Produção Nacional
Revisado por pares
Antioxidant Activity and Characterization of Phenolic Compounds from Bacaba (Oenocarpus bacaba Mart.) Fruit by HPLC-DAD-MS n
2012; American Chemical Society; Volume: 60; Issue: 31 Linguagem: Inglês
10.1021/jf3007689
ISSN1520-5118
AutoresFernanda Dias Bartolomeu Abadio Finco, Dietmar R. Kammerer, Reinhold Carle, Wen‐Hsin Tseng, Sabrina Böser, Lutz Graeve,
Tópico(s)Essential Oils and Antimicrobial Activity
ResumoThe phytochemicals in fruits have been shown to be major bioactive compounds with regard to health benefits. Bacaba (Oenocarpus bacaba Mart.) is a native palm fruit from the Brazilian savannah and Amazon rainforest that plays an important role in the diet of rural communities and is also a source of income for poor people. This paper reports the characterization and analyses of phenolics from bacaba fruit extract. The total phenolic content of bacaba fruit amounted to 1759.27 ± 1.01 mg GAE/100 g, the flavonoid content was 1134.32 ± 0.03 mg CTE/100 g, and the anthocyanin content was 34.69 ± 0.00 mg cyn-3-glc/100 g. The antioxidant activity was evaluated through different assays [ORAC, FRAP, DPPH, TEAC, and cellular antioxidant assay (CAA) assays] and revealed a significant antioxidant capacity for bacaba in comparison to the data available in the literature. The assignment of the phenolic compounds using HPLC-DAD-MSn was based on the evaluation of their UV–vis absorption maxima (λmax) and mass spectral analyses, and 14 compounds were tentatively identified. The results suggest that bacaba fruits are a promising source of phenolics.
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