EVALUATION OF ANTIOXIDANT ACTIVITY OF BRAZILIAN CERRADO FRUITS IN VITRO

DOI:

https://doi.org/10.17564/2316-3798.2023v9n2p134-149

Authors

  • Débora Maria Moreno Luzia Universidade do Estado de Minas Gerais - UEMG
  • Danienes Vaz da Silva UEMG
  • Vera Lucia da Silva Farias UEMG

Published

2023-05-18

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Issue

Vol. 9 No. 2 (2023): Fluxo Contínuo

Section

Artigos

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Copyright (c) 2023 Interfaces Científicas - Saúde e Ambiente

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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

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Abstract

The objective of this study was to determine the evaluation of antioxidant activity of the pulps in vitro from the Brazilian Cerrado in the interest of identifying the quality of these raw materials. After receiving the fruits, the pulps were removed manually and, the antioxidant activity was evaluated through DPPH• free radical total phenolic compounds and ascorbic acid content. To obtain the extracts, dried and crushed pulps were extracted with ethanol (95%) for 30 minutes, in a ratio of 1:4 (pulp: ethyl alcohol), under continuous agitation at room temperature. Then, the mixtures were filtered, and the supernatants were subjected to rotary evaporation under pressure reduced to 40oC. Pulps from Brazilian Cerrado fruits showed relevant antioxidant activity and may have positive effects on human health, reducing the incidence of diseases and, therefore, prolonging the life expectancy of the population.

 

How to Cite

Moreno Luzia, D. M., Vaz da Silva, D. ., & Silva Farias, V. L. da. (2023). EVALUATION OF ANTIOXIDANT ACTIVITY OF BRAZILIAN CERRADO FRUITS IN VITRO. Interfaces Científicas - Saúde E Ambiente, 9(2), 134–149. https://doi.org/10.17564/2316-3798.2023v9n2p134-149