Phenolic compounds are highly correlated to the antioxidant capacity of genotypes of Oenocarpus distichus Mart. fruits.
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
Texto Completo: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1090465 https://doi.org/10.1016/j.foodres.2018.03.056 |
Resumo: | This research aimed to evaluate 32 genotypes of Oenocarpus distichus fruits regarding the contents of total phenolic compounds, flavonoids, flavanols, monomeric anthocyanins, antioxidant capacity (ABTS and DPPH assays), and the phenolic compound profiles of the five genotypes that presented the highest yields of bioactive compounds. The genotypes were harvested in three different locations in Pará State, Northern Brazil, (Belém, São João do Araguaia and Marabá). Among the 32 genotypes, the highest bioactive compound contents and antioxidant capacity were found for three genotypes harvested in Belém (B-3, B-7 and B-8) and two harvested in São João do Araguaia (SJ-1 and SJ-4), and the total phenolic compounds varied from 131.97 to 363.01mg gallic acid equivalent/100g, total flavonoids from 24.23 to 38.19mg quercetin equivalent/100g, total flavanols from 72.29 to 259.18mg catechin equivalent/100g, and monomeric anthocyanins from 21.31 to 67.76mg cyanidin 3-rutinoside/100g. The main phenolic compounds tentatively identified in the five selected genotypes were cyanidin 3-O-rutinoside (48.47 to 196.51g/g), which could be identified and quantified as the major phenolic compound in Oenocarpus distichus fruits, for the first time, followed by chlorogenic acid (0.71 to 64.56g/g) and rutin (13.98 to 56.76g/g). |
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Phenolic compounds are highly correlated to the antioxidant capacity of genotypes of Oenocarpus distichus Mart. fruits.Análise de alimentosOenocarpus distichus MartBacaba-de-lequeBioatividadeCompostos fenólicosAntocianinasThis research aimed to evaluate 32 genotypes of Oenocarpus distichus fruits regarding the contents of total phenolic compounds, flavonoids, flavanols, monomeric anthocyanins, antioxidant capacity (ABTS and DPPH assays), and the phenolic compound profiles of the five genotypes that presented the highest yields of bioactive compounds. The genotypes were harvested in three different locations in Pará State, Northern Brazil, (Belém, São João do Araguaia and Marabá). Among the 32 genotypes, the highest bioactive compound contents and antioxidant capacity were found for three genotypes harvested in Belém (B-3, B-7 and B-8) and two harvested in São João do Araguaia (SJ-1 and SJ-4), and the total phenolic compounds varied from 131.97 to 363.01mg gallic acid equivalent/100g, total flavonoids from 24.23 to 38.19mg quercetin equivalent/100g, total flavanols from 72.29 to 259.18mg catechin equivalent/100g, and monomeric anthocyanins from 21.31 to 67.76mg cyanidin 3-rutinoside/100g. The main phenolic compounds tentatively identified in the five selected genotypes were cyanidin 3-O-rutinoside (48.47 to 196.51g/g), which could be identified and quantified as the major phenolic compound in Oenocarpus distichus fruits, for the first time, followed by chlorogenic acid (0.71 to 64.56g/g) and rutin (13.98 to 56.76g/g).Sérgio Henrique Brabo de Sousa, GRADUANDO UFPA; RAFAELLA DE ANDRADE MATTIETTO, CPATU; Renan Campos Chisté, UFPA; ANA VANIA CARVALHO, CPATU.SOUSA, S. H. B. deMATTIETTO, R. de A.CHISTÉ, R. C.CARVALHO, A. V.2018-05-10T01:05:58Z2018-05-10T01:05:58Z2018-04-1120182018-11-20T11:11:11Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleFood Research International, v. 108, p. 405-412, June 2018.http://www.alice.cnptia.embrapa.br/alice/handle/doc/1090465https://doi.org/10.1016/j.foodres.2018.03.056enginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2018-05-10T01:06:05Zoai:www.alice.cnptia.embrapa.br:doc/1090465Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542018-05-10T01:06:05falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542018-05-10T01:06:05Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false |
dc.title.none.fl_str_mv |
Phenolic compounds are highly correlated to the antioxidant capacity of genotypes of Oenocarpus distichus Mart. fruits. |
title |
