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Use este identificador para citar ou linkar para este item: https://ri.ufs.br/jspui/handle/riufs/24105
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dc.contributor.authorSantos, João Luiz Alves dos-
dc.contributor.authorBispo, Vanderson da Silva-
dc.contributor.authorChaves Filho, Adriano de Britto-
dc.contributor.authorPinto, Isabella Fernanda Dantas-
dc.contributor.authorDantas, Lucas Souza-
dc.contributor.authorVasconcelos, Daiane Feitoza-
dc.contributor.authorAbreu, Fabiula Francisca de-
dc.contributor.authorMelo, Danilo A.-
dc.contributor.authorMatos, Isaac de Araújo-
dc.contributor.authorFreitas, Florêncio Porto-
dc.contributor.authorGomes, Osmar Francisco-
dc.contributor.authorMedeiros, Marisa Helena Gennari de-
dc.contributor.authorMatos, Humberto Reis-
dc.date.accessioned2025-12-19T18:42:18Z-
dc.date.available2025-12-19T18:42:18Z-
dc.date.issued2013-
dc.identifier.citationSANTOS, J. L. A. et al. Evaluation of chemical constituents and antioxidant activity of coconut water (Cocus nucifera L.) and caffeic acid in cell culture. Anais da Academia Brasileira de Ciências, Rio de Janeiro, v. 85, n. 4, p. 1235-1246, 2013. Disponível em: https://www.scielo.br/j/aabc/a/MHfvn67PZzbt33cqySHcSwG/?lang=en. Acesso em: 19 dez. 2025.pt_BR
dc.identifier.issn1678-2690-
dc.identifier.urihttps://ri.ufs.br/jspui/handle/riufs/24105-
dc.languageengpt_BR
dc.publisherAcademia Brasileira de Ciênciaspt_BR
dc.relation.ispartofAnais da Academia Brasileira de Ciênciaspt_BR
dc.subjectAntioxidant activityeng
dc.subjectAscorbic acideng
dc.subjectCaffeic acideng
dc.subjectCocos nuciferaeng
dc.subjectPolyphenolseng
dc.titleEvaluation of chemical constituents and antioxidant activity of coconut water (Cocus nucifera L.) and caffeic acid in cell culturept_BR
dc.typeArtigopt_BR
dc.identifier.licenseCreative Commons Atribuição-NãoComercial 3.0 Não Adaptada (CC BY-NC 3.0)pt_BR
dc.description.resumoCoconut water contains several uncharacterized substances and is widely used in the human consumption. In this paper we detected and quantified ascorbic acid and caffeic acid and total phenolics in several varieties of coconut using HPLS/MS/MS (25.8 ± 0.6 µg/mL and 1.078 ± 0.013 µg/mL and 99.7 µg/mL, respectively, in the green dwarf coconut water, or 10 mg and 539 µg and 39.8 mg for units of coconut consumed, 500 ± 50 mL). The antioxidant potential of four coconut varieties (green dwarf, yellow dwarf, red dwarf and yellow Malaysian) was compared with two industrialized coconut waters and the lyophilized water of the green dwarf variety. All varieties were effective in scavenging the DPPH radical (IC50=73 µL) and oxide nitric (0.1 mL with an IP of 29.9%) as well as in inhibiting the in vitro production of thiobarbituric acid reactive substances (1 mL with an IP of 34.4%), highlighting the antioxidant properties of the green dwarf which it is the most common used. In cell culture, the green dwarf water was efficient in protecting against oxidative damages induced by hydrogen peroxide.pt_BR
dc.description.localRio de Janeiropt_BR
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