Phenolic Compounds Characterization of Caryocar brasiliense Peel with Potential Antioxidant Activity

The pequi ( ) fruit peel, despite being frequently discarded, has a high content of bioactive compounds, and therefore has a high nutritional value. The present study aimed to explore the bioactivities in the pequi peel, particularly their potential health benefits at the level of antioxidant activi...

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Published in:	Plants (Basel) Vol. 13; no. 15; p. 2016
Main Authors:	Melo, Júlio Onésio Ferreira, Conchinhas, Beatriz, Leitão, António Eduardo Baptista, Ramos, Ana Luiza Coeli Cruz, Sousa, Isabel Maria Nunes de, Ferreira, Ricardo Manuel de Seixas Boavida, Ribeiro, Ana Cristina, Batista-Santos, Paula
Format:	Journal Article
Language:	English
Published:	Switzerland MDPI AG 01-08-2024
Subjects:	antioxidant activity Antioxidants Backup software Bioactive compounds Biological activity Caryocar brasiliense Dietary fiber Environmental impact Epicatechin Fingerprinting Flavonoids Food Food processing machinery Fruits Functional foods Functional foods & nutraceuticals High performance liquid chromatography Iron compounds Liquid chromatography Mass spectrometry Mass spectroscopy Metabolites Natural foods Nutritive value pequi phenolic compounds Phenols Plant extracts Polyphenols Scientific imaging Sulfonic acid TPC Brazil Portugal DPPH TPC Caryocar brasiliense phenolic compounds pequi FRAP flavonoids antioxidant activity ABTS Brazilian Cerrado
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Abstract	The pequi ( ) fruit peel, despite being frequently discarded, has a high content of bioactive compounds, and therefore has a high nutritional value. The present study aimed to explore the bioactivities in the pequi peel, particularly their potential health benefits at the level of antioxidant activity. The exploitation of this fruit could also present significant economic benefits and applications of pequi by-products would represent a reduction in waste, having a positive impact on the environment. Phenolic compounds present in the pequi exocarp and external mesocarp were identified by paper spray mass spectrometry (PS-MS) and quantified by HPLC. The total phenolic content (TPC) along with the amount of 2,2-diphenyl-1-picrylhydrazyl (DPPH), Ferric Reducing Antioxidant Power (FRAP), and the amount of 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) were also determined in peel extracts. Epicatechin was the most abundant phenolic compound found, followed by the caffeic, salicylic, and gallic acids. In addition, fingerprinting revealed compounds related to several beneficial health effects. In short, the results obtained were encouraging for potential applications of pequi peel in the field of functional foods.
AbstractList	The pequi ( ) fruit peel, despite being frequently discarded, has a high content of bioactive compounds, and therefore has a high nutritional value. The present study aimed to explore the bioactivities in the pequi peel, particularly their potential health benefits at the level of antioxidant activity. The exploitation of this fruit could also present significant economic benefits and applications of pequi by-products would represent a reduction in waste, having a positive impact on the environment. Phenolic compounds present in the pequi exocarp and external mesocarp were identified by paper spray mass spectrometry (PS-MS) and quantified by HPLC. The total phenolic content (TPC) along with the amount of 2,2-diphenyl-1-picrylhydrazyl (DPPH), Ferric Reducing Antioxidant Power (FRAP), and the amount of 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) were also determined in peel extracts. Epicatechin was the most abundant phenolic compound found, followed by the caffeic, salicylic, and gallic acids. In addition, fingerprinting revealed compounds related to several beneficial health effects. In short, the results obtained were encouraging for potential applications of pequi peel in the field of functional foods. The pequi (Caryocar brasiliense) fruit peel, despite being frequently discarded, has a high content of bioactive compounds, and therefore has a high nutritional value. The present study aimed to explore the bioactivities in the pequi peel, particularly their potential health benefits at the level of antioxidant activity. The exploitation of this fruit could also present significant economic benefits and applications of pequi by-products would represent a reduction in waste, having a positive impact on the environment. Phenolic compounds present in the pequi exocarp and external mesocarp were identified by paper spray mass spectrometry (PS-MS) and quantified by HPLC. The total phenolic content (TPC) along with the amount of 2,2-diphenyl-1-picrylhydrazyl (DPPH), Ferric Reducing Antioxidant Power (FRAP), and the amount of 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) were also determined in peel extracts. Epicatechin was the most abundant phenolic compound found, followed by the caffeic, salicylic, and gallic acids. In addition, fingerprinting revealed compounds related to