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Comparative analysis of total phenolic content, antioxidant activity, and flavonoids profile of fruits from two varieties of Brazilian cherry (Eugenia uniflora L.) throughout the fruit developmental stages

2011; Elsevier BV; Volume: 44; Issue: 8 Linguagem: Inglês

10.1016/j.foodres.2010.12.036

1873-7145

Giovana B. Celli, Adaucto Bellarmino Pereira-Netto, Trust Beta,

Essential Oils and Antimicrobial Activity

A better characterization of the flavonoids profile and antioxidant activity of Brazilian cherry fruits is expected to significantly increase their marketing appeal. Fruits at the green stage presented the highest antioxidant activity, measured as DPPH scavenging activity (17.18 and 18.13 mmol Trolox equivalents/100 g dried fruits for the red and purple varieties, respectively), and total phenolic content (4.14 and 5.81 g of ferulic acid equivalents/100 g dried fruit for the red and purple varieties, respectively), as well. Use of tandem mass spectrometry allowed the identification of myricetin 3-O-hexoside, myricetin 3-O-pentoside, myricetin 3-O-rhamnoside, quercetin 3-O-hexoside, quercetin 3-O-pentoside, quercetin 3-O-rhamnoside, and myricetin deoxyhexoside-gallate in both varieties of Brazilian cherry, regardless the developmental stage. Our data indicate that Brazilian cherry fruits are rich in natural antioxidants that might be more widely used by both, the general population and the food industry as a source of bioactive human health promoter phytochemicals.