PHYTOCHEMICAL, ENZYMATIC AND ANTIOXIDANT CAPACITY OF BACABA PULP (OENOCARPUS BACABA MART) PARAENSE

Abstract

Oenocarpus Bacaba Mart. it is a fruit very appreciated by several consumers of the most different age groups, being a fruit that can present several popular names like bacaba, bacaba-açu or bacaba-real. Bacaba is a palm tree native to the Amazon region, which can be an interesting source of substances. The objective of the present work was to study the pulp of the bacaba from Pará, targeting the presence of phytochemical constituents, physical-chemical characterization, determination of the enzymatic activity of peroxidase (POD) and polyphenoloxidase (PPO), separation of them by molecular exclusion chromatography and the determination of antioxidant capacity by the methods of DPPH, CUPRAC, FRAP and ABTs. In this work it was possible to partially purify the peroxidase (POD) and polyphenol oxidase (POP) enzymes from the bacaba pulp (Oenocarpus Bacaba Mart) using the Sephadex G-50. It was observed that it presented a purification factor of 1.10 for PPO and 4.58 for POD. It was found the optimal activity of these enzymes in relation to the pH, temperature and concentration of the extractive solution. By means of the enzymatic kinetics were found Km of 6.7x10^-6 M for POD and 2.1x10^-5 M for PPO. It was found presence of Phenols, anthocyanins, anthocyanidins, chalconas, aurones, flavones, flavonols, xanthones, leucoantocianidins, saponins, pentacyclic triterpenes. Total flavonoids and phenolics were quantified, being 16.41 mg quercitin 100 g^-1 and 98 mg gallic acid 100 g^-1. It was verified that the bacaba pulp has antioxidant ability measured by the DPPH, FRAP, CUPRAC and ABTs methods