Antioxidant capacity of Brazilian fruit, vegetables and commercially-frozen fruit pulps


Autoria(s): HASSIMOTTO, Neuza Mariko Aymoto; GENOVESE, Maria Ines; LAJOLO, Franco Maria
Contribuinte(s)

UNIVERSIDADE DE SÃO PAULO

Data(s)

19/10/2012

19/10/2012

2009

Resumo

Several epidemiological and research studies suggest that a high intake of foods rich in natural antioxidants increases the antioxidant capacity of the plasma and reduces the risk of some kinds of cancers, heart diseases, and stroke. These health benefits are attributed to a variety of constituents, including vitamins, minerals, fiber, and numerous phytochemicals, such as flavonoids. Thus, in addition to measuring the composition of the usual macronutrients and micronutrients, it seems important to also measure the antioxidant capacity of foods. For this purpose, 28 foods including fruits, vegetables and commercially-frozen fruit pulps were analyzed for antioxidant capacity. The antioxidant capacity of the foods varied from 0.73 to 19.8 mu mol BHT equiv/g. The highest values were observed for wild mulberries (19.8 mu mol BHT equiv/g), acai fruit pulp (18.2 mu mol BHT equiv/g) and watercress (9.6 mu mol BHT equiv/g). The antioxidant capacities are only indicative of the potential of the bioactive compounds; however, these data are important to explore and understand the role of fruit, vegetables and other foods in health promotion. (C) 2009 Elsevier Inc. All rights reserved.

Identificador

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, v.22, n.5, p.394-396, 2009

0889-1575

http://producao.usp.br/handle/BDPI/19492

10.1016/j.jfca.2009.G4.002

http://dx.doi.org/10.1016/j.jfca.2009.G4.002

Idioma(s)

eng

Publicador

ACADEMIC PRESS INC ELSEVIER SCIENCE

Relação

Journal of Food Composition and Analysis

Direitos

restrictedAccess

Copyright ACADEMIC PRESS INC ELSEVIER SCIENCE

Palavras-Chave #Flavonoids #Anthocyanin #Phenolic compound #Antioxidant capacity #Food analysis #Food composition #Brazilian foods #7 IFDC #ANTHOCYANINS #AGLYCONS #FOODS #L. #Chemistry, Applied #Food Science & Technology
Tipo

article

original article

publishedVersion