Phytochemical screening and DPPH radical scavenging activity of three morphotypes of Mauritia flexuosa L.f. from Peru, and thermal stability of a milk-based beverage enriched with carotenoids from these fruits

Ivan Best, Sandra Casimiro-Gonzales, Alan Portugal, Luis Olivera-Montenegro, Luis Aguilar, Ana María Muñoz, Fernando Ramos-Escudero

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

Mauritia flexuosa L.f. is a palm tree which presents great morphological variability (morphotypes), represented mainly by the mesocarp color of its fruits. The objective of the study was to characterize the physicochemical and antioxidant properties of three morphotypes of Mauritia flexuosa L.f. (“Yellow”, “Colour” and “Shambo”) of greater economic importance in the Peruvian Amazon. “Shambo” showed a significantly high content of bioactive compounds (total phenolics, flavonoids and carotenoids) and DPPH radical scavenging activity compared to the “Yellow” and “Colour” morphotypes (p ≤ 0.05). There was a significant correlation between DPPH radical scavenging activity and total phenolics, flavonoids and carotenoids (p ≤ 0.01). Furthermore, milk-based beverages enriched with carotenoids of those morphotypes of Mauritia flexuosa L.f. have been shown to be a good source of bioactive compounds for use in the food industry. The milk-based beverages enriched with carotenoids of those morphotypes of Mauritia flexuosa L.f. showed higher lightness (L∗) and yellowness (b∗).

Original languageEnglish
Article numbere05209
JournalHeliyon
Volume6
Issue number10
DOIs
StatePublished - Oct 2020

Bibliographical note

Funding Information:
This work was supported by the National Fund for Scientific, Technological Development and Technological Innovation ( FONDECYT ) of the National Council of Science, Technology and Technological Innovation (CONCYTEC) of Peru, Contract 007-2018-FONDECYT-BM .

Publisher Copyright:
© 2020

Keywords

  • Carotenoid
  • Food analysis
  • Food science
  • Food technology
  • In vitro antioxidant activity
  • Mauritia flexuosa
  • Natural product chemistry
  • Peru
  • Phenolic
  • Thermal stability

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