| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6399566 | Food Research International | 2011 | 4 Pages |
Abstract
The antiradical capacity (radical scavenger capacity, RSC) of bacuri, cajá, camu-camu, carnauba, gurguri, jabuticaba, jambolão, juçara, murta, black puçá and puçá were studied using the 2,2-diphenyl-1-picrylhydrazyl radical (DPPHâ¢) assay. To determine their RSC, the second-order rate constants (k2) for the oxidation of these extracts by DPPH⢠were calculated. The values of k2 were compared to natural and synthetic antioxidants. The k2 values (L/mol g s), in methanol at 25 °C, were 69.52, 26.03, 22.20, 18.04, 17.23, 16.56, 15.60, 10.03, 7.72 and 4.15 for camu-camu, murta, gurguri, carnauba, jabuticaba, black puçá, jambolão, cajá, juçara and bacuri.
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Authors
Maria S.M. Rufino, Ricardo E. Alves, Fabiano A.N. Fernandes, Edy S. Brito,