Food Chemistry 149 (2014) 62–70

Contents lists available at ScienceDirect

Food Chemistry
journal homepage: www.elsevier.com/locate/foodchem

Amazonian palm Oenocarpus bataua (‘‘patawa’’): Chemical

and biological antioxidant activity – Phytochemical composition
A. Rezaire a, J.-C. Robinson a,⇑, D. Bereau a, A. Verbaere b, N. Sommerer b, M.K. Khan a, P. Durand c,
E. Prost c, B. Fils-Lycaon d
a
Université des Antilles et de la Guyane, UMR QUALITROP, campus universitaire de Troubiran, P.O. Box 792, 97337 Cayenne Cedex, French Guiana, France
b
Institut National de la Recherche Agronomique, UMR 1083 Sciences Pour l’Œnologie, 2 place Viala, 34060 Montpellier Cedex 2, France
c
Laboratoires SPIRAL CEDRA KIRIAL, 3 rue des mardors, 21560 Couternon, France
d
Institut National de la Recherche Agronomique Centre Antilles-Guyane, UMR QUALITROP, Domaine Duclos, Prise d’eau, 97170 Petit-Bourg, Guadeloupe, France

a r t i c l e i n f o a b s t r a c t

Article history: In French Guiana, ‘‘diversity’’ within the Palm family is obvious since more than 75 species have been
Received 11 April 2013 identified. Oenocarpus bataua Mart., called ‘‘patawa’’ is well known for its culinary uses whereas literature
Received in revised form 14 October 2013 on its phytochemical composition and biological properties remains poor. This work deals with deter-
Accepted 17 October 2013
mining the antioxidant activity of this palm fruit and its polyphenol composition; Euterpe oleracea
Available online 26 October 2013
(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
Keywords:
showed an antioxidant activity respectively 2.6 and 1.5 fold higher than patawa. Polyphenolic composi-
Amazon
Palm fruit
tion, determined by UPLC/MSn, would imply the presence of anthocyanins, condensed tannins, stilbenes
Patawa: Oenocarpus bataua and phenolic acids, well known for their biological activities. These results present patawa fruit as a new
Açai: Euterpe oleracea amazonian resource for cosmetics, food and pharmaceuticals purposes.
Antioxidant activity Ó 2013 Elsevier Ltd. All rights reserved.
Polyphenols
UPLC-DAD-API-IT-MSn

1. Introduction presence of one or more unpaired electron(s) and promote oxida-

Nowadays, research on antioxidants has become an important
scientific topic in food, pharmaceutical and cosmetic fields. Litera-
ture has shown that dietary consumption of antioxidants is associ-
ated with reduced risk of several diseases in which oxidative stress
may play a role, particularly chronic diseases such as cancer,
cardiovascular, inflammatory and neurodegenerative diseases
(Parkinson and Alzheimer) (Pandey & Rizvi, 2009). The preventive
effects of natural antioxidant in fruits and vegetables are associ-
ated to four major groups: polyphenols, vitamins, alkaloids and
carotenoids. Polyphenols constitute one of the largest and ubiqui-
tous groups of plant metabolites, and one of the largest categories
of phytochemicals in the human diet. Dietary phenolics include
phenolic acids, stilbenes and flavonoids (Bravo, 1998). Some of
them present very interesting biological properties as antioxidant,
antimicrobial and anti-inflammatory activities (Adams, Seeram,
Aggarwal, Takada, Sand & Heber, 2006). For instance, they can
scavenge free radicals (Rösch, Bergmann, Knorr, & Kroh, 2003)
which are very unstable and highly reactive molecules due to the
⇑ Corresponding author. Tel.: +594 694 23 72 92.
E-mail address: jean-charles.robinson@guyane.univ-ag.fr (J.-C. Robinson).
tion of diverse molecules (proteins, lipids, nucleic acids) in order
to stabilise their electronic system.
Furthermore, natural antioxidants like vitamin C and E are
considered to be beneficial components from fruit and vegetables.
It is commonly believed that the beneficial effects of vitamin C
(ascorbic acid) on health increase with the consumed amount
(Franke, Cooney, Henning, & Custer, 2005). Vitamin C is presently
marketed as an antioxidant supplement, and claimed to increase
resistance to diseases and oxidative stress. Vitamin E is a term used
to describe a family of tocopherols and tocotrienols of which
a-tocopherol is the most abundant. Observational epidemiologic
studies provide the basis for relating intake of vitamin E rich foods
to decreased risk of mortality due to cardiovascular diseases
(Farbstein, Kozak-Blickstein, & Levy, 2010).
Like european fruits (as black grapes), those issued from tropi-
cal areas such as mango, banana, avocado and acerola (Gorinstein
et al., 2010; Mezadri, Villano, Fernandez-Pachon, Garcia-Parrilla, &
Troncoso, 2008) contain bioactive compounds. Palm fruits also
present these advantages. Euterpe oleracea Mart. (Fig. 1), com-
monly known as açai, is the first Amazonian palm fruit which
has been extensively studied and has shown very interesting
in vitro antioxidant potential. A part of this antioxidant potential
could be correlated with polyphenolic constituents, such as

