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Nutrients 2016, 8(3), 110; doi:10.3390/nu8030110

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

1
Faculty of Medicine, Campus Umuarama, Universidade Federal de Uberlândia, 38.400-902 Uberlândia, MG, Brazil
2
Chemistry Institute, Campus Samambaia, Universidade Federal de Goiás, 74.690-900 Goiânia, GO, Brazil
3
Biological Sciences Institute, Department of Cell Biology, Campus Universitário Darcy Ribeiro, Universidade de Brasília, 70.910-900 Brasília, DF, Brazil
4
Department of Nutrition, Faculty of Health Sciences, Campus Universitário Darcy Ribeiro, Universidade de Brasília, 70.910-900 Brasília, DF, Brazil
*
Author to whom correspondence should be addressed.
Received: 10 November 2015 / Revised: 28 December 2015 / Accepted: 21 January 2016 / Published: 23 February 2016
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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. View Full-Text
Keywords: tucum-do-cerrado (Bactris setosa Mart); antioxidants compounds; flavanols; anthocyanins; phenolic acids; stilbenes tucum-do-cerrado (Bactris setosa Mart); antioxidants compounds; flavanols; anthocyanins; phenolic acids; stilbenes
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Rosa, F.R.; Arruda, A.F.; Siqueira, E.M.A.; Arruda, S.F. Phytochemical Compounds and Antioxidant Capacity of Tucum-Do-Cerrado (Bactris setosa Mart), Brazil’s Native Fruit. Nutrients 2016, 8, 110.

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