1. Brazilian fruit pulps as functional foods and additives: Evaluation of bioactive compounds.
- Author
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Paz, Mário, Gúllon, Patricia, Barroso, M. Fátima, Carvalho, Ana P., Domingues, Valentina F., Gomes, Ana M., Becker, Helena, Longhinotti, Elisane, and Delerue-Matos, Cristina
- Subjects
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BIOACTIVE compounds , *FUNCTIONAL foods , *ANTIOXIDANTS , *ANTI-infective agents , *MALPIGHIA emarginata , *TROPICAL fruit - Abstract
Eight 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. [ABSTRACT FROM AUTHOR]
- Published
- 2015
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