Chemical characterization and evaluation of the antioxidant activity of Bactris minor extract

Abstract

Introduction: Antioxidants are complex chemicals that can be found naturally extracted from fruits and plants or synthetically. Their importance is valuable for health, due to their ability to neutralize free radicals containing one or more unpaired electrons responsible for many degenerative diseases.

Objective: To evaluate the antioxidant activity of corozo (Bactris minor).

Methods: Bactris minor pulp was extracted from fresh fruit. Its pH, Brix, titratable acidity, moisture, ash, fat, protein, crude fiber and carbohydrate content were determined. Antioxidant activity was evaluated by the diphenyl-1-picrylhydrazyl- and 2,2-azino-bis-+ acid methods.

Results: Total soluble solids were 4.4 Brix, acidity 1.7%, pH 3.57, ash content 2.82%, protein 1.13%, fat 0.120% and crude fiber 1.103%. Antioxidant activity presented inhibitory concentration values of 80.3 µg/L and 34.8 µg/L by the diphenyl-1-picrylhydrazyl- and 2,2-azino-bis-+ acid methods, respectively.

Conclusions: Corozo (Bactris minor) pulp is considered promising for designing nutraceutical products due to its high antioxidant activity.