Escolar Documentos
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1. DPPH
2,2-diphenyl-1-picrylhydrazyl(BRAND-WILIAMS,
1995).
Mtodo de captura do radical DPPH
Extratos ou fraes
(diferentes concentraes)
Leituras monitoradas
a cada 1 min por 120
min - 515 nm
3 mL DPPH
+
1 mL amostra
EC
50
= Concentrao necessria para
reduzir em 50% a concentrao inicial do
radical
y =8,5828x +0,006
R
2
=0,9962
0,000
0,200
0,400
0,600
0,800
1,000
1,200
1,400
1,600
1,800
2,000
0,000 0,050 0,100 0,150 0,200
[DPPH] mM
A
b
s
Curva padro de concentrao do radical
Akee
Star-apple
Surinam cherry
Salal
Barbados cherry
Mammee apple
Mango
Sapodilla
Jamaica cherry
Jaboticaba
Blue elder
Cupuau
F
r
u
i
t
s
0 50 100 150 200
EC50 (ug/mL)
Einbond y col., 2003
Jackfruit
Rose apple
Grape (Pok-dum)
Orange juice
Grape (White malaca)
Papaya
Grape (White spain)
Pomelo
Orange
Mangosteen
Lichee
Guava
Carambola
Mango
Mulberry
Grape skin (White malaca)
Mulberry (50% violet)
Grape skin (white spain)
Mulberry (violet)
Grape skin (Pok-Dum)
F
r
u
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s
0 10 20 30 40 50 60 70 80 90 100
EC50 (mg/mL)
Sunrirut y col., 2005
Ciku
Strawberry
Plum
Star fruit
Guava
Grape seedless
Salak
Mangosteen
Avocado
Orange
Solo papaya
Mango
Kiwi fruit
Cempedak
Pomelo
Lemon
Pineapple
Apple
Foot long papaya
Rambutan
Rambutan king
Banana
Coconut pulp
Tomato
Rockmelon
Honeydew
Watermelon
Coconut water
F
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s
0 1 2 3 4
AEAC (mg/100g)
Leong y Shui, 2002
Mora
Uva
Aa
Guayaba
Fresa
Acerola
Pia
Mango
Graviola
Cupuau
maracuy
F
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s
0 100 200 300 400 500 600 700 800 900 1000
DPPH (mg/100g)
Kuskoski y col., 2005
Clones
BRS 235 (Apodi)
BRS 236 (Cereja)
BRS 238 (Frutacor)
BRS 237 (Roxinha)
II47/1 BRS 152 (Sertaneja)
1177,8
1471
1176,7
1037,5
1387,6
1578,7
Apodi
Cereja
Frutacor
Roxinha
Sertaneja
II47/1
C
l
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s
0 400 800 1200 1600
Vitamina C (mg/100g)
ab
c
c
c
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a
23,6
22,4
9,5
14,6
13,7
34,6
Apodi
Cereja
Frutacor
Roxinha
Sertaneja
II47/1
C
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0 5 10 15 20 25 30 35
Antocianinas Totais (mg/100g)
b
b
d
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9,6
13,4
8,4
6,4
10,6
10,9
Apodi
Cereja
Frutacor
Roxinha
Sertaneja
II47/1
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0 5 10 15
Flavonides Amarelos (mg/100g)
a
bc
cd
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bc
b
1,1
3,1
2,3
0,9
1,1
0,6
Apodi
Cereja
Frutacor
Roxinha
Sertaneja
II47/1
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0 1 2 3 4
Carotenides Totais (mg/100g)
a
d
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251,2
207,1
192,1
146,3
248,9
215,5
Apodi
Cereja
Frutacor
Roxinha
Sertaneja
II47/1
C
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s
0 60 120 180 240 300
Polifenis Extraveis Totais (mg/100g)
b
a
b
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a
b
726,2
695,5
695,9
666,3
754
553,2
Apodi
Cereja
Frutacor
Roxinha
Sertaneja
II47/1
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IC50 (mg)
b
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XLIX Reunio Anual da ISTH I XLIX Reunin Anual de Ia ISTH I XLIX Annual Meeting of the ISTH
025
EVALUATING THE ANTIOXIDANT CAPACITY OF FRUITS FROM FIVE NEW CLONES OF ACEROLA
(Malpighia emarginata DC)
Helosa Almeida Cunha Filgueirasl, Shiow Ying Wang2, Min Dinl, Yongju LU3, Carlos Farley
Herbster Moura I, Adriano da Silva Almeida I
IEmbrapa Agroindstria Tropical, CP 3761, 60511-110,
heloisa@cnpatembrapa.br
2Agricultural Research Service, USDA, Beltsville, MD, USA
3Center for Disease Control and Prevention, Morgantown, WV 26505, USA
Fortaleza, CE, Brasil,
Vitamin C content in ripe acerola (Malpighia emarginata DC) fruit can be 20 to 30 fold that of citrus.
