Cargando…

Phytochemical Compounds and Antioxidant Capacity of Tucum-Do-Cerrado (Bactris setosa Mart), Brazil’s Native Fruit

This study identified major phenolic compounds of the tucum-do-cerrado (Bactris setosa) peel, as well as antioxidant activity and total phytochemical compound concentration of different extracts of the peel and pulp of this fruit. Phenolic compounds of the different extracts of tucum-do-cerrado peel...

Descripción completa

Detalles Bibliográficos
Autores principales: Rosa, Fernanda R., Arruda, Andréa F., Siqueira, Egle M. A., Arruda, Sandra F.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4808840/
https://www.ncbi.nlm.nih.gov/pubmed/26907338
http://dx.doi.org/10.3390/nu8030110
_version_ 1782423535459762176
author Rosa, Fernanda R.
Arruda, Andréa F.
Siqueira, Egle M. A.
Arruda, Sandra F.
author_facet Rosa, Fernanda R.
Arruda, Andréa F.
Siqueira, Egle M. A.
Arruda, Sandra F.
author_sort Rosa, Fernanda R.
collection PubMed
description This study identified major phenolic compounds of the tucum-do-cerrado (Bactris setosa) peel, as well as antioxidant activity and total phytochemical compound concentration of different extracts of the peel and pulp of this fruit. Phenolic compounds of the different extracts of tucum-do-cerrado peel were identified and quantified using a high-performance liquid chromatography system coupled to a diode array detector (DAD). Total phytochemical compound content was determined by spectrophotometric assays and the antioxidant activity by ferric reducing antioxidant power and β-carotene/linoleic assays. Total phenolic, flavanols, total anthocyanins and yellow flavonoids concentration of tucum-do-cerrado were 122-, 14-, 264- and 61-fold higher in the peel than in the pulp, respectively. The aqueous, methanolic and ethanolic extracts of the tucum-do-cerrado peel exhibited higher antioxidant activity compared to its pulp. Flavanols, anthocyanins, flavones, phenolic acids and stilbenes were the main phenolic classes identified in the tucum-do-cerrado peel extracts. Results suggest that the antioxidant capacity and the phytochemical compound content of the tucum-do-cerrado are mainly associated with the peel. Although flavonoids are the main compounds identified in tucum-do-cerrado peel, other phenolics identified in minor amounts, such as phenolic acids and stilbenes, may be responsible for the high antioxidant capacity of the fruit.
format Online
Article
Text
id pubmed-4808840
institution National Center for Biotechnology Information
language English
publishDate 2016
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-48088402016-04-04 Phytochemical Compounds and Antioxidant Capacity of Tucum-Do-Cerrado (Bactris setosa Mart), Brazil’s Native Fruit Rosa, Fernanda R. Arruda, Andréa F. Siqueira, Egle M. A. Arruda, Sandra F. Nutrients Article This study identified major phenolic compounds of the tucum-do-cerrado (Bactris setosa) peel, as well as antioxidant activity and total phytochemical compound concentration of different extracts of the peel and pulp of this fruit. Phenolic compounds of the different extracts of tucum-do-cerrado peel were identified and quantified using a high-performance liquid chromatography system coupled to a diode array detector (DAD). Total phytochemical compound content was determined by spectrophotometric assays and the antioxidant activity by ferric reducing antioxidant power and β-carotene/linoleic assays. Total phenolic, flavanols, total anthocyanins and yellow flavonoids concentration of tucum-do-cerrado were 122-, 14-, 264- and 61-fold higher in the peel than in the pulp, respectively. The aqueous, methanolic and ethanolic extracts of the tucum-do-cerrado peel exhibited higher antioxidant activity compared to its pulp. Flavanols, anthocyanins, flavones, phenolic acids and stilbenes were the main phenolic classes identified in the tucum-do-cerrado peel extracts. Results suggest that the antioxidant capacity and the phytochemical compound content of the tucum-do-cerrado are mainly associated with the peel. Although flavonoids are the main compounds identified in tucum-do-cerrado peel, other phenolics identified in minor amounts, such as phenolic acids and stilbenes, may be responsible for the high antioxidant capacity of the fruit. MDPI 2016-02-23 /pmc/articles/PMC4808840/ /pubmed/26907338 http://dx.doi.org/10.3390/nu8030110 Text en © 2016 by the authors; licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons by Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Rosa, Fernanda R.
Arruda, Andréa F.
Siqueira, Egle M. A.
Arruda, Sandra F.
Phytochemical Compounds and Antioxidant Capacity of Tucum-Do-Cerrado (Bactris setosa Mart), Brazil’s Native Fruit
title Phytochemical Compounds and Antioxidant Capacity of Tucum-Do-Cerrado (Bactris setosa Mart), Brazil’s Native Fruit
title_full Phytochemical Compounds and Antioxidant Capacity of Tucum-Do-Cerrado (Bactris setosa Mart), Brazil’s Native Fruit
title_fullStr Phytochemical Compounds and Antioxidant Capacity of Tucum-Do-Cerrado (Bactris setosa Mart), Brazil’s Native Fruit
title_full_unstemmed Phytochemical Compounds and Antioxidant Capacity of Tucum-Do-Cerrado (Bactris setosa Mart), Brazil’s Native Fruit
title_short Phytochemical Compounds and Antioxidant Capacity of Tucum-Do-Cerrado (Bactris setosa Mart), Brazil’s Native Fruit
title_sort phytochemical compounds and antioxidant capacity of tucum-do-cerrado (bactris setosa mart), brazil’s native fruit
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4808840/
https://www.ncbi.nlm.nih.gov/pubmed/26907338
http://dx.doi.org/10.3390/nu8030110
work_keys_str_mv AT rosafernandar phytochemicalcompoundsandantioxidantcapacityoftucumdocerradobactrissetosamartbrazilsnativefruit
AT arrudaandreaf phytochemicalcompoundsandantioxidantcapacityoftucumdocerradobactrissetosamartbrazilsnativefruit
AT siqueiraeglema phytochemicalcompoundsandantioxidantcapacityoftucumdocerradobactrissetosamartbrazilsnativefruit
AT arrudasandraf phytochemicalcompoundsandantioxidantcapacityoftucumdocerradobactrissetosamartbrazilsnativefruit