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Antioxidant activity evaluation of Rose apple and Surinam cherry from Madeira Island
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Abstract(s)
Rose apple or jambu (Syzygium jambos L.), Surinam cherry (Eugenia uniflora L.) are tropical fruits from Madeira Island. Rose apple is reddish and rose-scented while Surinam cherry is a small eight-ribbed fruit, of about 2-3 cm and ranges from orange to red colour.
The goal of this study was to evaluate their antioxidant activity using two methods, β-carotene bleaching assay and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH•) scavenging assay.
The extract concentration providing 50% inhibition of DPPH radical (EC50) was calculated from the graph of scavenging effect percentage against extract concentration in the solution. The β-carotene bleaching assay studied the ability of the extracts to avoid the oxidative bleaching of β-carotene in a β-carotene/linoleic acid emulsion.
DPPH• reduction assay showed higher antioxidant activity of Surinam cherry (EC50 = 3.74 ± 0.09 mg/mL) than Rose apple (EC50 = 10.0 ± 0.21 mg/mL). β-carotene bleaching assay showed an antioxidant activity capacity (AAC) also higher for Surinam cherry (AAC=831.5) than for Rose apple (AAC=582.5). Surinam cherry showed better antioxidant capacity in both trials.
Madeira Island has many tropical fruits with antioxidant activity, which could improve health status, by preventing diseases caused by oxidative stress, since these bioactive compounds can help to counteract the oxidizing agents. The results of this study indicate that both Rose apple and Surinam cherry have potential as antioxidants sources. In the future more research is needed in order to identify the compounds responsible for the antioxidant properties.
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Keywords
Composição de Alimentos