Chemical characterization and evaluation of antioxidant properties of A莽a铆 fruits (Euterpe oleraceae Mart.) during ripening

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• 作者：André ; Gordon^a ; Ana Paula Gil Cruz^b ; Lourdes Maria Corrê ; a Cabral^c ; Sidiné ; a Cordeiro de Freitas^c ; Cristina Maria Araujo Dib Taxi^d ; Carmen Marino Donangelo^b ; Rafaella de Andrade Mattietto^e ; Mirko Friedrich^a ; Virg&iacute ; nia Martins da Matta^c ; Friedhelm Marx^a ; ^{f.marx@uni-bonn.de}
• 关键词：Aç ; a&iacute ; (Euterpe oleracea Mart.) ; Anthocyanins ; Ripening ; Flavones ; TOSC ; Antioxidant capacity ; LC&ndash ; MS ; TEAC
• 刊名：Food Chemistry
• 出版年：2012
• 期刊代码：48_03088146
• 类别：abs
• 出版时间：15 July, 2012
• 卷：133
• 期：2
• 页码：256-263
• 文件大小：290 K

摘要

Consumption of a莽a铆 fruits has been linked to positive health effects due to its phenolic content and nutritive value. The objective of this study was to characterize a莽a铆 fruits chemically and to determine the antioxidant capacity at three different maturity stages. With the exception of fat, amounts of macronutrients, minerals and titratable acids decreased during the ripening process. The same trend was observed for most of the phenolic constituents identified by HPLC-ESI-MS/MS. A consistent decline was shown for flavones and hydroxycinnamic acids. The concentration of the anthocyanins increased in the course of ripening. In accordance with the total amount of the identified phenolic compounds, the antioxidant capacity, measured by TEAC and TOSC, also decreased. However, the contribution of the main phenolic compounds to the overall antioxidant capacity evaluated by TOSC was estimated to be low.