0308-8146/$ - see front matter Ó 2013 Elsevier Ltd. All rights reserved.
http://dx.doi.org/10.1016/j.foodchem.2013.10.077
 A. Rezaire et al. / Food Chemistry 149 (2014) 62–70
Fig. 1. Patawa (left) and Acai (right) fruits and cross-sections. 1 unit = 1 cm (D. BEREAU).
anthocyanins (water-soluble plant pigments, responsible for its
purple colour) and other flavonoids (Kang, Li, Wu, Jensen, Schauss, &
Wu, 2010). Hence, many applications have been explored for this
fruit, especially for food and cosmetics (Baumann, Woolery-Lloyd, &
Friedman, 2009; Coïsson, Travaglia, Piana, Capasso, & Arlorio,
2005).
In the Amazonian area, and more particularly in French Guiana,
several palm species including Euterpe oleracea Mart. are used for
refreshment and as traditional drinks or ice-creams which are
extremely appreciated by local populations. Oenocarpus bataua
Mart, more commonly called patawa, is another Amazonian palm
fruit, which is consumed exactly as açai and shows the same colour.
Phytochemical information about this palm fruit is practically
non-existent. Indeed, scientific data available on the Oenocarpus
or Jessenia bataua Mart is limited to its fatty acid and tocopherol
composition (Da Cruz Rodrigues, Darnet, & Da Silva, 2010;
Hernandez, Fregapane, & Moya, 2009).
The present research deals with determining chemical and bio-
logical antioxidant activities in mature patawa fruits from French
Guiana. Qualitative and quantitative polyphenol compositions
(especially for anthocyanins, tannin) and vitamin contents were
determined on patawa and açai acetone/water extracts. Açai was
used as reference.
2. Materials and methods
2.1. Plant material
O. bataua (patawa) (Fig. 1) fruit is a black purple ovoid drupe
(diameter and weight, respectively ranging from 2.5 to 3.5 cm
and 6 to 8 g). Fruits were harvested during March in the city of
Montsinéry–Tonnegrande (17 km away from Cayenne, French
Guiana). Euterpe oleracea (açai) (Fig. 1), a spherical purple drupe
(diameter ranging from 1.2 to 1.6 cm with an average weight of
1.0 g), was collected in the city of Roura (30 km away from
Cayenne, French Guiana). Ripe fruits, ready for consumption, free
of physical damage and injury from insects and fungal infection
were selected for both species. After peeling, the patawa and açai
pulps were put into liquid nitrogen and crushed using a Thermo-
mix TM 31 (Vorwerk, France). Then, the frozen pulp of each fruit
was lyophilised before it was packed in bags. The obtained dried
matter was then stored at 20 °C to limit degradations until
analysis.
2.2. Chemicals
Analytical grade quality solvents, fluorescein, (+)-catechin,
()-epicatechin, phloroglucinol, L-ascorbic acid, caffeic acid,
63
2,4,6-tris(2-pyridyl)-s-triazine (TPTZ) and alpha-tocopherol were
obtained from Fluka Sigma–Aldrich (Steinheim, Germany).
2,2-Diphenyl-l-picrylhydrazyl (DPPH), 2,20 -azinobis(3-ethyl-
benzothiazoline-6-sulphonate) (ABTS), potassium per sulphate, 6-
hydroxy-2,5,7,8-tetramethylchromane-2-carboxylic (Trolox), iron
chloride (III), heptahydratesulphate iron (II), 2,20 -azobis(2-ami-
dino-propane) dihydrochloride (AAPH) and ammonium formiate
came from Acros. Gallic acid and Folin–Ciocalteu reagent were,
respectively purchased from PANREAC and CARLO ERBA compa-
nies (Reuil; France). Horse blood was distributed by Biomérieux
(Lyon, France). Standards of cyanidin-3-O-glucoside, 5-O-caffeoyl-
quinic acid, cyanidin-3-O-rutinoside, resveratrol and trans-piceid
were obtained from Extrasynthèse (Lyon, France). Chlorogenic acid
and syringic acid were purchased from Sigma (Steinheim,
Germany). The patented working solution of isotonic buffer (PBS)
was given by Kirial International (Dijon, France).
2.3. Extractions procedure
Freeze-dried powders of patawa and açai (2.5 g) were extracted
five times in 50 mL of acetone/water (Ac/H2O) solutions (70/30, v/
v) under sonication (130 kHz, 10 min) at room temperature. Thus,
samples were centrifuged (5000g, 10 min, 4 °C) and the superna-
tants were combined after filtration. Extracts were concentrated
under vacuum followed by lyophilisation to remove remaining
water. Finally, dried extracts were weighed for determination of
the extraction yield and kept for dissolved and store at 20 °C
before analyses. Each extract was done tree times by tree different
weight of the drug.
2.4. Evaluation of in vitro antioxidant activity by chemical assays
2.4.1. DPPH assay
Antioxidant activity (AO) was measured using the DPPH test
according to Brand-Williams, Cuvelier, & Berset (1995). Some mod-
ifications were brought to adapt the initial method to our labora-
tory conditions. To evaluate its antioxidant activity, the extract
was allowed to react with a stable radical, 2,2-diphenyl-l-
picrylhydrazyl (DPPH) in a methanol solution. The reduction of
this radical was followed by the decrease of its absorbance at a
characteristic wavelength during the reaction at 520 nm.
Five different dilutions of the extracts were prepared and an
aliquot of 100 lL of diluted sample was added to 3900 lL DPPH
solution (1  104 M) and vortexed. A DPPH methanolic solution
was prepared as control. After 2 h of incubation in darkness and
at room temperature, the absorbance of the control and samples
was measured at 520 nm. Trolox was used as reference and the
64 A. Rezaire et al. / Food Chemistry 149 (2014) 62–70
DPPH scavenging activity was expressed in lmol Trolox equiva-
lent/g of dried extract (TEq lmol/g DE).
2.4.2. TEAC or ABTS assay
The TEAC assay is based on the conversion of the radical cation
of 2,20 -azinobis(3-ethylbenzothiazoline-6-sulphonate) (ABTS+), to
colourless ABTS upon reaction with electron/hydrogen donors. It
is measured by the decay of absorbance at 734 nm, which is a char-
acteristic wavelength of ABTS+.
For this test, the method of Re, Pellegrini, Proteggente,
Pannala, Yang and Rice-Evans (1999) was followed with some
modifications. The stock solutions included a 14 mM ABTS solu-
tion and a 4.9 mM potassium per sulphate solution, mixed in
equal quantities and allowed to react for 16 h at room tempera-
ture in darkness. The solution was then diluted with methanol
until an absorbance of 1.00 ± 0.5 unit at 734 nm was reached.
Fresh ABTS+ solution was prepared for each assay. Fruits extracts
(30 lL) at different concentrations were allowed to react with
