The bioactive constituents and antioxidant activities of ten selected Brazilian Cerrado fruits

Paulo Rogério Siriano Borges*, Merete Edelenbos, Erik Larsen, Thais Hernandes, Elisângela Elena Nunes, Eduardo Valério de Barros Vilas Boas, Caroline Roberta Freitas Pires

*Corresponding author for this work

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review


This study measured the total levels of phenolic, anthocyanin, carotenoid, and tocopherol compounds, and vitamin C in ten fruits from the Brazilian Cerrado: araçá-boi, bacaba, bacupari, biribá, cajuí, curriola, marmelada-espinho, mirindiba, murici, and puçá-preto. Five extracts were prepared from each fruit using solvents with different polarities. The Trolox equivalent antioxidant activity, oxygen radical absorbance capacity, and inhibition of β-carotene bleaching were determined for each extract. Scott-Knott test and principal component analysis showed that the analyzed fruits were rich sources of different classes of bioactive compounds, with levels comparable to those in commonly consumed fruits such as guavas, and various berries and citrus fruits. To our knowledge, this is the first comprehensive study of the bioactive compounds and antioxidant activities of biribá, cajuí, marmelada-espinho, and mirindiba. Moreover, mirindiba was found to be a rich source of vitamin C and phenolics, with an average level of carotenoids and tocopherols.

Original languageEnglish
Article number100268
JournalFood Chemistry: X
Publication statusPublished - Jun 2022


  • Carotenoids
  • Phenolic
  • Tocopherol
  • Vitamin C


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