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Molecules 2014, 19(3), 3110-3119; doi:10.3390/molecules19033110

Antioxidant Activity of Co-Products from Guava, Mango and Barbados Cherry Produced in the Brazilian Northeast

1, 1,2,* , 1, 1, 3, 4, 4 and 4
Received: 20 January 2014 / Revised: 25 February 2014 / Accepted: 5 March 2014 / Published: 11 March 2014
(This article belongs to the Section Metabolites)
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Co-products from the juice processing of guava (CG), mango (CM) and barbados cherry (CB) were investigated with a view to their exploitation as a potential source of natural antioxidants. The ethanolic extracts were analyzed for total extractable phenolic content (TEP), DPPH radical scavenging activity (RSA-DPPH), ferric reducing antioxidant power (FRAP) and antioxidant activity in relation to the β-carotene/ linoleic acid system. The TEP levels in the CG, CM and CB extracts were (24.15 ± 1.59), (44.18 ± 1.73) and (49.21 ± 3.70) mg GAE/g extract, respectively. The CM extract showed higher DPPH, FRAP and antioxidant activity in the β-carotene/linoleic acid system. The data revealed a positive linear correlation between TEP, RSA-DPPH and FRAP (r2 = 0.85 − 0.98); however, the β-carotene/linoleic acid system (r2 = 0.01 − 0.26) shows low correlation with the TEP levels and other assessment systems. The results suggest that co-products generated from the juice processing of the studied fruit have promising use as a natural source of antioxidants.
Keywords: juice processing; phenolic compounds; co-products; fruit pulp juice processing; phenolic compounds; co-products; fruit pulp
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Araújo, K.L.G.V.; Magnani, M.; Nascimento, J.A.; Souza, A.L.; Epaminondas, P.S.; Souza, A.L.; Queiroz, N.; Souza, A.G. Antioxidant Activity of Co-Products from Guava, Mango and Barbados Cherry Produced in the Brazilian Northeast. Molecules 2014, 19, 3110-3119.

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