several beneficial health effects. In short, the results obtained were encouraging for potential applications of pequi peel in the field of functional foods.The pequi (Caryocar brasiliense) fruit peel, despite being frequently discarded, has a high content of bioactive compounds, and therefore has a high nutritional value. The present study aimed to explore the bioactivities in the pequi peel, particularly their potential health benefits at the level of antioxidant activity. The exploitation of this fruit could also present significant economic benefits and applications of pequi by-products would represent a reduction in waste, having a positive impact on the environment. Phenolic compounds present in the pequi exocarp and external mesocarp were identified by paper spray mass spectrometry (PS-MS) and quantified by HPLC. The total phenolic content (TPC) along with the amount of 2,2-diphenyl-1-picrylhydrazyl (DPPH), Ferric Reducing Antioxidant Power (FRAP), and the amount of 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) were also determined in peel extracts. Epicatechin was the most abundant phenolic compound found, followed by the caffeic, salicylic, and gallic acids. In addition, fingerprinting revealed compounds related to several beneficial health effects. In short, the results obtained were encouraging for potential applications of pequi peel in the field of functional foods. The pequi (Caryocar brasiliense) fruit peel, despite being frequently discarded, has a high content of bioactive compounds, and therefore has a high nutritional value. The present study aimed to explore the bioactivities in the pequi peel, particularly their potential health benefits at the level of antioxidant activity. The exploitation of this fruit could also present significant economic benefits and applications of pequi by-products would represent a reduction in waste, having a positive impact on the environment. Phenolic compounds present in the pequi exocarp and external mesocarp were identified by paper spray mass spectrometry (PS-MS) and quantified by HPLC. The total phenolic content (TPC) along with the amount of 2,2-diphenyl-1-picrylhydrazyl (DPPH), Ferric Reducing Antioxidant Power (FRAP), and the amount of 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) were also determined in peel extracts. Epicatechin was the most abundant phenolic compound found, followed by the caffeic, salicylic, and gallic acids. In addition, fingerprinting revealed compounds related to several beneficial health effects. In short, the results obtained were encouraging for potential applications of pequi peel in the field of functional foods.
Audience	Academic
Author	Ferreira, Ricardo Manuel de Seixas Boavida Batista-Santos, Paula Ribeiro, Ana Cristina Melo, Júlio Onésio Ferreira Sousa, Isabel Maria Nunes de Ramos, Ana Luiza Coeli Cruz Conchinhas, Beatriz Leitão, António Eduardo Baptista
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Cites_doi	10.1155/2018/3753562 10.1016/j.foodchem.2009.10.030 10.1007/s10661-009-0988-4 10.1016/j.foodchem.2008.02.048 10.36560/1032017465 10.1016/j.foodchem.2020.128734 10.1016/j.jfca.2006.01.003 10.1016/j.tifs.2021.04.005 10.1016/j.foodres.2022.111687 10.1016/j.foodres.2023.113593 10.37885/210504749 10.1006/abio.1996.0292 10.1016/j.jff.2014.12.002 10.1021/acs.jafc.6b02563 10.1002/pca.2681 10.1021/jf0499525 10.1079/BJN20041327 10.35841/nutrition-human-health.2.1.1-6 10.1089/jmf.2018.0149 10.1016/j.meatsci.2006.10.026 10.1016/j.indcrop.2023.117928 10.1002/jsfa.2740100211 10.1016/j.foodres.2023.112514 10.1590/S1517-83822012000400009 10.1016/j.foodres.2014.03.036 10.1016/j.cofs.2018.03.014 10.1016/S0023-6438(95)80008-5 10.1016/S0891-5849(98)00315-3 10.3390/ijms161023760 10.33448/rsd-v9i7.4893 10.1016/j.postharvbio.2008.07.001 10.1016/j.foodchem.2017.01.027 10.3390/antiox11030474 10.1007/BF02862276 10.1021/jf072812l 10.1016/j.bjp.2018.07.007 10.17648/diversitas-journal-v3i3.581 10.1590/0100-29452017360 10.1016/j.foodchem.2014.05.127 10.1515/revac-2020-0113
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Snippet	The pequi ( ) fruit peel, despite being frequently discarded, has a high content of bioactive compounds, and therefore has a high nutritional value. The... The pequi (Caryocar brasiliense) fruit peel, despite being frequently discarded, has a high content of bioactive compounds, and therefore has a high...
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SubjectTerms	antioxidant activity Antioxidants Backup software Bioactive compounds Biological activity Caryocar brasiliense Dietary fiber Environmental impact Epicatechin Fingerprinting Flavonoids Food Food processing machinery Fruits Functional foods Functional foods & nutraceuticals High performance liquid chromatography Iron compounds Liquid chromatography Mass spectrometry Mass spectroscopy Metabolites Natural foods Nutritive value pequi phenolic compounds Phenols Plant extracts Polyphenols Scientific imaging Sulfonic acid TPC
Title	Phenolic Compounds Characterization of Caryocar brasiliense Peel with Potential Antioxidant Activity
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