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Synergistic, additive and antagonistic effects of fruit mixtures on total antioxidant capacities and bioactive compounds in tropical fruit juices.

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Title: Synergistic, additive and antagonistic effects of fruit mixtures on total antioxidant capacities and bioactive compounds in tropical fruit juices.
Alternate Title: Efectos SinéRgicos, Aditivos Y AntagóNicos De Mezclas De Pulpa Frutas En La Capacidad Antioxidante Total Y Compuestos Bioactivos En Los Zumos De Frutas Tropicales.
Authors: da Silva Pereira, Ana Carolina1,2, Wurlitzer, Nedio Jair1,2, Dionísio, Ana Paula1,2, Lacerda Soares, Marcia Valéria1,2, Rocha Bastos, Maria do Socorro1,2, Elesbão Alves, Ricardo1,2, Montenegro Brasil, Isabella1,2
Source: Archivos Latinoamericanos de Nutrición. jun2015, Vol. 65 Issue 2, p119-127. 9p.
Subjects: FRUIT juice analysis, TROPICAL fruit, POLYPHENOLS, OXIDANT status, COMPOSITION of beverages, ACAI palm products, CAMU camu, MALPIGHIA emarginata
Abstract (English): The objective of this work was investigate the synergistic, additive and antagonistic effects of fruit mixtures on total antioxidant capacities and bioactive compounds in tropical fruit juices, and optimize its formulation by the response surface methodology based on the responses: total polyphenols (TP), total antioxidant capacity (TAC), ascorbic acid content and sensorial acceptance. Camu-camu, acerola and acai were the major factors that influenced the antioxidant potential of the juice; and the yellow mombin showed a positive effect on the acceptance of the tropical juice. It was observed an antagonistic effect between acerola and camu-camu for the TAC response. The optimum formulation obtained was 20% acerola, 10% camu-camu, 10% yellow mombin, 10% cashew apple and 10% acai, which was responsible for a response of 155.46 mg.100 g-1 of ascorbic acid, 103.01 mg of GAE.100 g-1 of TP, 10.27 µM Trolox g-1 of TAC and approximately 6.1 of acceptance. [ABSTRACT FROM AUTHOR]
Abstract (Spanish): El objetivo de este trabajo fue investigar los efectos sinérgicos, aditivos y antagónicos de mezclas de diferentes frutas tropicales en la capacidad antioxidante total (TAC) y compuestos bioactivos presentes en los jugos mixtos, y optimizar su formulación por la metodología de superficie de respuesta basado en las evaluaciones de: polifenoles totales (TP), capacidad antioxidante total (TAC), contenido de ácido ascórbico y la aceptación sensorial. Camu-camu, acerola y acai fueron las frutas que más influyeron en el potencial antioxidante del jugo mixto; y el jobo mostró un efecto positivo en la aceptación del jugo mixto tropical. Se observó un efecto antagónico entre acerola y camu-camu para la TAC. La formulación óptima obtenida contenía 20% acerola, 10% de camu-camu, 10% el jobo, 10% de manzana de marañón y 10% de acai, la cual ha proporcionado contenidos medio de 155,46 mg.100 g-1 de ácido ascórbico, 103,01 mg de GAE.100 g-1 de TP, 10,27 mM Trolox g-1 de TAC y aproximadamente 6.1 de aceptación sensorial. [ABSTRACT FROM AUTHOR]
Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: MedicLatina
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DbLabel: MedicLatina
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  Label: Title
  Group: Ti
  Data: Synergistic, additive and antagonistic effects of fruit mixtures on total antioxidant capacities and bioactive compounds in tropical fruit juices.
– Name: TitleAlt
  Label: Alternate Title
  Group: TiAlt
  Data: Efectos SinéRgicos, Aditivos Y AntagóNicos De Mezclas De Pulpa Frutas En La Capacidad Antioxidante Total Y Compuestos Bioactivos En Los Zumos De Frutas Tropicales.
