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The Association between Chromaticity, Phenolics, Carotenoids, and In Vitro Antioxidant Activity of Frozen Fruit Pulp in Brazil: An Application of Chemometrics
Author(s) -
Zielinski Acácio Antonio Ferreira,
Ávila Suelen,
Ito Vivian,
Nogueira Alessandro,
Wosiacki Gilvan,
Haminiuk Charles Windson Isidoro
Publication year - 2014
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12389
Subject(s) - dpph , chemistry , rubus , carica , botany , gallic acid , horticulture , ceratonia siliqua , food science , antioxidant , biology , biochemistry
A total of 19 Brazilian frozen pulps from the following fruits: açai ( Euterpe oleracea ), blackberry ( Rubus sp.), cajá ( Spondias mombin ), cashew ( Anacardium occidentale ), cocoa ( Theobroma cacao ), coconut ( Cocos nucifera ), grape ( Vitis sp.), graviola ( Annona muricata ), guava ( Psidium guajava ), papaya ( Carica papaya ), peach ( Prunus persica ), pineapple ( Ananas comosus ), pineapple and mint ( A. comosus and Mentha spicata ), red fruits ( Rubus sp. and Fragaria sp.), seriguela ( Spondias purpurea ), strawberry ( Fragaria sp.), tamarind ( Tamarindus indica ), umbu ( Spondias tuberosa ), and yellow passion fruit ( Passiflora edulis ) were analyzed in terms of chromaticity, phenolic compounds, carotenoids, and in vitro antioxidant activity using ferric reducing antioxidant power (FRAP) and 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) assays. Data were processed using principal component analysis (PCA) and hierarchical cluster analysis (HCA). Antioxidant capacity was measured by DPPH and FRAP assays, which showed significant ( P < 0.01) correlation with total phenolic compounds ( r = 0.88 and 0.70, respectively), total flavonoids ( r = 0.63 and 0.81, respectively), and total monomeric anthocyanins ( r = 0.59 and 0.73, respectively). PCA explained 74.82% of total variance of data, and the separation into 3 groups in a scatter plot was verified. Three clusters also suggested by HCA, corroborated with PCA, in which cluster 3 was formed by strawberry, red fruits, blackberry, açaí, and grape pulps. This cluster showed the highest contents of total phenolic compounds, total flavonoids, and antioxidant activity.