Phenolic compounds are highly correlated to the antioxidant capacity of genotypes of Oenocarpus distichus Mart. fruits.

Detalhes bibliográficos
Autor(a) principal: SOUSA, S. H. B. de
Data de Publicação: 2018
Outros Autores: MATTIETTO, R. de A., CHISTÉ, R. C., CARVALHO, A. V.
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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spelling 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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