2970 lL of the ABTS+ solution for 1 h in dark condition. Then,
the absorbance was measured at 734 nm. Trolox was used as ref-
erence and results were given in lmol Trolox equivalents/g of
dried extract (TEq lmol/g DE).
2.4.3. FRAP assay
In our study, total antioxidant activity was assayed with the
original method of Benzie and Strain (1996) where some modifica-
tions were also brought. 3000 lL of a FRAP solution was composed
by adding 25 mL of acetate buffer (pH = 3.6 at 300 mM), 2.5 mL of
acidic TPTZ solution (10 mmol/L in HCl at 40 mmol/L) and 2.5 mL
of fresh FeCl3 (20 mmol/L in water). This solution was mixed with
300 lL of distilled water and 100 lL of test sample at different
concentrations. Spectrophotometric analyses were operated with
a maintained temperature at 37 °C. The reaction was monitored
for up to 30 min and absorbance was measured at 595 nm. Fe (II)
was chosen as a reference in this test. Results were expressed in
mg Fe (II) equivalent/g of dried extract (mg Fe (II) Eq/DE).
2.4.4. ORAC assay
The ORAC procedure was done according to the method of Ou,
Hampsch-Woodill, & Prior (2001) with some modifications. Anal-
yses were conducted in phosphate buffer pH 7.4 (75 mM) at
37 °C. Peroxyl radical was generated using 2,20 -azobis(2-amidino-
propane) dihydrochloride (200 lL, 153 mM) which was freshly
prepared for each run. Fluorescein (2000 lL, 30 nm) was used
as substrate. Sample or blank was mixed with PBS, AAPH and
fluorescein. Fluorescence was recorded until it reaches zero (exci-
tation wavelength 493 nm, emission wavelength 515 nm) in a
fluorescence spectrophotometer Eclypse Varian at 37 °C. Trolox
was used as a reference. Results were calculated from area differ-
ences of the fluorescein decay curve between blank and sample.
They were expressed as Trolox equivalents/g of dried extract
(TEq lmol/g DE).
2.5. Evaluation of in vitro antioxidant activity by ‘‘Kit Radicaux Libres’’ Ò
biological assay
Following chemical AO test results, patented KRL test was per-
formed according to Prost, 1989 on Ac/H2O samples. This extract
(120 lL, 100 mg/L) was mixed with isotonic PBS (50 lL), whole
horse blood (50 lL) and AAPH (50 lL) in 96-well plates. Trolox
was used as a reference. Results were expressed in lmol Trolox
equivalent/g of dried extract (TEq lmol/g DE).
2.6. Phytochemical analysis
2.6.1. Total phenolic content (TPC)
The TPC procedure was operated according to Arnous, Makris, &
Kefalas (2002) with some modifications. Phenolic contents of crude
acetone/water extracts were determined using Folin–Ciocalteu
reagent and gallic acid as phenolic standard. In brief, water
(2370 lL), 30 lL of appropriate dilutions of patawa or açai extracts
and 450 lL of Folin–Ciocalteu reagent were mixed and 150 lL of a
20% sodium carbonate (Na2CO3) solution was added at ambient
temperature. After incubation for 2 h, blue colour absorbance,
developed in each assay mixture, was recorded at 750 nm. The
TPC was expressed in mg gallic acid equivalent (GAEq) per gram
of dried extract.
2.6.2. Vitamin E and C determination
2.6.2.1. Vitamin E (Tocopherols). Tocopherols were extracted from
the lyophilised patawa and açai powders by a saponification
reaction according to AFNOR NF EN 12822 (January 2001). Briefly,
3 g of sample were placed in a flask with acid ascorbic (1 g), meth-
anol (150 ml) and potassium hydroxide (50 ml; 50 g/100 ml) under
reflux and nitrogen conditions for 40 min at 80 °C. After saponifica-
tion, the flask was cooled with water and final step extraction
to extract tocopherols was operated with dichloromethane.
Tocopherol analysis was performed by HPLC.
The apparatus consisted of a Perkin Elmer number 200 with a
quaternary pump coupled with a diode array detector. Fifty micro-
litres of hexane crude extract were injected onto a column (100 RP
18 Merck Lichrospher, 250  4 mM; 5 lm). The mobile phase was
water/methanol (3/97), and flow rate was 1.5 mL/min at 30 °C.
Tocopherol detection was carried out by spectrofluorometry
(excitation wavelength: 295 mM; emission wavelength: 330 nm).
Concentrations were calculated using peak areas. Calibration
curves were established using commercial a-tocopherol as stan-
dard. Results are given in mg of a-tocopherol equivalent/100 g of
fresh matter.
2.6.2.2. Vitamin C. Vitamin C or ascorbic acid (AA) was extracted
from lyophilised patawa and açai powders according to AFNOR
NF EN 14130 (December 2003). AA was extracted with 20 g/L
meta-phosphoric acid solution (0.15%, w/v). Total AA was
estimated after reduction of L (+)-dehydroascorbic acid (DHA) to
L (+)-ascorbic acid with 40 g/L of L-cystein.
Quantitative determination was operated by measuring HPLC.
The reversed phase column used was a Merck Lichrospher 100
RP-18 (encapped 250  4 mM; 5 lm), and elution (flow rate of
0.7 mL/min at 30 °C) was performed in isocratic condition with
0.1 M phosphate buffer and a methanolic N-Cetyl-N,N,N-
trimethylammoniumbromide (0.05 M) and monitored at 265 nm.
The calibration curve was made with ascorbic acid, used as stan-
dard. Final results are given in mg of ascorbic acid equivalent/
100 g of fresh matter.
2.6.3. Polyphenol identification
UPLC-DAD-API-IT-MSn analyses were performed with a Waters
ACQUITY chromatography system equipped with a Bruker diode
array detector coupled to a Bruker Amazon X ion-trap mass spec-
trometer. HPLC separation was performed on a C18 Waters Acquity
BEH column (150  1 mM; 1.7 lm) at a flow rate of 0.08 mL/min
and a temperature of 35 °C. Mobile phase was water (solvent A)
and methanol (solvent B), both acidified with formic acid 1% (w/w).
Elution was performed using a gradient system: 6–30% B in
15 min; 30–50% B in 15 min, 50–60% B in 5 min, 60–6% B in
6 min and reequilibration (6% B for 5 min). Injection volume was
0.5 lL. Detection was operated at wavelength ranging from 250
to 600 nm.
 A. Rezaire et al. / Food Chemistry 149 (2014) 62–70
ESI conditions were as follows: HV capillary voltage, 2.5 kV;
drying temperature, 200 °C; drying gas, 8.0 L min1; nebuliser,
14, 5 psi; capillary exit voltage, 140.0 V; and syringe draw rate,
10 lL/mn.
The [MH] and [M + H]+ ions were selected for CID fragmenta-
tion to produce the MS/MS spectra.
2.6.4. Polyphenol contents
2.6.4.1. Tannin contents. Proanthocyanidin composition was deter-
