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Efficiency of Different Solvents on the Extraction of Bioactive Compounds from the Amazonian Fruit Caryocar villosum and the Effect on its Antioxidant and Colour Properties

Authors

  • Renan Campos Chisté,

    Corresponding author
    1. Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
    2. REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto (FFUP), Porto, Portugal
    • Correspondence to: Renan Campos Chisté, REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira, 228, 4050–313, Porto, Portugal.

      E-mail: rcchiste@ff.up.pt

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  • Marta de Toledo Benassi,

    1. Department of Food Science and Technology, State University of Londrina (UEL), Londrina, Paraná, Brazil
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  • Adriana Zerlotti Mercadante

    1. Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
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ABSTRACT

Introduction

Caryocar villosum has been reported as a source of bioactive compounds that can be used as a potential product against oxidative damage in foods or biological systems.

Objective

To obtain extracts from fruit pulps of C. villosum with high levels of bioactive compounds that have both antioxidant and colour properties.

Method

The contents of bioactive compounds (total phenolic compounds, flavonoids, tannins, carotenoids and tocopherols), the colour parameters, the scavenging capacity against peroxyl radicals (ROO) and the quenching activity against singlet oxygen (1O2) were determined. All data were used for extract classification by applying principal components analysis and hierarchical cluster analysis.

Results

The water and ethanol:water (1:1, v/v) extracts presented the highest levels of total phenolic compounds (9.2 and 6.3 mg gallic acid equivalent/g extract, respectively), total flavonoids (3.8 and 2.5 mg catechin equivalent/g extract, respectively) and total tannins (7.6 and 2.4 mg tannic acid equivalent/g extract, respectively). The ethanol:water (1:1, v/v) extract also showed the highest scavenging capacity against ROO (0.3 mmol trolox equivalent/g extract) and the highest protection against 1O2 (12.5%). On the other hand, the ethanol extracts, which were the most vivid and yellow colour (C*ab = 13.7 and b* = 13.3), presented the highest level of total carotenoids (0.1 mg/g), but low scavenging capacity against ROO (0.01 mmol trolox equivalent/g extract).

Conclusion

Based on these results and depending on the applicability, the ethanol:water, water and ethanol are the most promising solvents to obtain C. villosum extracts with high contents of bioactive compounds, ROO scavenging capacity and protection against 1O2. Copyright © 2013 John Wiley & Sons, Ltd.

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