REDBIO México 2010

Folio: 374
Tipo de presentación: Cartel
Tema: Biodiversidad

Phenolic compounds in guabiju fruits (Myrcianthes pungens): content and in vitro antioxidant and antichemotactic activities

Juliana M. M. Andrade (1), Miriam A. Apel * (1), Ana Lucia A. Aboy (1), Rafaela Marin (1), Maria C. B. Raseira (2), Amélia T. Henriques (1).
* Autor para correspondencia (Corresponding author) miriam.apel@gmail.com

RESUMEN (ABSTRACT)
"Fruits of Myrcianthes pungens Berg. Legr. (Myrtaceae), known as guabiju, are widely consumed fresh as well as dried, processed into jam, marmelade and juices. In this study, chemical composition, antichemotactic and antioxidant activities of fruits from a wild type (GB) and two genotypes, PL2 and PL1 of guabiju were investigated. Total anthocyanins for the genotypes ranged from 334 to 532 mg/100 g dry weight (dwt). Total flavonoids and polyphenols ranged from 79 to 154 mg/100 g and 2438 to 4613 mg/100 g (dwt), respectively. A liquid chromatographic (RP-LC) method with photodiode array detection was used for chemical profiles determination. Main identified compounds were rutin, quercitrin, hyperoside and isoquercitrin. All samples contained 5 identical anthocyanidins with different distribution being cyanidin the main compound. The antioxidant activity of guabiju ethanolic extract was comparable to Trolox, at a test concentration of 0.25 mg/ml. Total dry extract of the three samples demonstrated chemotaxis inhibitory and antioxidant activities. Those results suggest that their consumption would be beneficial to human health."