Atividade antioxidante e correlação com fenólicos totais em genótipos de Urucum (Bixa orellana L.)

Alana Rocha Lemos; Newton Oliveira Rêgo Júnior; Abel Rebouças São José; Mara Lúcia Albuquerque Pereira; Marcondes Viana da Silva

doi:10.53393/rial.2011.v70.32592

Vol. 70 No. 1 (2011), ORIGINAL ARTICLE

Vol. 70 No. 1 (2011)

Antioxidant activity and correlation with total phenolicin genotypes of Annatto (Bixa orellana L.)

ORIGINAL ARTICLE

https://doi.org/10.53393/rial.2011.v70.32592

Published 2011-01-01

Alana Rocha Lemos⁺⁻
Newton Oliveira Rêgo Júnior⁺⁻
Abel Rebouças São José⁺⁻
Mara Lúcia Albuquerque Pereira⁺⁻
Marcondes Viana da Silva⁺⁻

Alana Rocha Lemos

Instituto Federal Baiano, Departamento de Ensino Básico, Técnico e Tecnológico, Salvador, BA

Newton Oliveira Rêgo Júnior

Universidade Estadual do Sudoeste da Bahia, Vitória da Conquista, BA

Abel Rebouças São José

Universidade Estadual do Sudoeste da Bahia, Departamento de Fitotecnia e Zootecnia, Vitória da Conquista, BA

Mara Lúcia Albuquerque Pereira

Universidade Estadual do Sudoeste da Bahia, Departamento de Estudos Básicos e Instrumentais, Vitória da Conquista, BA

Marcondes Viana da Silva

Universidade Estadual do Sudoeste da Bahia, Departamento de Estudos Básicos e Instrumentais, Vitória da Conquista, BA

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Keywords

functional food
food composition
system model β-carotene/linileic acid
natural antioxidants
food analysis

How to Cite

1.

Lemos AR, Rêgo Júnior NO, São José AR, Pereira MLA, Silva MV da. Antioxidant activity and correlation with total phenolicin genotypes of Annatto (Bixa orellana L.). Rev Inst Adolfo Lutz [Internet]. 2011 Jan. 1 [cited 2024 May 17];70(1):62-8. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/32592

Abstract

The study aimed to quantify total phenols in five genotypes of Bixa orellana (Piave vermelha, Piave vermelha gigante, CPATU 0060, Bico de pato I e Peruana paulista). The extracts were obtained from ethanol PA and hydroethanol solution (80:20, vv-1), the results compared to two synthetic antioxidants, butylated hydroxytoluene (BHT) and gallic acid (GAE). The total phenolic contents of the genotypes studied showed mean values from 776.02 to 1498.48 mg GAE.100g-1 sample (dry weight) and 297.08 to 450.97 mg GAE g-1.100, for the extracts hydroetanolic and ethanol, respectively. The measurement of antioxidant activity of the hidroetanolic extracts ranged from 48.31% and 70.10%. Lower values were obtained for the antioxidant activity of ethanol extracts (18.91% to 35.26%). Studies indicate that the genotype CPATU 0060 showed total phenolic contents and antioxidant activity than the other genotypes studied. Low correlation was observed between the variables of total phenols and antioxidant activity of the hydroetanolic extracts (R = -0.5328) and ethanolic (R = 0.4115). Considering the wide application of annatto in food industry and pharmaceuticals, the results suggest that the grains can be considered a potential source of natural antioxidant.

https://doi.org/10.53393/rial.2011.v70.32592

PDF (Português (Brasil))

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