TITLE:
Chemical Composition and Antioxidant Activity of Bunchosia glandulifera Fruit at Different Ripening Stages
AUTHORS:
Daiane Einhardt Blank, Danize Justen, Sara Fraga, Carlos Roberto Peixoto, Neusa Fernandes de Moura
KEYWORDS:
Bunchosia glandulifera, Ripening Stages, Caffeine, Carotenoids, Flavonoids, Antioxidant Activity, Vitamin C, Phenolic Content
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.9 No.10,
October
11,
2018
ABSTRACT: Bunchosia glandulifera belongs to the family Malpighiaceae and is popularly known as “caferana” in the city of Santo Antonio da Patrulha. The fruits have a high economic value and their inclusion in the diet has health benefits. They are natural sources of antioxidants because of the presence of bioactive compounds. However, their chemical composition can be influenced by the maturation process. This study aims to evaluate the changes in the bioactive antioxidant compounds in the pulp and seeds of B. glandulifera fruit during different stages of ripening. The fruits, were analyzed for caffeine, carotenoids, flavonoids, vitamin C, and total phenolic content as well as for antioxidant activity, at four different stages of ripening. An increase in bioactive compounds was observed from the second maturation stage to the ripened fruit, and the ripened fruit had the highest bioactive compound content. Phenolic compound and carotenoid levels were found to be highest in the pulp. Carotenoid content showed a positive correlation with the antioxidant activity. Colorimetric analysis also showed a high correlation between the levels of carotenoids and color change during the ripening stages.