Macronutrients, polyphenols and antioxidant capacity of the peel and pulp of the fruit Oenocarpus bataua mart. “Ungurahui”

María Rosario Calixto Cotos, Imad Hadi Hameed, Sofia Belinda Espinoza Escajadillo, Eva Ramos Llica, Mónica Guadalupe Retuerto Figueroa, José E. Olivera Garcia

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The objectives of the present study were to evaluate the macronutrients of the peel and the pulp, as well as the phytochemical screening (PS), determines the total polyphenolic compounds (TPC), total flavonoid content (TFC) and antioxidant activity (AA) of the extracts of the pell and pulp of Oenocarpus bataua Mart. The fruits of Puerto Maldonado city were classified taxonomically. The macronutrients of the peel and pulp were determined by proximate analysis. Hydroalcoholic extract of the peel (PEE) and pulp (PUE) was prepared with ethanol: water (70:30, v:v) separately. It was detected mainly carbohydrates and polyphenols, flavonoids, antioxidante activity through the qualitative test of PS. For PEE and PUE, the results were: TPC of 60.60±0.30 and 40.77±0.90mg GAE/mL; TFC of 20.67±0.26 and 13.05±0.27mg CE/mL respectively. For skin and pulp AA by the ABTS technique reported values of 713.86±16.24 and 583.29±15.91μmol/100g TEAC and 29.64±0.68 and 45.82±1.23 IC50 (μg/mL) respectively. Also DPPH radical technique was used. Concluding that the peel presented greater antioxidant capacity than the pulp and this would be due to the polyphenols. In addition, the fat and protein content in the pulp was significant.

Original languageEnglish
Pages (from-to)2192-2198
Number of pages7
JournalResearch Journal of Pharmacy and Technology
Issue number5
StatePublished - 2020
Externally publishedYes

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  • Antioxidant
  • Extract of peel and pulp
  • Fat in pulp
  • Oenocarpus bataua
  • Polyphenols


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