Your browser doesn't support javascript.
loading
Edible flowers from Theobroma speciosum: Aqueous extract rich in antioxidant compounds.
Mar, Josiana Moreira; da Silva, Laiane Souza; Moreira, Wagner Picanço; Biondo, Matheus Moraes; Pontes, Flávia Lada Degaut; Campos, Francinete Ramos; Kinupp, Valdely Ferreira; Campelo, Pedro Henrique; Sanches, Edgar Aparecido; Bezerra, Jaqueline de Araújo.
Afiliación
  • Mar JM; Laboratory of Nanostructured Polymers (NANOPOL, @nanopol_ufam), Federal University of Amazonas, Manaus, Amazonas, Brazil.
  • da Silva LS; Laboratory of Nanostructured Polymers (NANOPOL, @nanopol_ufam), Federal University of Amazonas, Manaus, Amazonas, Brazil.
  • Moreira WP; Laboratory of Nanostructured Polymers (NANOPOL, @nanopol_ufam), Federal University of Amazonas, Manaus, Amazonas, Brazil.
  • Biondo MM; Laboratory of Nanostructured Polymers (NANOPOL, @nanopol_ufam), Federal University of Amazonas, Manaus, Amazonas, Brazil.
  • Pontes FLD; Department of Pharmacy, Biosciences Laboratory and Mass Spectrometry, Federal University of Parana, Curitiba, Brazil.
  • Campos FR; Department of Pharmacy, Biosciences Laboratory and Mass Spectrometry, Federal University of Parana, Curitiba, Brazil.
  • Kinupp VF; Federal Institute of Education, Science and Technology of Amazonas, Manaus, Amazonas, Brazil.
  • Campelo PH; School of Agrarian Science, Federal University of Amazonas, Manaus, Amazonas, Brazil.
  • Sanches EA; Laboratory of Nanostructured Polymers (NANOPOL, @nanopol_ufam), Federal University of Amazonas, Manaus, Amazonas, Brazil.
  • Bezerra JA; Federal Institute of Education, Science and Technology of Amazonas, Manaus, Amazonas, Brazil. Electronic address: jaqueline.araujo@ifam.edu.br.
Food Chem ; 356: 129723, 2021 Sep 15.
Article en En | MEDLINE | ID: mdl-33845252
Theobroma speciosum, known as "cacauí" in Brazil, is considered a prominent unconventional food plant. The objective of this work was to evaluate the chemical profiles, antioxidant capacity and minerals of the aqueous extract and fractions from its flowers. The identified compounds were sugars, organic acids and phenolics compounds such as citric, malic and protocatechuic acids, quercetin, quercetin pentoside and quercetin-3-O-glucoside. The extract was rich in phenolic compounds (640 mg GAE g-1). Furthermore, fractions also presented phenolic compounds from 170.7 to 560.7 mg GAE g-1 (mainly protocatechuic acid, quercetin and derivatives), which influenced on the high antioxidant capacity in DPPH, ABTS, FRAP and co-oxidation ß-carotene/linolenic acid assays. Flowers presented potassium (115 ± 2 µg mL-1), magnesium (18.4 ± 0.2 µg mL-1), phosphorus (7.0 ± 0.0 µg mL-1) and calcium (3.1 ± 0.1 µg mL-1). Moreover, the flowers aqueous extract represents a new promising food source rich in antioxidant compounds.
Asunto(s)
Palabras clave
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Cacao / Extractos Vegetales / Flores / Antioxidantes Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Cacao / Extractos Vegetales / Flores / Antioxidantes Idioma: En Revista: Food Chem Año: 2021 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Reino Unido