02664naa a2200433 a 450000100080000000500110000800800410001902200140006002400540007410000190012824501180014726000090026552014410027465000110171565000160172665000250174265000180176765000210178565000240180665000170183065000190184765000160186665000290188265000250191165000100193665000150194665300160196165300310197765300110200865300170201965300180203670000200205470000180207470000170209270000160210970000170212570000190214277300690216119421092012-12-11       2012    bl uuuu     u00u1 u    #d  a0889-15757 ahttp://dx.doi.org/10.1016/j.jfca.2012.07.0132DOI1 aPEREIRA, M. C.  aCharacterization, bioactive compounds and antioxidant potential of three Brazilian fruits.h[electronic resource]  c2012  aWith the objective of stimulating the cultivation and consumption of native Brazilian fruits, the physicochemical composition and antioxidant potential of three native species, namely the araticu-do-mato (Rollinia sylvatica A. St.-Hil.), pindo palm (Butia capitata (Mart.) Becc.) and mandacaru-de-três-quinas (Cereus hildmannianus K. Schum.) were determined in this study. The pindo palm fruit stood out because of its elevated carotenoid content (39.6 mg/g) and greater antioxidant capacity (26 mM trolox/g of fresh sample) by the ABTS (2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic) method, although by the DPPH (2,2-diphenyl-1-picrylhydrazyl) method, the pindo palm fruit (3847.5 g of fresh sample/g DPPH) and mandacaru-de-tre?s-quinas fruit (3249.8 g of fresh sample/g DPPH) were considered to have the same antioxidant potential with no difference between them. The mandacaru-de-tre?s-quinas fruit also showed the highest total phenolic compound content (1337.3 mg/100 g). Although the araticu-do-mato presented the highest vitamin C content (0.32 mg/g), it did not differ statistically from the mandacaru-de-tre?s-quinas fruit (0.25 mg/g); on the other hand, it was considered to be equal to the pindo palm fruit (0.23 mg/g). The araticu-do-mato also showed the best result for the TSS/TTA (total soluble solids/total titratable acidity) ratio (41.92), thus it was adequate for in natura consumption and for processing as well.  aBrazil  aCarotenoids  aChemical composition  aFood analysis  aFood composition  aAnalise de Alimento  aAntioxidante  aBiodiversidade  aCarotenoide  aComposição de Alimento  aComposição Quimica  aFruta  aNutrição  aAntioxidant  aBiodiversity and nutrition  aBrasil  aFruta Nativa  aNative fruits1 aSTEFFENS, R. S.1 aJABLONSKI, A.1 aHERTZ, P. F.1 aRIOS, A. O.1 aVIZZOTTO, M.1 aFLÔRES, S. H.  tJournal of Food Composition and Analysisgv. 29, p. 19-24, 2012.