Anthocyanins and Antioxidant Properties of Juçara Fruits (Euterpe edulis M.) Along the On-tree Ripening Process

Anthocyanins and Antioxidant Properties of Juçara Fruits (Euterpe edulis M.) Along the On-tree Ripening Process

Bicudo, Milene Oliveira Pereira; Ribani, Rosemary Hoffman

Artigo Completo:

Juçara (Euterpe edulis M.) fruits are an interesting source of phenolic compounds, mainly anthocyanins, making them valuable to the food and pharmaceutical industries. Juçara fruits were harvested along the on-tree ripening process between March and June as practiced in Paraná state, Brazil and examined for their total anthocyanin content (TAC) and total antioxidant capacity (TAA). The results showed that TAC increased (91.52– 236.19 mg cyanidin-3-glucoside equivalent/100 g dm) during ripening of juçara fruits. Use of tandem mass spectrometry allowed the identification of cyanidin-3,5-diglucoside, peonidin-3-glucoside and peonidin-3-rutinoside for the first time in juçara fruits. The high antioxidant capacity using DPPH radical scavenging capacity (655.89–745.32 μmol TE/g dm) and ORAC assays (1088.10–2071.55 μmol TE/g dm) showed that juçara fruits have potential as a source of novel natural antioxidants for disease prevention and health promotion, and also as natural food additives for developing new functional food products.

Juçara (Euterpe edulis M.) fruits are an interesting source of phenolic compounds, mainly anthocyanins, making them valuable to the food and pharmaceutical industries. Juçara fruits were harvested along the on-tree ripening process between March and June as practiced in Paraná state, Brazil and examined for their total anthocyanin content (TAC) and total antioxidant capacity (TAA). The results showed that TAC increased (91.52– 236.19 mg cyanidin-3-glucoside equivalent/100 g dm) during ripening of juçara fruits. Use of tandem mass spectrometry allowed the identification of cyanidin-3,5-diglucoside, peonidin-3-glucoside and peonidin-3-rutinoside for the first time in juçara fruits. The high antioxidant capacity using DPPH radical scavenging capacity (655.89–745.32 μmol TE/g dm) and ORAC assays (1088.10–2071.55 μmol TE/g dm) showed that juçara fruits have potential as a source of novel natural antioxidants for disease prevention and health promotion, and also as natural food additives for developing new functional food products.

Palavras-chave:

DOI: 10.5151/biochem-vsimbbtec-21742

Referências bibliográficas

• [1] AOAC. Official Methods of Analysis, 17th edn. Association of Official Analytical Chemists, Washington DC, 2003.
• [2] BICUDO, M. O. P.; RIBANI, R. H.; BETA, T. Anthocyanins, phenolic acids and antioxidant properties of juçara fruits (Euterpe edulis M.) along the on-tree ripening process. Plant Foods for Human Nutrition, v.69, p.142–147, 2014.
• [3] BRITO, E. S. et al. Anthocyanins present in selected tropical fruits: acerola, jambolão, jussara, and guajiru. Journal of Agricultural and Food Chemistry, v.55, p.9389–9394, 2007.
• [4] CLIFFORD, M. N. Review: anthocyanins—nature, occurrence and dietary burden. Journal of the Science of Food and Agriculture, v.80, p.1063–1072, 2000.
• [5] LORENZI, H. Frutas brasileiras e exóticas cultivadas (de consumo in natura). Instituto Plantarum de Estudos da Flora, São Paulo, 2006.
• [6] ŠAVIKIN, K. et al. Phenolic content and radical scavenging capacity of berries and related jams from certificated area in serbia. Plant Foods for Human Nutrition, v.64, p.212–217, 2009.
• [7] SZAJDEK, A.; BOROWSKA, E. J. Bioactive compounds and healthpromoting properties of berry fruits: a review. Plant Foods for Human Nutrition, v.63, p.147–156, 2008.
• [8] WANG, S. Y.; LIN, H. S. Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage. Journal of Agricultural and Food Chemistry, v.48, p.140–146, 2000.

Como citar:

Bicudo, Milene Oliveira Pereira; Ribani, Rosemary Hoffman; "Anthocyanins and Antioxidant Properties of Juçara Fruits (Euterpe edulis M.) Along the On-tree Ripening Process", p-13-16. In: In Anais do V Simpósio de Bioquímica e Biotecnologia - VSIMBBTEC [=Blucher Biochemistry Proceedings].. São Paulo: Blucher, 2015.
ISSN 23595043, DOI 10.5151/biochem-vsimbbtec-21742