Physicochemical Characterization And Antioxidant Capacity Of Pitanga Fruits (eugenia Uniflora L.) [caracterização Fisico-química E Capacidade Antioxidante De Pitangas (eugenia Uniflora L.)]

This study was carried out to obtain more information about the physicochemical properties, composition, and antioxidant activity of pitanga fruits (Eugenia uniflora L.), particularly fruits from the State of Rio Grande do Sul, Brazil. Pitanga with different flesh colors (purple, red, and orange) from tree selections cultivated at Embrapa Clima Temperado (RS-Brazil) were analyzed. Only slight differences were observed in the quality parameters and in the proximate and fatty acid compositions among the fruits studied. The extracts from purple-fleshed pitanga had the highest total phenolic and anthocyanin contents along with the highest antioxidant capacity. The antioxidant capacity (DPPH and FRAP assays) of methanolic pitanga extracts was highly correlated with the total phenolic content, but in ethanolic extracts, the anthocyanin content was correlated only with the FRAP antioxidant capacity. Orange fleshed pitanga had higher β-cryptoxanthin and β-carotene levels than those of the red fruit, which had higher lycopene content. The results indicate that the purple-fleshed pitanga, cultivated in Rio Grande do Sul, is a rich source of phenolic compounds and has high antioxidant capacity. The red and orange-fleshed pitanga, on the other hand, are rich sources of carotenoids.311147154Abidille, M.D.H., Antioxidant activity of the extracts from Dillenia indica fruits (2005) Food Chemistry, 90 (4), pp. 891-896Adebajo, A.C., Oloki, K.J., Aladesanmi, A., Antimicrobial activity of the leaf extract of Eugenia uniflora (1989) Journal of Phytotherapy Resource, 3 (6), pp. 258-259Aherne, S.A., O'Brien, N.M., Dietary flavonols: Chemistry, food content, and metabolism (2002) Nutrition, 18 (1), pp. 75-81(1995) Official methods of analysis of the Association of the Official Analytical Chemists, , ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS-AOAC, 16th ed. 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Formation Of Volatile Compounds From Lycopene By Autoxidation In A Model System Simulating Dehydrated Foods

Carotenoids are highly unsaturated natural pigments susceptible to oxidation during food processing and storage. Despite the recognized consequences of the oxidative degradation of carotenoids, the mechanisms involved are not well elucidated. In this work, a scheme for the study of volatiles produced by oxidative degradation of carotenoids in a model system simulating dehydrated foods was developed. Solid phase microextraction (SPME) was used for capturing the volatile compounds, which were identified by gas chromatography/mass spectrometry (GC/MS) and by comparison of Kovats indices. The scheme was applied to synthetic lycopene or lycopene isolated from watermelon. Ten volatile compounds were identified as products of the oxidative degradation of lycopene, the main volatiles formed being 6-methyl-5-hepten-2-one, citral or geranial (trans-3,7-dimethyl-2,6-octadienal) and neral (cis-3,7-dimethyl-2,6-octadienal). These compounds are often reported as volatiles of food sources of lycopene, but because lycopene was isolated in the present study, direct evidence for a precursor-product relationship is provided. 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