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

• Type: Article in International Scientific Journal
• Date: 2016

Authors

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

Journal

Title: Food Chemistry

Vol. 193

Pages: 187-195

ISSN: 0308-8146

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 19 Citations

Scopus - 50 Citations

Other information

Authenticus ID: 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9