Potencial antioxidante de frutos do Cerrado e do Pantanal, no Estado de Mato Grosso do Sul

Abstract

The objective of this work was to study the antioxidant potential of the araçá, saputá, pateiro, laranjinha de pacu, caraguatá and tarumã, through the determination of the phenolic composites and tannins content and the antioxidant activity of the diverse fractions of the studied fruits. The methods utilized were AOAC method (1984) for tannin analysis; Fólin-Ciocalteau method, for phenolic composites and DPPH method, for antioxidant activity. The efficiency of the used extraction processes was different for the diverse samples analyzed with respect to phenolic composite concentration, however, in regards to antioxidant activity, the alcohol extration was more effective. Although the phenol concentration of the analyzed fruits haven’t been so expressive than other Cerrado’s fruits already studied, the higgest phenolic composite concentrations had been found in the watery filtered of the laranjinha de pacu pulp and in the alcohol filtered of the laranjinha de pacu rind and pulp and saputá pulp. Moreover, it is distinguished the pulp as the fraction of the fruits that presented the higgest values of phenols. The fraction of the fruits that presented the biggest tannin content was the rind, even so the pateiro pulp and seed have been the samples with the higgest tannin values. In relation to the antioxidant activity, the alcohol filtered of the laranjinha de pacu pulp and the pateiro seed had been distinguished, beyond the alcohol residue of the pateiro seed, that had presented excellent antioxidant activity, what it can be attributed to the phenolic composites and tannin content found in the laranjinha de pacu pulp and in the pateiro seed, respectively. On the other side, the seed was the fraction with the lesser antioxidant activity for the majority of the studied samples. Then, it was verified that the diverse parts of the evaluated fruits can be used as alternative of consumption for attainment of phenolic composites and tannins and in technological applications, using their antioxidant activity.