Abstract

CALLISAYA A., Juan Carlos  and  ALVARADO K., Juan Antonio. Total phenol contents and antioxidant capacity of bertholletia excelsa, amazonian almonds from Bolivia. Rev. Bol. Quim [online]. 2016, vol.33, n.1, pp.34-42. ISSN 0250-5460.

Bertholletia excelsa (Lecythidaceae), amazonian almonds from Bolivia or Brazil nuts is an economically important plant in the Bolivian Amazonian region . It has a significant content of bioactive compounds with antioxidant properties such as vitamin C, E, (3-carotenes and a complex mixture of phenolic compounds. It is very susceptible to oxidative deterioration, which is the biggest problem in this type of food, with the altering of the texture, appearance, flavor and aroma. However, the high content of phenolic compounds inhibits lipid oxidation of these nuts, depending on the variation of the characteristic physical and chemical parameters. The aim of this study is to determine the total phenolic contents and the total antioxidant capacity "TAC" acceleration, induced at different temperatures in the Bolivian Amazon almond (Bertholletia excelsa). According to the experimental design, 2-4 almonds are submitted for each heat treatment. Every forty days, the total antioxidant capacity "TAC" (using the ABTS, DPPH and FRAP assays) is determined and the total phenolic content quantified. The total antioxidant capacity (ABTS assay) irregularly varies depending on the time and temperature. The FRAP and DPPH assays show a decay of antioxidants depending on the day and the temperature gradient, (25 °C and 45 °C). Depending on the conditions of storage, the antioxidant activity reflects a stable contents of total phenols at temperatures of 20 °C and -80 °C. At 25 °C and 45 °C there is an accelerated decay in the phenol total contents in time.

Keywords : Antioxidant activity; Phenolic compounds; Bertholletia excelsa; Lecythidaceae.

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