Chemical characterization of Eugenia stipitata: A native fruit from the Amazon rich in nutrients and source of bioactive compounds

被引:28
|
作者
de Araujo, Fabio Fernandes [1 ]
Farias, David de Paulo [1 ]
Neri-Numa, Iramaia Angelica [1 ]
Dias-Audibert, Flavia Luisa [2 ]
Delafiori, Jeany [2 ]
de Souza, Florisvaldo Gama [1 ]
Catharino, Rodrigo Ramos [2 ]
do Sacramento, Celio Kersul [3 ]
Pastore, Glaucia Maria [1 ]
机构
[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Bioflavors & Bioact Cpds Lab, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP, Brazil
[2] Univ Estadual Campinas, Sch Pharmaceut Sci, Innovare Biomarkers Lab, Campinas, SP, Brazil
[3] Univ Estadual Santa Cruz, Dept Agr & Environm Sci, Ilheus, BA, Brazil
基金
巴西圣保罗研究基金会;
关键词
Eugenia stipitata; Amazonian fruit; Nutritional composition; Mineral content; Sugar profile; Phenolic compounds; Volatile compounds; Antioxidant potential;
D O I
10.1016/j.foodres.2020.109904
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Eugenia stipitata is a fruit native to the Brazilian Amazonian region, belonging to the Myrtaceae family whose chemical composition has been little evidenced. In this study, we evaluated for the first time the nutritional composition, bioactive compounds and antioxidant properties of two fractions of this fruit. It was observed that the edible fraction had a higher content of minerals such as K, Ca and Mg (827.66 +/- 14.51; 107.16 +/- 1.54; and 75.65 +/- 1.28 mg 100 g(-1) dw, respectively), sucrose (38.01 +/- 2.94 mg g(-1) dw), fructose (17.58 +/- 0.80 mg g(-1) dw), and maltotetraose (1.63 +/- 0.09 mg g(-1) dw). In this same fraction, about 30 volatile compounds were found, mainly biciclo(3.2.1)octan-3-one, 6 (2-hydroxyethyl)-, endo-; butanoic acid, 2-methyl-, hexyl ester and p-ocimene. In turn, the seed had the highest number of compounds identified by ESI-LTQ-MS/MS (including vanillic acid, gallic acid hexoside, catechin hexoside, luteolin hexoside, among others), higher content of phenolics (142.43 +/- 0.82 mg GAE g(-1) dw), flavonoids (43.73 +/- 0.23 mg CE g(-1) dw), and antioxidant capacity (139.59 +/- 2.47; 447.94 +/- 2.70; and 100.07 +/- 10.50 mu M TE g(-1) dw for DPPH, ABTS, and ORAC, respectively). These results suggest that Eugenia stipitata has excellent nutritional value and great functional potential, and may contribute to a greater commercial exploitation of this fruit, not only in food, but also in the pharmaceutical and cosmetic industries.
引用
收藏
页数:8
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