Antioxidant activity of different pitanga (Eugenia uniflora L.) fruit fractions

Author: Adna P. Massarioli 1, Tatiane L. C. Oldoni 2, Ivani A. M. Moreno 1, Aderbal A. Rocha 2 and Severino M. de Alencar 1 *
Received 29 September 2012, accepted 16 January 2013..
Abstract

The antioxidant activity of different fractions of Eugenia uniflora fruits were investigated by employing DPPH• scavenging. The more active fraction was subjected to further isolation of compounds with antioxidant activity properties. The fraction 3 exhibited higher total antioxidant capacity (74.59 + 5.30%) when compared with others. Two compounds were isolated from fraction 3, which exhibited radical scavenging activity with values of 87.2% for compound 1 at 50 ppm and the lowest EC50 (26 µg/mL), very similar to some stardards, and 62% for compound 2 at 1000 ppm. Both compounds were analyzed by Q-TOF-MS/MS technique. In conclusion, the simple technique of separation step applied to the crude pitanga extract gives rise to a fraction (named fraction 3) concentrated in components, which presented antioxidant potential.

Journal: Food, Agriculture and Environment (JFAE)
Online ISSN: 1459-0263Year: 2013, Vol. 11, Issue 1, pages 288-293. Publisher: WFL.


Article Purchasing
 
Impact Factor


If you like to purchase this specific document  such as article, review or this journal issue, contact us.

Specify the title of the article or review, issue, number, volume and date of the publication.

Software and compilation, Science & Technology,  all rights reserved.

Your use of this website details or service is governed by terms of use.

Authors are invited to check from time to time news or information, read more>>>


Note to Users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.