Nutritional and phytochemical composition of Annona cherimola Mill. fruits and by-products: Potential health benefits

• Tipo: Artigo em Revista Científica Internacional
• Data: 2016

Autores

Albuquerque, TG (Autor) Outra; Santos, F (Autor) Outra; Sanches Silva, A (Autor) Outra; Beatriz B P P Oliveira (Autor) FFUP; Bento, AC (Autor) Outra; Costa, HS (Autor) Outra

Revista

Título: Food Chemistry

Vol. 193

Páginas: 187-195

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 19 Citações

Scopus - 50 Citações

Outras Informações

ID Authenticus: P-017-YGS

DOI: 10.1016/j.foodchem.2014.06.044

Abstract (EN): Annona cherimola Mill., commonly known as cherimoya, is a tropical fruit well known due to its tasty flavour. In the present study the antioxidant activity of pulp, peel and seeds of four cultivars from A. cherimola Mill. from Madeira Island (Madeira, Funchal, Perry Vidal and Mateus II) was analysed. Moreover, nutritional composition (proximates and vitamins) and bioactive compounds content were determined. The peel of Madeira cultivar showed the highest antioxidant capacity, with an EC<inf>50</inf> of 0.97 mg/mL, and total flavonoids (44.7 epicatechin equivalents/100 g). The most abundant carotenoid was lutein, with values ranging from 129 to 232 ¿g/100 g. The highest l-ascorbic acid content (4.41 mg/100 g) was found in the peel of Perry Vidal cultivar. These results highlight A. cherimola Mill. antioxidant properties, especially in its by-products and encourage their application in cosmetic, pharmaceutical and food processing industries, as added value natural extracts.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 9