mined by HPLC analysis after acid catalysed depolymerisation in
the presence of phloroglucinol (phloroglucinolysis) as described
by Fournand, Vicens, Sidhoum, Souquet, Moutounet, & Cheynier
(2006). Briefly, 100 lL of patawa acetone/water extract (4 g/L)
was put into a 1.5 mL eppendorf vial and evaporated to dryness
with a Genevac. 100 lL of phloroglucinolysis reagent (acidified
methanol 0.2 N HCl with, phloroglucinol 50 g/L and ascorbic acid
10 g/L) was added and the solution was incubated at 50 °C for
20 min in a water-bath. Reaction was stopped with 500 lL of an
ammonium formiate buffer solution (200 mM) and the solution
was centrifuged (10 mn; 1000 rpm). Supernatants were analysed
by UPLC-DAD-MS according to the described method in paragraph
2.6.3. However, gradient elution was operated as follows: washing
at 2% B for 1 min, increasing from 2% to 30% B in 9 min; equilibrat-
ing at 30% B for 2 min; increasing from 30% to 75% B in 13 min, 75%
to 95% B in 5 min, equilibrating at 95% B for 5 min; decreasing from
95% to 2% B in 3 min and reequilibration (2% B for 5 min).
The concentration of tannins was evaluated from peak areas at
280 nm and by external calibration with (+)-catechin and ()
epicatechin (or catechin, epicatechin and phloroglucinol deriva-
tives isolated in the laboratory). The results were expressed as
mg of tannins per gram of dry pulp.
2.6.4.2. Stilbene, hydroxybenzoic and hydroxycinnamic acids
contents. These polyphenols were analysed according to the
method described in paragraph 2.6.3. The concentrations of different
polyphenols were evaluated from their peak areas at the maximum
wavelength of each family and by external calibration with
chlorogenic acid (5-CQA) for calibration of hydroxycinnamic acids
derivatives at 325 nm), syringic acid (for hydroxybenzoic acids at
274 nm), and trans-piceid (for stilbenes at 305 nm). Results were
expressed as mg per gram of dry pulp.
2.6.4.3. Anthocyanin (AT) contents. Two methods were used for AT
contents.
The chromatographic method was operated as follows: the con-
centrations of the different AT were evaluated from peak areas at
the max wavelength of anthocyanins (518 nm) and by external cal-
ibration with cyanidin-3-O-glucoside. Results were expressed as
mg per gram of dry pulp.
The spectrophotometric method (total anthocyanin monomers
assay) was performed according to the method described by Giusti
and Wrolstad (2001). Briefly, patawa extract (100 lL) was diluted
with two different solutions (900 lL each): 0.025 M potassium
chloride buffer, pH = 1.0, and 0.4 M sodium acetate buffer,
pH = 4.5. The absorbance was measured at 520 and 700 nm against
a blank cell filled with distilled water. The absorbance difference
between the pH 1.0 and pH 4.5 samples was calculated:
Abs ¼ ðAbs520  Abs700 Þ pH  ðAbs520  Abs700 Þ pH 4:5
The monomeric anthocyanin pigment concentration was calcu-
lated using the following equation:
Monomeric Anthocyanin pigment ðmg=LÞ
ðAbs  MW  DF  1000Þ
¼ ;
ð  lÞ
65
where MW = 449.2 and e = 26,900 are, respectively, the molecular
weight and molar absorptivity of cyanidin 3-O-glucoside that was
used as a standard; DF is the dilution factor, and 1 is the path length
(cm). The total monomeric anthocyanins were reported as mg
cyanidin 3-O-glucoside equivalent/1000 g of fresh patawa pulp.
2.7. Statistical analysis
All tests were conducted in triplicate. The results are expressed
as means ± SD. Means of total phenolic content, of chemical and
biological AO tests were statistically compared two by two using
the Student t-test at the p < 0.05 significance level.
3. Results and discussion
Aqueous acetone (water/acetone, 30/70, v/v) was selected as
the extraction solvent because of its high extraction rates
especially for higher molecular weight proanthocyanidins and
ellagitanins. (Kajdzanoska, Petreska, & Stefova, 2011; McMurrough,
Madigan, & Smyth, 1996). Under these conditions, the extraction
yields for patawa and açai were 10.5 ± 2.0 and 10.5 ± 0.3 g, respec-
tively, of dry extract per hundred gram of dry pulp.
3.1. In vitro antioxidant capacity (DPPH, TEAC, FRAP, ORAC, KRL)
Several methods have been developed to measure total antiox-
idant capacity of a biological sample. Measurement of antioxidant
capacity cannot be determined by only one method but by several
tests based on different parameters (mechanisms, substrates,
radicals). This is why six different antioxidant tests (DPPH, TEAC,
FRAP, ORAC, KRL) were used. All antioxidant activities and TPC
results data are presented in Table 1. Depending of the used test,
some differences may be noticed:
 DPPH test: In comparison to açai, patawa showed equivalent
antioxidant activity.
 TEAC and FRAP tests: Patawa values were better than those
obtained for açai.
 ORAC test: açai extracts show a very great AO. Patawa value is
2.6-fold lower than açai. Even if this fruit cannot be considered
as a super fruit as the latter one, patawa seems to have an
ORAC antioxidant activity similar to that of another well-
known Amazonian palm O. bacaba (Abadio Finco, Kammerer,
Carle, Tsong, Böser, & Graeve, 2012). According to our results
for extraction yield (10.5%) and fruit moisture (39%), ORAC
value for patawa was calculated as 10482 ± 89.6 TEq lmol/
100 g of fresh weight (FW) whereas O. bacaba value was given
as 10750.71 ± 1496.5 TEq lmol/100 g of FW. However, in
comparison to other berries, patawa extract showed a higher
activity than cranberry (9256 ± 138 TEq lmol/100 g of FW),
raspberry (4765 ± 718 TEq lmol/100 g of FW), and blueberry
(Abadio Finco et al., 2012).
 KRL test: This test confirmed the Orac trend while on the other
hand, only a 1.5-fold increase of the AO activity was noticed
from patawa to açai.
The results obtained from the last two tests showed a signifi-
cant AO activity. ORAC and KRL tests are representative of biolog-
ical systems due to utilisation of a radical generator (AAPH) known
to be a biological relevant radical source (Prior et al., 2003).
Furthermore, because of its blood use, KRL test highlights the
capacity of extracts to interact with cellular and plasmatic antiox-
idant defenses. This makes this test very close to biological media.
Plus, the interferences generally caused by solvent are minimised
in this test.
66 A. Rezaire et al. / Food Chemistry 149 (2014) 62–70

