Novembro 2015 vol. 1 num. 2 - V SIMPÓSIO DE BIOQUÍMICA E BIOTECNOLOGIA

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Anthocyanins and Antioxidant Properties of Juçara Fruits (Euterpe edulis M.) Along the On-tree Ripening Process

Bicudo, Milene Oliveira Pereira ; Ribani, Rosemary Hoffman ;

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Juçara (Euterpe edulis M.) fruits are an interesting source of phenolic compounds, mainly anthocyanins, making them valuable to the food and pharmaceutical industries. Juçara fruits were harvested along the on-tree ripening process between March and June as practiced in Paraná state, Brazil and examined for their total anthocyanin content (TAC) and total antioxidant capacity (TAA). The results showed that TAC increased (91.52– 236.19 mg cyanidin-3-glucoside equivalent/100 g dm) during ripening of juçara fruits. Use of tandem mass spectrometry allowed the identification of cyanidin-3,5-diglucoside, peonidin-3-glucoside and peonidin-3-rutinoside for the first time in juçara fruits. The high antioxidant capacity using DPPH radical scavenging capacity (655.89–745.32 μmol TE/g dm) and ORAC assays (1088.10–2071.55 μmol TE/g dm) showed that juçara fruits have potential as a source of novel natural antioxidants for disease prevention and health promotion, and also as natural food additives for developing new functional food products.

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Palavras-chave: Juçara, Euterpe edulis M., fruit ripening, anthocyanins, antioxidant capacity,

Palavras-chave: ,

DOI: 10.5151/biochem-vsimbbtec-21742

Referências bibliográficas
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Como citar:

Bicudo, Milene Oliveira Pereira; Ribani, Rosemary Hoffman; "Anthocyanins and Antioxidant Properties of Juçara Fruits (Euterpe edulis M.) Along the On-tree Ripening Process", p. 13-16 . In: In Anais do V Simpósio de Bioquímica e Biotecnologia - VSIMBBTEC [=Blucher Biochemistry Proceedings].. São Paulo: Blucher, 2015.
ISSN 2359-5043, DOI 10.5151/biochem-vsimbbtec-21742

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