Journal of Food, Agriculture and Environment
Vol 11,
Issue 1,2013
Online ISSN: 1459-0263
Print ISSN: 1459-0255
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Antioxidant activity of different pitanga (Eugenia uniflora L.) fruit fractions
Author(s):
Adna P. Massarioli 1,
Tatiane L. C. Oldoni 2, Ivani A. M. Moreno 1, Aderbal A. Rocha 2, Severino M. de Alencar 1*Recieved Date: 2012-09-29, Accepted Date: 2013-01-16
Abstract:The antioxidant activity of different fractions of Eugenia uniflora fruits were investigated by employing DPPH• scavenging. The more active fraction was subjected to further isolation of compounds with antioxidant activity properties. The fraction 3 exhibited higher total antioxidant capacity (74.59 + 5.30%) when compared with others. Two compounds were isolated from fraction 3, which exhibited radical scavenging activity with values of 87.2% for compound 1 at 50 ppm and the lowest EC50 (26 µg/mL), very similar to some stardards, and 62% for compound 2 at 1000 ppm. Both compounds were analyzed by Q-TOF-MS/MS technique. In conclusion, the simple technique of separation step applied to the crude pitanga extract gives rise to a fraction (named fraction 3) concentrated in components, which presented antioxidant potential.
Keywords:Eugenia uniflora,
antioxidant activity, fractionation, phenolic compounds, Brazilian tropical fruitJournal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 1
Category: Food and Health
Pages: 288-293
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