CHEMICAL CHARACTERIZATION AND ANTIOXIDANT CAPACITY OF GUAPEVA

Abstract

ABSTRACT Fruits of the Brazilian cerrado usually have typical flavor and high levels of nutrients; however, many of these fruits are little known and marketed. The aim of this study was to chemically and bioactively characterize guapeva fruit, according to standard methodologies. Guapeva has high moisture (65 %) and minerals (1%) content and significant content of phenolic compounds (220 GAE/100g) and consequent antioxidant activity (329.29 µmol/ Trolox eq). This fruit has desirable features to compose a healthy diet and should be further explored in research and economically.