Phenolic composition and antioxidant capacity of bacaba-de-leque (Oenocarpus distichus Mart.) genotypes

• Published in: Journal of food composition and analysis Vol. 54; pp. 1 - 9
• Main Authors: Carvalho, Ana Vânia, da Silveira, Tayse Ferreira, de Sousa, Sérgio Henrique Brabo, de Moraes, Maria Rosa, Godoy, Helena Teixeira
• Format: Journal Article
• Language: English
• Published: Elsevier Inc 01.12.2016
• Subjects: Amazon; Antioxidant capacity; Bacaba-de-leque; Bioactivity; Food analysis; Food composition; LC–MS; Oenocarpus distichus Mart; Optimization; LC–MS; Antioxidant capacity; Bacaba-de-leque; Food composition; Bioactivity; Food analysis; Amazon; Optimization; Oenocarpus distichus Mart

•Extraction conditions for phenolic compounds from O. distichus were optimized.•Phenolic acid and flavonoid profiles were determined for the first time.•Phenolic compound contents in bacaba-de-leque genotypes varied significantly.•Black-03 genotype stood out for its phenolic compounds and antioxidan...