Phenolic compounds and antioxidant activity of hydroalcoholic extracts of wild and cultivated murtilla (Ugni molinae Turcz.)
2014
Augusto, Thalita Riquelme(University of São Paulo Higher School of Agriculture Luiz de Queiroz Department of Agroindustry, Food and Nutrition) | Salinas, Erick Sigisfredo Scheuermann(Universidad de La Frontera Department of Chemical Engineering) | Alencar, Severino Matias(University of São Paulo Higher School of Agriculture Luiz de Queiroz Department of Agroindustry, Food and Nutrition) | D'arce, Marisa Aparecida Bismara Regitano(University of São Paulo Higher School of Agriculture Luiz de Queiroz Department of Agroindustry, Food and Nutrition) | Camargo, Adriano Costa de(University of São Paulo Higher School of Agriculture Luiz de Queiroz Department of Agroindustry, Food and Nutrition) | Vieira, Thais Maria Ferreira de Souza(University of São Paulo Higher School of Agriculture Luiz de Queiroz Department of Agroindustry, Food and Nutrition)
Over the last decade a considerable increase in the number of studies addressing the use of antioxidants from natural sources has led to the identification and understanding of the potential mechanisms of biologically active components. This results from the fact that they can be used to replace synthetic antioxidants commonly used in food. Murtilla (Ugni molinae Turcz) is a native berry grown in Chile, and in the present study, the phenolic composition and antioxidant activity of its fruits were studied. Hydroalcoholic extracts of dehydrated fruits from two genotypes of murtilla (Ugni molinae Turcz.) were produced. Extracts of wild murtilla and 14-4 genotype fruits had 19.35 and 40.28mg GAE/g for Total Phenolic Compounds, 76.48, and 134.35μmol TEAC/g for DPPH, and 157.04 and 293.99 μmol TEAC/g for ABTS, respectively. Components such as quercetin, epicatechin, and gallic, benzoic and hydrocaffeic acids were identified by CG/MS analysis. All of them showed antioxidant activity. Therefore, it is possible to say that the hydroalcoholic extracts of murtilla have antioxidant potential to be used in lipidic food.
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