Antioxidant Activity and Characterization of Phenolic Compounds from Bacaba (Oenocarpus bacaba Mart.) Fruit by HPLC-DAD-MSn
2012
Abadio Finco, Fernanda D. B. | Kammerer, Dietmar R. | Carle, Reinhold | Zeng, Wenxin | Böser, Sabrina | Graeve, Lutz
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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