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The association between chromaticity, phenolics, carotenoids, and in vitro antioxidant activity of frozen fruit pulp in Brazil: an application of chemometrics.
J Food Sci. 2014 Apr; 79(4):C510-6.JF

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.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Zielinski AA
Graduate Program of Food Engineering, Federal Univ. of Paraná, R. Cel. Francisco Heráclito dos Santos 210, Polytechnic Center, CEP 81531-980, Curitiba, PR, Brazil.
Ávila S
No affiliation info available
Ito V
No affiliation info available
Nogueira A
No affiliation info available
Wosiacki G
No affiliation info available
Haminiuk CW
No affiliation info available

MeSH

AnthocyaninsAntioxidantsBiphenyl CompoundsBrazilCarotenoidsColorFlavonoidsFreezingFruitHumansIn Vitro TechniquesOxidation-ReductionPhenolsPicratesPlant ExtractsPlants, Edible

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24547813

Citation

Zielinski, Acácio Antonio Ferreira, et al. "The Association Between Chromaticity, Phenolics, Carotenoids, and in Vitro Antioxidant Activity of Frozen Fruit Pulp in Brazil: an Application of Chemometrics." Journal of Food Science, vol. 79, no. 4, 2014, pp. C510-6.
Zielinski AA, Ávila S, Ito V, et al. The association between chromaticity, phenolics, carotenoids, and in vitro antioxidant activity of frozen fruit pulp in Brazil: an application of chemometrics. J Food Sci. 2014;79(4):C510-6.
Zielinski, A. A., Ávila, S., Ito, V., Nogueira, A., Wosiacki, G., & Haminiuk, C. W. (2014). The association between chromaticity, phenolics, carotenoids, and in vitro antioxidant activity of frozen fruit pulp in Brazil: an application of chemometrics. Journal of Food Science, 79(4), C510-6. https://doi.org/10.1111/1750-3841.12389
Zielinski AA, et al. The Association Between Chromaticity, Phenolics, Carotenoids, and in Vitro Antioxidant Activity of Frozen Fruit Pulp in Brazil: an Application of Chemometrics. J Food Sci. 2014;79(4):C510-6. PubMed PMID: 24547813.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The association between chromaticity, phenolics, carotenoids, and in vitro antioxidant activity of frozen fruit pulp in Brazil: an application of chemometrics. AU - Zielinski,Acácio Antonio Ferreira, AU - Ávila,Suelen, AU - Ito,Vivian, AU - Nogueira,Alessandro, AU - Wosiacki,Gilvan, AU - Haminiuk,Charles Windson Isidoro, Y1 - 2014/02/18/ PY - 2013/10/28/received PY - 2014/01/10/accepted PY - 2014/2/20/entrez PY - 2014/2/20/pubmed PY - 2015/9/26/medline KW - anthocyanin KW - flavonoids KW - hierarchical cluster analysis KW - multivariate analysis KW - principal component analysis SP - C510 EP - 6 JF - Journal of food science JO - J Food Sci VL - 79 IS - 4 N2 - 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. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/24547813/The_association_between_chromaticity_phenolics_carotenoids_and_in_vitro_antioxidant_activity_of_frozen_fruit_pulp_in_Brazil:_an_application_of_chemometrics_ DB - PRIME DP - Unbound Medicine ER -