IN VITRO ANTIOXIDANT CAPACITY, PHENOLIC, ASCORBIC ACID AND LYCOPENE CONTENT OF GUAVA (Psidium guajava L.) JUICES AND NECTARS

Autores

  • CARLOS ALEXANDRE KOGUISHI DE BRITO Universidade Estadual de Campinas
  • PRISCILA BECKER SIQUEIRA Universidade Estadual de Campinas
  • JANE CRISTINA DE SOUZA Universidade Estadual de Campinas
  • HELENA MARIA ANDRÉ BOLINI Universidade Estadual de Campinas

DOI:

https://doi.org/10.5380/cep.v27i2.16529

Palavras-chave:

GUAVA, JUICE, Psidium guajava L

Resumo

capacity in vitro of three different brands of guava nectars and juices, through free radicals scavenging methods, 1,1-diphenyl-2-picrylhydrazine (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid (ABTS.+), and its correlation with the total polyphenolic content, total lycopene and ascorbic acid. Brands revealed statistical differences (p£ 0.05) in antioxidant capacity, ranging from 1.9 to

7.7 molTE/mL. Antioxidant capacity presented positive correlation for ascorbic acid content and polyphenolic compounds, being relatively low for the lycopene. Different process can influence the content of these compounds as well as interfere in their antioxidant capacity. The control of the production process is important to add value to guava products and fulfill the new tendency of the market.

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Como Citar

BRITO, C. A. K. D., SIQUEIRA, P. B., SOUZA, J. C. D., & BOLINI, H. M. A. (2009). IN VITRO ANTIOXIDANT CAPACITY, PHENOLIC, ASCORBIC ACID AND LYCOPENE CONTENT OF GUAVA (Psidium guajava L.) JUICES AND NECTARS. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 27(2). https://doi.org/10.5380/cep.v27i2.16529

Edição

v. 27 n. 2 (2009)

Seção

Artigos

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Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.