Abstract
Native palm trees fruit from the Amazonian rainforest, Oenocarpus bacaba and Oenocarpus bataua, are very often used in the diet of local communities, but the biological activities of their roots and leaflets remain poorly known. Total phenolic content (TPC) and antioxidant activity of root and leaflet extracts from Oenocarpus bacaba and Oenocarpus bataua were assessed by using different chemical assays, the oxygèn radical absorbance capacity (ORAC), the 2,2-diphenyl-l-picrylhydrazyl (DPPH) free radical-scavenging capacity and the ferric-reducing ability of plasma (FRAP). Cellular antioxidant activity and cytotoxicity were also measured in Normal Human Dermal Fibroblasts. The polyphenolic composition of Oenocarpus extracts was investigated by LC-MSn. Oenocarpus leaflet extracts were more antioxidant than root extracts, being at least as potent as Euterpe oleracea berries known as superfruit. Oenocarpus root extracts were characterized by hydroxycinnamic acids (caffeoylquinic and caffeoylshikimic acids), while leaflet extracts contained mainly caffeoylquinic acids and C-glycosyl flavones. These results suggest that leaflets of both Oenocarpus species could be valorized as a new non-cytotoxic source of antioxidants from Amazonia, containing hydroxycinnamic acids and flavonoids, in the pharmaceutical, cosmetic or agri-food industry.
Highlights
When dealing with antioxidant topics, significant attention is currently paid to the characterization of antioxidant activity of fruit and vegetables available in land [1,2,3]
Leaflet extracts of O. bataua and O. bacaba, and to a lesser extent root extracts, were highly potent in the chemical antioxidant assays (DPPH, ferric-reducing ability of plasma (FRAP), oxygèn radical absorbance capacity (ORAC)) and this translated well to the cellular antioxidant assay with Normal Human Dermal Fibroblasts
These results suggest that extracts were able to work through a mechanism of free radical scavenging in a cellular environment
Summary
When dealing with antioxidant topics, significant attention is currently paid to the characterization of antioxidant activity of fruit and vegetables available in land [1,2,3]. This increasing focus is mainly due to the capacity of fruit and vegetables components to reduce oxidative stress level in cells [4]. The main agents of oxidative stress in human cells are considered to be the byproducts of aerobic metabolism leading to the synthesis of Reactive Nitrogen Species (RNS) and Reactive Oxygen Species (ROS), among them can be found nitric oxide ( ̈ NO), peroxynitrite (ONOO), hydrogen peroxide (H2O2), superoxide (O2 ) and.
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