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Biological evaluation and quantitative analysis of antioxidant compounds in pulps of the Amazonian fruits bacuri ( Platonia insignis Mart.), ingá ( Inga edulis Mart.), and uchi ( Sacoglottis uchi Huber) by UHPLC-ESI-MS/MS

2017; Wiley; Volume: 42; Issue: 1 Linguagem: Inglês

10.1111/jfbc.12455

1745-4514

Flávio A. de Freitas, Rafael Canonenco de Araújo, Elzalina Ribeiro Soares, Rita de Cássia Saraiva Nunomura, Felipe M. A. da Silva, Sarah R. S. da Silva, Antônia Queiroz Lima de Souza, Afonso Duarte Leão de Souza, Francisco Franco-Montalbán, Leonard Domingo Rosales Acho, Émerson Silva Lima, Giovana A. Bataglion, Héctor H. F. Koolen,

Phytochemistry and biological activity of medicinal plants

Bacuri, ingá, and uchi are Amazon fruits consumed specially in the North region of Brazil. Due to their large consumption and the lack of knowledge regarding its chemical composition, these fruits were studied in relation to their Antioxidant chemical constitution. The total phenolic content ranged from 3.86 ± 0.47 to 33.38 ± 1.51 mg GAE/100 g, and the total flavonoid content ranged from 1.75 ± 0.22 to 19.44 ± 0.87 mg QUERE/100 g, where the contents showed a significant correlation with DPPH and ABTS antioxidant assays. Thus, UHPLC-MS/MS was applied do quantify selected compounds, been citric acid the most abundant for all fruits. Furthermore, samples were screened for their α-glycosidase and lipase inhibitory effects, in addition to their antimicrobial potentials. Bacuri showed the highest antioxidant and α-glycosidase inhibitory capacity (IC50 15.20 μg/mL), whereas uchi and its main metabolite bergenin displayed moderate antimicrobial activities. The results shed light into the potentials of Amazonian fruit sources. Practical applications Plant phenolics are essential components of functional foods, due to their antioxidant and enzyme inhibition activities, which are directly linked to several diseases prevention. This is the first study about the quantification of antioxidant compounds in the Amazonian fruits: bacuri, ingá, and uchi. Although they are quite consumed in the North region of Brazil, there are no bio-products made from them. This study aimed to elucidate the knowledge about the chemical composition and potentialities within these fruits with the practical purpose of highlighting them to future commercial applications. In addition, once we indicate their capabilities, we contribute with local populations in respect to the production of such fruits, which still is a family activity.