کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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1187718 | 963472 | 2008 | 8 صفحه PDF | دانلود رایگان |
Seventeen fruits from Ecuador were analysed for total soluble phenolic compounds content and for antioxidant capacity, using three different methods (DPPH, FRAP and ABTS+). For the total phenolic content measured by the Folin–Ciocalteu method, three groups, having <100, 200–500 and >1000 mg GAE/100 g FW, were clearly distinguishable. Andean blackberry, capulí cherry peel and banana passion fruit were classified in the third group, with concentrations of 2167, 1494 and 1010 mg of GAE/100 g FW, respectively. Antioxidant capacity analyses revealed the same classes. FRAP and ABTS+ gave comparable results and were highly correlated (y = 0.691x + 6.78; r2 = 0.908). Spectrophotometric measurements showed that the Andean blackberry and capulí peel but not banana passion fruit contained high levels of anthocyanins (λmax = 520 nm).
Journal: Food Chemistry - Volume 111, Issue 4, 15 December 2008, Pages 816–823