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| DIONISIO,Ana Paula; CARVALHO-SILVA,Luciano Bruno de; VIEIRA,Nara Menezes; WURLITZER,Nedio Jair; PEREIRA,Ana Carolina da Silva; BORGES,Maria de Fatima; GARRUTI,Deborah dos Santos; ARAÚJO,Idila dos Santos. |
| Abstract The aim of this study was to evaluate the antioxidant and prebiotic effect of a beverage composed by tropical fruits and yacon in alloxan-induced diabetic rats. To obtain the beverage, a Response Surface Methodology was used, with concentration of yacon extract (x1) and the sweetener (x2) added to a mixture of tropical fruits as independent variables, and the sensorial acceptance as response. The optimized beverage showed higher values for antioxidant capacity, measured by ABTS, FRAP and DPPH assays. Thus, the fructooligosaccharides content (2.32 ± 0.65 g FOS/100 g), total phenolic (126.83 ± 9.48 mg gallic acid equivalent/100 g) and ascorbic acid (171.64 ± 7.31 mg/100 g) shows that the beverage contains high levels of these bioactive compounds. In... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Diabetes; Oxidative estress; Antioxidants; Tropical fruits; Prebiotics. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100202 |
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| DIONISIO,Ana Paula; CARVALHO-SILVA,Luciano Bruno de; VIEIRA,Nara Menezes; WURLITZER,Nedio Jair; PEREIRA,Ana Carolina da Silva; BORGES,Maria de Fatima; GARRUTI,Deborah dos Santos; ARAÚJO,Idila dos Santos. |
| Abstract The aim of this study was to evaluate the antioxidant and prebiotic effect of a beverage composed by tropical fruits and yacon in alloxan-induced diabetic rats. To obtain the beverage, a Response Surface Methodology was used, with concentration of yacon extract (x1) and the sweetener (x2) added to a mixture of tropical fruits as independent variables, and the sensorial acceptance as response. The optimized beverage showed higher values for antioxidant capacity, measured by ABTS, FRAP and DPPH assays. Thus, the fructooligosaccharides content (2.32 ± 0.65 g FOS/100 g), total phenolic (126.83 ± 9.48 mg gallic acid equivalent/100 g) and ascorbic acid (171.64 ± 7.31 mg/100 g) shows that the beverage contains high levels of these bioactive compounds. In... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Diabetes; Oxidative estress; Antioxidants; Tropical fruits; Prebiotics. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005031127 |
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