Title:	Sapucaia nut (Lecythis pisonis Cambess) and its by-products: a promising and underutilized source of bioactive compounds. Part II: phenolic compounds profile.
Authors:	DEMOLINER, F. POLICARPI, P. de B. VASCONCELOS, L. F. L. VITALI, L. MICKE, G. A. BLOCK, J. M.
Affiliation:	FERNANDA DEMOLINER, Federal University of Santa Catarina, Florianópolis, SC, Brazil; PRISCILA DE BRITTO POLICARPI, Federal University of Santa Catarina, Florianópolis, SC, Brazil; LUCIO FLAVO LOPES VASCONCELOS, CPAMN; LUCIANO VITALI, Federal University of Santa Catarina, Florianópolis, SC, Brazil; GUSTAVO AMADEU MICKE, Federal University of Santa Catarina, Florianópolis, SC, Brazil; JANE MARA BLOCK, Federal University of Santa Catarina, Florianópolis, SC, Brazil.
Date Issued:	2018
Citation:	Food Research International, v. 112, p. 434-442, 2018.
Description:	In this study, the profile of the bioactive compounds of sapucaia nut (Lecythis pisonis Cambess) and its byproducts have been investigated. The phenolic profile by LC-ESI-MS/MS, the total phenolic content, the condensed tannins and the antioxidant activity of the sapucaia nut and shell were determined. 14 phenolic compounds were identified in the sapucaia nut extract, primarily phenolic acids and flavonoids. Catechin, epicatechin, myricetin, ellagic acid and ferulic acid presented significant correlation to the antioxidant activity. The sapucaia shell contained 22 phenolic compounds, 13 of which were quantified. The sapucaia shell extract showed a high content of total phenolic compounds, a high condensed tannins content, and high antioxidant activity. The higher antioxidant activity of the shell can be associated with a higher content of phenolics. Overall, it can be concluded that the sapucaia nut is a raw material rich in phenolic compounds that present high antioxidant activity. The nuts and the cake may be used as a promising raw material for the food industry, while the shells could be an alternative source of natural antioxidants. Further use in the cosmetics and pharmaceutical industry may also be envisaged. 1. Introduction Lecythis pisonis .
Thesagro:	Antioxidante
Keywords:	Noz sapucaia FRAP ABTS DPPH
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CPAMN)