Table 1.
Chemical and phenolic compounds composition and in vitro antioxidant capacity of the serving size of juçara juice (400 mL).
| Components | Mean ± SD |
|---|---|
| Dry matter (g) | 25.84 ± 1.00 |
| Ash (mg) | 0.80 ± 0.04 |
| Protein (g) | 2.04 ± 0.12 |
| Lipids (ethereal extract) (g) | 7.00 ± 0.08 |
| Phenolic acids (mg/400 mL) | |
| Gallic acid | 0.08 ± 0.01 |
| 3,4-Dihydroxybenzoic acid (protocatechuic acid) | 1.13 ± 0.07 |
| p-Coumaric acid | 0.10 ± 0.01 |
| Vanillic acid | 0.46 ± 0.00 |
| Ferulic acid | 0.22 ± 0.02 |
| Chlorogenic acid | 0.04 ± 0.01 |
| Caffeic acid | 0.41 ± 0.03 |
| Syringic acid | 0.08 ± 0.01 |
| Flavanonols | |
| Taxifolin | 0.36 ± 0.01 |
| Aromadendrin | 1.22 ± 0.02 |
| Flavonols | |
| Rutin | 0.01 ± 0.00 |
| Quercetin | 0.04 ± 0.01 |
| Isoquercetin | 0.03 ± 0.00 |
| Kaempferol | 1.35 ± 0.10 |
| Stilbene | |
| Resveratrol | 0.06 ± 0.00 |
| Phenolic aldehyde | |
| Vanillin | 0.02 ± 0.01 |
| Flavanols | |
| Catechin | 0.35 ± 0.02 |
| Epicatechin | 0.13 ± 0.04 |
| Flavone | |
| Apigenin | 0.33 ± 0.03 |
| Anthocyanins | |
| Cyanidin 3-O-glucoside | 462.04 ± 27.31 |
| Cyanidin 3-O-rutinoside | 197.04 ± 31.93 |
| Antioxidant capacity | |
| DPPH a | 3739.64 ± 316.96 |
| FRAP b | 1663.28 ± 249.92 |
a 2,2-diphenyl-1-picrylhydrazyl (DPPH) values are expressed in mg ascorbic acid equivalent and standard deviation (SD). b Ferric reducing antioxidant potential (FRAP) values are expressed in µmol ascorbic acid equivalent and SD.