The fruits belonging to the family Myrtaceae are known sources of compounds with functional characteristics. Nevertheless, the studies are focused only on some species of this family. In this sense, we aimed to quantify the bioactive compounds present in the pulps of cambuci, feijoa, uvaia and grumixama; to evaluate the in vitro antioxidant capacity of each one and to correlate the contribution of these bioactive compounds with the antioxidant activity of each fruit pulp. For this, the compounds ascorbic acid, phenolic compounds, carotenoids, and flavonoids were quantified for the pulps of cambuci, feijoa, uvaia, and grumixama, as well as the in vitro antioxidant capacity by the methods DPPH and ABTS. The results were evaluated by multivariate statistical techniques. The pulps present good antioxidant potential, the one from cambuci presented the highest values for antioxidant activity given by the method DPPH (61.86 µg of Trolox g-1), that from uvaia was prominent by the presence of ascorbic acid (85.40 ascorbic acid 100 g-1) and that from feijoa, by the flavonoid contents (62.45 mg quercetin g-1) and phenolic compounds (10.21 mg gallic acid equivalent g–1). A correlation was observed between pulp antioxidant capacity and the contents of ascorbic acid and carotenoids; on the other hand, the phenolic compounds and flavonoids little contributed for the anti-free radical activity of the methods DPPH and ABTS.
Resumo:No bioma brasileiro, encontra-se uma grande diversidade de plantas frutíferas nativas com potencial para o aproveitamento agroindustrial, entre as espécies encontradas, os frutos de palmeiras Acrocomia aculeata (Jacq.) Lodd, popularmente conhecida por macaúba. Este estudo objetivou caracterizar a biometria do fruto in natura de macaúba, a qualidade físico-química e rendimento da polpa, visando avaliar seu potencial tecnológico e alimentício. Os frutos são esféricos, em forma de drupa globosa, os valores médios obtidos para o diâmetro externo longitudinal (DEL) e externo transversal (DET) e para massa total dos frutos, 40,7 mm, 40,8 mm e 21,13 g, respectivamente, foram superiores ao encontrado na literatura para outros frutos de palmeiras. Os resultados caracterizam a polpa de macaúba como um produto de baixa acidez, o que favorece suas características sensoriais. O teor de sólidos solúveis totais apresentou correlação com teores de açúcares e ácidos orgânicos. O valor de L* foi superior na casca em relação à polpa, o que corrobora os valores de cromaticidade. O ângulo Hue da casca caracterizou-se por uma tonalidade amarelo-avermelhada e a polpa indicou coloração amarela. A polpa apresentou alto rendimento, destacando-se quanto ao aproveitamento tecnológico como matéria prima para a agroindústria de alimentos. Palavras-chave:Macaúba, caracterização biométrica, qualidade físico-química.Technological and nutritional potential of macaúba fruit Acrocomia aculeata (Jacq.) Lodd: In Brazilian biome, there is a great diversity of native fruiting plants with potential for agro-industrial purposes. Among the species found, it is highlighted the palm fruits Acrocomia aculeata (Jacq.) Lodd, popularly known as macaúba. This study aimed to characterize the biometry of fresh macaúba fruit, the physicalchemical quality and pulp yield, to assess the nutritional and technological potential. The fruits are spherical drupes, the average values obtained for the longitudinal external diameter (DEL) and external transverse (DET) and total mass of fruit, 40.7 mm, 40.8 mm and 21.13 g , respectively, were higher than found in the literature for other fruit of palm trees. These results characterize the macaúba pulp as a product of low acidity, thus favoring sensorial characteristics. The content of soluble solids was correlated with sugars and organic acids levels. The L * value was higher in peel when compared with pulp, accordingly with chromaticity values. Hue peel angle was characterized by a yellow-reddish color and the pulp indicated a yellow coloring. The pulp showed high yield, especially regarding the technology use as raw material for agro-food industry.
Herbal teas are globally popular among health conscious consumers. In this study the phenolic content and potential antioxidant activities of bael fruit herbal tea prepared with dried immature bael fruit cuts (Aegle marmelos), traditionally used in the Asia, were determined. Phenolic compounds of the herbal extracts were identified using liquid chromatography-tandem mass spectrometry. The total phenolic content (TPC) and antioxidant activities of the tested herbal extract was determined. The amount of herbal material to be used in the tea preparation was established based on the sensory evaluation conducted with 50 untrained adult panelists. The single dose efficacy of the bael fruit herbal tea on postprandial glycemic response and plasma antioxidant capacity (PAC) of healthy adults were investigated. A randomized crossover study was carried out with 16 healthy adults who consumed 250 mL bael fruit tea with 50 g glucose challenge and the control (50 g glucose in 250 mL water) randomly within two visits. Blood samples were collected at the baseline and postprandial at 30, 45, 60, 90, and 120 min using microcapillary tubes. The plasma was analyzed for glucose concentration (PGC) and PAC. The TPC of bael fruit tea extract was 108.3 μmol gallic acid equivalents/g of extract. There was a reduction trend in mean PGC of those subjects who consumed bael fruit tea compared to the glucose added water (control) at each time point. Furthermore, the bael fruit tea significantly increased PAC at the end of 120 min post ingestion. Further research is warranted to examine the long-term efficacy of multiple dose ingestion of bael fruit herbal tea in the control and management of diseases associated with oxidative stress.
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