Table 1
Chemical and biological antioxidant activities & TPC values of patawa and açai extracts.

Patawa Acai Statistical significance

c d e
DPPH (TEq lmol/g DE ± SD ) 2292.5 ± 122.77 2447.2 ± 214.2 AA
TEAC (TEqc lmol/g DEd ± SDe) 2471.5 ± 22 1943.3 ± 236.5 BC
FRAP (mg Fe(II) Eq/g DEd ± SDe) 1869.9 ± 111.1 1333.7 ± 55.6 CD
ORAC (TEqc lmol/g DEd ± SDe) 1626.7 ± 13.9 4316.6 ± 43.2 EF
KRL (TEqc lmol/g DEd ± SDe) 2553.8 ± 18 3966.0 ± 56 GH
TPC (mg GAEq/g DEd ± SDe) 306.6 ± 7.4 368.3 ± 43.5 JJ

Results are the mean ± SD of three parallel measurements. The box bearing two different letters show that acai and patawa values are significantly different (p < 0.05).
c
Trolox equivalent.
d
Dried extract.
e
Standard deviation.

Finally, comparison of patawa and açai extracts in the different

AO tests yielded contrasted results. Patawa showed slightly higher
AO activity than açai in the TEAC and FRAP and much lower
activity in the ORAC and KRL tests while both extracts gave similar
values in the DPPH test and had equivalent total phenol contents.
The discrepancy at comparing the AO tests and the non-correlation
between the AO activity and the total polyphenol content may be
due to the presence of other compounds, as sugars, ascorbic acids
and other reducing compounds known to interfere with the Folin–
Ciocalteu and AO tests. It may also result from differences in the
phenolic composition that are not reflected in the total phenol
evaluation.
Consequently, the phenolic composition and the content of vita-
min C, that has been reported to be present in substantial amounts
in açai (Santos, Maia, Sousa, Costa, Figueiredo & Prado, 2008), and of
vitamin E, that has been reported in patawa (Hernandez et al.,
2009), have been investigated.

