BURITI ALMOND: AN OVERLOOKED SOURCE OF ANTIOXIDANTS IN THE BRAZILIAN CERRADO FRUITS

Raphael Luiz Fernandes Marques de Souza; Paula Becker Pertuzatti Konda; Danilo Hiroshi Konda; Betânia Branco Tiago Queiroz

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Trabajo

Título del Trabajo

BURITI ALMOND: AN OVERLOOKED SOURCE OF ANTIOXIDANTS IN THE BRAZILIAN CERRADO FRUITS

Autores

Raphael Luiz Fernandes Marques de Souza
Paula Becker Pertuzatti Konda
Danilo Hiroshi Konda
Betânia Branco Tiago Queiroz

Modalidad

Resúmen

Área temática

VAL - Valorización de subproductos

Fecha de publicación

01/12/2023

País de publicación

Brasil

Idioma de la Publicación

Espanhol

Página del Trabajo

https://www.even3.com.br/anais/ceapa2023/754386-buriti-almond--an-overlooked-source-of-antioxidants-in-the-brazilian-cerrado-fruits

ISBN

978-65-272-0017-8

Palabras Clave

Buriti Almond, Cerrado Fruits, Antioxidant Capacity

Resumen

Introduction: Brazilian Cerrado is recognized for its rich biodiversity, particularly fruits that are potential sources of bioactive compounds such as carotenoids, vitamins, minerals, essential fatty acids, fibers, and phenolic compounds. One of its main exponents is Buriti (Mauritia flexuosa), which is characterized by a pulp with a color ranging from yellow to intense orange, which is attributed to the presence of carotenoids. In addition to showing high nutritional value, it presents high concentrations of antioxidants, whose properties can be explored in several ways. However, current extraction methods use only the pulp or skin, with buriti’s almond never been researched to the best of our knowledge and are usually discarded at the end of the extraction processes. Thus, an exploration to investigate its antioxidant properties and how it compares with the pulp is a novel endeavor worth pursuing. Objectives: The objective of this study was to identify the amount of antioxidants present in almond and compare it with those present in the pulp, and to verify if almond can be a viable source of antioxidants. Methodology: Approximately 5 g of previously collected buriti almond and pulp were subjected to extraction using a methanol:water:formic acid (50:48.5:1.5) solution in an ultrasonic bath for 15 min. The extract obtained was filtered through filter paper and the extraction was repeated once more, in which the final extract (50 mL) was stored in the dark at room temperature until use, all in triplicate. The hydrophilic extract was prepared to determine the antioxidant capacity, which was assessed using FRAP, DPPH, and ABTS methods, with results compared to a known concentration of trolox solution. DPPH and ABTS methods did not require dilution on both extracts, while pulp needed a 1:5 dilution on FRAP to the read to be within the method reading range. Results and Discussion: Buriti’s almond presented very similar capacities to the pulp in both ABTS and DPPH, presenting 589.21 ± 55.42 and 401.31 ±2.05 µmol of trolox equivalent /100 g of sample, compared to 1343.92 ± 100.47 µmol of trolox equivalent /100g of sample, indicating that almond could be a potential free radical scavenger. FRAP results indicate that the almond can also be a source of ferric reducing antioxidants, showcasing 727.68 +-1.02 µmol of trolox equivalent /100g of sample, despite pulp presenting much higher values: 3308.26 +-109.68 µmol of trolox equivalent /100g of sample. Conclusion: Our findings indicate that buriti can represent a good source of antioxidants, exhibiting antioxidant activity across all tested methods with buriti's almond, exhibiting similar antioxidant potential on ABTS and DPPH tests, while also performing well on FRAP, despite the pulp presenting higher values. These results suggest that the almond can be used as a natural, cost effective, and sustainable alternative for obtaining antioxidants.

Título del Evento: II Congreso Euroamericano de Procesos y Productos Alimentarios
Título de las Actas del Evento: Anales del II Congreso Euroamericano de Procesos y Productos Alimentarios
Nombre de la Editora: Even3
Medio de Divulgación: Meio Digital

Como citar

SOUZA, Raphael Luiz Fernandes Marques de et al.. BURITI ALMOND: AN OVERLOOKED SOURCE OF ANTIOXIDANTS IN THE BRAZILIAN CERRADO FRUITS.. In: Anales del II Congreso Euroamericano de Procesos y Productos Alimentarios. Anais...Diamantina(MG) Online, 2023. Disponible en: https//www.even3.com.br/anais/ceapa2023/754386-BURITI-ALMOND--AN-OVERLOOKED-SOURCE-OF-ANTIOXIDANTS-IN-THE-BRAZILIAN-CERRADO-FRUITS. Acceso en: 15/05/2025