title: Phytochemical Compounds and Antioxidant Capacity of Tucum-Do-Cerrado (Bactris setosa Mart), Brazil's Native Fruit.
abstract: 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.
authors.affiliation: Faculty of Medicine, Campus Umuarama, Universidade Federal de Uberlândia, 38.400-902 Uberlândia, MG, Brazil. fernandarr.nut@gmail.com.
authors.forename: Fernanda R
authors.initials: FR
authors.lastname: Rosa
authors.affiliation: Chemistry Institute, Campus Samambaia, Universidade Federal de Goiás, 74.690-900 Goiânia, GO, Brazil. arruda.crystal@gmail.com.
authors.forename: Andréa F
authors.initials: AF
authors.lastname: Arruda
authors.affiliation: Biological Sciences Institute, Department of Cell Biology, Campus Universitário Darcy Ribeiro, Universidade de Brasília, 70.910-900 Brasília, DF, Brazil. eglemasi@gmail.com.
authors.forename: Egle M A
authors.initials: EM
authors.lastname: Siqueira
authors.affiliation: Department of Nutrition, Faculty of Health Sciences, Campus Universitário Darcy Ribeiro, Universidade de Brasília, 70.910-900 Brasília, DF, Brazil. sandrafarruda@gmail.com.
authors.forename: Sandra F
authors.initials: SF
authors.lastname: Arruda
mesh_terms: D000975:Antioxidants / Q000737:chemistry / Q000302:isolation & purification* / Q000494:pharmacology*; D028023:Arecaceae / Q000737:chemistry*; D001938:Brazil; D002851:Chromatography, High Pressure Liquid; D000431:Ethanol / Q000737:chemistry; D005638:Fruit; D000432:Methanol / Q000737:chemistry; D010084:Oxidation-Reduction; D010636:Phenols / Q000737:chemistry / Q000302:isolation & purification* / Q000494:pharmacology*; D064209:Phytochemicals / Q000737:chemistry / Q000302:isolation & purification* / Q000494:pharmacology*; D008517:Phytotherapy; D010946:Plants, Medicinal; D012997:Solvents / Q000737:chemistry; D013053:Spectrophotometry; D014867:Water / Q000737:chemistry
chemical_list: D000975:Antioxidants; D010636:Phenols; D064209:Phytochemicals; D012997:Solvents; D014867:Water; D000431:Ethanol; D000432:Methanol
keywords: anthocyanins; antioxidants compounds; flavanols; phenolic acids; stilbenes; tucum-do-cerrado (Bactris setosa Mart)