title: Antioxidant activity of co-products from guava, mango and barbados cherry produced in the Brazilian northeast.
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.
authors.affiliation: Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Centro de Tecnologia, Universidade Federal da Paraíba, Campus I, João Pessoa, Paraíba 58051-900, Brazil.
authors.forename: Kassandra L G V
authors.initials: KL
authors.lastname: Araújo
authors.affiliation: Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Centro de Tecnologia, Universidade Federal da Paraíba, Campus I, João Pessoa, Paraíba 58051-900, Brazil. magnani2@gmail.com.
authors.forename: Marciane
authors.initials: M
authors.lastname: Magnani
authors.affiliation: Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Centro de Tecnologia, Universidade Federal da Paraíba, Campus I, João Pessoa, Paraíba 58051-900, Brazil.
authors.forename: Jaqueline A
authors.initials: JA
authors.lastname: Nascimento
authors.affiliation: Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Centro de Tecnologia, Universidade Federal da Paraíba, Campus I, João Pessoa, Paraíba 58051-900, Brazil.
authors.forename: Alline L
authors.initials: AL
authors.lastname: Souza
authors.affiliation: Instituto Federal de Educação Ciência e Tecnologia, Campus Sousa, Paraíba, 58015-430, Brazil.
authors.forename: Poliana S
authors.initials: PS
authors.lastname: Epaminondas
authors.affiliation: Departamento de Química, Universidade Federal da Paraíba, Campus I, João Pessoa, Paraíba 58051-900, Brazil.
authors.forename: Antônia L
authors.initials: AL
authors.lastname: Souza
authors.affiliation: Departamento de Química, Universidade Federal da Paraíba, Campus I, João Pessoa, Paraíba 58051-900, Brazil.
authors.forename: Neide
authors.initials: N
authors.lastname: Queiroz
authors.affiliation: Departamento de Química, Universidade Federal da Paraíba, Campus I, João Pessoa, Paraíba 58051-900, Brazil.
authors.forename: Antonio G
authors.initials: AG
authors.lastname: Souza
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D016166:Free Radical Scavengers / Q000737:chemistry; D031022:Mangifera / Q000737:chemistry*; D010636:Phenols / Q000737:chemistry; D010936:Plant Extracts / Q000737:chemistry*; D027861:Prunus / Q000737:chemistry*; D031647:Psidium / Q000737:chemistry*; D019207:beta Carotene / Q000737:chemistry
chemical_list: D000975:Antioxidants; D016166:Free Radical Scavengers; D010636:Phenols; D010936:Plant Extracts; D019207:beta Carotene