Antioxidant activity, phytochemical composition, and antitumor capacity of Amazonian fruits taperebá (Spondias mombin) and murici (Byrsonima crassifolia)

Abstract The Amazon rainforest is renowned for its biodiversity and as a reservoir of edible and medicinal plants. The phytochemicals in murici and taperebá fruits serve as natural antioxidants, contributing to cultural preservation, ecosystem protection, and economic opportunities. However, limited scientific research on their composition and health benefits hinders their recognition as functional foods. This study aimed to evaluate the antioxidant activity, carotenoid content, phenolic compounds, and antitumor effects of murici and taperebá fruit pulps. Four antioxidant tests (2,2‐Diphenyl‐1‐picrylhydrazylradical scavenging activity, 2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid) method, 2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid) method, oxygen radical absorbance capacity) were conducted, and total phenolics were quantified (Folin‐Ciocalteu). Phenolics were identified using UHPLC‐HRMS, and carotenoids by high‐performance liquid chromatography (HPLC). The impact on breast cancer cell viability (MCF‐7, MDA‐MB‐231) was assessed via water‐soluble tetrazolium (WST) assay. Both fruits showed high antioxidant activity and phenolic content, with murici leading. HPLC revealed five carotenoids per fruit, with taperebá showing higher concentrations. UHPLC‐HRMS identified 23 phenolic compounds: 16 in murici aqueous extract, 18 in murici ethanolic extract, and 15 in each taperebá extract. WST assay demonstrated that both fruits exerted a significant impact on breast cancer cells, reducing their viability in a dose‐dependent manner. These findings underscore the potential of murici and taperebá as sources of phytochemical antioxidants and antiproliferative agents with promising health applications.