February 2018 Vol. 6 No.2

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Original Research Article

Evaluation of the preliminary phytochemical profile and antioxidant activity of an aqueous extract processed from Myrciaracemosa leaves

Silva M. S.¹, Nascimento C. C. H. C.¹, Oliveira J. F. F.², Nascimento S. F.^1,2, Vasconcelos S. D. D. De^1,3, Nogueira R. I.⁴, Stephens P. R. S.⁵, Diré G. F.^1,2* and Barreto A. S.¹*

¹Laboratory of Chemical and Biological Analysis (LAQB), Foundation State University Center ofthe West Zone (UEZO), Avenue Manuel Caldeira de Alvarenga, Campo Grande, Rio de Janeiro, Brazil.
²Estácio de Sá University (UNESA), Rio de Janeiro, Brazil.
³Federal Center of Technological Education Celso Suckow da Fonseca- CEFET-NI, Rio de Janeiro, RJ- Brazil.
⁴Empresa Brasileira de Pesquisa Agropecuária (Embrapa), Rio de Janeiro, Brazil.
⁵Laboratory of Innovations in Therapies, Teaching and Bioproducts/LITEB, Oswaldo Cruz Institute, IOC/ FIOCRUZ).

*Corresponding Author’s Email: glauciodire@hotmail.com

Accepted February 19, 2018

Abstract

This work describes the preliminary phytochemical profile of the aqueous extract of Myrciaracemosa leaves, the evaluation of the antioxidant activity through the determination of the total phenolic content by the conventional method of Folin-Ciocalteu and evaluation of the antioxidant activity, measured through the ABTS. The results suggest that the aqueous extract of Myrciaracemosa presents in its composition phenolic compounds (tannins and flavonoids), antioxidant action around the average concentration 33668.82 mg/100g, standard deviation equal to 398.0 and coefficient of variance equal to 1.2% and the total phenolic compounds concentration in the extracts was 205.98 mg / 100g, standard deviation 24.89 and coefficient of variance 0.01%. From the evaluation of the obtained results it can be suggested that the studied plant extract presents redoxi property in relation to the contents of saponins, phenols, tannins and denoted favonoids.

Keywords: Myrciaracemosa, antioxidant activity, favoids, tannins, phenols, saponins.