a-Tocopherol in Amazon Fruits
Estevam Ribeiro, P.R.
Carvalho Dos Santos, R.
Alves Chagas, E.
Melo Filho, A.A.
Montero Fernandez, I.
Cardoso Chagas, P.
Abreu, H.D.
Goncalves Reis De Melo, A.C.
Download PDF

How to Cite

Estevam Ribeiro P., Carvalho Dos Santos R., Alves Chagas E., Melo Filho A., Montero Fernandez I., Cardoso Chagas P., Abreu H., Goncalves Reis De Melo A., 2018, a-Tocopherol in Amazon Fruits, Chemical Engineering Transactions, 64, 229-234.
Download PDF


The aim of this work was to perform analysis of the a-tocopherol content by HPLC in Amazonian fruits consumed in Roraima state, Brazil, namely: ata brava, açaí, bacaba, buriti, buritirana, yellow murici, red murici, piaçaba braba, pupunha varieties red and yellow and tucumanzinho. A high concentration of the vitamin in the açaí pulp (1101.11 mg L-1) and of the ata brava seeds (644.27 mg L-1) was observed, but other fruits such as buritirana pulp (166.34 mg L-1), red murici (179.52 mg L-1), and piaçaba brava (8.77 mg L-1) presented low amounts of a-tocopherol. As for the yellow and red varieties of pupunha and the tucumanzinho,no presence of the isomer was detected. Identification and quantification of a-tocopherol cited in this work are unpublished for the ata brava, buritirana and red murici, as for the other fruits studied there were variations. Amazonian fruits may present a-tocopherol in its lipid composition, which is one of the most bioactive isomers of vitamin E, for this reason.
Download PDF