Centesimal and mineral composition and antioxidant activity of the bacaba fruit peel

Authors

  • Bruna Mendes Correa Universidade Federal de Mato Grosso
  • Luana Baldissera Universidade Federal de Mato Grosso
  • Flávia Rodrigues Barbosa Universidade Federal de Mato Grosso
  • Elton Brito Ribeiro Universidade Federal de Mato Grosso
  • Carla Regina Andrighetti Universidade Federal de Mato Grosso
  • Juliana da Silva Agostini Federal University of Mato Grosso
  • Dênia Mendes de Sousa Valladão Universidade Federal de Mato Grosso

DOI:

https://doi.org/10.14393/BJ-v35n2a20198-41868

Keywords:

Anthocyanins, nutritional composition, DPPH, Oenocarpus bacaba Mart., total phenolic.

Abstract

Oenocarpus bacaba Mart. is a palm tree native from Amazon with highlighted antioxidant activities. Its fruit (bacaba) processing dismisses the peel, which has nutrients that can collaborate for its antioxidant activity and preventing diseases. Thus, this study assessed the centesimal and mineral composition, physicochemical characterization (acidity, total soluble solids, pH, and color), total phenolics (Folin-Ciocalteu method), anthocyanins and antioxidant activity by DPPH (2,2 difenil-1-picril hidrazil) method in bacaba peels. For the centesimal composition, it was found 4.87, 1.42, 29.13, 1.08 and 63.32 g 100 g-1 for water content, ashes, lipids, proteins, and total carbohydrates, respectively. For the mineral composition, it was found 582.97, 79.00, 51.79, 0.625, 37.02, 2.37 and 77.12 mg 100g-1 contents for potassium, sodium, magnesium, copper, calcium, manganese, and phosphorus, respectively. The physicochemical characterization showed pH 5.66, titratable acidity 0.306% of citric acid, total soluble solids 9,75, and coordinates L* a* e b* of 19.03, 8.07 and 9.25, respectively. Phenolic contents were 42.07 mg EAG g-1. The antioxidant potential IC50 was 1.07 mg mL-1 and anthocyanins 37.31 mg 100 g-1. Results show that bacaba peels are an alternate source of nutrients suggesting their use in food as well cosmetic industries, especially for their antioxidant activity and mineral composition.

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Author Biographies

Flávia Rodrigues Barbosa, Universidade Federal de Mato Grosso

 

 

Juliana da Silva Agostini, Federal University of Mato Grosso

Institute of Health Sciences, Federal University of Mato Grosso.

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Published

2019-04-12

How to Cite

CORREA, B.M., BALDISSERA, L., BARBOSA, F.R., RIBEIRO, E.B., ANDRIGHETTI, C.R., AGOSTINI, J. da S. and VALLADÃO, D.M. de S., 2019. Centesimal and mineral composition and antioxidant activity of the bacaba fruit peel. Bioscience Journal [online], vol. 35, no. 2, pp. 509–517. [Accessed28 November 2022]. DOI 10.14393/BJ-v35n2a20198-41868. Available from: https://seer.ufu.br/index.php/biosciencejournal/article/view/41868.

Issue

Section

Agricultural Sciences