an in vitro analysis of the total phenolic content, antioxidant power, physical, physicochemical, and chemical composition of terminalia catappa linn fruits composição física, físico-química, química, análise do teor de fenólicos totais e poder antioxidante in vitro de frutos de castanhola (terminalia catappa linn)

Clicks: 269
ID: 254198
2012
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Abstract
This study assessed the antioxidant, total phenolic, and physicochemical properties of in vitro Terminalia Catappa Linn (locally called castanhola) using the DPPH assay. The castanhola fruits had an average weight of 19.60 ± 0.00 g, combining shell, pulp, and seed weight, and a soluble solids content of 8 °Brix. The chemical composition was determined with predominance of carbohydrates (76,88 ± 0,58%).The titration method was used to determine Vitamin C content using 2,6-dichlorophenolindophenol (DCFI), known as reactive Tillmans resulting in no significant levels. Aqueous extracts of castanhola pulp showed a higher concentration of phenolics, 244.33 ± 18.86 GAE.g-1 of fruit, and alcoholic extracts, 142.84 ± 2.09 GAE.g-1 of fruit. EC50 values of the aqueous extract showed a greater ability to scavenge free radicals than the alcoholic extracts. The fruit had a significant content of phenolic compounds and high antioxidant capacity.
Este estudo teve como objetivo determinar as características físicas, físico-químicas e químicas, teor de fenólicos totais e poder antioxidante da castanhola (Terminalia Catappa Linn) in vitro, por meio de descolorimento de radical DPPH (2,2-difenill-1-picrihidrazil). O fruto da castanhola apresentou peso médio de 19,60 ± 0,00 g, quando somados os pesos da polpa, casca e semente e um teor de sólidos solúveis de 8 °Brix. Determinou-se a composição química, obtendo-se uma predominância de carboidratos(76,88 ± 0,58%).A quantificação da Vitamina C foi feita segundo o método titulométrico, usando-se o reagente 2,6-diclorofenolindofenol (DCFI), conhecido como reativo de Tillmans, obtendo-se teores não significativos. Os extratos aquosos da polpa da castanhola apresentaram uma concentração maior de fenólicos totais, com resultados de 244,33 ± 18,86 GAE.g-1 do fruto e os extratos alcoólicos umteor de 142,84 ± 2,09 GAE.g-1 do fruto. Os valores de EC50 dos extratos aquosos apontaram uma maior capacidade de sequestrar radicais livres do que dos extratos alcoólicos. O fruto tem um conteúdo significativo de compostos fenólicos e elevada capacidade antioxidante.
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marques2012foodan Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Marcelo Rodrigues Marques;Diego Damasceno Paz;Lívia Patrícia Rodrigues Batista;Celma de Oliveira Barbosa;Marcos Antônio Mota Araújo;Regilda Saraiva dos Reis Moreira-Araújo
Journal software - practice and experience
Year 2012
DOI
DOI not found
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100031
Keywords
functional properties foods and food supplytechnology (general) compostos bioativosnutrition

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