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Acerola and cashew apple as sources of antioxidants and dietary fibre
Author(s) -
Rufino Maria do Socorro M.,
PérezJiménez Jara,
Tabernero María,
Alves Ricardo E.,
De Brito Edy S.,
SauraCalixto Fulgencio
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02394.x
Subject(s) - polyphenol , ascorbic acid , antioxidant , food science , chemistry , antioxidant capacity , phenols , biochemistry
Summary Several tropical fruits have been described as natural sources of dietary fibre (DF) and phenolic compounds, associated with different health effects. The aim of this work was to ascertain the DF, phenolic compounds content (including non‐extractable polyphenols, mostly associated with DF) and antioxidant capacity in acerola fruits and cashew apples from selected clones. ‘BRS 236’ acerola fruits presented a high antioxidant capacity because of the combination of both extractable polyphenols and l ‐ascorbic acid (providing together a Folin value of 170 kg −1 g d.m.). ‘CCP 76’ cashew apples contained 28 g kg −1 d.m. of extractable polyphenols and 13 g kg −1 d.m. of ascorbic acid as well as a high amount of non‐extractable condensed tannins (52 g kg −1 d.m.). DF content was of 260 g kg −1 d.m. in acerola fruit and of 209 g kg −1 d.m. in cashew apple. Acerola fruits and cashew apple should therefore be considered as new natural sources of DF and phenolic compounds.