Aroeira (schinus terebinthifolius raddi) fruit: Chemical composition and antioxidant capacity

Abstract

The insertion of natural sources of bioactive compounds in the human diet is crucial for the prevention of several degenerative and chronic diseases. Thus, this study characterized the chemical composition and determined the antioxidant capacity of aroeira (Schinus terebinthifolius Raddi) fruit. The most representative fatty acids found were oleic (34.51 ± 0.50 g/100 g), palmitic (24.53 ± 0.38 g/100 g) and linoleic acid (17.58 ± 0. g/100 g). Phytosterols such as β-sitosterol, stigmasterol, and campesterol were identified, presenting greater contents of β-sitosterol (166.70 ± 8.44 mg/100 g). The total phenolics level was 13.06 ± 0.76 mg GAE/g. In addition, aroeira extract showed antioxidant potential in DPPH, FRAP, and ABTS assays. Thus, these results suggest Schinus terebinthifolius Raddi fruit as a health-promoting source that presents functional components and antioxidant properties.