Efficiency Of Different Solvents On The Extraction Of Bioactive Compounds From The Amazonian Fruit Caryocar Villosum And The Effect On Its Antioxidant And Colour Properties

Caryocar villosum has been reported as a source of bioactive compounds that can be used as a potential product against oxidative damage in foods or biological systems. Objective - To obtain extracts from fruit pulps of C. villosum with high levels of bioactive compounds that have both antioxidant and colour properties. Method - The contents of bioactive compounds (total phenolic compounds, flavonoids, tannins, carotenoids and tocopherols), the colour parameters, the scavenging capacity against peroxyl radicals (ROO •) and the quenching activity against singlet oxygen ( 1O2) were determined. All data were used for extract classification by applying principal components analysis and hierarchical cluster analysis. Results - The water and ethanol:water (1:1, v/v) extracts presented the highest levels of total phenolic compounds (9.2 and 6.3 mg gallic acid equivalent/g extract, respectively), total flavonoids (3.8 and 2.5 mg catechin equivalent/g extract, respectively) and total tannins (7.6 and 2.4 mg tannic acid equivalent/g extract, respectively). The ethanol:water (1:1, v/v) extract also showed the highest scavenging capacity against ROO• (0.3 mmol trolox equivalent/g extract) and the highest protection against 1O2 (12.5%). On the other hand, the ethanol extracts, which were the most vivid and yellow colour (C*ab = 13.7 and b*= 13.3), presented the highest level of total carotenoids (0.1 mg/g), but low scavenging capacity against ROO• (0.01 mmol trolox equivalent/g extract). Conclusion - Based on these results and depending on the applicability, the ethanol:water, water and ethanol are the most promising solvents to obtain C. villosum extracts with high contents of bioactive compounds, ROO• scavenging capacity and protection against 1O2. Copyright © 2013 John Wiley & Sons, Ltd.254364372Almeida, M.R., Darin, J.D.C., Hernandes, L.C., Aissa, A.F., Chisté, R.C., Mercadante, A.Z., Antunes, L.M.G., Bianchi, M.L.P., Antigenotoxic effects of piquiá (Caryocar villosum) in multiple rat organs (2012) Plant Foods Hum Nutr, 67, pp. 171-177A.O.C.S official method ce 8-89 (reapproved 1997). Determination of tocopherols and tocotrienols in vegetable oils and fats by HPLC (1997) Official Methods and Recommended Practices of the American Oil Chemists' Society, p. 5. , AOCS. In, 5th edn. American Oil Chemists' Society: Champaign, ILBarreto, G.P.M., Benassi, M.T., Mercadante, A.Z., Bioactive compounds from several tropical fruits and correlation by multivariate analysis to free radical scavenger activity (2009) J Braz Chem Soc, 20, pp. 1856-1861Bligh, E.G., Dyer, W.J., A rapid method of total lipid extraction and purification (1959) Can J Biochem Physiol, 37, pp. 911-917Brune, M., Hallberg, L., Skånberg, A.B., Determination of iron-binding phenolic groups in foods (1991) J Food Sci, 56, pp. 128-131Chisté, R.C., Mercadante, A.Z., Identification and quantification, by HPLC-DAD-MS/MS, of carotenoids and phenolic compounds from the Amazonian fruit Caryocar villosum (2012) J Agric Food Chem, 60, pp. 5884-5892Chisté, R.C., Mercadante, A.Z., Gomes, A., Fernandes, E., Lima, J., Bragagnolo, N., In vitro scavenging capacity of annatto seed extracts against reactive oxygen and nitrogen species (2011) Food Chem, 127, pp. 419-426Chisté, R.C., Benassi, M.T., Mercadante, A.Z., Effect of solvent type on the extractability of bioactive compounds, antioxidant capacity and colour properties of natural annatto extracts (2011) Int J Food Sci Tech, 46, pp. 1863-1870Chisté, R.C., Freitas, M., Mercadante, A.Z., Fernandes, E., The potential of extracts of Caryocar villosum pulp to scavenge reactive oxygen and nitrogen species (2012) Food Chem, 135, pp. 1740-1749Clement, C.R., Piquiá (1993) Selected Species and Strategies to Enhance Income Generation from Amazonian Forests, pp. 108-114. , Food and Agriculture Organization: RomeLaying down specific purity criteria concerning colours for use in foodstuffs (1995) Off J Eur Comm, L226, pp. 1-41. , Commission Directive 95/45/ECDavies, B.H., (1976) Carotenoids: Chemistry and Biochemistry of Plant Pigments, pp. 38-165. , 2nd