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

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dc.contributorSérgio Henrique Brabo de Sousa, GRADUANDO UFPA; RAFAELLA DE ANDRADE MATTIETTO, CPATU; Renan Campos Chisté, UFPA; ANA VANIA CARVALHO, CPATU.
dc.creatorSOUSA, S. H. B. de
dc.creatorMATTIETTO, R. de A.
dc.creatorCHISTÉ, R. C.
dc.creatorCARVALHO, A. V.
dc.date2018-05-10T01:05:58Z
dc.date2018-05-10T01:05:58Z
dc.date2018-04-11
dc.date2018
dc.date2018-11-20T11:11:11Z
dc.date.accessioned2026-06-30T23:46:36Z
dc.descriptionThis 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).
dc.identifierFood Research International, v. 108, p. 405-412, June 2018.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1090465
dc.identifierhttps://doi.org/10.1016/j.foodres.2018.03.056
dc.identifier.urihttp://hdl.handle.net/123456789/390078
dc.languageeng
dc.rightsopenAccess
dc.subjectAnálise de alimentos
dc.subjectOenocarpus distichus Mart
dc.subjectBacaba-de-leque
dc.subjectBioatividade
dc.subjectCompostos fenólicos
dc.subjectAntocianinas
dc.titlePhenolic compounds are highly correlated to the antioxidant capacity of genotypes of Oenocarpus distichus Mart. fruits.
dc.typeArtigo de periódico

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Embrapa Amazonía Oriental (CPATU)