02009naa a2200241 a 450000100080000000500110000800800410001910000180006024501860007826000090026452012750027365000170154865300090156565300090157465300090158365300170159270000240160970000260163370000150165970000170167470000170169177300590170821012122018-12-11       2018    bl uuuu     u00u1 u    #d1 aDEMOLINER, F.  aSapucaia nut (Lecythis pisonis Cambess) and its by-productsba promising and underutilized source of bioactive compounds. Part II: phenolic compounds profile.h[electronic resource]  c2018  aIn this study, the profile of the bioactive compounds of sapucaia nut (Lecythis pisonis Cambess) and its byproducts have been investigated. The phenolic profile by LC-ESI-MS/MS, the total phenolic content, the condensed tannins and the antioxidant activity of the sapucaia nut and shell were determined. 14 phenolic compounds were identified in the sapucaia nut extract, primarily phenolic acids and flavonoids. Catechin, epicatechin, myricetin, ellagic acid and ferulic acid presented significant correlation to the antioxidant activity. The sapucaia shell contained 22 phenolic compounds, 13 of which were quantified. The sapucaia shell extract showed a high content of total phenolic compounds, a high condensed tannins content, and high antioxidant activity. The higher antioxidant activity of the shell can be associated with a higher content of phenolics. Overall, it can be concluded that the sapucaia nut is a raw material rich in phenolic compounds that present high antioxidant activity. The nuts and the cake may be used as a promising raw material for the food industry, while the shells could be an alternative source of natural antioxidants. Further use in the cosmetics and pharmaceutical industry may also be envisaged. 1. Introduction Lecythis pisonis .  aAntioxidante  aABTS  aDPPH  aFRAP  aNoz sapucaia1 aPOLICARPI, P. de B.1 aVASCONCELOS, L. F. L.1 aVITALI, L.1 aMICKE, G. A.1 aBLOCK, J. M.  tFood Research Internationalgv. 112, p. 434-442, 2018.