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Chemical composition and antioxidant activity of portuguese diospyrus kaki fruit by geographical origins

2012Journal article Open access
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dc.contributor.authorFerreira da Vinha, Ana
dc.contributor.authorSoares, Marta Oliveira
dc.contributor.authorHerdeiro, Teresa
dc.contributor.authorMachado, Marisa
dc.date.accessioned2021-04-22T08:48:23Z
dc.date.available2021-04-22T08:48:23Z
dc.date.issued2012
dc.description.abstractLately, several studies have demonstrated the health benefits associated with natural compounds consumption. Fruit phenolics, lycopene and ascorbic acid, have strong antioxidant, anti-inflammatory, antimugenic and anticarcinogenic activities. In the present study parameters related to fruit quality and climacteric conditions, such as color, moisture, pH, water activity, total phenolic compounds, ascorbic acid and lycopene content were analyzed. Diospyros kaki cv. chocolate fruits were extracted with different solvents, such as methanol, ethanol and water. Total polyphenolics of each extract determined by Folin-Ciocalteu method were found to be higher in methanolic extract (106.2 mg/100g sample) and lower in ethanol (21.9 mg/100g sample) considering Diospyros fruits with peel. The antioxidant activity (AA) was evaluated by an in vitro model system trough 1,1-diphenyl-2-picrylhydrazyl radical scavenging capacity (DPPH•) assay. Significant variations were found in the levels of these parameters according to different geographic regions. It was possible to describe correlationsbetween the antioxidant compounds (polyphenolics, ascorbic acid and lycopene) and the antioxidant activity. Aqueous solvent was more effective on the extraction of antioxidant compounds from Portuguese Diospyros fruits with 52% radical scavenging activity. Results support the importance of Diospyros kaki cv. chocolate fruits,Portuguese cultivar, as a functional food with high antioxidant potential that may have beneficial effects against oxidative human damage.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.5539/jas.v4n2p281pt_PT
dc.identifier.issn1916-9752
dc.identifier.issn1916-9760
dc.identifier.urihttp://hdl.handle.net/10284/9755
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherCanadian Center of Science and Educationpt_PT
dc.relation.publisherversionwww.ccsenet.compt_PT
dc.subjectPortuguese Diospyros kakipt_PT
dc.subjectAntioxidant activitypt_PT
dc.subject(DPPH• ) assaypt_PT
dc.subjectTotal polyphenolicspt_PT
dc.subjectLycopenept_PT
dc.subjectGeographic originpt_PT
dc.titleChemical composition and antioxidant activity of portuguese diospyrus kaki fruit by geographical originspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage289pt_PT
oaire.citation.issue2pt_PT
oaire.citation.startPage281pt_PT
oaire.citation.titleJournal of Agricultural Sciencept_PT
oaire.citation.volume4pt_PT
person.familyNameMendes Ferreira da Vinha
person.givenNameAna Cristina
person.identifier.ciencia-id011A-FCBD-DC66
person.identifier.orcid0000-0002-6116-9593
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationb09696c0-d5ea-4218-a5e4-63a3f6288d83
relation.isAuthorOfPublication.latestForDiscoveryb09696c0-d5ea-4218-a5e4-63a3f6288d83

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