Batista Ângela Giovana, Ferrari Angélica Simões, da Cunha Débora Cristina, da Silva Juliana Kelly, Cazarin Cinthia Baú Betim, Correa Luiz Claudio, Prado Marcelo Alexandre, Carvalho-Silva Luciano Bruno de, Esteves Elizabethe Adriana, Maróstica Júnior Mário Roberto
School of Food Engineering, University of Campinas (UNICAMP), P.O. Box 6121, 13083-862 Campinas-SP, Brazil.
School of Nutrition, Federal University of Alfenas, MG (UNIFAL-MG), Brazil.
Food Chem. 2016 Apr 15;197 Pt B:1153-9. doi: 10.1016/j.foodchem.2015.11.093. Epub 2015 Nov 18.
Copaifera langsdorffii (copaiba) is a Brazilian exotic fruit, poorly studied regarding its bioactive composition. The aim of this study was to determine bioactive compounds, antioxidant and antimutagenic activities of copaiba pulp. The samples were extracted with different solvents in order to analyze polyphenol compounds (Folin Ciocalteau and HPLC-DAD), total flavonoids (reaction with AlCl3) and antioxidant capacity (FRAP, ORAC, DPPH). The copaiba fruit showed high polyphenol content and antioxidant capacity. Phenolic compounds, such as gallic acid, epicatechin gallate, catechin, epicatechin and isoquercitrin, were identified in the copaiba pulp. Despite the antioxidant capacity, the highest dose of copaiba showed no antimutagenic effects in the in vivo study. The dose which showed antimutagenic activity was 100 mg kg(-1).
朗氏南美油藤（苦配巴）是一种巴西外来水果，对其生物活性成分的研究较少。本研究的目的是测定苦配巴果肉的生物活性化合物、抗氧化和抗诱变活性。用不同溶剂提取样品，以分析多酚化合物（福林 - 西奥尔特试剂法和高效液相色谱 - 二极管阵列检测法）、总黄酮（与氯化铝反应）和抗氧化能力（铁离子还原抗氧化能力法、氧自由基吸收能力法、二苯基苦味酰基自由基法）。苦配巴果实显示出高多酚含量和抗氧化能力。在苦配巴果肉中鉴定出了酚类化合物，如没食子酸、表儿茶素没食子酸酯、儿茶素、表儿茶素和异槲皮苷。尽管有抗氧化能力，但在体内研究中，最高剂量的苦配巴未显示出抗诱变作用。显示出抗诱变活性的剂量为100 mg kg(-1)。
