The association between chromaticity, phenolics, carotenoids, and in vitro antioxidant activity of frozen fruit pulp in Brazil: an application of chemometrics.

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Abstract

  1. J Food Sci. 2014 Apr;79(4):C510-6. doi: 10.1111/1750-3841.12389. Epub 2014 Feb
    18.

The association between chromaticity, phenolics, carotenoids, and in vitro
antioxidant activity of frozen fruit pulp in Brazil: an application of
chemometrics.

Zielinski AA(1), Ávila S, Ito V, Nogueira A, Wosiacki G, Haminiuk CW.

Author information:
(1)Graduate Program of Food Engineering, Federal Univ. of Paraná, R. Cel.
Francisco Heráclito dos Santos 210, Polytechnic Center, CEP 81531-980, Curitiba,
PR, Brazil.

A total of 19 Brazilian frozen pulps from the following fruits: a├žai (Euterpe
oleracea), blackberry (Rubus sp.), cajá (Spondias mombin), cashew (Anacardium
occidentale), cocoa (Theobroma cacao), coconut (Cocos nucifera), grape (Vitis
sp.), graviola (Annona muricata), guava (Psidium guajava), papaya (Carica
papaya), peach (Prunus persica), pineapple (Ananas comosus), pineapple and mint
(A. comosus and Mentha spicata), red fruits (Rubus sp. and Fragaria sp.),
seriguela (Spondias purpurea), strawberry (Fragaria sp.), tamarind (Tamarindus
indica), umbu (Spondias tuberosa), and yellow passion fruit (Passiflora edulis)
were analyzed in terms of chromaticity, phenolic compounds, carotenoids, and in
vitro antioxidant activity using ferric reducing antioxidant power (FRAP) and
1,1-diphenyl-2-picrylhydrazyl (DPPH) assays. Data were processed using principal
component analysis (PCA) and hierarchical cluster analysis (HCA). Antioxidant
capacity was measured by DPPH and FRAP assays, which showed significant (P <
0.01) correlation with total phenolic compounds (r = 0.88 and 0.70,
respectively), total flavonoids (r = 0.63 and 0.81, respectively), and total
monomeric anthocyanins (r = 0.59 and 0.73, respectively). PCA explained 74.82% of
total variance of data, and the separation into 3 groups in a scatter plot was
verified. Three clusters also suggested by HCA, corroborated with PCA, in which
cluster 3 was formed by strawberry, red fruits, blackberry, a├ža├ş, and grape
pulps. This cluster showed the highest contents of total phenolic compounds,
total flavonoids, and antioxidant activity.

┬ę 2014 Institute of Food Technologists┬«

DOI: 10.1111/1750-3841.12389
PMID: 24547813 [Indexed for MEDLINE]