{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T03:55:54Z","timestamp":1790567754022,"version":"4.1.0"},"reference-count":57,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T00:00:00Z","timestamp":1789516800000},"content-version":"vor","delay-in-days":15,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100002322","name":"Coordena\u00e7\u00e3o de Aperfei\u00e7oamento de Pessoal de N\u00edvel Superior","doi-asserted-by":"publisher","award":["Brazil (Finance Code 001)"],"award-info":[{"award-number":["Brazil (Finance Code 001)"]}],"id":[{"id":"10.13039\/501100002322","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003593","name":"Conselho Nacional de Desenvolvimento Cient\u00edfico e Tecnol\u00f3gico","doi-asserted-by":"publisher","award":["Public Call No. 18\/2024"],"award-info":[{"award-number":["Public Call No. 18\/2024"]}],"id":[{"id":"10.13039\/501100003593","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003593","name":"Conselho Nacional de Desenvolvimento Cient\u00edfico e Tecnol\u00f3gico","doi-asserted-by":"publisher","award":["051\/2025"],"award-info":[{"award-number":["051\/2025"]}],"id":[{"id":"10.13039\/501100003593","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      The growing demand for clean\u2010label foods has intensified the search for natural alternatives to synthetic preservatives. Amazonian fruits are promising sources of bioactive compounds with antioxidant properties that may improve food preservation. This study evaluated the phytochemical composition, fatty acid profile, and antioxidant potential of pulps from tucum\u00e3 (\n                      <jats:italic>Astrocaryum vulgare<\/jats:italic>\n                      ) and uxi (\n                      <jats:italic>Endopleura uchi<\/jats:italic>\n                      ) to assess their suitability as natural food preservatives. Pulp extracts were characterized by total phenolic and flavonoid contents, fatty acid composition, and high\u2010performance liquid chromatography coupled with diode\u2010array detection (HPLC\u2010DAD). Antioxidant activity was evaluated using ferric reducing antioxidant power (FRAP), total antioxidant capacity (TAC), DPPH radical scavenging, and thiobarbituric acid reactive substances (TBARS) assays. Tucum\u00e3 contained significantly higher levels of total phenolics (36.21 \u00b1 1.99\u00a0mg GAE\/g extract) and flavonoids (16.16 \u00b1 0.21\u00a0mg QE\/g extract) than uxi (31.56 \u00b1 0.85\u00a0mg GAE\/g extract and 5.68 \u00b1 0.45\u00a0mg QE\/g extract, respectively). Fatty acid analysis revealed distinct lipid profiles, with tucum\u00e3 predominated by linoleic acid and uxi by oleic acid. HPLC\u2010DAD identified gallic acid as the major phenolic compound in uxi, whereas tucum\u00e3 exhibited a more diverse phytochemical profile, including citric acid and quercetin derivatives. Despite its lower phenolic content, uxi showed significantly higher FRAP values and greater DPPH radical scavenging activity at concentrations \u2265\u00a0100\u00a0mg\/L, whereas TAC and EC\n                      <jats:sub>50<\/jats:sub>\n                      values did not differ significantly between the extracts. Both fruits effectively inhibited lipid peroxidation. These findings demonstrate that antioxidant performance depends on phytochemical composition rather than solely on total phenolic content, highlighting tucum\u00e3 and uxi as promising natural antioxidants for food preservation and functional food applications.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71476","type":"journal-article","created":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T09:04:54Z","timestamp":1789549494000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Phytochemical Characterization and Antioxidant Mechanisms of Amazonian Tucum\u00e3 (\n                    <i>Astrocaryum vulgare<\/i>\n                    ) and Uxi (\n                    <i>Endopleura uchi<\/i>\n                    ) Pulps Support Their Potential as Natural Food Preservatives"],"prefix":"10.1111","volume":"91","author":[{"given":"Naikita Suellen","family":"da Silva e Silva","sequence":"first","affiliation":[{"name":"Postgraduate Program in Pharmaceutical Sciences, PPgCF Federal University of Amap\u00e1 (UNIFAP)  Macap\u00e1 Brazil"},{"name":"Organic Chemistry and Biochemistry Laboratory Amap\u00e1 State University (UEAP)  Macap\u00e1 Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tha\u00eds Oliveira","family":"Freitas","sequence":"additional","affiliation":[{"name":"Postgraduate Program in Pharmaceutical Sciences, PPgCF Federal University of Amap\u00e1 (UNIFAP)  Macap\u00e1 Brazil"},{"name":"Organic Chemistry and Biochemistry Laboratory Amap\u00e1 State University (UEAP)  Macap\u00e1 Brazil"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ana Paula Barros","family":"Soares","sequence":"additional","affiliation":[{"name":"Postgraduate Program in Pharmaceutical Sciences, PPgCF Federal University of Amap\u00e1 (UNIFAP)  Macap\u00e1 Brazil"},{"name":"Organic Chemistry and Biochemistry Laboratory Amap\u00e1 State 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