Caracterização química e avaliação do potencial antioxidante dos frutos mari-mari (Cassia leiandra), pajurá (Couepia bracteosa) e pitomba (Talisia esculenta)

Abstract

Mari-mari (Cassia leiandra Benth), pajurá (Couepia bracteosa) and pitomba (Talisia esculenta) are fruits easily found in Amazon urban neighbouring and also in the Amazon forest. They are commonly consumed fresh and their chemical composition and antioxidant capacity have never been studied. Extracts in acetone and methanol pulp, fruit peel and seed of fruits were obtained and analyzed by LC-MS leading to identify flavonoid glycosides, dimer flavonoid, phenolic acids and one organic acid present in the pulp, peel and fruit seed. The scavenger capacity and total phenolic content were also evaluated. The total phenolic of extracts of the edible part of marimari presented total phenolic content of 0.036 and 40.12 μg GAEq/100 g for methanolic and ketonic extracts respectively. The antioxidant activity evaluated by DPPH method revealed values of IC50 of 620.30 ± 0.01 and 364.94 ± 0.01 μg/ to mari-mari extracts pulp (methanolic and ketonic respectively). The best result was seeds pajurá extracted in methanol. Iron reduction capacity of the edible part of the fruit was 629.88 ± 0.01 and 634.46 ± 0.08 μmol FeSO4 g− 1 DW. Additionally, engeletin (1) and astilbin (2) were isolated and identified by RMN and comparison with literature. This is the first report about the chemical characterization and antioxidant activity from mari-mari and a contribution to studies from pajurá e pitomba fruits.