Total phenolic content and antioxidant capacity of methanolic extracts of ten fruits - doi: 10.4025/actascitechnol.v35i3.18533

Weliton Pedro Batiston, Swami Arêa Maruyama, Sandra Terezinha Marques Gomes, Jesuí Vergílio Visentainer, Nilson Evelázio de Souza, Makoto Matsushita


The aim of this study is the provision of informations regarding the antioxidant molecules content in methanolic extracts of ten fruits through the correlation of total phenolic compounds with antioxidant capacity.  The former was determined through the Folin-Ciocalteu assay while the latter was measured by the DPPH· radical inhibition method. It was verified that the fruits possess positive correlation (R2 = 0.6169) of total phenolic compounds in their compositions. Among the analyzed fruits, jambul and acerola showed the greatest values of antioxidant capacity (20.94 and 24.48 mg mL-1) and total phenolic compounds (635.32 and 675.73 mg gallic acid equivalent/100 g of sample). The results that were obtained in this study are useful for consumers, nutritionists and institutions which formulate food policies.




free radicals; gallic acid; UV-Vis espectrophotometry

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ISSN 1806-2563 (impresso) e ISSN 1807-8664 (on-line) e-mail:


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