Phenolic compounds are highly correlated to the antioxidant capacity of genotypes of Oenocarpus distichus Mart. fruits. |
spellingShingle |
Phenolic compounds are highly correlated to the antioxidant capacity of genotypes of Oenocarpus distichus Mart. fruits. SOUSA, S. H. B. de Análise de alimentos Oenocarpus distichus Mart Bacaba-de-leque Bioatividade Compostos fenólicos Antocianinas |
title_short |
Phenolic compounds are highly correlated to the antioxidant capacity of genotypes of Oenocarpus distichus Mart. fruits. |
title_full |
Phenolic compounds are highly correlated to the antioxidant capacity of genotypes of Oenocarpus distichus Mart. fruits. |
title_fullStr |
Phenolic compounds are highly correlated to the antioxidant capacity of genotypes of Oenocarpus distichus Mart. fruits. |
title_full_unstemmed |
Phenolic compounds are highly correlated to the antioxidant capacity of genotypes of Oenocarpus distichus Mart. fruits. |
title_sort |
Phenolic compounds are highly correlated to the antioxidant capacity of genotypes of Oenocarpus distichus Mart. fruits. |
author |
SOUSA, S. H. B. de |
author_facet |
SOUSA, S. H. B. de MATTIETTO, R. de A. CHISTÉ, R. C. CARVALHO, A. V. |
author_role |
author |
author2 |
MATTIETTO, R. de A. CHISTÉ, R. C. CARVALHO, A. V. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Sérgio Henrique Brabo de Sousa, GRADUANDO UFPA; RAFAELLA DE ANDRADE MATTIETTO, CPATU; Renan Campos Chisté, UFPA; ANA VANIA CARVALHO, CPATU. |
dc.contributor.author.fl_str_mv |
SOUSA, S. H. B. de MATTIETTO, R. de A. CHISTÉ, R. C. CARVALHO, A. V. |
dc.subject.por.fl_str_mv |
Análise de alimentos Oenocarpus distichus Mart Bacaba-de-leque Bioatividade Compostos fenólicos Antocianinas |
topic |
Análise de alimentos Oenocarpus distichus Mart Bacaba-de-leque Bioatividade Compostos fenólicos Antocianinas |
description |
This research aimed to evaluate 32 genotypes of Oenocarpus distichus fruits regarding the contents of total phenolic compounds, flavonoids, flavanols, monomeric anthocyanins, antioxidant capacity (ABTS and DPPH assays), and the phenolic compound profiles of the five genotypes that presented the highest yields of bioactive compounds. The genotypes were harvested in three different locations in Pará State, Northern Brazil, (Belém, São João do Araguaia and Marabá). Among the 32 genotypes, the highest bioactive compound contents and antioxidant capacity were found for three genotypes harvested in Belém (B-3, B-7 and B-8) and two harvested in São João do Araguaia (SJ-1 and SJ-4), and the total phenolic compounds varied from 131.97 to 363.01mg gallic acid equivalent/100g, total flavonoids from 24.23 to 38.19mg quercetin equivalent/100g, total flavanols from 72.29 to 259.18mg catechin equivalent/100g, and monomeric anthocyanins from 21.31 to 67.76mg cyanidin 3-rutinoside/100g. The main phenolic compounds tentatively identified in the five selected genotypes were cyanidin 3-O-rutinoside (48.47 to 196.51g/g), which could be identified and quantified as the major phenolic compound in Oenocarpus distichus fruits, for the first time, followed by chlorogenic acid (0.71 to 64.56g/g) and rutin (13.98 to 56.76g/g). |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-05-10T01:05:58Z 2018-05-10T01:05:58Z 2018-04-11 2018 2018-11-20T11:11:11Z |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Food Research International, v. 108, p. 405-412, June 2018. http://www.alice.cnptia.embrapa.br/alice/handle/doc/1090465 https://doi.org/10.1016/j.foodres.2018.03.056 |
identifier_str_mv |
Food Research International, v. 108, p. 405-412, June 2018. |
url |
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1090465 https://doi.org/10.1016/j.foodres.2018.03.056 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa) instacron:EMBRAPA |
instname_str |
Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
instacron_str |
EMBRAPA |
institution |
EMBRAPA |
reponame_str |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
collection |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
repository.name.fl_str_mv |
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
repository.mail.fl_str_mv |
cg-riaa@embrapa.br |
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1794503453542711296 |