– Name: Author
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  Data: <searchLink fieldCode="AR" term="%22da+Silva+Pereira%2C+Ana+Carolina%22">da Silva Pereira, Ana Carolina</searchLink><relatesTo>1,2</relatesTo><br /><searchLink fieldCode="AR" term="%22Wurlitzer%2C+Nedio+Jair%22">Wurlitzer, Nedio Jair</searchLink><relatesTo>1,2</relatesTo><br /><searchLink fieldCode="AR" term="%22Dionísio%2C+Ana+Paula%22">Dionísio, Ana Paula</searchLink><relatesTo>1,2</relatesTo><br /><searchLink fieldCode="AR" term="%22Lacerda+Soares%2C+Marcia+Valéria%22">Lacerda Soares, Marcia Valéria</searchLink><relatesTo>1,2</relatesTo><br /><searchLink fieldCode="AR" term="%22Rocha+Bastos%2C+Maria+do+Socorro%22">Rocha Bastos, Maria do Socorro</searchLink><relatesTo>1,2</relatesTo><br /><searchLink fieldCode="AR" term="%22Elesbão+Alves%2C+Ricardo%22">Elesbão Alves, Ricardo</searchLink><relatesTo>1,2</relatesTo><br /><searchLink fieldCode="AR" term="%22Montenegro+Brasil%2C+Isabella%22">Montenegro Brasil, Isabella</searchLink><relatesTo>1,2</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22Archivos+Latinoamericanos+de+Nutrición%22">Archivos Latinoamericanos de Nutrición</searchLink>. jun2015, Vol. 65 Issue 2, p119-127. 9p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22FRUIT+juice+analysis%22">FRUIT juice analysis</searchLink><br /><searchLink fieldCode="DE" term="%22TROPICAL+fruit%22">TROPICAL fruit</searchLink><br /><searchLink fieldCode="DE" term="%22POLYPHENOLS%22">POLYPHENOLS</searchLink><br /><searchLink fieldCode="DE" term="%22OXIDANT+status%22">OXIDANT status</searchLink><br /><searchLink fieldCode="DE" term="%22COMPOSITION+of+beverages%22">COMPOSITION of beverages</searchLink><br /><searchLink fieldCode="DE" term="%22ACAI+palm+products%22">ACAI palm products</searchLink><br /><searchLink fieldCode="DE" term="%22CAMU+camu%22">CAMU camu</searchLink><br /><searchLink fieldCode="DE" term="%22MALPIGHIA+emarginata%22">MALPIGHIA emarginata</searchLink>
– Name: Abstract
  Label: Abstract (English)
  Group: Ab
  Data: The objective of this work was investigate the synergistic, additive and antagonistic effects of fruit mixtures on total antioxidant capacities and bioactive compounds in tropical fruit juices, and optimize its formulation by the response surface methodology based on the responses: total polyphenols (TP), total antioxidant capacity (TAC), ascorbic acid content and sensorial acceptance. Camu-camu, acerola and acai were the major factors that influenced the antioxidant potential of the juice; and the yellow mombin showed a positive effect on the acceptance of the tropical juice. It was observed an antagonistic effect between acerola and camu-camu for the TAC response. The optimum formulation obtained was 20% acerola, 10% camu-camu, 10% yellow mombin, 10% cashew apple and 10% acai, which was responsible for a response of 155.46 mg.100 g-1 of ascorbic acid, 103.01 mg of GAE.100 g-1 of TP, 10.27 µM Trolox g-1 of TAC and approximately 6.1 of acceptance. [ABSTRACT FROM AUTHOR]
– Name: Abstract
  Label: Abstract (Spanish)
  Group: Ab
  Data: El objetivo de este trabajo fue investigar los efectos sinérgicos, aditivos y antagónicos de mezclas de diferentes frutas tropicales en la capacidad antioxidante total (TAC) y compuestos bioactivos presentes en los jugos mixtos, y optimizar su formulación por la metodología de superficie de respuesta basado en las evaluaciones de: polifenoles totales (TP), capacidad antioxidante total (TAC), contenido de ácido ascórbico y la aceptación sensorial. Camu-camu, acerola y acai fueron las frutas que más influyeron en el potencial antioxidante del jugo mixto; y el jobo mostró un efecto positivo en la aceptación del jugo mixto tropical. Se observó un efecto antagónico entre acerola y camu-camu para la TAC. La formulación óptima obtenida contenía 20% acerola, 10% de camu-camu, 10% el jobo, 10% de manzana de marañón y 10% de acai, la cual ha proporcionado contenidos medio de 155,46 mg.100 g-1 de ácido ascórbico, 103,01 mg de GAE.100 g-1 de TP, 10,27 mM Trolox g-1 de TAC y aproximadamente 6.1 de aceptación sensorial. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 9
        StartPage: 119
    Subjects:
      – SubjectFull: FRUIT juice analysis
        Type: general
      – SubjectFull: TROPICAL fruit
        Type: general
      – SubjectFull: POLYPHENOLS
        Type: general
      – SubjectFull: OXIDANT status
        Type: general
      – SubjectFull: COMPOSITION of beverages
        Type: general
      – SubjectFull: ACAI palm products
        Type: general
      – SubjectFull: CAMU camu
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      – SubjectFull: MALPIGHIA emarginata
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      – TitleFull: Synergistic, additive and antagonistic effects of fruit mixtures on total antioxidant capacities and bioactive compounds in tropical fruit juices.
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            NameFull: Wurlitzer, Nedio Jair
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              Text: jun2015
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