title: The association between chromaticity, phenolics, carotenoids, and in vitro antioxidant activity of frozen fruit pulp in Brazil: an application of chemometrics.
abstract: A total of 19 Brazilian frozen pulps from the following fruits: açai (Euterpe oleracea), blackberry (Rubus sp.), cajá (Spondias mombin), cashew (Anacardium occidentale), cocoa (Theobroma cacao), coconut (Cocos nucifera), grape (Vitis sp.), graviola (Annona muricata), guava (Psidium guajava), papaya (Carica papaya), peach (Prunus persica), pineapple (Ananas comosus), pineapple and mint (A. comosus and Mentha spicata), red fruits (Rubus sp. and Fragaria sp.), seriguela (Spondias purpurea), strawberry (Fragaria sp.), tamarind (Tamarindus indica), umbu (Spondias tuberosa), and yellow passion fruit (Passiflora edulis) were analyzed in terms of chromaticity, phenolic compounds, carotenoids, and in vitro antioxidant activity using ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays. Data were processed using principal component analysis (PCA) and hierarchical cluster analysis (HCA). Antioxidant capacity was measured by DPPH and FRAP assays, which showed significant (P < 0.01) correlation with total phenolic compounds (r = 0.88 and 0.70, respectively), total flavonoids (r = 0.63 and 0.81, respectively), and total monomeric anthocyanins (r = 0.59 and 0.73, respectively). PCA explained 74.82% of total variance of data, and the separation into 3 groups in a scatter plot was verified. Three clusters also suggested by HCA, corroborated with PCA, in which cluster 3 was formed by strawberry, red fruits, blackberry, açaí, and grape pulps. This cluster showed the highest contents of total phenolic compounds, total flavonoids, and antioxidant activity.
authors.affiliation: Graduate Program of Food Engineering, Federal Univ. of Paraná, R. Cel. Francisco Heráclito dos Santos 210, Polytechnic Center, CEP 81531-980, Curitiba, PR, Brazil.
authors.forename: Acácio Antonio Ferreira
authors.initials: AA
authors.lastname: Zielinski
authors.forename: Suelen
authors.initials: S
authors.lastname: Ávila
authors.forename: Vivian
authors.initials: V
authors.lastname: Ito
authors.forename: Alessandro
authors.initials: A
authors.lastname: Nogueira
authors.forename: Gilvan
authors.initials: G
authors.lastname: Wosiacki
authors.forename: Charles Windson Isidoro
authors.initials: CW
authors.lastname: Haminiuk
mesh_terms: D000872:Anthocyanins / Q000032:analysis / Q000494:pharmacology; D000975:Antioxidants / Q000032:analysis / Q000494:pharmacology*; D001713:Biphenyl Compounds / Q000378:metabolism; D001938:Brazil; D002338:Carotenoids / Q000032:analysis / Q000494:pharmacology*; D003116:Color; D005419:Flavonoids / Q000032:analysis / Q000494:pharmacology*; D005615:Freezing; D005638:Fruit / Q000737:chemistry*; D006801:Humans; D066298:In Vitro Techniques; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis / Q000494:pharmacology*; D010851:Picrates / Q000378:metabolism; D010936:Plant Extracts / Q000737:chemistry / Q000494:pharmacology; D010945:Plants, Edible / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D001713:Biphenyl Compounds; D005419:Flavonoids; D010636:Phenols; D010851:Picrates; D010936:Plant Extracts; D002338:Carotenoids; C004931:1,1-diphenyl-2-picrylhydrazyl
keywords: anthocyanin; flavonoids; hierarchical cluster analysis; multivariate analysis; principal component analysis