کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10553298 | 967726 | 2015 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Antioxidant phytochemicals of Byrsonima ligustrifolia throughout fruit developmental stages
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کلمات کلیدی
HPLC-DADCyanidin-3-O-glucoside (PubChem CID: 441667)p-Hydroxybenzoic acid (PubChem CID: 135)p-Coumaric acid (PubChem CID: 637542) - p-Coumaric اسید (PubChem CID: 637542)Anthocyanins - آنتوسیانین Ascorbic acid (PubChem CID: 54670067) - اسید اسکوربیک (PubChem CID: 54670067)Gallic acid (PubChem CID: 370) - اسید گالیک (PubChem CID: 370)Maturation - بلوغPhenolic compounds - ترکیبات فنولیAntioxidant capacity - ظرفیت آنتی اکسیدانCatechin (PubChem CID: 9064) - کاتچین (PubChem CID: 9064)
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Byrsonima ligustrifolia is a small and coloured underutilized fruit with no scientific literature about its antioxidant capacity and content of individual phytochemicals. The present work evaluated the antioxidant capacity of B.âligustrifolia fruit throughout maturation process by Folin-Ciocalteu, ABTS, and DPPH methods, and quantified by HPLC-DAD, six polyphenolic compounds: cyanidin-3-glucoside, pelargonidin-3-glucoside, gallic acid, p-hydroxybenzoic acid, p-coumaric acid, and catechin. Besides that, total flavonoids (TF), total monomeric anthocyanins (TMA), and ascorbic acid (AA) were analysed. AA did not show correlation with antioxidant activity. TF and phenolic acids decreased with maturation process and had strong positive correlation with antioxidant capacity. TMA, cyanidin-3-glucoside and gallic acid were present in the fruit in levels that are difficult to find in other berries. These results expose a potential approach for improving human health through consumption of B.âligustrifolia fruit.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 18, Part A, October 2015, Pages 400-410
Journal: Journal of Functional Foods - Volume 18, Part A, October 2015, Pages 400-410
نویسندگان
Camila Ramos Pinto Sampaio, Fabiane Hamerski, Rosemary Hoffmann Ribani,