eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2016-11-17 4 11 736 741 10.12691/jfnr-4-11-6 JFNR20164116 article Mariana Piana marianarpiana@gmail.com 1 Roberta da silva Jesus 1 Aline Augusti Boligon 1 Sílvio Terra Stefanello 2 Thiele Faccim de Brum 2 Camilla Filippi dos Santos Alves 2 Natalia Jank Mossmann 2 Bianca Vargas Belke 2 Félix Alexandre Antunes Soares 2 Sara Marchesan de Oliveira 3 Liliane de Freitas Bauermann 3 Post-Graduate Program in Pharmaceutical Sciences, Universidade Federal de Santa Maria, Santa Maria, Brazil Post-Graduate Program in Biochemical Toxicology, Universidade Federal de Santa Maria, Santa Maria, Brazil Post-graduate Program in Biological Sciences, Universidade Federal de Santa Maria, Santa Maria, Brazil The antioxidant activity and phenolic compounds of the chloroform (CHCl3), ethyl acetate (AcOEt) and n-butanol (n-BuOH) fractions from Solanum corymbiflorum leaves and fruits were evaluated. The AcOEt fraction of the leaves presented the highest content of total polyphenols (114.00 mg GAE/g) and the best antioxidant capacity by 1,1-diphenyl-2-picrylhydrazyl (DPPH) test (IC50 = 31.90 µg/mL). For the fruits, the same fraction exhibited the highest content of phenolics (99.77 mg GAE/g) and best results in the DPPH test (IC50 = 141.47 µg/mL). In relation to 2',7'-dichlorofluorescein diacetate (DCFH-DA) and thiobarbituric acid reactive substances (TBARS) assays, the CHCl3 fraction of leaves and fruits showed better results than the other samples analyzed. Besides of the phenolic compounds, the alkaloids contributed in the activity. Rutin, chlorogenic and caffeic acids quantified by HPLC are some of phenolic compounds responsible by this activity S. corymbiflorum can be a promising source of natural antioxidants. However, more in vivo studies are required to stimulate the consumption and its other potentialities. http://pubs.sciepub.com/jfnr/4/11/6/jfnr-4-11-6.pdf Solanum corymbiflorum antioxidant activity HPLC chlorogenic acid Cyphomandra corymbiflora