African Journal of Food Science
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Article Number - CB63CF466421


Vol.11(11), pp. 353-361 , November 2017
DOI: 10.5897/AJFS2017.1626
ISSN: 1996-0794



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.
  • Google Scholar
Cláudio Henrique de Almeida Oliveira
  • Cláudio Henrique de Almeida Oliveira
  • Nutrition and Production Laboratory of Ruminants (LANUPRUMI), State University of Ceará, Fortaleza, Ceará, Brazil.
  • Google Scholar
César Carneiro Linhares Fernandes
  • César Carneiro Linhares Fernandes
  • Nutrition and Production Laboratory of Ruminants (LANUPRUMI), State University of Ceará, Fortaleza, Ceará, Brazil.
  • Google Scholar
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.
  • Google Scholar
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.
  • Google Scholar
Maria Izabel Florindo Guedes
  • Maria Izabel Florindo Guedes
  • Biotechnology and Molecular Biology Laboratory, State University of Ceará, Fortaleza, Ceará, Brazil.
  • Google Scholar
Davide Rondina
  • Davide Rondina
  • Nutrition and Production Laboratory of Ruminants (LANUPRUMI), State University of Ceará, Fortaleza, Ceará, Brazil.
  • Google Scholar







 Received: 07 August 2017  Accepted: 09 October 2017  Published: 30 November 2017

Copyright © 2017 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0


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.

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APA Silva, A. M., Oliveira, C. H. A., Fernandes, C. C. L., Costa, M. V. O., da Silva, F. F. M., Guedes, M. I. F., & Rondina, D. (2017). Bromatological analysis, phytochemical and antioxidant potential of carnauba (Copernicia prunifera (Mill.) H.E. Moore) fruit. African Journal of Food Science, 11(11), 353-361.
Chicago Aline Maia Silva, Cl&audio Henrique de Almeida Oliveira, C&esar Carneiro Linhares Fernandes, Marcos Vin&icios de Oliveira Costa, Francisco Felipe Maia da Silva, Maria Izabel Florindo Guedes and Davide Rondina. "Bromatological analysis, phytochemical and antioxidant potential of carnauba (Copernicia prunifera (Mill.) H.E. Moore) fruit." African Journal of Food Science 11, no. 11 (2017): 353-361.
MLA Aline Maia Silva, et al. "Bromatological analysis, phytochemical and antioxidant potential of carnauba (Copernicia prunifera (Mill.) H.E. Moore) fruit." African Journal of Food Science 11.11 (2017): 353-361.
   
DOI 10.5897/AJFS2017.1626
URL http://academicjournals.org/journal/AJFS/article-abstract/CB63CF466421

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