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Antioxidant Activity of Co-Products from Guava, Mango and Barbados Cherry Produced in the Brazilian Northeast

K. V. Araújo,M. Magnani,J. A. Nascimento,A. L. Souza,P. S. Epaminondas,Antônia L. Souza,N. Queiroz,A. G. Souza

Published 2014 in Molecules

ABSTRACT

Co-products from the juice processing of guava (CG), mango (CM) and barbados cherry (CB) were investigated with a view to their exploitation as a potential source of natural antioxidants. The ethanolic extracts were analyzed for total extractable phenolic content (TEP), DPPH radical scavenging activity (RSA-DPPH), ferric reducing antioxidant power (FRAP) and antioxidant activity in relation to the β-carotene/linoleic acid system. The TEP levels in the CG, CM and CB extracts were (24.15 ± 1.59), (44.18 ± 1.73) and (49.21 ± 3.70) mg GAE/g extract, respectively. The CM extract showed higher DPPH, FRAP and antioxidant activity in the β-carotene/linoleic acid system. The data revealed a positive linear correlation between TEP, RSA-DPPH and FRAP (r2 = 0.85 − 0.98); however, the β-carotene/linoleic acid system (r2 = 0.01 − 0.26) shows low correlation with the TEP levels and other assessment systems. The results suggest that co-products generated from the juice processing of the studied fruit have promising use as a natural source of antioxidants.

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