Caracterização in vitro do potencial antioxidante de extrato obtido a partir da seriguela.

Abstract

The seriguela (Spondias purpurea L.) is a native Central America fruit with high occurrence in the Brazilian northeast, with a tasty flavor, varying in its weight and size. It has high nutritional value as vitamins source and functional bioactive compounds, which brings several nutritional benefits for the human body and to the food industry, once that it can avoid the propagation reaction during the oxidation process, which results in the maintenance of life quality and the shelf life of food products. As its aim, this research obtained extracts from the seriguela fruit and evaluated the bioactive compounds rate and its antioxidant activity. The extract was obtained from a previously grinded sample added solvent (60% cereals alcohol) in the proportion 1:20 (g/v) in different times (15, 30,45 and 60 minutes) in 40 ºC temperature. The phenolic compounds total rates were determined, as well as, total flavonoids and antioxidant activity by ABTS+, FRAP and IC50 methods, being all analysis performed in triplicate and the data evaluated through analysis of variance (ANOVA). The results indicate that the rate of phenolic compounds did not differ (p>0,05) among the extraction times 30,45 and 60 minutes, with the time of 30 minutes presenting better total polyphenols extraction time with means values of 2232,29 ± 1,36 mg EAG/ 100 g of seriguela. Concerning the total flavonoids values extracted of the seriguela, it was observed that there were not differences (p>0,05) among the 30,45 and 60 minutes extraction time. Related to FRAP antioxidant activity the values ranged from the band 4,67 ± 0,01- 4,94±0,02 μmol TEAC/g of seriguela for the extraction times 15 to 60 minutes, having not differences between them (p>0,05) among the 30,45 and 60 times. On the other hand, for the ABTS methods, the highest antioxidants activities were detected in 15,45 and 60 extraction minutes, indicating the 15 minutes time sufficient to extract the bioactive compound of seriguela. Concerning the IC50 values, it was verified that 15,45 and 60 extraction minutes did not present differences (p>0,05) between them, in this way, it can be inferred that 15 minutes of extraction were efficient to the obtainance of a necessary concentration to capture 50% free radical ABTS (1,16 mg of seriguela/ml extract). Therefore, the extraction time of 15 minutes in 40 ºC temperature is able to extract seriguela compounds with increased antioxidant activity which promote time and energy economy in the process, besides showing as natural antioxidant alternative in food products replacing synthetics which lead in increased shelf life products, benefits to the health of consumers and valorization of a local fruit.