3.2. Vitamin contents

The level of alpha-tocopherol (6.1 ± 0.1 mg/100 g of dried

matter) in patawa was 50% that measured in açai (13.5 ± 0.7 mg/
100 g of dried matter). Other tocopherols are not detected in açai
fruit whereas they are in patawa (3.5 ± 0.1 mg/100 g of dry matter).
These values are consistent with those found in literature: from 5.7
(±0.3) to 7.9 (±0.3) mg of alpha-tocopherol/100 g of dried matter in
patawa (Da Cruz Rodrigues et al., 2010; Darnet, Da Silva, Rodrigues, &
Lins, 2011), 14.5 mg/100 g of dried matter in açai (Costa, Ballus,
Teixeira-Filho, & Godoy, 2010). Vitamin C is present in açai extracts
(20.1 ± 0.5 mg of vitamin C/100 g of dried matter) as reported by
Santos et al. (2008) while it was not detected in the patawa extract.
This result shown that açai pulp have more vitamin than patawa
and the both type E and C. This difference can contribute to explain
the non correlation between the polyphenols contents and the AO
activity and all the more the antioxidative efficiency of vitamin E
can be considerably increased by co-supplementation with
vitamin C, which is a co-antioxidant for vitamin E (Durak et al.,
2009; Stocker, 1994).
3.3. Polyphenol identification
The UPLC profile at 280 nm revealed 11 main peaks (Fig. 2 and
Table 2). Identification of the compounds was based on UV–visible
spectra, allowing to distinguish between the different phenolic
families, and MS/MS analysis. The MS analysis was performed in
both positive and negative ionisation modes: the response was
better in negative mode for the great majority of our compounds
and in positive mode for anthocyanins.
 Peak 1 (RT = 6.8 min), Peak 5 (RT = 9 min), and Peak 6
(RT = 9.6 min) presented a same UV spectrum with two max-
ima at 290 and 325 nm which are characteristic of hydroxy-
Fig. 2. Chromatogram of patawa acetone/water extract at 280 nm (D. BEREAU).
cinnamic acids (Bengoechea, Hernandez, Quesada,
Bartolomé, Estrella & Gomez-Cordoves, 1995). Besides, these
molecules have in common, in the negative ion mode, the
same molecular ion [M–H]– at m/z = 353 and same fragment
ion at m/z = 191 corresponding to a quinic acid fragment
formed after the loss of a caffeoyl (162 a.m.u). All three com-
pounds are thus tentatively identified as chlorogenic acid and
its isomers. The different chlorogenic acid isomers can be dis-
tinguished on the basis of their fragmentation patterns, as
described by Clifford, Johnston, Knight, & Kuhnert, 2003. Thus
the presence and relative abundance of minor fragments at m/
z = 179 suggest that peak 1 could correspond to 3-O-caffeoyl-
quinic acid and peak 5 to 5-O-caffeoylquinic acid while peak 6
could correspond to 4-O-caffeoylquinic acid, based on the
presence of a fragment at m/z = 173.
 Both peak 2 (RT = 7.3 min) and peak 3 (RT = 7.4 min) have the
same UV spectrum with a maximum at 260 nm which is typ-
ical of hydroxybenzoic acids. Moreover, these molecules have
in common, in negative mode, the same molecular ion [M–H]–
at m/z = 359 and same daughter ion at m/z = 197 in MS2 corre-
sponding to a loss of a typical hexoside or a loss of a caffeoyl.
The last hypothesis is not possible because no maximum at
320 nm is observed. In MS3, the fragment at m/z = 197 yields
three fragment ions at m/z = 181 (major), m/z = 153 and
m/z = 137 corresponding to a loss of 16 a.m.u (AOH). 44
a.m.u. (ACOO) and 60 a.m.u, (AOH, ACOO), respectively. The
 A. Rezaire et al. / Food Chemistry 149 (2014) 62–70 67

Table 2
Preliminary phenolic compound identification using UPLC-API-IT-MSn analyses.

Peak RTa Compound class Hypothesis UPLC-DAD UV, kmax Negative mode [M–H] ion () UPLC/API/IT/MSn, m/z
(min) (nm) or positive mode [M + H]+ ion
(+), m/z
1 6.8 Hydroxycinnamic 3-O-caffeoylquinic acid 290; 325 353() MS2 [353]: 191, 179
acid
2 7.3 Hydroxybenzoic Syringic acid hexoside 260 359() MS2 [359]: 197
acid MS3 [359 ? 197]: 182,
153
3 7.4 Hydroxybenzoic Syringic acid hexoside 260 359() MS2 [359]: 197
acid MS3 [359 ? 197]: 182,
153
4 8.4 Stilbene Hydroxyresveratrol dihexoside 300; 325 567() MS: [M–H + 36]: 603
MS2 [567]: 405, 243
MS3 [567 ? 405]: 243
5 9 Hydroxycinnamic 5-O-caffeoylquinic acid (chlorogenic 290; 325 353() MS2 [353]: 191,179
acid acid)
6 9.6 Hydroxycinnamic 4-O-caffeoylquinic acid 283; 325 353() MS2 [353]: 191, 179, 173,
acid 135
7 9.9 Stilbene Resveratrol dihexoside 283; 303; 315 551() MS: [M–H + 36]: 587
MS2 [551]: 389, 227
MS3 [551 > 389]: 227
8 10.7 Stilbene Methoxyresveratrol dihexoside 286; 303; 324 581() MS: [M–H + 36]: 617
MS2 [581]: 419
MS3 [581 > 419]: 257
9 10.8 Stilbene dihexoside Methoxyresveratrol dihexoside 283; 306; 322 581() MS: [M–H + 36]: 617
MS2 [581]: 419
MS3 [581 > 419]: 257
10 11.55 Anthocyanin Cyanidin-3-O-rutinoside 279; 516 595(+) MS2 [595]: 449, 287
MS3 [595 > 287]: 257
11 13.9 Stilbene hydroxyresveratrol 286; 305; 322 243() MS2 [243]: 225, 199, 175
a
Retention time.

