.), cajá (Spondias mombin), cashew (Anacardium occidentale), cocoa (Theobroma cacao), coconut (Cocos nucifera), grape (Vitis sp.), graviola (Annona muricata), guava (Psidium guajava), papaya (Carica papaya), peach (Prunus persica), pineapple (Ananas comosus), pineapple and mint (A. comosus and Mentha spicata), red fruits (Rubus sp. and Fragaria sp.), seriguela (Spondias purpurea), strawberry (Fragaria sp.), tamarind (Tamarindus indica), umbu (Spondias tuberosa), and yellow passion fruit (Passiflora edulis) were analyzed in terms of chromaticity, phenolic compounds, carotenoids, and in vitro antioxidant activity using ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays. Data were processed using principal component analysis (PCA) and hierarchical cluster analysis (HCA). Antioxidant capacity was measured by DPPH and FRAP assays, which showed significant (P < 0.01) correlation with total phenolic compounds (r = 0.88 and 0.70, respectively), total flavonoids (r = 0.63 and 0.81, respectively), and total monomeric anthocyanins (r = 0.59 and 0.73, respectively). PCA explained 74.82% of total variance of data, and the separation into 3 groups in a scatter plot was verified. Three clusters also suggested by HCA, corroborated with PCA, in which cluster 3 was formed by strawberry, red fruits, blackberry, açaí, and grape pulps. This cluster showed the highest contents of total phenolic compounds, total flavonoids, and antioxidant activity.
      (© 2014 Institute of Food Technologists®)
    • Contributed Indexing:
      Keywords: anthocyanin; flavonoids; hierarchical cluster analysis; multivariate analysis; principal component analysis
    • Accession Number:
      0 (Anthocyanins)
      0 (Antioxidants)
      0 (Biphenyl Compounds)
      0 (Flavonoids)
      0 (Phenols)
      0 (Picrates)
      0 (Plant Extracts)
      36-88-4 (Carotenoids)
      DFD3H4VGDH (1,1-diphenyl-2-picrylhydrazyl)
    • Publication Date:
      Date Created: 20140220 Date Completed: 20150925 Latest Revision: 20181202
    • Publication Date:
      20221213
    • Accession Number:
      10.1111/1750-3841.12389
    • Accession Number:
      24547813