Euro-Global Conference on
Food Science, Agronomy and Technology
- September 20-22, 2018
- Rome, Italy
Author holds a degree in Pharmacy and Food Technology from the Federal University of Santa Catarina (2001); Master of Science in Food Science from the Federal University of Santa Catarina (2005); PhD in Food Science from the Federal University of Santa Catarina (2010). Currently Adjunct Professor at the University of Brasília (UnB), Campus Ceilândia (FCE). Experience in the area of Pharmacy and Food Science and Technology, with emphasis on Food Science and Technology, working mainly on the following topics: antioxidant activity, phenolic compounds, chromatographic analysis, fruits, maturation.
Cerrado is a biome known worldwide for its great biodiversity, which includes a wide range of fruit species such as hog plum and “jabuticaba”. Hog plum (Spondias purpurea) is a fruit native fruit from Central America, belonging to the Anacardiaceae family. Plinia cauliflora (jabuticaba) is a Brazilian species cultivated throughout the country. These fruits have in its composition a content of bioactive compounds, which confer antioxidant properties, and consequently health benefits. This research evaluated the phenolic content and antioxidant activity of hog plum and jabuticaba, grown in Luziania-GO and Brasilia-DF, respectively. The appreciation of phenolic contents and antioxidant activity was performed from the extracts obtained from the skin of both the fruits using methanol and ethanol. The methanolic extract of jabuticaba presented the higher values of antioxidant activity (~ 9.600 and 5.500 µmol TEAC/100 g fresh skin by DPPH and ABTS, respectively) and also presented higher content of phenolic content (~ 11.500 mg GAE / 100 g fresh skin). The same profile was verified by hog plum where the methanolic extract obtained higher antioxidant acitivity than ethanol extract (~3.800 and 5.100 µmol TEAC/100 g fresh skin by DPPH and ABTS, respectively). The methanol extract of hug plum also presented higher levels of total polyphenols. All the jabuticaba extracts were more antioxidant and presented higher levels of phenolic components when compared to hog plum extracts. These data confirm the presence of antioxidants and phenolic compounds in hog plum and jabuticaba, that can be used in research to generate new bioactive molecules as well as research on the beneficial effects of consumption of these fruits.
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