Journal
FOOD CHEMISTRY
Volume 356, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.129723
Keywords
Cacaui; Malvaceae; Unconventional food plant; Phenolics compounds; DI-HRMS; NMR
Funding
- CAPES (Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior) [001]
- FAPEAM (Fundacao de Amparo a Pesquisa do Estado do Amazonas) [062.00917/2015-FIXAM, 062.01076/2018-UNIVERSAL]
- CNPq (Conselho Nacional de Desenvolvimento Cientifico e Tecnologico, MCTI/CTAGRONEGOCIO/CT-AMAZONIA) [403496/2013-6]
- Nuclear Magnetic Resonance Laboratory (NMRLab) of the Analytical Center of UFAM
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The study evaluated the chemical profiles of the flowers of Theobroma speciosum, also known as cacaui in Brazil, and found that the aqueous extract is rich in phenolic compounds with high antioxidant capacity. The flowers also contain potassium, magnesium, phosphorus, and calcium, making them a promising food source rich in antioxidant compounds.
Theobroma speciosum, known as cacaui in Brazil, is considered a prominent unconventional food plant. The objective of this work was to evaluate the chemical profiles, antioxidant capacity and minerals of the aqueous extract and fractions from its flowers. The identified compounds were sugars, organic acids and phenolics compounds such as citric, malic and protocatechuic acids, quercetin, quercetin pentoside and quercetin-3-Oglucoside. The extract was rich in phenolic compounds (640 mg GAE g(-1)). Furthermore, fractions also presented phenolic compounds from 170.7 to 560.7 mg GAE g(-1) (mainly protocatechuic acid, quercetin and derivatives), which influenced on the high antioxidant capacity in DPPH, ABTS, FRAP and co-oxidation 8-carotene/linolenic acid assays. Flowers presented potassium (115 +/- 2 mu g mL(-1)), magnesium (18.4 +/- 0.2 mu g mL(-1)), phosphorus (7.0 +/- 0.0 mu g mL(-1)) and calcium (3.1 +/- 0.1 mu g mL(-1)). Moreover, the flowers aqueous extract represents a new promising food source rich in antioxidant compounds.
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