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Vitamina C, carotenoides, fenólicos totais e atividade antioxidante de goiaba, manga e mamão procedentes da Ceasa do Estado de Minas Gerais = Vitamin C, carotenoids, phenolic compounds and antioxidant activity of guava, mango and papaya from Ceasa of Minas Gerais State

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Author(s): Daniela da Silva Oliveira | Priscila Peixoto Aquino | Sônia Machado Rocha Ribeiro | Rossana Pacheco da Costa Proença | Helena Maria Pinheiro-Sant'Ana

Journal: Acta Scientiarum : Health Science
ISSN 1679-9291

Volume: 33;
Issue: 1;
Start page: 89;
Date: 2011;
Original page

Keywords: frutas tropicais | compostos fenolicos | carotenoides | CLAE | acido ascorbico e desidroascorbico | tropical fruit | phenolic compounds | carotenoids | HPLC | ascorbic acid and dehydroascorbic acid

ABSTRACT
Este estudo teve como objetivo analisar o conteudo de compostos antioxidantes (acido ascorbico - AA, acido desidroascorbico - ADA, vitamina C total, licopeno, £]-caroteno, £]-criptoxantina e estimativa de compostos fenolicos) e avaliar a atividade antioxidante, em goiaba, manga e mamao. A analise de carotenoides e vitamina C foi realizada por Cromatografia Liquida de Alta Eficiencia (CLAE). O teor de fenolicos totais foi determinado utilizando o reagente de Folin-Ciocalteu e leitura espectrofotometrica. A atividade antioxidante foi avaliada pelo Teste do 2,2-diphenil-2-picril-hidrazil (DPPH¡E) e do Poder Redutor. A Anova (ƒÑ = 0,05) foi utilizada para a analise dos dados. Os teores dos constituintes antioxidantes diferiram entre as tres frutas, mas a goiaba foi a fruta que apresentou teores mais elevados de compostos fenolicos, vitamina C total, ADA e licopeno, alem dos maiores valores para atividade antioxidante. Foi constatada forte correlacao entre os testes que avaliaram a atividade antioxidante e o teor de fenolicos totais, demonstrando serem estes os principais compostos antioxidantes a contribuirem para a atividade antioxidante das frutas analisadas, em ambos os testes. E importante incentivar a utilizacao das frutas avaliadas neste estudo, tanto em nivel domestico quanto em estabelecimentos de alimentacao coletiva para aumentar o consumo de antioxidantes naturais pela populacao.This study aimed to analyze the content of antioxidant compounds (ascorbic acid - AA, dehydroascorbic acid - DHA, total vitamin C, lycopene, £]-carotene, £]-cryptoxanthin and phenolic compounds) and to evaluate the antioxidant activity in guava, mango and papaya.The analysis of carotenoids and vitamin C was performed by high performance liquid chromatography (HPLC). The content of phenolic compounds was determined using the Folin-Ciocalteu reagent and spectrophotometric reading. Antioxidant activity was evaluated by testing the 2.2-diphenyl-2-picryl-hydrazil (DPPH¡E) and reducing power. ANOVA was used for data analysis (ƒÑ = 0.05). The levels of antioxidant constituents differed among the three fruits; guava was the fruit that had the highest levels of phenolic compounds, totalvitamin C, lycopene and DHA, and the highest values for antioxidant activity. There was a strong correlation between tests that evaluated antioxidant activity and the content of phenolic compounds, demonstrating that these are the main antioxidant compounds tocontribute to antioxidant activity of fruits examined in both tests. It is important to encourage the use of fruits evaluated in this study, both at home and in food service establishments, in order to increase the intake of natural antioxidants by the population.
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