Efficiency of DPPH and FRAP assays for estimating antioxidant activity and separation of organic acids and phenolic compounds by liquid chromatography in fresh-cut nectarine

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Autor(es): dc.contributorFederal Rural University of Amazonia-
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.contributorUniversidad Politcnica de Cartagena-
Autor(es): dc.contributorUniversidade do Estado de Mato Grosso-
Autor(es): dc.contributorUniversidade Federal da Paraíba (UFPB)-
Autor(es): dc.creatorBorges, Luciana da Silva-
Autor(es): dc.creatorLima, Giuseppina Pace Pereira [UNESP]-
Autor(es): dc.creatorArtés, Francisco-
Autor(es): dc.creatorde Souza, Manoel Euźbio-
Autor(es): dc.creatorFreitas, Luís de Souza-
Autor(es): dc.creatorde Jesus, Hanna Ibiapina-
Autor(es): dc.creatorSantos, Núbia de Fátima Alves-
Autor(es): dc.creatorMelo, Márcio Roberto da Silva-
Data de aceite: dc.date.accessioned2022-02-22T00:27:47Z-
Data de disponibilização: dc.date.available2022-02-22T00:27:47Z-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2020-12-11-
Data de envio: dc.date.issued2019-01-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.21475/ajcs.19.13.07.p1368-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/199591-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/199591-
Descrição: dc.descriptionNectarine contain relevant amounts of antioxidants, including hydroxycinnamic acids, flavan-3-ols, flavonols, anthocyanins, procyanidins, and carotenoids. The aim of this research was to compare the efficiency of DPPH and FRAP assays to estimate antioxidant activities contents in nectarine minimally processed. Moreover, separation of organic acids, phenolic compounds and carotenoids were done by HPLC. Nectarine fruits 'R48' cv. were hand harvested, with 80% of their reddish coloration. The following treatments were applied: Control; 1% citric acid + 1% calcium chloride as anti-browning (AB) agent; 4 KJ m-2 UV-C radiation; 8 KJ m-2 UV-C; 12 KJ m-2 UV-C ; AB + ≅ 95 kPa O2 (High O2); AB + 4 KJ m-2 UV-C + High O2; AB + 8 kJ m-2 UV-C + High O2 and AB + 12 KJ m-2 UV-C + High O2. We determined antioxidant activity to DPPH; antioxidant activity to FRAP; total phenols and HPLC-DAD analyses. In general the DPPH showed higher efficiency of antioxidant concentration in comparison with FRAP in minimally processed nectarines. There was clear trend in phenolic content in fresh-cut nectarine the treatment AB + 8 kJ m-2UV-C + High O2. The 22 minimally processed nectarine phenolic compounds were studied and quantified by HPLC, being detected: Hydroxycinnamates, flavonols, and anthocyanins. These results allow to conclude that the most abundant compounds found in this study of fresh-cut nectarine were chlorogenic acid, caffeic acid and ellagic acid with HPLC chromatograms were recorded at 280 nm, quercentin 3-galactoside, quercetin 3- Xyloside at 340nm and Cyanidin 3- glucoside at 510nm.-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionFederal Rural University of Amazonia Campus Paragominas-
Descrição: dc.descriptionDepartment of Chemistry and Biochemistry Institute of Biosciences Universidade do Estado de Sao Paulo UNESP-
Descrição: dc.descriptionPostharvest and Refrigeration Group Department of Food Engineering Universidad Politcnica de Cartagena-
Descrição: dc.descriptionUniversidade do Estado de Mato Grosso-
Descrição: dc.descriptionUniversidade Federal da Paraíba Campus de Areia-
Descrição: dc.descriptionDepartment of Chemistry and Biochemistry Institute of Biosciences Universidade do Estado de Sao Paulo UNESP-
Formato: dc.format1053-1060-
Idioma: dc.languageen-
Relação: dc.relationAustralian Journal of Crop Science-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectAnthocyanins-
Palavras-chave: dc.subjectFlavonols-
Palavras-chave: dc.subjectHPLC-
Palavras-chave: dc.subjectPolyphenols-
Palavras-chave: dc.subjectPrunus persica-
Título: dc.titleEfficiency of DPPH and FRAP assays for estimating antioxidant activity and separation of organic acids and phenolic compounds by liquid chromatography in fresh-cut nectarine-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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