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Brazilian Journal of Food Technology

versão impressa ISSN 1516-7275versão On-line ISSN 1981-6723

Resumo

SANTOS, Mírian Aparecida Isidro et al. Effect of different extraction methods on the antioxidant activity and phenolic compounds profile of cassava leaf. Braz. J. Food Technol. [online]. 2016, vol.19, e2015067.  Epub 28-Jul-2016. ISSN 1981-6723.  https://doi.org/10.1590/1981-6723.6715.

Cassava (Manihot esculenta Crantz) leaves are agroindustrial residues with the potential for human consumption, being sources of protein, vitamins, minerals and antioxidant substances, especially phenolic compounds. The objective of the present study was to identify and quantify the phenolic compounds present in different cassava leaf flour (FFM) extracts, from the Pão da China cultivar, and evaluate their antioxidant potential. The phenolic compounds were extracted using the following three methods: a) refluxing with methanol/water (50:50, v/v); b) maceration with ethanol/water (50:50, v/v) followed by refluxing with acetone/water (70:30, v/v); c) maceration with methanol PA. The compounds were identified and quantified by high performance liquid chromatography, and the antioxidant activity determined by the ABTS and β-carotene/linoleic acid methods. Five phenolic compounds were found in the FFM extracts: gallic acid, gallocatechin, catechin, chlorogenic acid and epigallocatechin, extraction with methanol/water (50:50, v/v) revealing the presence of the greatest number of these compounds and the highest antioxidant potential. Of the phenolic compounds found in FFM, catechin was the major one, independent of the extraction method. It can be inferred that the antioxidant activity of the FFM extracts is related to the presence of phenolic compounds, since the sample with the highest content of these compounds demonstrated the highest antioxidant potential.

Palavras-chave : Manihot esculenta Crantz; cv Pão da China; Agroindustrial residues; Antioxidant activity; Catechin.

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