This study aimed to characterize jabuticaba (Myrciaria cauliflora), guabiju (Myrcianthes pungens), and jambolan (Syzygium cumini) in relation to its individual phenolic compounds (LC-ESI-MS/MS), antioxidant capacity, total monomeric anthocyanin, sugars, and minerals during ripening (intermediate and ripe stages). In the three studied fruits, 22 phenolic compounds were quantified, especially phenolic acids and flavonoids, which presented a higher concentration in the intermediate ripening stage. In contrast, the total monomeric anthocyanin, fructose, glucose, Ca, Na values were higher in the ripe stage. In addition, all studied fruits showed expressive antioxidant capacity in both ripening stages: 2569.28 to 5066.35mg AAE 100g DW for DPPH; 13777.52 to 26667.45µmol Fe 100g DW for FRAP; and 957.72 to 2061.35mg GAE 100g DW for Folin-Ciocalteu reducing capacity. Therefore, our results revealed that these fruits represent a supply of high-value nutrient and bioactive components, especially in the ripe stage.

Honey is a product traditionally consumed due to its possible health benefits promoted by natural antioxidants. However, few studies have evaluated the effect of in vitro gastrointestinal digestion on these compounds in honeys. To improve the knowledge of this subject, the present study aimed to investigate the influence of simulated digestion on the stability of antioxidant capacity (FRAP, DPPH, and Folin-Ciocalteu assays), phenolic compounds (LC-ESI-MS/MS), and minerals (CE-DAD) in Mimosa scabrella Bentham honeydew honeys. The results show that the digestive system, mainly after duodenal digestion, significantly decreased the antioxidant capacity assessed by FRAP (410.3±18.3 to 564.7±8.4μmolFe100g), DPPH (30.1±0.8 to 33.9±1.4mgAAE100g), and Folin-Ciocalteu assays (58.3±2.6 to 142.0±1.6mgGAE100g) of this honey. However, phenolic compounds and minerals showed high stability and in some cases, significantly increased after the simulated digestion, presenting a bioaccessible fraction that ranged from 78.2±6.4 to 174.38±6.82% and 94.0±4.3 to 220.5±3.4%, respectively. Therefore, these honey constituents may be considered highly bioaccessible and potentially bioavailable. Additionally, the correlation between the investigated parameters suggests that other honey constituents could also possibly affect antioxidant capacity of this honey. In conclusion, the bracatinga (Mimosa scabrella Benth.) honeydew honey can be highlighted as an important natural source of bioaccessible polyphenols, besides presenting highly bioaccessible minerals in its composition, maintaining a satisfactory antioxidant capacity.

A simple, reproducible and sensitive method has been optimized and validated for simultaneous determination of 32 phenolic compounds in bracatinga (Mimosa scabrella Benth.) with the diluted-and-shoot approach, without the need of any additional clean-up steps. It has been based on high performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry and electrospray ionization (HPLC-ESI-MS/MS). The chromatography conditions were optimized, and due to the selectivity provided by MRM monitoring, LC separation required only 9min. The developed method was validated on the basis of Eurachem and European Commission Decision 2002/657/EC guidelines. Mean recoveries ranged from 70.4 to 110%. Intra-day and inter-day precision with RSD (relative standard deviations) from 0.14 to 18.9% and 0.34 to 20.0%, respectively were achieved. Limits of detection (LOD) and quantification (LOQ) ranged from 0.03 to 3.20μgL and 0.20-12.8μgL. Finally, the method was applied to samples and 20 phenolic compounds were quantified in all the samples analyzed, representing a contribution to the characterization and quantification of phenolic compounds from bracatinga (M. scabrella Bentham) honeydew honey.

The aims of the present study were to optimize and characterize the phenolic composition of a herbal extract composed of green mate (Ilex paraguariensis), clove (Syzygium aromaticum), and lemongrass (Cymbopogon citratus) and to propose the addition of this polyphenol-rich extract to fermented milks (FM) with/without sweet potato pulp (Ipomoea batatas). Proximate composition, pH, acidity, instrumental texture profile, total phenolic content (TPC), antioxidant activity (AA) of all formulations were measured, and sensory attributes were also investigated. The addition of a lyophilized extract (1g 100g) containing 87.5% clove and 12.5% green mate increased the AA and TPC, while FM with added sweet potato pulp had the best sensory acceptance. The TPC and total reducing capacity had a slight change during 21days of storage. The data showed that herbal extracts and sweet potato pulp may be used to develop new dairy foods with potential functional properties.

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