Flavonoids, Proanthocyanidins, Vitamin C, and Antioxidant Activity of Theobroma grandiflorum (Cupuassu) Pulp and Seeds

Abstract

The ascorbic acid, flavonoids, and proanthocyanidins content and in vitro antioxidant activity of fresh pulps and seeds of cupuassu, harvested at three different times of the year, and in commercial frozen pulps were evaluated. Lipids, total phenolics contents, and antioxidant activities were the highest in the seeds, followed by fresh and commercial frozen pulps, respectively. The latter also showed a lower content of ascorbic acid (9-13 mg/100 g DW) when compared to fresh pulps (96-111 mg/100 g DW). The 8-O-β-D-glucuronides and the corresponding 3″-sulfates of isoscutellarein (5,7,8,4'-tetrahydroxyflavone), hypolaetin (5,7,8,3',4'-pentahydroxyflavone), and 8-hydroxychrysoeriol (5,7,8,4'-tetrahydroxy-3'-methoxyflavone), also known as hypoaletin 3'-methyl ether, were identified and quantified (31 mg/g DW) in cupuassu seeds. The same flavonoid profile was present in pulps although in much lower concentrations (0.5 to 2 mg/g DW). The two 8-hydroxychrysoeriol glycosides had not been previously reported in cupuasssu. The content of proanthocyanidin oligomers in seeds (23 mg/g DW), mainly of the epicatechin type, and the mean degree of polymerization (5.5) were calculated. No discernible effect of the harvesting period on the evaluated chemical aspects could be identified. Commercial frozen pulps contained a smaller amount of all these compounds than the fresh pulp, suggesting that these compounds were potentially degraded during processing/storage.

Phenolic composition, antioxidant and anti-proliferative activities of edible and medicinal plants from the Peruvian Amazon

“…Despite the existence of previous records on antioxidant effect of these species (Souza et al, 2008;Fracassetti et al, 2013;Koolen et al, 2013;Pugliese et al, 2013;Rezaire et al, 2014), to our best knowledge, majority of these were not using ORAC assay, regarded as one of the most biological relevant methods to determine antioxidant activity in vitro (MacDonald-Wicks et al, 2006). Our results from phytochemical and statistical analyses suggested phenolics to be major constituents responsible for the observed antioxidant effect of all five above-mentioned species that is corresponding with earlier published studies (De Sousa Dias et al, 2010;Fracassetti et al, 2013;Pugliese et al, 2013;Bataglion et al, 2014;Rezaire et al, 2014).…”

Effect of fermentation time on phenolic content and antioxidant potential in Cupuassu (Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.) beans

“…Therefore, the possible health benefits of the chocolate analog, obtained from Cupuassu seeds, have never been reported. Research on Cupuassu beans shows vitamin C and flavonoids content, including 5,7,8,4-tetrahydroxyflavone, catechin, epicatechin, isoscutellarin-8-O-β-Dglucoronide, hypolaetine-8-O-β-D-glucoronide, quercetin, and two new glycosylated flavonoids, theograndin I and II (Yang et al, 2003;Pugliese, 2013). These compounds are characterized by their antioxidant properties, perhaps related as in traditional cocoa, with the organoleptic properties of final product.…”

“…The major precursor for prostaglandins biosynthesis, which are physiologically and pharmacologically a c t i v e c o m p o u n d s ( P u g l i e s e , 2 0 1 3 ) . In addition, while cocoa fat has a 69.3% of saturated fatty acids, Cupuassu fat has about 48.9% (Pugliese, 2013). Therefore, the aim of this research was to determine the phenolic content and antioxidant activity of Cupuassu beans Cupuassu (T. glandiflorum) considering the effect of fermentation time as an important variable on these attributes.…”

Rutin, quercetin, and free amino acid analysis in buckwheat (Fagopyrum) seeds from different locations

“…Plant polyphenol content is influenced by many factors such as variety, location, harvest month and others (Zou et al, 2012;Gunaratne et al, 2013;Zhang et al, 2013). Meanwhile, the phenolic contents may vary in different tissues (Pugliese et al, 2013). Amino acid content is an important factor to evaluate nutritional value.…”