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Food Chem

Title:		Chemical characterization of Myrciaria floribunda (H. West ex Willd) fruit
Author(s):		de Oliveira LM; Porte A; de Oliveira Godoy RL; da Costa Souza M; Pacheco S; de Araujo Santiago MCP; Gouvea A; da Silva de Mattos do Nascimento; Borguini RG;
Address:		"Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Avenida Pasteur, n degrees 296, 22290-240 Rio de Janeiro, RJ, Brazil. Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Avenida Pasteur, n degrees 296, 22290-240 Rio de Janeiro, RJ, Brazil. Electronic address: alexandre.porte@unirio.br. Embrapa Agroindustria de Alimentos, Avenida das Americas, n degrees 29.501, 23020-470 Rio de Janeiro, RJ, Brazil. Electronic address: ronoel.godoy@embrapa.br. Universidade Federal Rural do Rio de Janeiro (UFRRJ), Rodovia BR 465, km 7, 23851-970 Rio de Janeiro, RJ, Brazil. Embrapa Agroindustria de Alimentos, Avenida das Americas, n degrees 29.501, 23020-470 Rio de Janeiro, RJ, Brazil. Electronic address: sidney.pacheco@embrapa.br. Embrapa Agroindustria de Alimentos, Avenida das Americas, n degrees 29.501, 23020-470 Rio de Janeiro, RJ, Brazil. Electronic address: manuela.santiago@embrapa.br. Embrapa Agroindustria de Alimentos, Avenida das Americas, n degrees 29.501, 23020-470 Rio de Janeiro, RJ, Brazil"
Journal Title:		Food Chem
Year:		2018
Volume:		20171222
Issue:
Page Number:		247 - 252
DOI:		10.1016/j.foodchem.2017.12.053
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"M. floribunda fruit was studied to characterize its chemical composition. The chemical composition, bioactive compounds, antioxidant activity and volatiles of the fruit were determined. The chemical composition was determined according to AOAC and AOCS, the bioactive compounds by HPLC, the volatiles by GCMS and the antioxidant activity by ABTS(+) and DPPH methods. The chemical composition of the freeze-dried fruit was 1.89?ª+g.100?ª+g(-1), 2.43?ª+g.100?ª+g(-1), 4.78?ª+g.100?ª+g(-1) and 90.89?ª+g.100?ª+g(-1) of ashes, lipids, proteins and total carbohydrates on a dry base, respectively. The concentration of the carotenoids was 52.22?ª+mg.100?ª+g(-1) and for the flavonoid rutin was 78.56?ª+mg.100?ª+g(-1). The gallic and ellagic acid contents were 5.45?ª+mg.g(-1) and 2.21?ª+mg.g(-1), respectively. The cis-beta-ocimene corresponded to 50.90% of the volatiles. The antioxidant activity by ABTS(+) method was 550.14?ª+micromol?ª+Trolox.g(-1) and by the DPPH method the EC(50) was 85.68?ª+g.g(-1). The fruits presented relevant antioxidant activity, a high concentration of carotenoids and of rutin"
Keywords:		"Antioxidants/analysis/*pharmacology Ascorbic Acid/analysis Brazil Carotenoids/*analysis Chromatography, High Pressure Liquid Ellagic Acid/analysis Flavonoids/*analysis Fruit/chemistry Gallic Acid/analysis Gas Chromatography-Mass Spectrometry Myrtaceae/*ch;"
Notes:		"Medlinede Oliveira, Luciana Mouta Porte, Alexandre de Oliveira Godoy, Ronoel Luiz da Costa Souza, Marcelo Pacheco, Sidney de Araujo Santiago, Manuela Cristina Pessanha Gouvea, Ana Cristina Miranda Senna da Silva de Mattos do Nascimento, Luzimar Borguini, Renata Galhardo eng England 2018/01/14 Food Chem. 2018 May 15; 248:247-252. doi: 10.1016/j.foodchem.2017.12.053. Epub 2017 Dec 22"