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Brazilian fruit pulps as functional foods and additives: evaluation of bioactive compounds.
- Source :
-
Food chemistry [Food Chem] 2015 Apr 01; Vol. 172, pp. 462-8. Date of Electronic Publication: 2014 Sep 28. - Publication Year :
- 2015
-
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/100g DW) and ferric reduction activity power (368-20819 mg AAE/100g DW), and complemented with total phenolic content (329-12466 mg GAE/100g DW) and total flavonoid content measurements (46-672 mg EE /100g 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.<br /> (Copyright © 2014 Elsevier Ltd. All rights reserved.)
- Subjects :
- Anti-Bacterial Agents chemistry
Anti-Bacterial Agents pharmacology
Antioxidants chemistry
Antioxidants pharmacology
Brazil
Escherichia coli drug effects
Euterpe chemistry
Flavonoids analysis
Listeria monocytogenes drug effects
Malpighiaceae chemistry
Microbial Sensitivity Tests
Phenols analysis
Pseudomonas aeruginosa drug effects
Salmonella drug effects
Staphylococcus aureus drug effects
Tamarindus chemistry
Fruit chemistry
Functional Food
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 172
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 25442579
- Full Text :
- https://doi.org/10.1016/j.foodchem.2014.09.102