ANTIOXIDANT POTENTIAL OF EXTRACTS OF PEEL AND PULP OF Antrocaryon amazonicum FRUITS AGAINST REACTIVE OXYGEN AND NITROGEN SPECIES

Vol 1, 2020 - 133146
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Introduction: Antrocaryon amazonicum fruits (Brazilian name: jacaiacá) belong to Amazonia biome and are highly appreciated by local population to prepare juices, jams, ice creams and alcoholic beverage, but both the bioactive compounds and antioxidant potential of these fruits remains unknown. Objective: To investigate the profile of phenolic compounds of extracts obtained from peel and pulp of A. amazonicum fruits and determine their antioxidant potential against reactive oxygen (ROS) and nitrogen species (RNS). Methodology: The phenolic compounds in the extracts obtained from peels and pulps of A. amazonicum fruits were tentatively identified by HPLC-DAD-ESI-MSn and the antioxidant capacities of each extract against physiologically relevant ROS and RNS was assessed by chemical in vitro assays. Results: The major phenolic compounds tentatively identified in both the extracts of A. amazonicum fruits were gallic acid, catechin and hydroxybenzoic acid derivatives. In relation to the antioxidant capacity, the peel extract, which presented the highest phenolic compound contents exhibited higher efficiency as ROS scavengers than the pulp extracts. The peel extract showed high scavenging capacity against singlet oxygen (1O2) (IC50 = 16 µg/mL), hypochlorous acid (HOCl) (IC50 = 20 µg/mL), anion peroxynitrite (ONOO-) (IC50 = 38 µg/mL ), and superoxide anion radical (O2•-) (IC50 = 47 µg/mL), while the pulp extract showed high efficiency against ONOO- (IC50 = 13 µg/mL), followed by HOCl (IC50 = 30 µg/mL) ), ¹O2 (IC50 = 76 µg/mL) and less efficient against O2•- (IC50 = 144 µg/mL). Conclusion: Therefore, the A. amazonicum fruits can be considered as a promising source of bioactive compounds with high antioxidant potential to inhibit or delay oxidative damages.
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Autor

Renan Campos Chisté

Muito obrigado!
Instituições
  • 1 Departamento de Engenharia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Federal do Pará
  • 2 Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Federal do Pará
  • 3 Universidade Federal do Pará (UFPA) / Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos / Faculdade de Engenharia de Alimentos
Eixo Temático
  • Alimentos funcionais e Saúde
Palavras-chave
phenolic compounds
Antioxidant capacity
Amazonian Fruits