Table 3.
Total phenolic compounds present in the pulp, seed, and peel of mamey, açaí, passion fruit, lychee and jackfruit, and their antioxidant activity.
| Sample | Extraction Solvent | Solid: Liquid Ratio |
Method | Total Phenolic Compounds (mg GAE/100 g dw) |
Antioxidant Activity | Reference |
|---|---|---|---|---|---|---|
| Jackfruit (peel, pulp, and seed) | 90% methanol | 1:30 | 6 h stir at 100 rpm | PL: 4804 ± 457; PP:1034 ± 16; Flake: 1157 ± 6 SD: 971 ± 6 |
IC50 mg dw/mL DPPH: PL: 1.25 ± 0.14; PP > 10; SD > 10 ABTS PL: 0.23 ± 0.02; PP: 5.70 ± 0.37; SD: 7.62 ± 0.13 |
[22] |
| Jackfruit pulp | 60% methanol 0.1% HCl | 5:10 (w/v) | Water bath for 2 h at 85 °C | 29.0 ± 6.3 fw | ABTS 0.63 ± 0.0; DPPH 0.16 ± 0.03 μM TE/g fw |
[69] |
| Passion fruit seed |
Ethanol | 1:4 (w/v) | Homogenized by exhaustive extraction | 346.69 | DPPH: IC50 = 1.18 ± 0.03 g/100 mL ABTS: IC50 = 3.84 ± 0.08 g/100 mL |
[36] |
| Passion fruit seed |
Ethanol:water | 1/10 (w/v) | Thermostatic bath under constant agitation | 3.11 | DPPH IC50 = 26.96 ± 0.34 μg/mL FRAP: 3.6 ± 0.29 μg AAE/g ORAC: 6.2 ± 0.53 μmol TE/g |
[23] |
| Lychee seed |
Methanol: water (50:50 v/v) |
NR | 3 consecutive refluxes at 80 °C | 11.45 wm 34.72 |
NR | [40] |
| Lychee seed |
Ethanol:water (50:50 v/v) | 1:30 (w/v) | Heating to 50 °C, in a water bath with intermittent mixing at 200 rpm for 50 min | 12.90 wm | TEAC: 21.40 ± 1.98 μmol Trolox/g | [26] |
| Açaí seed extract | Ethanol | 1:2 (w/v) | Boiled in 400 mL of water. 400 mL of ethanol was added. Stirred 2 h a day for 10 days | 26,500 | NR | [83] |
| Açaí seed | Ethanol/water | 57/43 (v/v) 1:10 (w/v) |
10 g mixed with 100 mL of ethanol/water (57/43, v/v), sonicated for 15 min and centrifuged at 5000× g | 49,099 ± 8 | NR | [54] |
| Passion fruit peel | Ethanol | 1:4 (w/v) | Homogenized by exhaustive extraction | 1061.87 | DPPH: IC50 = 1.69 ± 0.03 g/100 mL ABTS: IC50 = 2.22 ± 0.01 g/100 mL |
[36] |
| Passion fruit peel | Water/ethanol/formic acid (94/5/1; v/v/v) | 1:4 (w/v) | Extraction with pressurized hot water. 2.5 g sample, 99 °C (at 50 bar), 7 min extraction | 2496 | DPPH: 718.91 ± 40.55 μg/mL TEAC: 0.08 ± 0.01 mmol Trolox/g |
[84] |
| Lychee peel | Methanol:water (50:50 v/v) | NR | 3 consecutive refluxes at 80 °C | 22.04 fw 71.71 |
NR | [40] |
| Lychee peel | Ethanol:water (50:50 v/v) | 1:30 (w/v) | Heating to 50 °C, in a water bath with intermittent mixing at 200 rpm for 50 min. | 25.10 | TEAC: 43.80 ± 2.02 μmol Trolox/g | [26] |
| Passion fruit pulp | Ethanol | 1:4 (w/v) | Homogenized by exhaustive extraction | 1297.31 | DPPH: IC50 = 0.20 ± 0.03 g/100 mL ABTS: IC50 = 0.82 ± 0.03 g/100 mL | [36] |
| Lychee pulp | Methanol: water (50:50 v/v) | NR | 3 consecutive refluxes at 80 °C | 21.20 fw | NR | [40] |
| Lychee pulp | Ethanol:water (50:50 v/v) | 1:30 (w/v) | Heating to 50 °C with intermittent mixing at 200 rpm for 50 min | 20.30 | TEAC: 13.20 ± 1.52 μmol Trolox/g | [26] |
| Açaí pulp | CO2 | 5 g pulp | 50 °C/350 bar, 60 °C/420 bar, and 70 °C/490 bar. Solvent mass flow rate of 8.85 ×10−5 kg/s and 0.005 kg of dry matter | 1542.82 | TEAC: 5795 μM Trolox/100 g dw DPPH: 93,682 μM Trolox/100 g dw |
[85] |
| Açaí pulp | Methanol | 1:2 w/v | Sonicated with methanol for 20 min/16 °C, centrifuged at 2800× g/10 min. Pellet re-extracted with methanol/water (80:20, v/v) until discoloration. | 4786 ± 1880 | ABTS: 24.7 ± 10.6 μmol TE/100 g dw DPPH: 21,049 ± 3071 μmol TE/100 g dw |
[10] |
| Açaí pulp | Not mentioned | 50 g pulp | High pressure 600 MPa/5 min/25ºC | 235.70 | FRAP: 31.3 μmol TE/g ORAC: 42.7 μmol TE/g |
[68] |
PL: peel; PP: pulp; SD: seed; dw: dry weight; fw: wet weight; rpm: revolutions per minute; h: hours; AAE: ascorbic acid equivalents; TE: Trolox equivalents; NR: not reported. Units are shown unmodified from the original sources.