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|Type:||Artigo de periódico|
|Title:||Correlation, by multivariate statistical analysis, between the scavenging capacity against reactive oxygen species and the bioactive compounds from frozen fruit pulps|
|Abstract:||The contents of total phenolic compounds (TPC), total flavonoids (TF), and ascorbic acid (AA) of 18 frozen fruit pulps and their scavenging capacities against peroxyl radical (ROO center dot), hydrogen peroxide (H2O2), and hydroxyl radical ((OH)-O-center dot) were determined. Principal Component Analysis (PCA) showed that TPC (total phenolic compounds) and AA (ascorbic acid) presented positive correlation with the scavenging capacity against ROO center dot, and TF (total flavonoids) showed positive correlation with the scavenging capacity against (OH)-O-center dot and ROO center dot However, the scavenging capacity against H2O2 presented low correlation with TF (total flavonoids), TPC (total phenolic compounds), and AA (ascorbic acid). The Hierarchical Cluster Analysis (HCA) allowed the classification of the fruit pulps into three groups: one group was formed by the acai pulp with high TF, total flavonoids, content (134.02 mg CE/100 g pulp) and the highest scavenging capacity against ROO center dot, (OH)-O-center dot and H2O2; the second group was formed by the acerola pulp with high TPC, total phenolic compounds, (658.40 mg GAE/100 g pulp) and AA, ascorbic acid, (506.27 mg/100 g pulp) contents; and the third group was formed by pineapple, cacao, caja, cashew-apple, coconut, cupuacu, guava, orange, lemon, mango, passion fruit, watermelon, pitanga, tamarind, tangerine, and umbu pulps, which could not be separated considering only the contents of bioactive compounds and the scavenging properties.|
|Editor:||Soc Brasileira Ciencia Tecnologia Alimentos|
|Citation:||Food Science And Technology. Soc Brasileira Ciencia Tecnologia Alimentos, v. 33, n. 57, n. 65, 2013.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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