Chemical constituents and antioxidant capacity of fruit extracts from Vismia cayennensis

Abstract

The genus Vismia producing exudates of secretory structures present in botanical parts such as stems, fruits and roots, presenting a wide variety of secondary metabolites of both chemical and biological complexity. The objective is evaluate the antioxidant capacity of the species, in addition to isolating substances from fractions of the fruit extract. The antioxidant capacity of crude fruit extracts of Vismia cayennensis was assessed by DPPH and their content of total phenolic compounds was quantified. structures were determined by spectroscopy, including NMR, and compared to literature data. The extracts exhibited antioxidant activity against the radical under investigation, especially the hexane (EHVcFr) and dichloromethane (EDVcFr). The EDVcFr extract also exhibited the highest content of total phenolic compounds. The extract with average polarity EDVcFr, was selected for chromatographic analysis, resulting in the isolation of the triterpene friedelin and three prenylated anthranoids: harunganol B, vismin, and ferruginine A. This is the first account of isolation of harunganol B in the genus Vismia. Therefore, the species V. cayennensis can be another promising source of phytoantioxidants for future to fight free radicals.