Bioactive Compounds and Antioxidant Activity of Pineapple Fruit of Different Cultivars

Ferreira, Ester Alice; Siqueira, Heloísa Elias; Boas, Eduardo Valério de Barros Vilas; Hermes, Vanessa Stahl; Rios, Alessandro de Oliveira

doi:10.1590/0100-29452016146

Cited by 39 publications

(30 citation statements)

References 22 publications

(19 reference statements)

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“…This might be due to the migration of oil‐soluble polyphenolic compounds from pineapple into VCO. [ 30,31 ] The lightness L * value for all VCO samples showed no significant difference ( p > 0.05).…”

Section: Resultsmentioning

confidence: 88%

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Enzymatic and Mechanical Extraction of Virgin Coconut Oil

Soo

Yassoralipour

Lai

et al. 2020

Euro J Lipid Sci & Tech

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The effect of different processing methods namely enzymatic method using crude protease extract (CPE) from overripe pineapple, microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) methods on the recovery yield of virgin coconut oil (VCO) is evaluated. The physicochemical properties of VCOs namely color, iodine value (IV), refractive index, saponification value, moisture content, free fatty acid, p-anisidine value, lipid peroxidation, fatty acid composition, triacylglycerol (TAG) composition, melting and crystallization profile are compared. The total phenolic compounds and scavenging activity of the extracted VCOs are also examined. Results reveal that enzymatic approach exhibits the highest VCO yield (77.7% ± 0.38) at 50°C for 2 h, followed by MAE (58.6%±0.07), control without enzyme (24.1%±0.19) and UAE (24.1%±0.12). The physicochemical properties of the VCOs extracted are found to conform to APCC standards established except IV. The antioxidant activity of VCO extracted with CPE shows no significant difference with MAE and UAE methods (p > 0.05). Lauric acid appears to be the most abundant fatty acid detected in all VCO samples. Similar exotherms and endotherms are observed in both melting and crystallization profiles with two distinct peaks exhibited. The TAG compositions of the extracted VCOs are mainly LaLaLa, LaLaM, CLaLa, CCLa, and LaMM (C = Capric acid; La = Lauric acid; M = Myristic acid). Practical Applications: The results obtained from this study indicate that VCO extraction using CPE from overripe pineapple is feasible.

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Section: Resultsmentioning

confidence: 88%

“…Numerous studies have conclusively shown the positive relationship between the TPC and antioxidative activity of CPE from pineapple. [ 30,50,51 ]…”

Section: Resultsmentioning

confidence: 99%

Enzymatic and Mechanical Extraction of Virgin Coconut Oil

Soo

Yassoralipour

Lai

et al. 2020

Euro J Lipid Sci & Tech

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“…Antioxidant capacity of tropical and subtropical fruits is usually attributed to high levels of L-ascorbic acid. However, many researchers proved that, when it comes to antioxidant capacity, the main role belongs to the synergism of many active compounds meaning that, aside from L-ascorbic acid, there are other substances that can act as antioxidants themselves, as well as substances that have no antioxidant capacity but may intensify antioxidant capacity of L-ascorbic acid (Leong and Shui, 2002;Ferreira et al, 2016). It has been proven that water-ethanolic extracts made of different pineapple parts have cardioprotective effects which are achieved through lowering the levels of cholesterol, triglycerides, LDL, and VLDL particles, as well as levels of aspartate transaminase and alanine transaminase in serum with the simultaneous increase of HDL particles levels (Thomson, 2004).…”

