{"id":216522,"date":"2016-05-02T16:36:46","date_gmt":"2016-05-02T19:36:46","guid":{"rendered":"http:\/\/revistapesquisa.fapesp.br\/en\/?p=216522"},"modified":"2016-05-02T16:36:46","modified_gmt":"2016-05-02T19:36:46","slug":"secrets-of-the-amazonian-bacuri","status":"publish","type":"post","link":"https:\/\/revistapesquisa.fapesp.br\/en\/secrets-of-the-amazonian-bacuri\/","title":{"rendered":"Secrets of the Amazonian bacuri"},"content":{"rendered":"<div id=\"attachment_216523\" style=\"max-width: 300px\" class=\"wp-caption alignright\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-216523\" src=\"http:\/\/revistapesquisa.fapesp.br\/wp-content\/uploads\/2016\/05\/Tecno_Bacuri.jpg\" alt=\"Bacuri: the rind is thicker than the pulp and is rich in the antioxidant morelloflavone \" width=\"290\" height=\"218\" srcset=\"https:\/\/revistapesquisa.fapesp.br\/wp-content\/uploads\/2016\/05\/Tecno_Bacuri.jpg 290w, https:\/\/revistapesquisa.fapesp.br\/wp-content\/uploads\/2016\/05\/Tecno_Bacuri-120x90.jpg 120w, https:\/\/revistapesquisa.fapesp.br\/wp-content\/uploads\/2016\/05\/Tecno_Bacuri-250x188.jpg 250w\" sizes=\"auto, (max-width: 290px) 100vw, 290px\" \/><p class=\"wp-caption-text\"><span class=\"media-credits-inline\">Hellen Perrone\/Wikicommons  <\/span>Bacuri: the rind is thicker than the pulp and is rich in the antioxidant morelloflavone<span class=\"media-credits\">Hellen Perrone\/Wikicommons  <\/span><\/p><\/div>\n<p>Leftover fruit skins and rinds in the juice, concentrates and preserve industry often pose a problem that may hide some surprises, as in the case of the bacuri fruit (<em>Platonia insignis<\/em>) from the Amazon region. Small or family-run companies usually discard the rinds of this tiny fruit, which is rich in a substance called morelloflavone. \u201cThis flavonoid has antioxidant and anti-inflammatory properties, as shown by <em>in vitro <\/em>enzymatic tests,\u201d says Maria Luiza Zeraik, a professor at Londrina State University (UEL). Zeraik participated in the study during a postdoctoral internship at the Chemistry Department of S\u00e3o Paulo State University (Unesp), in the city of Araraquara. The department is part of the Center for Research and Innovation in Biodiversity and Drug Discovery (CIBFar), a Research, Innovation and Dissemination Center (RIDC) supported by FAPESP and led by Professor Vanderlan Bolzani. \u201cThe project on endemic Brazilian fruits is revealing an incredible molecular richness. In the case of the bacuri, what impressed me the most was seeing that the rind contains morelloflavone, which is not common,\u201d says Bolzani. \u201cFive milligrams of this substance costs around $60,\u201d says Zeraik. She adds that the process for extracting the flavonoid from the rinds is quick and simple, and can easily be reproduced at an industrial scale. \u201cI believe that the study can attract corporate attention to the possibility of using bacuri rinds to develop a natural antioxidant to be used in cosmetics,\u201d says Bolzani.<\/p>\n","protected":false},"excerpt":{"rendered":"The rinds of Bacuri is rich in antioxidant and can be used in cosmetics","protected":false},"author":475,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[168],"tags":[259],"coauthors":[785],"class_list":["post-216522","post","type-post","status-publish","format-standard","hentry","category-technoscience","tag-chemistry"],"acf":[],"_links":{"self":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts\/216522","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/users\/475"}],"replies":[{"embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/comments?post=216522"}],"version-history":[{"count":0,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/posts\/216522\/revisions"}],"wp:attachment":[{"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/media?parent=216522"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/categories?post=216522"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/tags?post=216522"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/revistapesquisa.fapesp.br\/en\/wp-json\/wp\/v2\/coauthors?post=216522"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}