Chemical composition and antioxidant activity of the Amazonian fruit Ambelania acida Aubl.

Aqueous and hydroalcoholic extracts from the pulp of Ambelania acida Aubl. (Apocynaceae) fruits were subjected to analysis through UHPLC-HRMS and antioxidant potential using the TPC, DPPH, ABTS, FRAP, and ORAC assays. A putative identification of the compounds carried out by comparison of the fragmentation spectra revealed the predominance of the monoterpene indole alkaloids tabersonine, pseudocopsinine, ajmalicine, and strictosidine. Additionally, gallic acid, caffeic acid, citric acid, 3- O - p -coumaroylquinic acid, chlorogenic acid, catechin, ellagic acid, eschweilenol C (ellagic acid deoxyhexoside), and sucrose were identified. In face of the phenolic compounds observed, hydroalcoholic extract showed a higher antioxidant activity compared to the aqueous extract, observed at TPC (108.85 mg GAE/100g), FRAP (0.73 µmol Fe 2 SO 4 /g), DPPH (1221.76 µmol TE/g), ABTS (3460.00 µmol TE/g), and ORAC assays (120.47 µmol TE/g). These findings underscore the abundant presence of bioactive compounds, including phenolics and alkaloids, in an edible Amazonian fruit.