Amazonian palm Oenocarpus bataua ("patawa"): Chemical and biological antioxidant activity - Phytochemical composition
作者： A Rezaire , J-C Robinson , D Bereau , Arnaud Verbaere , Nicolas Sommerer
DOI: 10.1016/J.FOODCHEM.2013.10.077
关键词: Oenocarpus bataua 、 Euterpe 、 Botany 、 Chemistry 、 Proanthocyanidin 、 Tannin 、 Arecaceae 、 DPPH 、 Antioxidant 、 Food science 、 Polyphenol
摘要: In French Guiana, "diversity" within the Palm family is obvious since more than 75 species have been identified. Oenocarpus bataua Mart., called "patawa" well known for its culinary uses whereas literature on phytochemical composition and biological properties remains poor. This work deals with determining antioxidant activity of this palm fruit polyphenol composition; Euterpe oleracea (acai) used as a reference. It turned out that patawa had stronger acai in TEAC FRAP tests. A similar was observed by DPPH assay ORAC KRL tests, showed an respectively 2.6 1.5 fold higher patawa. Polyphenolic composition, determined UPLC/MSn, would imply presence anthocyanins, condensed tannins, stilbenes phenolic acids, their activities. These results present new amazonian resource cosmetics, food pharmaceuticals purposes.
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