Phenolic composition and antioxidant capacity of bacaba-de-leque (Oenocarpus distichus Mart.) genotypes |
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| Institution: | 1. Embrapa Eastern Amazon Research Center, Food Processing Laboratory, Trav. Dr. Enéas Pinheiro s/n, CEP 66095-100, Belém, PA, Brazil;2. Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Monteiro Lobato Street, n. 80, CEP 13083-862, Campinas, SP, Brazil;3. Federal University of Pará (UFPA), Augusto Corrêa Street, n. 01, CEP 66075-110, Belém, PA, Brazil;1. National University of the Peruvian Amazon, Iquitos, Peru;2. The Field Museum of Natural History, Chicago, IL, United States;3. American Public University System, Charles Town, WV, United States;4. National Institute of Agricultural Innovation, Iquitos, Peru;1. Department of Food Science, Faculty of Food Engineering, University of Campinas, Brazil;2. School of Nutrition, Federal University of Alfenas, Brazil;3. Center for Chemistry, Biology and Agriculture, State University of Campinas, Brazil;1. Laboratory of Thermodynamics and Supercritical Technology (LATESC), Department of Chemical and Food Engineering (EQA), Federal University of Santa Catarina (UFSC), Campus Trindade, Florianópolis, SC, CEP: 88040-900, Brazil;2. Catarinense Federal Institute (IFC), Campus Brusque, St Hercílio Luz 63, Brusque, SC, CEP: 88350-300, Brazil;1. Universidade Federal do Pará(UFPA), Rua Augusto Correa n. 1,Campus do Guamá – Setor profissional, 66075-110-Belém, Pará, Brazil;2. Universidade Estadual de Maringá (UEM), Av. Colombo 5790, bloco D-90, 87020-900 Maringá, Paraná, Brazil;3. Universidade Federal do Rio de Janeiro, Faculdade de Farmácia, Laboratório de Produtos Naturais e Ensaios Biológicos (Lab. 34), Bloco A, 2° andar, 21941-902 Rio de Janeiro, Brazil;4. Museu Paraense Emílio Goeldi, Belém, Pará, Brazil |
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| Abstract: | Phenolic compound composition and antioxidant capacity of four Oenocarpus distichus Mart. (bacaba-de-leque) genotypes were determined. In order to set the parameters for phenolic compound extraction, the effect of methanol concentration and extraction time on the reducing power of the extracts was evaluated using the surface response methodology. The optimal conditions were: a 60:40 methanol:water (v/v) solution and 11 min of extraction. Extracts were analyzed by ultra-high performance liquid chromatography with diode array detection and by ultra-high performance liquid chromatography coupled to mass spectrometry. Eleven substances were identified, of which six were quantified. Rutin was the major compound in bacaba-de-leque genotypes (15.2–56.8 μg.g?1) followed by epicatechin (15.5–21.2 μg.g?1). The Black-03 genotype had the highest amounts of all phenolic compounds and the highest antioxidant capacity by DPPH and ORAC assays, indicating that this genotype may be selected in breeding programs to obtain cultivars with higher phenolic compound contents and antioxidant capacity. Moreover, the results indicated that bacaba-de-leque has great potential as a novel supplier of phenolic acids and flavonoids to human diet, with levels comparable to or higher than other fruits belonging to the same family, such as açaí. |
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| Keywords: | Food analysis Food composition Bacaba-de-leque Bioactivity Antioxidant capacity Optimization LC–MS Amazon |
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