Consulta: creatorFacets:"VASCONCELOS,DAIANE F."
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Evaluation of Chemical Constituents and Antioxidant Activity of Coconut Water (Cocus nucifera L.) and Caffeic Acid in Cell Culture
Provedor de dados: 42
Autores: SANTOS,JOãO L.A.; BISPO,VANDERSON S.; B.C. FILHO,ADRIANO; PINTO,ISABELLA F.D.; DANTAS,LUCAS S.; VASCONCELOS,DAIANE F.; ABREU,FABíULA F.; MELO,DANILO A.; MATOS,ISAAC A.; FREITAS,FLORêNCIO P.; GOMES,OSMAR F.; MEDEIROS,MARISA H.G.; MATOS,HUMBERTO R.
Coconut water contains several uncharacterized substances and is widely used in the human consumption. In this paper we detected and quantified ascorbic acid and caffeic acid and total phenolics in several varieties of coconut using HPLS-MS-MS (25.8 ± 0.6 µg-mL and 1.078 ± 0.013 µg-mL and 99.7 µg-mL, respectively, in the green dwarf coconut water, or 10 mg and 539 µg and 39.8 mg for units of coconut consumed, 500 ± 50 mL). The antioxidant potential of four coconut varieties (green dwarf, yellow dwarf, red dwarf and yellow Malaysian) was compared with two industrialized coconut waters and the lyophilized water of the green dwarf variety. All varieties were effective in scavenging the DPPH radical (IC50=73 µL) and oxide nitric (0.1 mL with an IP of 29.9%) as...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Antioxidant activity; Ascorbic acid; Caffeic acid; Cocos nucifera; Polyphenols.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652013000401235