ions at m/z = 197 could thus correspond to syringic acid and
peak 2 and peak 3 are tentatively identified as two isomers
of syringic acid hexoside.
 Peaks 4, 7, 8, 9 and 11 have similar UV spectra, showing two
absorbance maxima between 300 and 320 nm and, for some
of them, a third one around 280 nm. This suggests that they
belong to the same family of polyphenols, presumably stilb-
enes. The presence of both maximum at 300 and 320 nm indi-
cates the presence of an isomer of (E) stilbene (Hu et al., 2008).
Besides, in negative ionisation mode, an ion [M + 36-H]–, typ-
ical of glycosylated stilbenes was observed (Hu et al., 2010).
Peak 4 (RT = 8.4 min) presents, in the negative ion mode, a
molecular peak at m/z = 567. Its fragmentation, in MS2, gives one
main daughter ion at m/z = 405. The latter, in MS3, gives a signal
at m/z = 243. These successive losses of two 162 a.m.u. can be
attributed to two hexosyl fragments. The aglycone, with a
m/z = 243 would correspond to an hydroxylated derivative of
resveratrol (m/z = 227), such as piceatannol. Thus, peak 4 should
correspond to a derivative of a dihexoside of a hydroxylated deriv-
ative of resveratrol. The presence of both maxima at 300–320 nm,
suggests that it is an E isomer.
Peak 7 (RT = 9.9 min), in negative mode, shows a molecular
peak at m/z = 551. Fragmentation in MS2 gives a daughter ion at
m/z = 399 which yields a fragment at m/z = 227. These successive
losses of 162 a.m.u. can be attributed to two hexoses. The aglycone
at m/z = 227, is tentatively identified to resveratrol. Thus, Peak 7
should correspond to a dihexoside of resveratrol and the isomer
(E) form is postulated from the UV spectrum.
Peak 8 (RT = 10.7 min) and Peak 9 (RT = 10.8 min), give the
same signals in the negative ion mode: parent ion at m/z = 581,
fragment ions at m/z = 419 (MS2) and m/z = 257 (MS3). These suc-
cessive losses correspond to 2 hexose units (loss of 162 a.m.u.). The
aglycone, at m/z = 257, may correspond to a methoxyresveratrol
such as rhapontigenin or isorhapontigenin. Thus, peak 8 and
peak 9 presumably correspond to dihexosides isomers of methoxy-
resveratrol in their E form (as confirmed by the maxima at 300–
320 nm).
Peak 11 (RT = 13.9 min) presents in negative mode a molecular
ion at m/z = 243, and fragment ions at m/z = 225, m/z = 199; and
m/z = 175). This fragmentation pattern is characteristic of trans-
hydroxyresveratrol (Huang, Chen, Lu, Zhang, & Guo, 2010).
Finally, Peak 10 (RT = 11.55 min) presents two maxima at 279
and 516 nm, which are characteristic of anthocyanins. A molecular
peak at m/z = 595 in the positive ion mode is observed. Its fragmen-
tation yields two daughter ions, detected at m/z = 449 and
m/z = 287, which respectively corresponds to a loss of 146 a.m.u.
(loss of rhamnose) and 308 a.m.u. (loss of hexose and rhamnose)
from the molecular ion. The aglycone at m/z = 287 corresponds to
cyanidin. Peak 10 should correspond to cyanidin-3-O-rutinoside,
present in many plants, and recently isolated from a palm of the
same genus (O. bacaba Mart.) (Abadio Finco et al., 2012) and also
in açai (Gallori, Bilia, Bergonzi, Barbosa, & Vincieri, 2004).
In comparison to O. Bacaba and açai which are rich in flavones
and anthocyanins (Abadio Finco et al., 2012; Gallori et al., 2004),
patawa has an original polyphenolic composition, with significant
presence of stilbenes, caffeoylquinic acids, hydroxybenzoic acid
derivatives, and procyanidins, that have not been reported in the
other species of the genus Oenocarpus.
3.4. Polyphenol contents
HPLC analysis of the patawa extract after phloroglucinolysis
showed the presence of catechin and epicatechin (detected at
291 a.m.u. in the positive ion mode) and of their phloroglucinol
derivatives (detected at 415 a.m.u in the positive ion mode), mean-
ing that patawa contains procyanidins. Phloroglucinol adducts
arise from upper and extension units of the initial procyanidins
while terminal units give rise to unsubstituted monomers. An
68 A. Rezaire et al. / Food Chemistry 149 (2014) 62–70
Table 3
Quantification of polyphenolics in patawa extracts by UPLC-API-IT-MSn.
Hypothesis
3-CQA
Syringic acid hexoside
Syringic acid hexoside
Tetrahydroxystilbene dihexoside (piceatannol or hydroxyresveratrol dihexoside?)
5-CQA
4-CQA
Trihydroxystilbene dihexoside (resveratrol dihexoside)
Trihydroxymethoxystilbene dihexoside (isorhapontigenin or rhapontigenin dihexoside?)
Trihydroxymethoxystilbene dihexoside (isorhapontigenin or rhapontigenin dihexoside)
Cyanidin-3-O-rutinoside
Tetrahydroxystilbene (piceatannol or hydroxyresveratrol?)
Procyanidins
a
Dry weight.
average degree of polymerisation of 20 could be determined from
the proportions of extension and terminal units.
Procyanidins are the major phenolic compounds in the patawa
extract, representing 90% of the phenolics determined after HPLC
analysis. However, they could only be determined after phloroglu-
cinolysis, and flavanol monomers and dimers were detected only
in trace amounts in the HPLC profile
Procyanidin content was about 18 ± 0.3 mg/g of dry patawa
pulp (or 12.6 ± 0.2 mg/g of fresh patawa pulp). In comparison to
other plant derived products as grape fruit and apple fruit (be-
tween 5 to 11 mg PAT/g of FM) (Guyot, Marnet, Laraba, Sanoner,
& Drilleau, 1998; Mané et al., 2007), patawa fruit can be considered
as a tannin rich fruit
Stilbenes, phenolic acids, hydroxycinnamic acids and anthocya-
nins have been quantified from their UPLC peak areas at their max-
