The Natural Products Journal

Bin Wu
Zhejiang University


Polyphenols in Caja-Umbuzeiro Fruit: Extraction Process Efficiency and Antioxidant Potential

Author(s): Aldenise C.C.G. Moreira, Joana D.M. Nascimento, Rita C. de Oliveira da Silva, Maria I.S. Maciel, Enayde de A. Melo.


To define the procedure for efficient extraction of polyphenols and to evaluate the antioxidant potential of cajaumbu fruit, four genotypes (G 2.2, G 2.3, G 3.1 and G 3.2) were used to obtain hydroacetonic, hydromethanolic and aqueous extracts. Three extraction systems were utilized and the extracts obtained were screened for their free DPPH• (1,1-diphenyl-2-picrylhydrazyl) and ABTS•+ (2,2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) scavenging activity and their effect on the linoleic acid peroxidation by the ferric thiocyanate method and β-carotene-linoleic acid cooxidation system. The highest total phenolic content was achieved with the system in which 80% acetone was the first organic solvent applied (1528 to 2644 μg GAE/mL). All genotypes exhibited good DPPH• scavenging capacity (>70%), except for the G 3.1 genotype, EC50 value of 0.30 to 0.43, TEC50 value of 8.98 to 15.24 minutes, and EA value of 0.18 to 0.40; significant ABTS•+ scavenging capacity (55.56 a 120.08 μMol TEAC/g) and high percentage of inhibition of peroxidation of linoleic acid (88.45 to 92.89%). In co-oxidation of the linoleic acid/β-carotene system, all genotypes exhibited moderate activity (56.91 to 69.41%), showing that they are effective in blocking the onset of oxidation reaction (F1<1). Therefore, caja-umbu fruit has a good antioxidant potential and may contribute to the dietary intake of antioxidants.

Keywords: Phenolic compounds, spondias, antioxidant capacity, umbo-cajazeira, caja-umbuzeira, fruit, polyphenols, tannins, scavengers, hydroacetoic acid

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Article Details

Year: 2012
Page: [139 - 148]
Pages: 10
DOI: 10.2174/2210315511202020139
Price: $58