HPLC and in vitro evaluation of antioxidant properties of fruit from Malpighia glabra (Malpighiaceae) at different stages of maturation

Malpighia glabra L. is indicated for the treatment of diseases due presenting several medicinal properties. The aim of the present study was quantify phenolic compounds and carotenoids, additionally, evaluate the antioxidant potential of different methanolic fractions (mature stage, intermediate stage and green maturity stage) of Malpighia glabra. Methanolic fractions of the three stages of maturation were characterized using HPLC-DAD. The antioxidant activity of fractions was evaluated using in vitro assay systems: iron-chelating activity (Fe2+), inhibition of the radical 1-1-diphenyl-2-picrylhydrazyl (DPPH) and inhibition of production of thiobarbituric acid reactive substances (TBARS). In quantifying compounds by HPLC-DAD showed that the compounds rutin and quercetin showed the highest peaks in the three samples tested. Regarding carotenoids, the β-carotene stood in the analyze. The methanolic fraction of lyophilized pulp of green fruits showed better results for iron chelation and DPPH tests; TBARS by the methanolic fraction of the ripe fruits showed lower IC50 as the basal. When in the presence of iron as an inducer of peroxidation, the methanolic fraction of the pulp of green fruits showed the lowest IC50. Our research indicates that the o fruits of M. glabra good potential in scavenging free radicals and can be an important source of antioxidant phytochemical.