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dc.contributor.authorSOUSA, S. H. B. de
dc.contributor.authorMATTIETTO, R. de A.
dc.contributor.authorCHISTÉ, R. C.
dc.contributor.authorCARVALHO, A. V.
dc.date.accessioned2018-05-10T01:05:58Z-
dc.date.available2018-05-10T01:05:58Z-
dc.date.created2018-04-11
dc.date.issued2018
dc.identifier.citationFood Research International, v. 108, p. 405-412, June 2018.
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1090465-
dc.descriptionThis 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 363.01mg gallic acid equivalent/100g, total flavonoids from 24.23 to 38.19mg quercetin equivalent/100g, total flavanols from 72.29 to 259.18mg catechin equivalent/100g, and monomeric anthocyanins from 21.31 to 67.76mg cyanidin 3-rutinoside/100g. The main phenolic compounds tentatively identified in the five selected genotypes were cyanidin 3-O-rutinoside (48.47 to 196.51g/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 64.56g/g) and rutin (13.98 to 56.76g/g).
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectAnálise de alimentos
dc.subjectOenocarpus distichus Mart
dc.subjectBacaba-de-leque
dc.subjectBioatividade
dc.subjectCompostos fenólicos
dc.subjectAntocianinas
dc.titlePhenolic compounds are highly correlated to the antioxidant capacity of genotypes of Oenocarpus distichus Mart. fruits.
dc.typeArtigo de periódico
dc.date.updated2018-11-20T11:11:11Zpt_BR
riaa.ainfo.id1090465
riaa.ainfo.lastupdate2018-11-20 -02:00:00
dc.identifier.doihttps://doi.org/10.1016/j.foodres.2018.03.056
dc.contributor.institutionSérgio Henrique Brabo de Sousa, GRADUANDO UFPA; RAFAELLA DE ANDRADE MATTIETTO, CPATU; Renan Campos Chisté, UFPA; ANA VANIA CARVALHO, CPATU.
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