Caracterização físico-química e atividade antioxidante de Victoria amazonica (Pooep.) J. E. Sowerby (Nymphaeaceae)

Abstract

Victoria amazonica, popularly known as “Vitória-régia”, has important ornamental use, and has also been gaining prominence in the food industry. The objective of this work was to carry out the physical-chemical characterization and evaluate the antioxidant potential of V. amazonica extracts. Leaves and petioles of V. amazonica were collected in the Alto Jari community, Arapixuna region, Santarém, Pará. In the samples of leaves and petioles, moisture content, ash, acidity and pH were analyzed. For the production of the extracts, the samples were dehydrated and pulverized, producing: Aqueous Leaf Extract (EtAF), Hydroalcoholic Leaf Extract (EtHF); Petiole Aqueous Extract (EtAP); Petiole Hydroalcoholic Extract (EtHP). Moisture content was 92.1% for leaf and 96.7% for petiole, ash content was 10.9% for leaves and 0.2% for petiole. The pH of the leaves was 4.4 and an acid index of 1%, for the petiole the pH was 5.2 and an acid index of 0.02%. The EtAF presented 17.9 ± 1.2 g/100g of total polyphenols, while for the EtHF it was 26.6 ± 1.2 g/100g, as for the extracts of the petiole by the method used, it was not possible to identify the presence of polyphenols. However, antioxidant activity was observed in all extracts, EtAF presented IC50 of 1.1 mg/mL and EtHF 0.7 mg/mL EtAP presented IC50 of 3.7 mg/mL and EtHP 2.8 mg /mL. Extracts obtained from leaves and petioles of Victoria amazonica present antioxidant activity, being the hydroalcoholic leaf extract more potent. The use of Victoria amazonica in food can contribute to the prevention or reduction of oxidative stress.