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Amazonian palm Oenocarpus bataua ("patawa"): chemical and biological antioxidant activity--phytochemical composition.
Food Chem. 2014 Apr 15; 149:62-70.FC

Abstract

In French Guiana, "diversity" within the Palm family is obvious since more than 75 species have been identified. Oenocarpus bataua Mart., called "patawa" is well known for its culinary uses whereas literature on its phytochemical composition and biological properties remains poor. This work deals with determining the antioxidant activity of this palm fruit and its polyphenol composition; Euterpe oleracea (açai) used as a reference. It turned out that patawa had a stronger antioxidant activity than açai in TEAC and FRAP tests. A similar activity was observed by DPPH assay whereas in ORAC and KRL tests, that açai showed an antioxidant activity respectively 2.6 and 1.5 fold higher than patawa. Polyphenolic composition, determined by UPLC/MS(n), would imply the presence of anthocyanins, condensed tannins, stilbenes and phenolic acids, well known for their biological activities. These results present patawa fruit as a new amazonian resource for cosmetics, food and pharmaceuticals purposes.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Rezaire A
Université des Antilles et de la Guyane, UMR QUALITROP, campus universitaire de Troubiran, P.O. Box 792, 97337 Cayenne Cedex, French Guiana, France.
Robinson JC
No affiliation info available
Bereau D
No affiliation info available
Verbaere A
No affiliation info available
Sommerer N
No affiliation info available
Khan MK
No affiliation info available
Durand P
No affiliation info available
Prost E
No affiliation info available
Fils-Lycaon B
No affiliation info available

MeSH

AntioxidantsArecaceaeFruitPlant ExtractsPolyphenols

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24295677

Citation

Rezaire, A, et al. "Amazonian Palm Oenocarpus Bataua ("patawa"): Chemical and Biological Antioxidant Activity--phytochemical Composition." Food Chemistry, vol. 149, 2014, pp. 62-70.
Rezaire A, Robinson JC, Bereau D, et al. Amazonian palm Oenocarpus bataua ("patawa"): chemical and biological antioxidant activity--phytochemical composition. Food Chem. 2014;149:62-70.
Rezaire, A., Robinson, J. C., Bereau, D., Verbaere, A., Sommerer, N., Khan, M. K., Durand, P., Prost, E., & Fils-Lycaon, B. (2014). Amazonian palm Oenocarpus bataua ("patawa"): chemical and biological antioxidant activity--phytochemical composition. Food Chemistry, 149, 62-70. https://doi.org/10.1016/j.foodchem.2013.10.077
Rezaire A, et al. Amazonian Palm Oenocarpus Bataua ("patawa"): Chemical and Biological Antioxidant Activity--phytochemical Composition. Food Chem. 2014 Apr 15;149:62-70. PubMed PMID: 24295677.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Amazonian palm Oenocarpus bataua ("patawa"): chemical and biological antioxidant activity--phytochemical composition. AU - Rezaire,A, AU - Robinson,J-C, AU - Bereau,D, AU - Verbaere,A, AU - Sommerer,N, AU - Khan,M K, AU - Durand,P, AU - Prost,E, AU - Fils-Lycaon,B, Y1 - 2013/10/26/ PY - 2013/04/11/received PY - 2013/10/14/revised PY - 2013/10/17/accepted PY - 2013/12/4/entrez PY - 2013/12/4/pubmed PY - 2014/7/22/medline KW - Amazon KW - Antioxidant activity KW - Açai: Euterpe oleracea KW - Palm fruit KW - Patawa: Oenocarpus bataua KW - Polyphenols KW - UPLC-DAD-API-IT-MS(n) SP - 62 EP - 70 JF - Food chemistry JO - Food Chem VL - 149 N2 - In French Guiana, "diversity" within the Palm family is obvious since more than 75 species have been identified. Oenocarpus bataua Mart., called "patawa" is well known for its culinary uses whereas literature on its phytochemical composition and biological properties remains poor. This work deals with determining the antioxidant activity of this palm fruit and its polyphenol composition; Euterpe oleracea (açai) used as a reference. It turned out that patawa had a stronger antioxidant activity than açai in TEAC and FRAP tests. A similar activity was observed by DPPH assay whereas in ORAC and KRL tests, that açai showed an antioxidant activity respectively 2.6 and 1.5 fold higher than patawa. Polyphenolic composition, determined by UPLC/MS(n), would imply the presence of anthocyanins, condensed tannins, stilbenes and phenolic acids, well known for their biological activities. These results present patawa fruit as a new amazonian resource for cosmetics, food and pharmaceuticals purposes. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/24295677/Amazonian_palm_Oenocarpus_bataua__"patawa"_:_chemical_and_biological_antioxidant_activity__phytochemical_composition_ DB - PRIME DP - Unbound Medicine ER -