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Current Bioactive Compounds

Author(s): Fernanda C. Rockett, Helena de O. Schmidt, Carlos H. Pagno, Jucelaine Possa, Renato Q. Assis, Viviani R. de Oliveira, Vanuska L. da Silva, Simone H. Flôres and Alessandro de O. Rios*

DOI: 10.2174/1573407216666200303110113

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Seven Brazilian Native Fruits as Potential Sources of Bioactive Compounds and Antioxidants

Page: [120 - 129] Pages: 10

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Abstract

Background: Brazil is considered a country with the highest biological biodiversity in the world and exploring underutilized food sources could diversify food production and reduce nutritional problems.

Objective: This study aimed to determine the antioxidant capacity and the bioactive compounds of seven native fruits from Brazil.

Methods: The samples were obtained from different cities of Brazil after confirmation of the botanical species. Carotenoids and anthocyanins were exhaustively extracted and injected into high-performance liquid chromatography. The antioxidant capacity was determined by assessing the free radical ABTS. Vitamin A activity was calculated based on retinol activity equivalent. Complex B and C vitamins were determined by high-performance liquid chromatography.

Results: The main carotenoid for all species was β-carotene, and Jaracatiá showed the highest amount of β-cryptoxanthin, zeaxanthin, α- and β-carotene. Açaí Juçara and the Butiás stood out among fruits analyzed with the highest antioxidant capacity (trolox equivalent). Concerning anthocyanins in Açaí Juçara, compounds Cyanidin 3-glucoside and Cyanidin 3-rutinoside were identified. The values of all the compounds vary according to the harvest location. Jaracatiá is distinguished by the high vitamin A, C, B2, and B6 content, as well the Butiás (Praia and Serra), for B1, B2, B5 and B7. Vitamin B3 was only detected in Fisális fruits and Açaí showed higher content of B5.

Conclusion: Fruits included in this study were found to have considerable amounts of bioactive compounds, vitamins and antioxidant capacity, showing that they can contribute to the improvement of diet of the population.

Keywords: Anthocyanins, carotenoids, high-performance liquid chromatography, native fruit, vitamins, pigments.

Graphical Abstract

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