Section: Resultsmentioning

confidence: 99%

Antioxidant capacity of pineapple (Ananas comosus (L.) Merr.) extracts and juice

et al. 2018

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Polyphenols are secondary plant metabolites with proven antioxidant activity, with an important role in prevention of many diseases. Pineapple (Ananas comosus [L.] Merr., family Bromeliaceae) is a plant native to Central America. Pineapple fruit is the most common part of plant used in both, nutrition and traditional medicine, but other parts of the plant also have certain healing properties. In our study peel and crown leaves of the fruit were extracted with absolute methanol, 80% methanol and 60% methanol in 1:10 ratio. The juice was prepared by crushing of the fruit pulp in a blender and filtering. Total phenolic content (TPC) was determined using Folin-Ciocalteu method and the antioxidant capacity was estimated in 1,1-diphenyl-2-picrylhydrazyl (DPPH) system. The highest TPC was determined in the 60% methanol leaf extract (25.94 ± 3.54 mg GAe/g) while the lowest TPC was detected in pineapple juice (0.79 ± 0.07 mg GAe/g). Pineapple fruit peel and crown extract in absolute methanol showed the highest antioxidant capacity (IC 50 = 1.745 ± 0.046 mg/ml), while the lowest antioxidant capacity was estimated in pineapple juice (IC 50 = 88 ± 2.09 mg/ml). The significant amount of polyphenols in pineapple fruit extracts and juice indicates their high antioxidant activity, thus these extracts and juice have a potential to be used in medicine prevention and treatment of various diseases. It is, however, necessary to perform additional in vivo and in vitro studies in order to verify pharmaceutical effects of these extracts and juice, and to examine their possible toxicity.

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“…Phong et al (2017) juga berhasil mengisolasi L. acidophilus Y1 asal jus nanas dengan ketahanan terhadap asam. Selain itu, penambahan BAL dengan sifat probiotik pada buah juga diketahui mampu menjaga aktivitas antioksidan buah, termasuk pada jus nanas (Ferreira et al, 2016). Bakteri probiotik menyediakan sifat antioksidan dengan menghasilkan metabolit dengan aktivitas antioksidan seperti glutathion (GSH), butirat, dan folat (Budiari et al, 2019).…”

Section: Pendahuluanunclassified

Isolasi Bakteri Asam Laktat Asal Jus Nanas Sebagai Kandidat Probiotik

Riani

Nuraida

Meryandini

2020

jtip

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Lactic acid bacteria (LAB) are the main group of probiotic bacteria that widely used in fruit juice fermentation products. Fruit juice contains antioxidants that can prevent free radicals. The objective of this study was to identify LAB isolated from pineapple juice that possess probiotic properties and to analyze the antioxidant activity of pineapple juice after being fermented with the LAB. LAB isolates from pineapple juice were evaluated for their probiotic properties (tolerance to acidic conditions and bile salts, antimicrobial activity against pathogenic bacteria, and sensitivity to antibiotics) and their adherence properties (autoaggregation, coaggregation, and hydrophobicity). The best isolates obtained are then inoculated into pineapple juice. From 5 types of pineapple juice, 5 isolates with LAB characteristics were obtained, i.e NHC6, NHC7, NHC8, NHC9, and NPC1. Isolate NHC6 had a good tolerance to acidic conditions (pH 2) and 0,5% bile salt, had antimicrobial activity, was sensitive to ampicillin, showed the best adherance properties and was identified as Lactobacillus plantarum. L. plantarum NHC6 was then added to pineapple juice. Addition of L. plantarum NHC6 to pineapple juice reduced the ᵒBrix and pH values during incubation. After 24 hours of incubation, the antioxidant activity was 89,05%, with LAB growth of 8,33 log CFU/mL, thus 24 hours incubation was considered the best fermentation time for pineapple juice.

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Bioactive Compounds and Antioxidant Activity of Pineapple Fruit of Different Cultivars

Cited by 39 publications

References 22 publications

Enzymatic and Mechanical Extraction of Virgin Coconut Oil

Enzymatic and Mechanical Extraction of Virgin Coconut Oil

Antioxidant capacity of pineapple (Ananas comosus (L.) Merr.) extracts and juice

Isolasi Bakteri Asam Laktat Asal Jus Nanas Sebagai Kandidat Probiotik

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