Antioxidant activity of acerola extracts

I. Nagamine, H. Sakurai, H. T. T. Nguyen, M. Miyahara, J. Parkányiová, Z. Réblová and J. Pokorný
Additional contact information
I. Nagamine: College of Bioresource Sciences, Nihon University, Fujisawa, Kanagawa, Japan
H. Sakurai: College of Bioresource Sciences, Nihon University, Fujisawa, Kanagawa, Japan
H. T. T. Nguyen: College of Bioresource Sciences, Nihon University, Fujisawa, Kanagawa, Japan
M. Miyahara: College of Bioresource Sciences, Nihon University, Fujisawa, Kanagawa, Japan
J. Parkányiová: Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic
Z. Réblová: Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic
J. Pokorný: Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S155-S158

Abstract: West Indian cherries or acerola fruits (Malpighia glabra L.) are very rich in ascorbic acid, and also contain flavonoids and anthocyanins. Therefore, their antioxidant activity is interesting. Aqueous and methanolic acerola extracts increased the stability of β-carotene-linoleic acid emulsions against oxidation. Flavonoids and anthocyanins obviously enhanced the effect of ascorbic acid. The effect of natural acerola antioxidants was comparable to that of phenolic antioxidants, such as ferulic acid. During the determination of antioxidant activity in emulsions, carotene was destroyed following a complex kinetics in the beginning of oxidation, but the zeroth order kinetics in later stages of oxidation.

Keywords: acerola; anthocyanins; antioxidants; ascorbic acid; West Indian cherries (search for similar items in EconPapers)
Date: 2004
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/10645-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/10645-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10645-cjfs

DOI: 10.17221/10645-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().