Phenolic Composition, Antioxidant Capacity and Antiproliferative Activity of Ten Exotic Amazonian fruit

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dc.contributor.authorBecker, Magda Márcia
dc.contributor.authorGaëlle Catanantea, Gaëlle
dc.contributor.authorMármol, Inés
dc.contributor.authorRodríguez Yoldi, Maria Jesús
dc.contributor.authorMishrad, Rupesh K.
dc.contributor.authorBarbosa, Sergio
dc.contributor.authorNúñez Burcio, Oscar
dc.contributor.authorSilva Nunes, Gilvanda
dc.contributor.authorMarty, Jean-Louis
dc.date.accessioned2020-05-04T09:27:34Z
dc.date.available2020-05-04T09:27:34Z
dc.date.issued2020-04-20
dc.date.updated2020-05-04T09:27:35Z
dc.description.abstractThe socioeconomic, cultural, therapeutic, and nutritional potential of Amazonian fruits has been limited due to the scarce information about its phytochemical profile. The aim of this study was to determine the total phenolic content profiles by Folin colorimetric miniaturized assay, the identification of phenolic compounds by UHPLC-HRMS, the antioxidant capacity by DPPH, ABTS, and NBT assays, as well as, the antiproliferative activity by sulforhodamine B assay of extracts obtained from ten native fruits to the Amazon region, some of these consumed especially by indigenous population. A strong positive correlation between the content of total phenolic compounds and antioxidant capacity was demonstrated. The antiproliferative activities against Caco-2 cell line didn't necessarily be associated with a high antioxidant capacity and the total phenolic concentration, possibly, qualitative and quantitative differences in phenolic composition of these fruits influenced the antiproliferative activities. This research presented, for the first time, important characteristics of Amazon exotic fruits.
dc.format.extent17 p.
dc.format.mimetypeapplication/pdf
dc.identifier.idgrec699110
dc.identifier.issn2472-6419
dc.identifier.urihttps://hdl.handle.net/2445/158540
dc.language.isoeng
dc.publisherSift Desk Journals
dc.relation.isformatofReproducció del document publicat a: https://doi.org/10.25177/JFST.5.2.RA.10617
dc.relation.ispartofSDRP Journal of Food Science & Technology, 2020, vol. 5, num. 2, p. 49-65
dc.relation.urihttps://doi.org/10.25177/JFST.5.2.RA.10617
dc.rightscc-by (c) Barbosa, Sergio et al., 2020
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es
dc.sourceArticles publicats en revistes (Enginyeria Química i Química Analítica)
dc.subject.classificationPebrots
dc.subject.classificationCromatografia de líquids d'alta resolució
dc.subject.classificationQuimiometria
dc.subject.classificationQuímica dels aliments
dc.subject.otherPeppers
dc.subject.otherHigh performance liquid chromatography
dc.subject.otherChemometrics
dc.subject.otherFood composition
dc.titlePhenolic Composition, Antioxidant Capacity and Antiproliferative Activity of Ten Exotic Amazonian fruit
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion

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