Free radical scavenging behavior of ten exotic tropical fruits extracts

被引：73

作者：

Rufino, Maria S. M. ^{[2
]}

Alves, Ricardo E. ^{[2
]}

Fernandes, Fabiano A. N. ^{[1
]}

Brito, Edy S. ^{[2
]}

机构：

[1] Univ Fed Ceara, Dept Engn Quim, BR-60455760 Fortaleza, CE, Brazil

[2] Embrapa Agroind Trop, BR-60511110 Fortaleza, CE, Brazil

来源：

FOOD RESEARCH INTERNATIONAL | 2011年 / 44卷 / 07期

关键词：

Tropical fruit; Radical scavenger; DPPH; Kinetics; ANTIOXIDANTS; QUALITY;

D O I：

10.1016/j.foodres.2010.07.002

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The antiradical capacity (radical scavenger capacity, RSC) of bacuri, caja, camu-camu, carnauba, gurguri, jabuticaba, jambolao, jucara, murta, black puca and puca were studied using the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH center dot) assay. To determine their RSC, the second-order rate constants (k(2)) for the oxidation of these extracts by DPPH center dot were calculated. The values of k(2) were compared to natural and synthetic antioxidants. The k(2) values (L/mol g s), in methanol at 25 degrees C. were 69.52, 26.03, 22.20, 18.04, 17.23, 16.56, 15.60, 10.03, 7.72 and 4.15 for camu-camu, murta, gurguri, carnauba, jabuticaba, black puca, jambolao, caja jucara and bacuri. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：2072 / 2075

页数：4

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