Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.18/2630
Título: Nutritional and phytochemical composition of Annona cherimola Mill. fruits and by-products: Potential health benefits
Autor: Albuquerque, T.G.
Santos, F.
Sanches-Silva, A.
Oliveira, M.B.
Bento, A.C.
Costa, H.S.
Palavras-chave: Composição dos Alimentos
Nutrição Aplicada
Annona cherimola Mill.
PDO
Nutritional Composition
Bioactive Compounds
Antioxidant Activity
By-products
Data: 15-Fev-2016
Editora: Elsevier
Citação: Food Chem. 2016 Feb 15;193:187-95. doi: 10.1016/j.foodchem.2014.06.044. Epub 2014 Jun 16.
Resumo: Annona cherimola Mill., commonly known as cherimoya, is a tropical fruit well known due to its tasty flavour. In the present study the antioxidant activity of pulp, peel and seeds of four cultivars from A. cherimola Mill. from Madeira Island (Madeira, Funchal, Perry Vidal and Mateus II) was analysed. Moreover, nutritional composition (proximates and vitamins) and bioactive compounds content were determined. The peel of Madeira cultivar showed the highest antioxidant capacity, with an EC50 of 0.97 mg/mL, and total flavonoids (44.7 epicatechin equivalents/100 g). The most abundant carotenoid was lutein, with values ranging from 129 to 232 μg/100 g. The highest l-ascorbic acid content (4.41 mg/100 g) was found in the peel of Perry Vidal cultivar. These results highlight A. cherimola Mill. antioxidant properties, especially in its by-products and encourage their application in cosmetic, pharmaceutical and food processing industries, as added value natural extracts.
Peer review: yes
URI: http://hdl.handle.net/10400.18/2630
DOI: 10.1016/j.foodchem.2014.06.044
ISSN: 0308-8146
Versão do Editor: http://www.sciencedirect.com/science/article/pii/S0308814614009303
Aparece nas colecções:DAN - Artigos em revistas internacionais

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