Brazilian fruit pulps as functional foods and additives: Evaluation of bioactive compounds

• Published in: Food chemistry Vol. 172; pp. 462 - 468
• Main Authors: Paz, Mário, Gúllon, Patricia, Barroso, M. Fátima, Carvalho, Ana P., Domingues, Valentina F., Gomes, Ana M., Becker, Helena, Longhinotti, Elisane, Delerue-Matos, Cristina
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.04.2015
• Subjects: Anti-Bacterial Agents - chemistry; Anti-Bacterial Agents - pharmacology; Antibacterial activity; Antioxidant activity; Antioxidants - chemistry; Antioxidants - pharmacology; Brazil; DPPH; Escherichia coli - drug effects; Euterpe - chemistry; Flavonoid content; Flavonoids - analysis; FRAP; Fruit - chemistry; Functional Food; Functional foods; Functional ingredients; Listeria monocytogenes - drug effects; Malpighiaceae - chemistry; Microbial Sensitivity Tests; Phenolic content; Phenols - analysis; Pseudomonas aeruginosa - drug effects; Salmonella - drug effects; Staphylococcus aureus - drug effects; Tamarindus - chemistry; Tropical fruit pulps; Brazil; Tropical fruit pulps; DPPH; DPPH-RSA; TPC; MIC; Antioxidant activity; Flavonoid content; Phenolic content; MBC; TFC; Functional ingredients; Functional foods; Antibacterial activity; FRAP
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2014.09.102

•Antibacterial and antioxidant capacities of eight tropical fruits were evaluated.•Tamarind extracts have activity against Gram positive and Gram negative bacteria.•Acerola and açaí presented the highest antioxidant capacities.•There is a reverse relationship between these two activities. Eight tropical fruit pulps from Brazil were simultaneously characterised in terms of their antioxidant and antimicrobial properties. Antioxidant activity was screened by DPPH radical scavenging activity (126–3987mg TE/100g DW) and ferric reduction activity power (368–20819mg AAE/100g DW), and complemented with total phenolic content (329–12466mg GAE/100g DW) and total flavonoid content measurements (46–672mg EE /100g DW), whereas antimicrobial activity was tested against the most frequently found food pathogens. Acerola and açaí presented the highest values for the antioxidant-related measurements. Direct correlations between these measurements could be observed for some of the fruits. Tamarind exhibited the broadest antimicrobial potential, having revealed growth inhibition of Pseudomonas aeruginosa. Escherichia coli, Listeria monocytogenes, Salmonella sp. and Staphylococcus aureus. Açaí and tamarind extracts presented an inverse relationship between antibacterial and antioxidant activities, and therefore, the antibacterial activity cannot be attributed (only) to phenolic compounds.