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

Authors

  • Weliton Pedro Batiston Universidade Estadual de Maringá
  • Swami Arêa Maruyama Universidade Estadual de Maringá
  • Sandra Terezinha Marques Gomes Universidade Estadual de Maringá
  • Jesuí­ Vergí­lio Visentainer Universidade Estadual de Maringá
  • Nilson Evelázio de Souza Universidade Tecnológica Federal do Paraná
  • Makoto Matsushita Universidade Estadual de Maringá

DOI:

https://doi.org/10.4025/actascitechnol.v35i3.18533

Keywords:

free radicals, gallic acid, UV-Vis espectrophotometry

Abstract

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.

 

 

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Author Biographies

Weliton Pedro Batiston, Universidade Estadual de Maringá

Universidade Estadual de Maringá, Av. Colombo, 5790, CEP 87020-900, Maringá-PR

Swami Arêa Maruyama, Universidade Estadual de Maringá

Departamento de Quí­mica

Sandra Terezinha Marques Gomes, Universidade Estadual de Maringá

Departamento de Quí­mica

Jesuí­ Vergí­lio Visentainer, Universidade Estadual de Maringá

Departamento de Quí­mica

Nilson Evelázio de Souza, Universidade Tecnológica Federal do Paraná

Departamento de Tecnologia de Alimentos

Makoto Matsushita, Universidade Estadual de Maringá

Departamento de Quí­mica

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Published

2013-02-27

How to Cite

Batiston, W. P., Maruyama, S. A., Gomes, S. T. M., Visentainer, J. V., Souza, N. E. de, & Matsushita, M. (2013). <b>Total phenolic content and antioxidant capacity of methanolic extracts of ten fruits</b> - doi: 10.4025/actascitechnol.v35i3.18533. Acta Scientiarum. Technology, 35(3), 581–585. https://doi.org/10.4025/actascitechnol.v35i3.18533

Issue

Vol. 35 No. 3 (2013)

Section

Chemistry

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