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| Maqui (Aristotelia chilensis Molina Stuntz, Elaeocarpaceae) is a Chilean native species which produces small berries that are mainly collected from the wild. The health benefits of maqui fruit are attributed to their high polyphenol content as well as their wide variety of anthocyanins and flavonols. One of the main factors that affect the polyphenol content in fruit is the maturity stage at harvest. The objective of this study was to determine total phenol and total anthocyanin content and antioxidant activity (by ferric reducing ability of plasma FRAP assay) of maqui fruits harvested at different fruit maturity stages from two wild populations located in Central Chile. Each maturity stage was determined by days from fruit set, berry size, and soluble... |
| Tipo: Journal article |
Palavras-chave: FRAP; Maturity stages; Ripening; Total anthocyanins; Total phenols. |
| Ano: 2012 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392012000400019 |
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| Fredes,Carolina; Montenegro,Gloria; Zoffoli,Juan Pablo; Santander,Francisca; Robert,Paz. |
| In the last 10 years, interest in research on polyphenol-rich fruit species has increased due to the potential health benefits of these species, mainly attributed to their high anthocyanin content and antioxidant activity. Six polyphenol-rich fruit species (blueberries, raspberries, blackberries, strawberries, pomegranates and maqui berries) were harvested at the same maturity stage during the same growing season and were compared according to their total phenolic (Folin-Ciocalteu method) and total anthocyanin (pH differential method) contents and antioxidant activity using ferric-reducing antioxidant power (FRAP assay) and 2,2-diphenylpicrylhydrazyl (DPPH) radical scavenging capacity methods. With the results of this study, the polyphenolic status of the... |
| Tipo: Journal article |
Palavras-chave: Berries; DPPH; FRAP; Maqui; Pomegranate. |
| Ano: 2014 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202014000100005 |
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| Bagetti,Milena; Facco,Elizete Maria Pesamosca; Rodrigues,Daniele Bobrowski; Vizzotto,Márcia; Emanuelli,Tatiana. |
| Food industry generates a significant amount of seed wastes from the juice production, frozen pulps and jams. Considering that the characterization of wastes is the first step to determine their potential use, the aim of the present study was to determine the composition and the antioxidant capacity of seeds from pitanga fruits with different flesh colors (purple, red and orange). Chemical composition results revealed that pitanga seeds are a good source of insoluble dietary fiber, with low protein and fat levels, and no relevant differences were found among pitanga seeds from different flesh colors. Pitanga seed extracts had powerful antioxidant capacity that was partially correlated to their high phenolic content and showed some variation according to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant capacity; DPPH; FRAP; Eugenia uniflora L.. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782009000800036 |
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| Cacique,Ane Patrícia; Barbosa,Érica Soares; Pinho,Gevany Paulino de; Silvério,Flaviano Oliveira. |
| ABSTRACT Catharanthus roseus(L.) G. Don is a medicinal plant known for its important constituent aromatic compounds. In the literature, no detailed studies elucidating the methods of extraction of phenolic compounds for this species are available. Therefore, the present study was aimed at evaluating the maceration parameters for determining the total phenols content in C. roseus. The parameters of plant mass, extraction phase composition, homogenization type, extraction time, and temperature were evaluated in terms of improving the extraction conditions. The plant extracts were subjected to specific spectrophotometric analysis designed for each parameter, and the total phenols content was determined. After establishing the optimal conditions, the extracts... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Phytochemistry; DPPH; ABTS; FRAP; Phenolic acids.. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100245 |
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