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Biological evaluation and quantitative analysis of antioxidant compounds in pulps of the Amazonian fruits bacuri (Platonia insignis Mart.), ing a (Inga edulis Mart.), and uchi (Sacoglottis uchi Huber) by UHPLC-ESI-MS/MS lg/mL), whereas uchi and its main metabolite bergenin displayed moderate antimicrobial activities.The results shed light into the potentials of Amazonian fruit sources. Practical applicationsPlant phenolics are essential components of functional foods, due to their antioxidant and enzyme inhibition activities, which are directly linked to several diseases prevention. This is the first study about the quantification of antioxidant compounds in the Amazonian fruits: bacuri, ing a, and uchi.Although they are quite consumed in the North region of Brazil, there are no bio-products made from them. This study aimed to elucidate the knowledge about the chemical composition and potentialities within these fruits with the practical purpose of highlighting them to future commercial applications. In addition, once we indicate their capabilities, we contribute with local populations in respect to the production of such fruits, which still is a family activity. K E Y W O R D Santioxidant activity, bacuri, ing a, antioxidant compounds, uchi J Food Biochem. 2018;42:e12455.

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Highlights Easy obtention of Cu 3 (MoO 4 ) 2 (OH) 2 by sonochemistry route at room temperature. Urchin-like morphology was obtained in aqueous solution using the sonochemistry method for copper molybdate. High conversion rate in the esterification of oleic acid using the Cu 3 (MoO 4 ) 2 (OH) 2 as a solid catalyst.