BRAZILIAN BERRIES: CHEMICAL CHARACTERIZATION AND ANTIOXIDANT ACTIVITY

Berries are rich in polyphenols, especially anthocyanins, which have high antioxidant and anti-inflammatory activity. Several Brazilian fruits still lack chemical characterization, and their study can contribute to the advancement of scientific knowledge. This study aimed to chemically characterize and evaluate the antioxidant activity of juçara (Euterpe edulis) (JÇ), amora (Rubus urticifollius) (AM), cereja-do-Rio-Grande (Eugenia involucrata) (CRG), and grumixama (Eugenia brasiliensis) (GX). The edible part of the fruits (peel + pulp) was characterized for moisture, ash, and protein content using established methods from AACCI (2010), lipids using the Bligh and Dyer method (1959), carbohydrates by difference, and total energy value using the Merril and Watt equation (1973). Phenolic compounds were extracted with ethanol:water (60:40) (v/v) containing 0.5% acetic acid by using ultrasound bath for 30 minutes at a solid:liquid ratio of 1:10 (w/v). The extract was used for quantification of anthocyanins (differential pH), total phenols (Folin-Ciocalteau), and antioxidant activity (FRAP, ABTS, and ORAC). The results were expressed based on dry matter. Ash content ranged from 0.39% (CRG) to 1.73% (JÇ), protein content from 5.35% (GX) to 11.62% (CRG), and carbohydrates from 71.47% (CRG) to 77.67% (GX). Higher lipid values were found for JÇ (11.51%), which, combined with the lowest moisture in the freeze-dried sample content (3.66%), conferred the highest caloric value (435.61 kcal/100g). Anthocyanin concentrations were 209.80, 391.90, 439.21, and 457.98 mg C3G/100g for CRG, GX, AM and JÇ, respectively. All berries exhibited high concentrations of total phenolics with values ranging from 1730.21 (CRG) to 3294.31 mg GAE/100g (JÇ) and considerable antioxidant activity in all assays, being lower in CRG and higher in JÇ (234.71 and 571.36 μmol TE/g for ORAC, respectively). The results demonstrate the antioxidant potential of Brazilian berries as promising sources of bioactive compounds and emphasize the nutritional and functional values of these fruits.