imum absorbance wavelength. Procyanidins were quantified as the
sum of all constitutive units released after phloroglucinolysis. All
the results are shown in Table 3.
Stilbenes represent the major group of simple phenolic com-
pounds in patawa. They are found mostly as dihexosides, account-
ing together for 2.6 mg of trans-piceid equivalent/g dry patawa
pulp. Tetrahydroxystilbene dihexoside is the major stilbene pres-
ent in our sample (80% of stilbene dihexosides). Trihydroxystilbene
and trihydroxymethoxystilbene dihexosides are present in much
lower concentrations. Tetrahydroxystilbene aglycone was also de-
tected. For comparison, resveratrol value in grape skin, Vaccinium
berries and peanuts roots, were, respectively 20 lg/g of DW,
0.007–5.8 lg/g of DW and 1330 lg/g of DW (Chen, Wu, & Chiou,
2002; Rimando, Kalt, Magee, Dewey, & Ballington, 2004; Sun,
Ribes, Leandro, Belchior, & Spranger, 2006). The stilbene and gly-
cosylated form are known for numerous biological activities like
cardioprotective, antitumor, neuroprotective, and antioxidant ones
(Jeandet et al., 2010; Lorenz, Roychowdhury, Engelmann, Wolf, &
Horn, 2003). The presence of stilbenes showing an additional bio-
logical activity like hydroxyresveratrol (Chao, Yu, Ho, Wang, &
Chang, 2008) or piceatanol (Swanson-Mungerson, Ikeda, Lev,
Longnecker, & Portis, 2003) and isorhapontigenin (Fang et al.,
2012) or rhapontigenin (Jung et al., 2011) present patawa as a
potential subject for a pharmaceutic and cosmetic research and
as a potential source of stilbenes as compared to Polygonum
cuspidatum, a plant well known to be rich in stibene (Zhao, Liu, &
Zhou, 2005).
Caffeoylquinic acids are also quite abundant (1.9 mg/g dry
weight). 5-CQA, i.e., chlorogenic acid is the major caffeoyl quinic
acid in patawa. The two syringic acid hexosides are present in
equal amount (about 30 lg of syringic acid equivalent/g of DW).
Patawa is equivalent to açai (Gordon et al., 2012), for syringic acid
content (11–49 lg syringic acid/g of DW in açai) and much higher
for chlorogenic acids (0.2–16.4 lg chlorogenic acid/g of DW in
açai). Patawa chlorogenic acid values are similar to those of apple
Concentration (lg/g of DWa) Reference
200 5-CQA
26 Syringic acid
31 Syringic acid
1980 Trans piceid
1530 5-CQA
170 5-CQA
220 Trans piceid
390 Trans piceid
330 Trans piceid
470 Cyanidin 3-O-glucoside
160 Trans piceid
18000 Epicatechin Catechin
(1–3.5 mg/g dry weight; Whojdylo, Oszmianski, & Laskowski,
2008). Several pharmacological activities of chlorogenic acids
including antioxidant activity (Del Castillo, Ames, & Gordon,
2002), ability to increase hepatic glucose utilisation (Shearer
et al., 2003), inhibition of the HIV-1 integrase, (McDougall, King,
Wu, Hostomsky, Reinecke & Robinson, 1998), antispasmodic activ-
ity (Trute, Gross, Mutschler, & Nahrstedt, 1997), and inhibition of
the mutagenicity of carcinogenic compounds (Stich, Rosin, &
Bryson, 1982) have been reported.
3.5. Anthocyanin contents
In spectrometric method Patawa pulp (with 680.4 ± 26.6 mg
cyanidin-3-O-glucoside equivalent by kilogram of fresh weight)
exhibited a twofold higher anthocyanin content than O. bacaba
(with 346.9 ± 26.6 mg cyanidin-3-O-glucoside by kilogram of fresh
weight) (Abadio Finco et al., 2012). Nevertheless, it remains below
the amount of anthocyanins highlighted in açai (2247 ± 23 mg
cyanidinn-3-O-glucoside/kg of FW) (Pacheco-Palencia, Duncan, &
Talcott, 2009). However, in chromatographic methods the amount
of cyanidin-3-O-rutinoside is about 470 lg of cyanidin-3-O-
glucoside equivalent/g of dry matter. In comparison to the antho-
cyanin contents given above, values are lower. This difference
can be explained by stability of anthocyanins which can react with
the acetone present in stock solution as report by Benabdeljalil,
Cheynier, Fulcrand, Hakiki, Mosaddak and Moutounet (2000).
4. Conclusion
This work, which is framed within the context of the recovery of
natural bioactive molecules issued from Amazonia, investigated
the O. bataua Mart. fruit (which is scientifically poorly known) with
regards to its antioxidant potentiality.
This study showed that patawa fruit contains an interesting
in vitro chemical and biological antioxidant activity, due to its poly-
phenolic and vitamin contents. In comparison to açai (Euterpe
oleracea), patawa had a stronger antioxidant activity in TEAC and
FRAP tests, an equivalent activity in DPPH assay and a lower activ-
ity in ORAC and KRL tests. Maybe, this difference is related to the
higher content of vitamins (especially ascorbic acid) and anthocy-
anins in açai. Nevertheless, comparing to berries known as poten-
tial rich in antioxidants, patawa show a high activity and appears
also as a ‘‘superfruit’’. The presence of some other polyphenols like
stilbenes, phenolic acids, and condensed tannins especially for the
condensed tannins whose quantity is very high could be the rea-
sons of this antioxidant activity. But more investigations dealing
with structural elucidation and biological activity evaluation are
needed in order to propose patawa fruit for valorisation in
Nutrition, Cosmetics and Pharmaceutics fields, like Euterpe oleracea
Mart.
 A. Rezaire et al. / Food Chemistry 149 (2014) 62–70
Acknowledgements
This work was funded by a Grant from European council (FEDER;
FSE), Region Guyane and Centre National d0 Etudes Spatiales (Palm-
azon project ‘‘Valorisation des palmiers amazoniens de Guyane’’,
2010).
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