Antioxidant potential of Juçara fruit

The aim of this book was to extract and quantify the levels of total phenolic compounds (NTF) in the fruit of 26 juçara genotypes collected from fragments of Atlantic Forest in the Southern and Caparaó regions of Espírito Santo; and to evaluate the antioxidant activity of the anthocyanins present in juçara fruit in comparison with a synthetic antioxidant (BHT), based on DPPH and H202 sequestration assays, and forced lipid oxidation. Supervisor: Prof Dr Tércio da Silva de Souza.