Phenolic compounds are highly correlated to the antioxidant capacity of genotypes of Oenocarpus distichus Mart. fruits

• Published in: Food research international Vol. 108; pp. 405 - 412
• Main Authors: Brabo de Sousa, Sérgio Henrique, de Andrade Mattietto, Rafaella, Campos Chisté, Renan, Carvalho, Ana Vânia
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01-06-2018
• Subjects: Anthocyanins; Bacaba-de-leque; Bioactivity; Food analysis; Oenocarpus distichus Mart; Phenolic compounds; Bacaba-de-leque; Anthocyanins; Bioactivity; Food analysis; Phenolic compounds; Oenocarpus distichus Mart
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2018.03.056

This research aimed to evaluate 32 genotypes of Oenocarpus distichus fruits regarding the contents of total phenolic compounds, flavonoids, flavanols, monomeric anthocyanins, antioxidant capacity (ABTS and DPPH assays), and the phenolic compound profiles of the five genotypes that presented the highest yields of bioactive compounds. The genotypes were harvested in three different locations in Pará State, Northern Brazil, (Belém, São João do Araguaia and Marabá). Among the 32 genotypes, the highest bioactive compound contents and antioxidant capacity were found for three genotypes harvested in Belém (B-3, B-7 and B-8) and two harvested in São João do Araguaia (SJ-1 and SJ-4), and the total phenolic compounds varied from 131.97 to 363.01 mg gallic acid equivalent/100 g, total flavonoids from 24.23 to 38.19 mg quercetin equivalent/100 g, total flavanols from 72.29 to 259.18 mg catechin equivalent/100 g, and monomeric anthocyanins from 21.31 to 67.76 mg cyanidin 3-rutinoside/100 g. The main phenolic compounds tentatively identified in the five selected genotypes were cyanidin 3-O-rutinoside (48.47 to 196.51 μg/g), which could be identified and quantified as the major phenolic compound in Oenocarpus distichus fruits, for the first time, followed by chlorogenic acid (0.71 to 64.56 μg/g) and rutin (13.98 to 56.76 μg/g).
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•Genetic variability and cultivation location influence phenolic contents and composition in O. distichus.•Phenolic compounds of O. distichus fruits were strongly correlated with the antioxidant capacity.•Cyanidin 3-O-rutinoside is the major phenolic pigment in Oenocarpus distichus fruits.•Oenocarpus distichus fruits may contribute as a source of antioxidant compounds and phenolic compounds to diet.