Besides, acerola juice has a pleasant flavor and an attractive color which is due to anthocyannins. As it is
believed that ascorbic acid, anthocyannins and phenolic compounds have the ability to scavenge free
radicais in biological systems, and it is also known that cancer may be initiated by oxidative and free
radical damage to DNA and cell, fruits from5 new dones of acerola were analysed for the content of the
above mentioned compounds, as well as for their antioxidant capacity (f.lM Trolox Equivalent/g DW).
Extracts of dones were investigated for the effect on carcinogenesis related AP-1 and NF-kB
transcription factors, induced by TPA and UVB. Although anthocyannin content detected in acerola (2.7
to 7.8 mg/100g FW) was much lower than in the berry fruits, the phenolic contents were about 3 times as
high (3300 to 4400 mg/100g FW), and vitamin C varied from 1100 to 1400 mg/100g FW according to
the done. Therefore, the ORAC values found for acerola (239 to 383 f.lM TE/gDW) were also
significantly higher than for strawberry and blackberry. Extraxts diluted 1: 100 and 1 :200 inhibited
significantly the relative activity of AP-1 and NF-kB factors induced both by TPA and UVB.
3. PEROXIDAO LIPDICA
Co-oxidao de substratos - Sistema -
caroteno/cido linolico (MILLER, 1971).
Sistema aquoso
Sistema
-caroteno
cido linolico
Tween 40
Clorofrmio
gua tratada com O
2
Extratos ou fraes
(diferentes concentraes)
5 mL
Banho-maria a
50 C
Leituras monitoradas
de 15 em 15 minutos
por 120 min - 470nm
Atividade antioxidante no sistema aquoso -caroteno/cido
linolico
% Oxidao (sistema)
% Proteo (sistema +
amostra)
AA (Euterpe oleracea) - ARECACEAE
P032-5 P034-3 P048-8 P049-6 P064-8 P072-1 P131-3 P308-2
Prognies
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P032-5 P034-3 P048-8 P049-6 P064-8 P072-1 P131-3 P308-2
Prognies
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Prognies
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(
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10 g/L 20 g/L 30 g/L
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Food Science Technology Abstracts Search
2090
147
453
154
6 3 2
675
9
0
500
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2500
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LC-MS
0 10 20 30 40 50 Time [min]
0
20
40
60
80
100
Intens.
mAU
O
+
O H
OH
O
OH
OH
rhamnose
261.1
287.1
305.2 333.2 361.3
377.2
393.3
433.1
455.2 491.4
433.1
287.1
+MS, 18.5min #592
0
1
2
6
x10
Intens.
150 200 250 300 350 400 450 m/z
[M]
+
(m/z)=433
MS/MS (m/z)=287
RAMNOSE=146
CIANIDINA
Cyanidin 3-O-
rhamnoside
Table 1. Identification of anthocyanins in Acerola.
80 169 pelargonidin-
3-rhamnoside
271 417 23.6 2
181 359 cyanidin-3-
rhamnoside
287 433 18.7 1
Acerola
roxinha
Acerola PC
mg cyaniding-3-
glucoside/100g dry weigh
Anthocyanin MS/MS
(m/z)
[M]
+
(m/z)
t
R
(min
)
Pea
k
235.7 40.3 Caju 76
246.9 25.5 Caju 189
218.6 67.2 Puca
452.6 166.0 Jussara
197.0 24.4 Guajiru
215.4 29.4 Jambolao
492.6 59.5 Acerola clarificado
378.0 77.5 Acerola residuo
266.7 108.6 Acerola polpa
461.0 138.9 Acerola industria
354.3 121.3 Acerola roxinha
415.4 40.6 Acerola PC
ORAC
b
(mol TE/g) Sample
Hydrophilic antioxidant capacity of tropical
fruits and products Activity Against Peroxyl
Radicals (ROO)
Antioxidant capacity
ORAC
Fruit Lab (S. Wang)
The Glycosylatedflavonolsand anthocyanincontents of the tested
freeze-dried cashew apple
___________________________________________________
Compound Cashew apple
(mg/g) DS*
___________________________________________________
Myricetin3-O-galactoside 0.05140.01
Myricetin3-O-glucoside 0.02650.00
Myricetin3-O-xylopyranoside 0.01280.00
Myricetin3-O-arabinopyrannoside 0.01070.00
Myricetin3-O-arabinofuranoside 0.01000.00
Myricetin3-O-rhamnoside 0.04000.00
Total myricetin glycosides 0.15140.00
Quercetin3-O-galactoside 0.04650.00
Quercetin3-O-glucoside 0.01440.00
Quercetin3-O-xylopyranoside 0.01240.00
Quercetin3-O-arabinopyrannoside 0.01150.00
Quercetin3-O-arabinofuranoside 0.00840.00
Quercetin3-O-rhamnoside 0.02350.00
Total apigenin glycosides 0.22020.00
Kaempferol 3-O-glucosided trace amount
Methylcyanidin3-O-hexosidec 0.01910.01
Total glycosylated flavonoids 0.39070.00
__________________________________________________
O O H
OH
OH
OH
OH O
Quercetina
Resduo
Agroindustrial
O O H
OH
OH
OH
OH O
Capacidade analtica
Processos Novos Produtos
Ricardo Elesbo Alves
Embrapa Agroindstria Tropical
elesbao@pesquisador.cnpq.br