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Brazilian fruit pulps as functional foods and additives: Evaluation of bioactive compounds

2015-04Journal article Open access
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dc.contributor.authorPaz, Mário
dc.contributor.authorGúllon, Patricia
dc.contributor.authorBarroso, M. Fátima
dc.contributor.authorCarvalho, Ana P.
dc.contributor.authorDomingues, Valentina F.
dc.contributor.authorGomes, Ana M.
dc.contributor.authorBecker, Helena
dc.contributor.authorLonghinotti, Elisane
dc.contributor.authorDelerue-Matos, Cristina
dc.date.accessioned2015-12-23T15:42:10Z
dc.date.available2015-12-23T15:42:10Z
dc.date.issued2015-04
dc.description.abstractEight tropical fruit pulps from Brazil were simultaneously characterised in terms of their antioxidant and antimicrobial properties. Antioxidant activity was screened by DPPH radical scavenging activity (126–3987 mg TE/100 g DW) and ferric reduction activity power (368–20819 mg AAE/100 g DW), and complemented with total phenolic content (329–12466 mg GAE/100 g DW) and total flavonoid content measurements (46–672 mg EE /100 g DW), whereas antimicrobial activity was tested against the most frequently found food pathogens. Acerola and açaí presented the highest values for the antioxidant-related measurements. Direct correlations between these measurements could be observed for some of the fruits. Tamarind exhibited the broadest antimicrobial potential, having revealed growth inhibition of Pseudomonas aeruginosa. Escherichia coli, Listeria monocytogenes, Salmonella sp. and Staphylococcus aureus. Açaí and tamarind extracts presented an inverse relationship between antibacterial and antioxidant activities, and therefore, the antibacterial activity cannot be attributed (only) to phenolic compounds.pt_PT
dc.identifier.doi10.1016/j.foodchem.2014.09.102pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.22/7248
dc.language.isoengpt_PT
dc.publisherElsevierpt_PT
dc.relation.ispartofseriesFood Chemistry;Vol. 172
dc.relation.publisherversionhttp://www.sciencedirect.com/science/article/pii/S0308814614014782pt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectAntibacterial activitypt_PT
dc.subjectDPPHpt_PT
dc.subjectFlavonoid contentpt_PT
dc.subjectFunctional foodspt_PT
dc.subjectFunctional ingredientspt_PT
dc.subjectFRAPpt_PT
dc.subjectPhenolic contentpt_PT
dc.subjectTropical fruit pulpspt_PT
dc.titleBrazilian fruit pulps as functional foods and additives: Evaluation of bioactive compoundspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage468pt_PT
oaire.citation.startPage462pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume172pt_PT
person.familyNamede Sá Barroso
person.familyNameDomingues
person.familyNameDelerue-Matos
person.givenNameMaria de Fátima
person.givenNameValentina Maria Fernandes
person.givenNameCristina
person.identifier.ciencia-idAF16-22E5-5EBD
person.identifier.ciencia-id4E16-791D-6664
person.identifier.ciencia-id9A1A-43FB-5C27
person.identifier.orcid0000-0001-9011-5992
person.identifier.orcid0000-0003-3472-849X
person.identifier.orcid0000-0002-3924-776X
person.identifier.ridD-4990-2013
person.identifier.scopus-author-id25631648000
person.identifier.scopus-author-id6603741848
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication3d701c85-4580-4614-be6d-5a1abc8cf729
relation.isAuthorOfPublicationbe653ab6-34ec-4329-972a-eee990a7ec66
relation.isAuthorOfPublication09f6a7bd-2f15-42b0-adc5-04bd22210519
relation.isAuthorOfPublication.latestForDiscovery3d701c85-4580-4614-be6d-5a1abc8cf729

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