Antioxidant activity of macambo (Theobroma bicolor L.) extracts

Abstract

Macambo is an edible fruit species from the Amazon Region with a high content of lipids (33%). Macambo samples were obtained from the Amazon Region, dried at 60°C, milled (32 mesh sieve) and submitted to sequential extraction using ether, ethanol and water as solvents. The antioxidant activity of the ether, ethanol and aqueous extracts was 47%, 68% and 67%, respectively, and the antioxidant activity of the control butylated hydroxytoluene (BHT) was 64%. Three phenolic fractions were obtained with tetrahydrofuran: free phenolic acids, soluble and insoluble phenolic esters. The antioxidant activity of these fractions was 83%, 85% and 93% respectively, and the antioxidant activity of the control BHT was 64%. The phenolic acids were identified on the basis of relative retention times as compared with standards. The fractions obtained showed the presence of the following phenolic acids: salicylic, transcinnamic, sinapinic, chlorogenic, protocatechinic, gallic, quinic, and p-hydroxibenzoic acid. The presence of phenolic compounds in macambo fruit extracts may be responsible for its rather high antioxidant activity and the results obtained suggest that macambo extracts could be used as food antioxidants. Further studies are in progress to analyze the use of its extracts and phenolic fractions in edible oil shelf life.

Fruits native to South America: a narrative review of their biological properties and chemical profiles

“…A high antioxidant activity related to β-carotene oxidation was also noted for Theobroma bicolor (macambo), a South American native fruit. Torres et al (2002) 82 investigated macambo fruits and separated their extracts into three categories: free phenolic acids (FPA), soluble phenolic esters (SPE), and insoluble phenolic esters (IPE). The results showed significantly higher antioxidant activity for all extracts (FPA: 82.58%, SPE: 85.02%, and IPE: 93.1% at 100 ppm) compared to BHT (70.46% at 100 ppm).…”

Fruits native to South America: a narrative review of their biological properties and chemical profiles

“…A high antioxidant activity related to β-carotene oxidation was also noted for Theobroma bicolor (macambo), a South American native fruit. Torres et al (2002) 82 investigated macambo fruits and separated their extracts into three categories: free phenolic acids (FPA), soluble phenolic esters (SPE), and insoluble phenolic esters (IPE). The results showed significantly higher antioxidant activity for all extracts (FPA: 82.58%, SPE: 85.02%, and IPE: 93.1% at 100 ppm) compared to BHT (70.46% at 100 ppm).…”

Theobroma spp. Mucilage as a Valuable Natural Ingredient: Composition, Potential for Food Innovation, and Future Perspectives

“…In contrast, T. grandiflorum mucilage has been reported to be dominated by palmitic acid (55.22%), oleic acid (18.8%), and α-linolenic acid (17.9%) [60]. T. bicolor exhibits a higher proportion of saturated fatty acids, mainly stearic acid (49.6%) and palmitic acid (6.1%), whereas unsaturated fatty acids are primarily represented by oleic acid (39.9%) and linoleic acid (2.1%); the latter have been associated with protective mechanisms against fruit oxidation [65].…”

Proposta De Método Alinhado a Química Verde E Aos Objetivos De Desenvolvimento Sustentável Para a Produção De Biarilas Pela Reação De Suzuki-Miyaura

“…The samples were submitted to agitation, for one hour, in the dark. After this, they were filtered according to Swain and Hillis (1959) and Torres (2002). Absorbance data were means by spectrophotometer Model Nova 2000 UV.…”

Fruits native to South America: a narrative review of their biological properties and chemical profiles

“…A high antioxidant activity related to β-carotene oxidation was also noted for Theobroma bicolor (macambo), a South American native fruit. Torres et al (2002) 82 investigated macambo fruits and separated their extracts into three categories: free phenolic acids (FPA), soluble phenolic esters (SPE), and insoluble phenolic esters (IPE). The results showed significantly higher antioxidant activity for all extracts (FPA: 82.58%, SPE: 85.02%, and IPE: 93.1% at 100 ppm) compared to BHT (70.46% at 100 ppm).…”

Theobroma spp. Mucilage as a Valuable Natural Ingredient: Composition, Potential for Food Innovation, and Future Perspectives

“…In contrast, T. grandiflorum mucilage has been reported to be dominated by palmitic acid (55.22%), oleic acid (18.8%), and α-linolenic acid (17.9%) [60]. T. bicolor exhibits a higher proportion of saturated fatty acids, mainly stearic acid (49.6%) and palmitic acid (6.1%), whereas unsaturated fatty acids are primarily represented by oleic acid (39.9%) and linoleic acid (2.1%); the latter have been associated with protective mechanisms against fruit oxidation [65].…”

Proposta De Método Alinhado a Química Verde E Aos Objetivos De Desenvolvimento Sustentável Para a Produção De Biarilas Pela Reação De Suzuki-Miyaura

“…The samples were submitted to agitation, for one hour, in the dark. After this, they were filtered according to Swain and Hillis (1959) and Torres (2002). Absorbance data were means by spectrophotometer Model Nova 2000 UV.…”

Fruits native to South America: a narrative review of their biological properties and chemical profiles

“…A high antioxidant activity related to β-carotene oxidation was also noted for Theobroma bicolor (macambo), a South American native fruit. Torres et al (2002) 82 investigated macambo fruits and separated their extracts into three categories: free phenolic acids (FPA), soluble phenolic esters (SPE), and insoluble phenolic esters (IPE). The results showed significantly higher antioxidant activity for all extracts (FPA: 82.58%, SPE: 85.02%, and IPE: 93.1% at 100 ppm) compared to BHT (70.46% at 100 ppm).…”

Theobroma spp. Mucilage as a Valuable Natural Ingredient: Composition, Potential for Food Innovation, and Future Perspectives

“…In contrast, T. grandiflorum mucilage has been reported to be dominated by palmitic acid (55.22%), oleic acid (18.8%), and α-linolenic acid (17.9%) [60]. T. bicolor exhibits a higher proportion of saturated fatty acids, mainly stearic acid (49.6%) and palmitic acid (6.1%), whereas unsaturated fatty acids are primarily represented by oleic acid (39.9%) and linoleic acid (2.1%); the latter have been associated with protective mechanisms against fruit oxidation [65].…”

Proposta De Método Alinhado a Química Verde E Aos Objetivos De Desenvolvimento Sustentável Para a Produção De Biarilas Pela Reação De Suzuki-Miyaura

“…The samples were submitted to agitation, for one hour, in the dark. After this, they were filtered according to Swain and Hillis (1959) and Torres (2002). Absorbance data were means by spectrophotometer Model Nova 2000 UV.…”