Publications (2)1.26 Total impact
[show abstract] [hide abstract]
ABSTRACT: Several tropical fruits have been described as natural sources of dietary fibre (DF) and phenolic compounds, associated with different health effects. The aim of this work was to ascertain the DF, phenolic compounds content (including non-extractable polyphenols, mostly associated with DF) and antioxidant capacity in acerola fruits and cashew apples from selected clones. ‘BRS 236’ acerola fruits presented a high antioxidant capacity because of the combination of both extractable polyphenols and l-ascorbic acid (providing together a Folin value of 170 kg−1 g d.m.). ‘CCP 76’ cashew apples contained 28 g kg−1 d.m. of extractable polyphenols and 13 g kg−1 d.m. of ascorbic acid as well as a high amount of non-extractable condensed tannins (52 g kg−1 d.m.). DF content was of 260 g kg−1 d.m. in acerola fruit and of 209 g kg−1 d.m. in cashew apple. Acerola fruits and cashew apple should therefore be considered as new natural sources of DF and phenolic compounds.International Journal of Food Science & Technology 11/2010; 45(11):2227 - 2233. · 1.26 Impact Factor
Article: Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil[show abstract] [hide abstract]
ABSTRACT: The bioactive compounds and antioxidant capacities of polyphenolic extracts of 18 fresh and dry native non-traditional fruits from Brazil were determined using ABTS, DDPH, FRAP and β-carotene bleaching methods. The study provides an adaptation of these methods, along with an evaluation of the compounds related to antioxidant potential. The results show promising perspectives for the exploitation of non-traditional tropical fruit species with considerable levels of nutrients and antioxidant capacity. Although evaluation methods and results reported have not yet been sufficiently standardised, making comparisons difficult, our data add valuable information to current knowledge of the nutritional properties of tropical fruits, such as the considerable antioxidant capacity found for acerola – Malpighia emarginata and camu-camu – Myrciaria dubia (ABTS, DPPH and FRAP) and for puçá-preto – Mouriri pusa (all methods).Food Chemistry.