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Phenolic compounds are highly correlated to the antioxidant capacity of genotypes of Oenocarpus distichus Mart. fruits.

Food research international (Ottawa, Ont.) - 1 Jun 2018

Brabo de Sousa Sérgio Henrique, de Andrade Mattietto Rafaella, Campos Chisté Renan, Carvalho Ana Vânia

Abstract excerpt

This research aimed to evaluate 32 genotypes of Oenocarpus distichus fruits regarding the contents of total phenolic compounds, flavonoids, flavanols, monomeric anthocyanins, antioxidant capacity (ABTS and DPPH assays), and the phenolic compound profiles of the five genotypes that presented the highest yields of bioactive compounds. The genotypes were harvested in three different locations in Pará State, Northern...

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Antioxidants
Arecaceae
Benzothiazoles
Biphenyl Compounds
Food Analysis

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PMID: 29735073
DOI: 10.1016/j.foodres.2018.03.056

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