Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps

被引:322
作者
Hassimotto, NMA [1 ]
Genovese, MI [1 ]
Lajolo, FM [1 ]
机构
[1] Univ Sao Paulo, FCF, Dept ALimentos & Nutr Expt, Lab Quim Bioquim & Biol Mol Alimentos, BR-05508900 Sao Paulo, Brazil
关键词
liposome oxidation; ss-carotene bleaching; antioxidant activity; flavonoids; vitamin C; phenolic content;
D O I
10.1021/jf047894h
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Fruits, vegetables, and commercial frozen pulps (FP) consumed in the Brazilian diet were analyzed for antioxidant activities using two different methods, one that determines the inhibition of copper-induced peroxidation of liposome and another based on the inhibition of the co-oxidation of linoleic acid and beta-carotene. The anthocyanin-rich samples showed the highest, concentration-dependent, antioxidant activities in both systems. In the liposome system, at both 10 and 50 PM gallic acid equivalent (GAE) addition levels, the neutral and acidic flavonoids of red cabbage, red lettuce, black bean, mulberry, Gala apple peel, jambolao, acai FP, mulberry FP, and the acidic flavonoids of acerola FP showed the highest antioxidant activities (> 85% inhibition). In the P-carotene bleaching system, the samples cited above plus red guava gave inhibition values > 70%. On the other hand, some samples showed pro-oxidant activity in the liposome system coincident with a low antioxidant activity in the beta-carotene system. There was no relationship between total phenolics content, vitamin C, and antioxidant activity, suggesting that the antioxidant activity is a result of a combination of different compounds having synergic and antagonistic effects.
引用
收藏
页码:2928 / 2935
页数:8
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