Phenolic compounds characterization of Caryocar brasiliense peel with potential antioxidant activity

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dc.creatorJúlio Onésio Ferreira Melo
dc.creatorBeatriz Conchinhas
dc.creatorAntónio Eduardo Baptista Leitão
dc.creatorAna Luiza Coeli Cruz Ramos
dc.creatorIsabel Maria Nunes de Sousa
dc.creatorRicardo Manuel de Seixas Boavida Ferreira
dc.creatorAna Cristina Ribeiro
dc.creatorPaula Batista-Santos
dc.date.accessioned2025-09-02T18:27:48Z
dc.date.accessioned2025-09-09T01:06:19Z
dc.date.available2025-09-02T18:27:48Z
dc.date.issued2024-07-23
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.format.mimetypepdf
dc.identifier.doi10.3390/plants13152016
dc.identifier.issn22237747
dc.identifier.urihttps://hdl.handle.net/1843/84786
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.rightsAcesso Aberto
dc.subjectCerrado
dc.subjectBrasil
dc.subjectPequi
dc.subject.otherPequi
dc.subject.otherCaryocar brasiliense
dc.subject.otherCompostos fenólicos
dc.subject.otherAtividade antioxidante
dc.subject.otherCerrado brasileiro
dc.subject.otherFlavonóides
dc.titlePhenolic compounds characterization of Caryocar brasiliense peel with potential antioxidant activity
dc.typeArtigo de periódico
local.citation.epage12
local.citation.issue15
local.citation.spage1
local.citation.volume13
local.description.resumoThe pequi (Caryocar brasiliense) fruit peel, despite being frequently discarded, has a high content of bioactive compounds, and therefore has a high nutritional value. The present study aimed to explore the bioactivities in the pequi peel, particularly their potential health benefits at the level of antioxidant activity. The exploitation of this fruit could also present significant economic benefits and applications of pequi by-products would represent a reduction in waste, having a positive impact on the environment. Phenolic compounds present in the pequi exocarp and external mesocarp were identified by paper spray mass spectrometry (PS-MS) and quantified by HPLC. The total phenolic content (TPC) along with the amount of 2,2-diphenyl-1-picrylhydrazyl (DPPH), Ferric Reducing Antioxidant Power (FRAP), and the amount of 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) were also determined in peel extracts. Epicatechin was the most abundant phenolic compound found, followed by the caffeic, salicylic, and gallic acids. In addition, fingerprinting revealed compounds related to several beneficial health effects. In short, the results obtained were encouraging for potential applications of pequi peel in the field of functional foods.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.mdpi.com/2223-7747/13/15/2016

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