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

• Main Authors: Bruna Mendes Correa, Luana Baldissera, Flávia Rodrigues Barbosa, Elton Brito Ribeiro, Carla Regina Andrighetti, Juliana da Silva Agostini, Dênia Mendes de Sousa Valladão
• Format: Article
• Language: English
• Published: Universidade Federal de Uberlândia 2019-01-01
• Series: Bioscience Journal
• Subjects: anthocyanins; nutritional composition; dpph; oenocarpus bacaba mart.; total phenolic.
• Online Access: http://www.seer.ufu.br/index.php/biosciencejournal/article/view/41868

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.