Determinación de vitamina C, compuestos fenólicos totales y actividad antioxidante de frutas de guayaba (Psidium guajava L.) cultivadas en Colombia
AUTOR(ES)
Rojas-Barquera, Dayana, Narváez-Cuenca, Carlos-Eduardo
FONTE
Química Nova
DATA DE PUBLICAÇÃO
2009
RESUMO
Some physicochemical parameters, vitamin C, total phenolic compounds and antioxidant activity (AA) measured by ABTS, FRAP and DPPH methods were determinated in four different varieties of ripe guava produced in Colombia. Samples were statistically similar in their titratable acidity. Soluble solids were statistically similar and higher in "Pear", "Pink Regional", and "White Regional", but lower in "Apple" guavas. Vitamin C was statistically lower in "Pear" guava. Phenolics, ABTS-, FRAP-, and DPPH-AA were statistically lower in "Apple" guava if compared in wet basis. "Pink Regional" and "White Regional" contained the highest levels in vitamin C, phenolics and antioxidant activity.
Documentos Relacionados
- Extracción de compuestos con actividad antioxidante de frutos de guayaba cultivada en Vélez-Santander, Colombia
- Actividad antioxidante, compuestos fenólicos y ácido ascórbico de frutillas en dos sistemas de producción
- Allelopathic evidence in exotic guava (Psidium guajava L.)
- Estudo fitoquímico de goiaba (Psidium guajava L.) com potencial antioxidante para o desenvolvimento de formulação fitocosmética
- Funcionalidade dos extratos fenólicos obtidos pelo cultivo semi-sólido de resíduos de abacaxi (Ananas comusus L.) e goiaba (Psidium guajava L.)