Antioxidant activity of corozo (Bactris guineensis) fruit by electron paramagnetic resonance (EPR) spectroscopy

作者：Osorio Coralia^*; Carriazo Jose G; Almanza Ovidio

来源：European Food Research and Technology, 2011, 233(1): 103-108.

DOI：10.1007/s00217-011-1499-4

• Corozo
• Bactris guineensis
• EPR spectroscopy
• Antioxidant activity
• Anthocyanins
• Tropical fruit

The antioxidant activity of an anthocyanin-rich extract (ARE) of corozo fruit (Bactris guineensis) and its major constituents, cyanidin-3-rutinoside, cyanidin 3-glucoside and peonidin-3-rutinoside, was measured by stabilised free-radical EPR spectroscopy. The ARE of corozo exhibited a higher radical scavenging activity than pure anthocyanins using ABTS and DPPH free radicals. The antioxidant activity values for pure anthocyanins against the two radicals were different; however, a second-order kinetic model was followed in all of the cases. A cooperative effect regarding free-radical scavenging activity among studied anthocyanins was suggested. This study is the starting point to consider the ARE of corozo fruit as promising antioxidant material to be used in food industry.

• 出版日期2011-7