edn. Academic Press: LondonDe Rosso, V.V., Mercadante, A.Z., Identification and quantification of carotenoids, by HPLC-PDA-MS/MS, from Amazonian fruits (2007) J Agric Food Chem, 55, pp. 5062-5072De Rosso, V.V., Vieyra, F.E.M., Mercadante, A.Z., Borsarelli, C.D., Singlet oxygen quenching by anthocyanin's flavylium cations (2008) Free Radic Res, 42, pp. 885-891(1997) Guidance for Industry: Q3C Impurities: Residual Solvents, p. 16. , FDA. Food and Drug Administration, US Department of Health and Human Services: Rockville, MD, USAFinley, J.W., Kong, A.N., Hintz, K.J., Jeffery, E.H., Ji, L.L., Lei, X.G., Antioxidants in foods: State of the science important to the food industry (2011) J Agric Food Chem, 59, pp. 6837-6846Gomes, A., Fernandes, E., Silva, A.M.S., Santos, C.M.M., Pinto, D., Cavaleiro, J.A.S., Lima, J., 2-Styrylchromones: Novel strong scavengers of reactive oxygen and nitrogen species (2007) Bioorg Med Chem, 15, pp. 6027-6036Huang, D., Ou, B., Prior, R.L., The chemistry behind antioxidant capacity assays. J Agric (2005) Food Chem, 53, pp. 1841-1856International Conference on Harmonization of Technical Requirements for the Registration of Pharmaceuticals for Human Use (2005) Guidance for Industry, pp. 7-10. , ICH, Q2B Validation of Analytical Procedures: Methodology. International Conference on Harmonization Secretariat, c/o International Federation of Pharmaceutical Manufacturers and Associations: GenevaKimura, M., Rodriguez-Amaya, D.B., A scheme for obtaining standards and HPLC quantification of leafy vegetable carotenoids (2002) Food Chem, 78, pp. 389-398Kok, T., Waard, P., Wilms, L.C., Van Breda, S.G.J., Antioxidative and antigenotoxic properties of vegetables and dietary phytochemicals: The value of genomics biomarkers in molecular epidemiology (2010) Mol Nutr Food Res, 54, pp. 208-217Krinsky, N.I., The biological properties of carotenoids (1994) Pure Appl Chem, 66, pp. 1003-1010Marx, F., Andrade, E.H.A., Maia, J.G., Chemical composition of the fruit pulp of Caryocar villosum (1997) Eur Food Res Tech Z Lebensm-Unters Forsch A, 204, pp. 442-444Meléndez-Martínez, A.J., Britton, G., Vicario, I.M., Heredia, F.J., Relationship between the colour and the chemical structure of carotenoid pigments (2007) Food Chem, 101, pp. 1145-1150Montenegro, M.A., Rios, A.O., Mercadante, A.Z., Nazareno, M.A., Borsarelli, C.D., Model studies on the photosensitized isomerization of bixin (2004) J Agric Food Chem, 52, pp. 367-373Ou, B., Hampsch-Woodill, M., Prior, R.L., Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe (2001) J Agric Food Chem, 49, pp. 4619-4626Pajares, A., Bregliani, M., Montaña, M.P., Criado, S., Massad, W., Gianotti, J., Gutiérrez, I., García, N.A., Visible-light promoted photoprocesses on aqueous gallic acid in the presence of riboflavin. Kinetics and mechanism (2010) J Photochem Photobiol A-Chem, 209, pp. 89-94Pianovski, A.R., Vilela, A.F.G., Silva, A.A.S., Lima, C.G., Silva, K.K., Carvalho, V.F.M., Musis, C.R., Ferrari, M., Use of pequi oil (Caryocar brasiliense) in cosmetics emulsions: Development and evaluate of physical stability (2008) Braz J Pharm Sci, 44, pp. 249-259Singleton, V.L., Orthofer, R., Lamuela-Raventós Jr., R.M., Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteau reagent (1999) Meth Enz, 299, pp. 152-178Snyder, L.R., Carr, P.W., Rutan, S.C., Solvatochromically based solvent-selectivity triangle (1993) J Chromatogr A, 656, pp. 537-547Talcott, S.T., Krenek, K.A., Analysis methods of ellagitannins (2012) Analysis of Antioxidant-Rich Phytochemicals, pp. 181-205. , 1st edn, Xu Z. Howard L.R. (eds). Wiley-Blackwell: OxfordVatai, T., Škerget, M., Knez, Ž., Extraction of phenolic compounds from elderberry and different grape marc varieties using organic solvents and/or supercritical carbon dioxide (2009) J Food Eng, 90, pp. 246-254Waterman, P.G., Mole, S., (1994) Analysis of Phenolic Plant Metabolites, p. 238. , Blackwell Scientific Publications: OxfordYu, J., Ahmedna, M., Goktepe, I., Effects of processing methods and extraction solvents on concentration and antioxidant activity of peanut skin phenolics (2005) Food Chem, 90, pp. 199-206Zhishen, J., Mengcheng, T., Jianming, W., The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals (1999) Food Chem, 64, pp. 555-55