Phenolic Compounds from Butia odorata (Barb. Rodr.) Noblick Fruit and Its Antioxidant and Antitumor Activities
- 119 Downloads
This study evaluated the antioxidant activity and total phenolic content (TPC) of Butia odorata fruit extracted with different solvents, as well as the phenolic composition using UHPLC-MS/MS analysis. In addition, the antitumor potential of B. odorata fruit against various cancer cell lines (Caco-2, HeLa, SiHa, C33a) was evaluated for the first time. The TPC and antioxidant activity (DPPH• and ORAC assays) varied according to the extraction solvents, with the highest values obtained for the methanol:water (80:20, v/v) extracts. Thirteen phenolic compounds were quantified in the ethanol:water (80:20, v/v) extracts of B. odorata fruit by UHPLC-MS/MS, with the main compounds identified as (+)-catechin (259 ± 18 mg kg−1), (−)-epicatechin (211 ± 12 mg kg−1) and rutin (161 ± 2 mg kg−1). Sinapic and ellagic acids, trans-resveratrol, naringenin, and apigenin were reported in B. odarata fruit for the first time. Furthermore, the B. odorata fruit showed antitumor activity against cervical cancer cell lines (SiHa and C33a), providing preliminary evidence for further assessment of its anticancer potential.
KeywordsButia odorata fruit Extraction solvent UHPLC-MS/MS Cancer cells Arecaceae Phenolic composition
The authors thank MSc. Kelen Pureza Soares and the Herbarium of the State University of Maringá for the identification of the B. odorata plant.
This work received financial support from Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (Capes) and Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq).
Compliance with Ethical Standards
Conflict of Interest
The authors declare that they have no conflicts of interest.
This article does not contain any studies with human participants or animals performed by any of the authors.
- Costa R, Silva L (2014) Health benefits of nongallated and gallated flavan-3-ols: a prospectus. In: Kinsey AL (ed) Recent advances in gallate research. Nova Science Publishers, New York, pp 1–191Google Scholar
- Cruxen CES, Hoffmann JF, Zandoná GP, Fiorentini AM, Rombaldi CV, Chaves FC (2017) Probiotic butiá (Butia odorata) ice cream: development, characterization, stability of bioactive compounds, and viability of Bifidobacterium lactis during storage. LWT – Food Sci Technol 75:379–385CrossRefGoogle Scholar
- Leinisch F, Mariotti M, Rykaer M, Lopez-Alarcon C, Hägglund P, Davies MJ (2017) Peroxyl radical- and photo-oxidation of glucose 6-phosphate dehydrogenase generates cross-links and functional changes via oxidation of tyrosine and tryptophan residues. Free Radic Biol Med 112:240–252CrossRefGoogle Scholar
- Medina S, Collado-González J, Ferreres F, Londoño-Londoño J, Jiménez-Cartagena C, Guy A, Durand T, Galano J, Gil-Izquierdo A (2017) Quantification of phytoprostanes – bioactive oxylipins – and phenolic compounds of Passiflora edulis Sims shell using UHPLC-QqQ-MS/MS and LC-IT-DAD-MS/MS. Food Chem 229:1–8CrossRefGoogle Scholar
- Singleton VL, Rossi JAJr (1965) Colorimetry of total phenolics with phosphomolybdic–phosphotungstic acid reagents. Am J Enol Vitic 16:144–158Google Scholar