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Antioxidant Activity and Characterization of Phenolic Compounds from Bacaba (Oenocarpus bacaba Mart.) Fruit by HPLC-DAD-MSn

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† Institute of Biological Chemistry and Nutrition, University of Hohenheim, Garbenstrasse 30, 70599 Stuttgart, Germany
§ Food and Nutrition Security Lab (LabSAN), Federal University of Tocantins, Quadra 109N Av. NS 15 Al. C, Estação Experimental, 77000-000 Palmas, Brazil
‡ Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, University of Hohenheim, Garbenstrasse 25, 70599 Stuttgart, Germany
*Postal address: Institute of Biological Chemistry and Nutrition, University of Hohenheim, Garbenstrasse 30, 70599 Stuttgart, Germany. Phone: 00 49 0711 459-22948. Fax: 00 49 0711 459-23822. E-mail: [email protected]
Cite this: J. Agric. Food Chem. 2012, 60, 31, 7665–7673
Publication Date (Web):July 12, 2012
https://doi.org/10.1021/jf3007689
Copyright © 2012 American Chemical Society
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    Abstract

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    The phytochemicals in fruits have been shown to be major bioactive compounds with regard to health benefits. Bacaba (Oenocarpus bacaba Mart.) is a native palm fruit from the Brazilian savannah and Amazon rainforest that plays an important role in the diet of rural communities and is also a source of income for poor people. This paper reports the characterization and analyses of phenolics from bacaba fruit extract. The total phenolic content of bacaba fruit amounted to 1759.27 ± 1.01 mg GAE/100 g, the flavonoid content was 1134.32 ± 0.03 mg CTE/100 g, and the anthocyanin content was 34.69 ± 0.00 mg cyn-3-glc/100 g. The antioxidant activity was evaluated through different assays [ORAC, FRAP, DPPH, TEAC, and cellular antioxidant assay (CAA) assays] and revealed a significant antioxidant capacity for bacaba in comparison to the data available in the literature. The assignment of the phenolic compounds using HPLC-DAD-MSn was based on the evaluation of their UV–vis absorption maxima (λmax) and mass spectral analyses, and 14 compounds were tentatively identified. The results suggest that bacaba fruits are a promising source of phenolics.

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