Evaluation of antioxidant activity of agro-industrial waste of acerola (Malpighia emarginata D.C.) fruit extracts
| Autor: | Maria Inês Sucupira Maciel, Vera Lúcia Arroxelas Galvão de Lima, Cristiane Rodrigues de Araujo, Enayde de Almeida Melo, Ana Carla da Silva Caetano |
|---|---|
| Rok vydání: | 2011 |
| Předmět: |
antioxidant
food.ingredient Antioxidant DPPH acerola fruit waste Linoleic acid medicine.medical_treatment resíduo de acerola lcsh:TX341-641 Soybean oil chemistry.chemical_compound food lcsh:Technology (General) medicine conjugated dienes ABTS Food science Peroxide value peroxide value EC50 índice de peróxido antioxidante Chemistry Extraction (chemistry) ferric thiocyanate dienos conjugados Biochemistry tiocianato férrico lcsh:T1-995 lcsh:Nutrition. Foods and food supply Food Science Biotechnology |
| Zdroj: | Food Science and Technology v.31 n.3 2011 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Vol 31, Iss 3, Pp 769-775 (2011) |
| ISSN: | 0101-2061 |
| DOI: | 10.1590/s0101-20612011000300034 |
| Popis: | This study was carried out to evaluate the antioxidant capacity of the agro-industrial waste from acerola. Hydroacetone, hydroethanolic, and hydromethanolic extracts were obtained using the sequential extraction process, and they were screened for their free radical DPPH• (1,1-diphenyl-2-picrilhidrazil) and ABTS•+ (2,2'-azino-bis-(3-etilbenzotiazolin 6-sulfonic acid) scavenging activity and their effect on the linoleic acid peroxidation by the ferric thiocyanate method. Soybean oil with the addition of the extracts (200 ppm) was submitted to Schaal oven test (60 °C, 28 days), in which the samples were analyzed for peroxide value and conjugated dienes. Hydroethanolic and hydromethanolic extracts exhibited good DPPH scavenging activity (low value of EC50 and TEC50 and high value of AE), good ABTS scavenging capacity (1445.1 and 1145.5 µMol TEAC.g-1, respectively), and high percentage inhibition of peroxidation of linoleic acid (96.12 and 91.84%, respectively) and showed the ability to retard the formation of peroxides and conjugated dienes. |
| Databáze: | OpenAIRE |
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