African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 763

Full Length Research Paper

Bromatological analysis, phytochemical and antioxidant potential of carnauba (Copernicia prunifera (Mill.) H.E. Moore) fruit

Aline Maia Silva
  • Aline Maia Silva
  • Nutrition and Production Laboratory of Ruminants (LANUPRUMI), State University of Ceará, Fortaleza, Ceará, Brazil.
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Cláudio Henrique de Almeida Oliveira
  • Cláudio Henrique de Almeida Oliveira
  • Nutrition and Production Laboratory of Ruminants (LANUPRUMI), State University of Ceará, Fortaleza, Ceará, Brazil.
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César Carneiro Linhares Fernandes
  • César Carneiro Linhares Fernandes
  • Nutrition and Production Laboratory of Ruminants (LANUPRUMI), State University of Ceará, Fortaleza, Ceará, Brazil.
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Marcos Vinícios de Oliveira Costa
  • Marcos Vinícios de Oliveira Costa
  • Federal Institute of Education, Science and Technology of Rio Grande do Norte, Apodi, Rio Grande do Norte, Brazil.
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Francisco Felipe Maia da Silva
  • Francisco Felipe Maia da Silva
  • Federal Institute of Education, Science and Technology of Rio Grande do Norte, Apodi, Rio Grande do Norte, Brazil.
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Maria Izabel Florindo Guedes
  • Maria Izabel Florindo Guedes
  • Biotechnology and Molecular Biology Laboratory, State University of Ceará, Fortaleza, Ceará, Brazil.
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Davide Rondina
  • Davide Rondina
  • Nutrition and Production Laboratory of Ruminants (LANUPRUMI), State University of Ceará, Fortaleza, Ceará, Brazil.
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  •  Received: 07 August 2017
  •  Accepted: 09 October 2017
  •  Published: 30 November 2017

Abstract

Chemical composition as well as phytochemicals and antioxidant activity of underutilized plants, such as carnauba palm (Copernicia prunifera), provide an informed decision on how to maximize their benefits. This study aimed to evaluate the chemical composition and antioxidant activity of the fruit of carnauba. The total phenolic content (gallic acid equivalents, GAE) of the ethanol extract of the whole fruit, pulp and kernel were 44.6000, 0.0447 and 0.6930 mg GAE/g extract, respectively. The respective total tannin content was 1590.932, 2977.724 and 147.650 ppm in the whole fruit, pulp and kernel. The fruit of carnauba showed 9.84 mg anthocyanins/50 g of fresh pulp. Ethanol extract of whole fruit had a potent antioxidant activity. Thus, the fruit of carnauba has add-value in food industry.

 

Key words: Secondary compounds, carnauba ethanol extract.