DETERMINAÇÃO DE COMPOSTOS FENÓLICOS POR LC-MS/MS E CAPACIDADE ANTIOXIDANTE DE ACEROLA EM TRÊS ESTÁDIOS DE MATURAÇÃO COMESTÍVEIS
DOI:
https://doi.org/10.5965/24473650412018096Palavras-chave:
Malpighia emarginata DC, Compostos bioativos, Amadurecimento,Resumo
Os frutos de acerola são reconhecidos principalmente por sua composição rica em vitamina C, no entanto, estes frutos apresentam outros compostos fitoquímicos responsáveis pela sua capacidade antioxidante, entre eles os compostos fenólicos. Neste sentido, este trabalho objetivou investigar compostos fenólicos por cromatografia líquida acoplada à espectrometria de massas (LC-MS/MS) e avaliar a capacidade antioxidante em frutos de acerola em três estádios de maturação comestíveis. Foram avaliados 33 compostos fenólicos, e destes, 16 foram quantificados, sendo os compostos majoritários a quercetina, ácido cafeico, kaempferol e isoramnetina. Os resultados para a capacidade antioxidante pelo o ensaio DPPH foram de 1117,71, 1120,40 e 963,26 mg Trolox g-1 em matéria seca para os frutos menos maduro, maduro e completamente maduro, respectivamente; e pelo ensaio FRAP, os valores foram de 400,87, 508,24 e 341,19 µmol Trolox g-1 em matéria seca para os frutos menos maduro, maduro e completamente maduro, respectivamente. Foi possível observar que o processo de maturação influenciou significativamente a concentração da maioria dos compostos fenólicos investigados bem como a capacidade antioxidante nos frutos de acerola, ocorrendo, de maneira geral, uma tendência de diminuição nestes teores com o avanço da maturação. No entanto, os resultados encontrados podem ser considerados expressivos sugerindo que os três estádios de maturação avaliados podem contribuir na ingestão diária de antioxidante naturais
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