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Advisor(s)
Abstract(s)
The antioxidant properties and total phenols content of baru almonds (Dipteryx alata Vog.) were investigated using
different solvents and extraction temperatures, and were compared with other types of nuts commonly consumed in
Brazil. Although baru almonds are popular and widely consumed, few studies report on their biological properties and
there are no data on optimum extraction conditions. For this reason, we tested five different extraction methodologies
(water and methanol at boiling and room temperature, and water : methanol (1 : 1) at room temperature) on baru
almonds, and evaluated the antioxidant properties based on scavenging activity, reducing power and total phenols
content. The methanolic extraction at room temperature was the best extraction methodology providing the highest
general antioxidant potential. The extraction method selected was applied to several dry fruits: baru almonds (three
different samples), peanut, cashew nut, crude cashew nut, macadamia and Brazil nut. Among these nut fruits, baru had
the highest antioxidant activity and total phenols content. The results obtained revealed that baru almonds are a good
source of bioactive compounds, and have a higher bioactivity than many nut fruits widely distributed, consumed and
more popular.
Description
Keywords
Baru almonds Extraction Antioxidant activity Dry fruits
Citation
Borges, Thays Helena; Rodrigues, Nuno; Souza, Adriana Marques de; Pereira, J.A. (2014). Effect of different extraction conditions on the antioxidant potential of baru almonds (Dipteryx alata Vog.): comparison to common nuts from Brazil. Journal of Food and Nutrition Research. ISSN 1336-8672. 53: 2, p. 180–188