Evaluation of Total Phenolic Compounds and Antioxidant Activity in Amazon Fruit

Abstract

In this work, nine fruits cultivated in the northern Amazon were studied: abiu (Pouteria caimito), acerola (Malpighia emarginata), araçá (Psidium cattleianum), bacuparí (Rheedia gardneriana), biribá (Rollinia mucosa), caçarí (Myrciaria dubia) (Annona squamosa), graviola (Annona muricata) and taperebá (Spondias mombin L.). The total phenolic compounds were evaluated in the pulp, seed and bark by means of the colorimetric reaction of Folin Ciocateau, as well as the antioxidant capacity in the different extracts. DPPH method and on the other hand by the iron reduction method. As the fruits that presented a greater quantity ofphenolic compounds are in mg gallic acid. 100g-1 sample, we have: bark of camu camu (1241.1 ± 12.04),followed by the abiu bark with (1132,43 ± 8,10), araçá pulp (1080,21 ± 1,1) and Pulp of acerola (1071.4 ± 22.2). Evaluating the antioxidant capacity, the evaluated fruits that present a higher value of antioxidant capacity are the Araçá seed with EC50 value of (471,23 ± 21,23 g / g DPPH) and for iron reduction of (57,21 ±4.11 mmol Fe2SO4 / g), followed by the EC50 of abiu bark (521.71 ± 1.34 g / g DPPH) and iron reduction of411.43 ± 27.12 µmol Fe2SO4 / g ), and for the camu-camu pulp (549.24 ± 21.13 g / g DPPH) and for reduction of iron (235.47 ± 11.44 mmol Fe2SO4 / g). Multivariate analysis methods were applied through Principal Component Analysis (PCA) with pulp having the highest correlation between data variability with 93.6% according to PCA.