Amazonian palm Oenocarpus bataua ('patawa'): Chemical and biological antioxidant activity – Phytochemical composition
| Autor: | Nicolas Sommerer, E. Prost, D. Bereau, A. Rezaire, P. Durand, B. Fils-Lycaon, Arnaud Verbaere, J.-C. Robinson, Muhammad Kamran Khan |
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| Přispěvatelé: | UMR QUALITROP, Université des Antilles et de la Guyane (UAG), Sciences Pour l'Oenologie (SPO), Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Laboratoires SPIRAL CEDRA KIRIAL, Institut National de la Recherche Agronomique (INRA)-Université de Montpellier (UM)-Université Montpellier 1 (UM1)-Institut de Recherche pour le Développement (IRD [Nouvelle-Calédonie])-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université Montpellier 1 (UM1)-Université de Montpellier (UM)-Institut National de la Recherche Agronomique (INRA) |
| Rok vydání: | 2014 |
| Předmět: |
Antioxidant
Euterpe 030309 nutrition & dietetics DPPH Patawa: Oenocarpus bataua medicine.medical_treatment antioxidant activity Arecaceae cyanin 01 natural sciences Antioxidants tannin Analytical Chemistry palm fruit polyphénol 03 medical and health sciences chemistry.chemical_compound amazonie Botany medicine Tannin Food science Amazon amazonia anthocyane chemistry.chemical_classification 0303 health sciences tanin biology Plant Extracts Chemistry 010401 analytical chemistry Açai: Euterpe oleracea Polyphenols General Medicine biology.organism_classification 0104 chemical sciences Proanthocyanidin Polyphenol Fruit UPLC-DAD-API-IT-MSn Oenocarpus bataua [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Food Science |
| Zdroj: | Food Chemistry Food Chemistry, Elsevier, 2014, 149, pp.62-70. ⟨10.1016/j.foodchem.2013.10.077⟩ |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2013.10.077 |
| Popis: | In French Guiana, "diversity" within the Palm family is obvious since more than 75 species have been identified. Oenocarpus bataua Mart., called "patawa" is well known for its culinary uses whereas literature on its phytochemical composition and biological properties remains poor. This work deals with determining the antioxidant activity of this palm fruit and its polyphenol composition; Euterpe oleracea (açai) used as a reference. It turned out that patawa had a stronger antioxidant activity than açai in TEAC and FRAP tests. A similar activity was observed by DPPH assay whereas in ORAC and KRL tests, that açai showed an antioxidant activity respectively 2.6 and 1.5 fold higher than patawa. Polyphenolic composition, determined by UPLC/MS(n), would imply the presence of anthocyanins, condensed tannins, stilbenes and phenolic acids, well known for their biological activities. These results present patawa fruit as a new amazonian resource for cosmetics, food and pharmaceuticals purposes. |
| Databáze: | OpenAIRE |
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