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metadata.artigo.dc.title: Assessment of mineral substances level and antioxidant potential in leaves of three guava tree varieties
metadata.artigo.dc.creator: Freire, Juliana Mesquita
Abreu, Celeste Maria Patto de
Santos, Custódio Donizette dos
Santos, Cláudia Mendes dos
Simão, Anderson Assaid
metadata.artigo.dc.subject: Phenolic compounds
Dietary fiber
Guava tree leaves - Chemical composition
Guava tree leaves - Antioxidant activity
Compostos fenólicos
Fibra dietética
Folhas de goiaba - Composição química
Folhas de goiaba - Atividade antioxidante
metadata.artigo.dc.publisher: Academic Journals Aug-2013
metadata.artigo.dc.identifier.citation: FREIRE, J. M. et al. Assessment of mineral substances level and antioxidant potential in leaves of three guava tree varieties. Journal of Medicinal Plants Research, [S. l.], v. 7, n. 32, p. 2365-2369, Aug. 2013.
metadata.artigo.dc.description.abstract: Guava tree leaves are used empirically for the treatment and prevention of several pathologies, however, few studies report the chemical composition and the biological activity of the species. In this context, this study was conducted with the objective of evaluating the chemical composition and the antioxidant activity of the leaves of Paluma, Pedro Sato and Século XXI cultivars. The leaves were oven dried at 37°C, for five days. After drying they were ground in order to obtain the meal. The parameters analyzed were phenolic compounds, ascorbic acid, dietary fiber, minerals and antioxidant activity by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and beta-carotene/linoleic acid methods. The Século XXI cultivar presented the highest contents of phenolic compounds, dietary fiber and antioxidant activity by the DPPH method, as well as the contents of the minerals copper and manganese. The contents of ascorbic acid and iron were higher for Paluma and Século XXI cultivars. Cultivar Paluma presented the highest percentages of oxidation inhibition for linoleic acid and for the mineral magnesium. Cultivar Pedro Sato presented the highest iron content. Regarding zinc, there was no significant difference among the cultivars analyzed.
metadata.artigo.dc.language: en_US
Appears in Collections:DQI - Artigos publicados em periódicos

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