A comprehensive characterization of Solanum lycocarpum St. Hill and Solanum oocarpum Sendtn: Chemical composition and antioxidant properties

Pereira, Ana Paula Aparecida; Angolini, Célio Fernando Figueiredo; Paulino, Bruno Nicolau; Lauretti, Leonardo Borges Chatagnier; Orlando, Eduardo Adilson; Silva, Joyce Grazielle Siqueira; Neri-Numa, Iramaia Angélica; Souza, Jane Delane Reis Pimentel; Pallone, Juliana Azevedo Lima; Eberlin, Marcos N.; Pastore, Gláucia Maria

doi:10.1016/j.foodres.2018.09.054

Cited by 24 publications

(10 citation statements)

References 30 publications

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“…In another study on the Eugenia pyriformis (another Brazilian native fruit), the authors found a TEAC value (83.39 ± 0.79 µmol TE•g −1 ) about 5.4 times lower and 11.1 times higher than those found here for the PU and SE fractions, respectively [37]. Finally, the results found for the antioxidant capacity showed that the ORAC HF values for the peel (2.66 ± 0.34 µmol TE•g −1 ), pulp (4.14 ± 0.18 µmol TE•g −1 ) and seed (3.16 ± 0.03 µmol TE•g −1 ) of the fruta-do-lobo (Solanum lycocarpum St. Hill) were approximately 1.7, 1.9 and 6.3 times higher, respectively, than those we found for the same fractions evaluated [33].…”

Section: Total Phenolic Compounds Total Flavonoids and Antioxidant Ca...contrasting

confidence: 57%

“…The lowest soluble fiber content was found in the SE fraction (5.56 ± 0.14 g·100 g −1 , p < 0.05). Fiber consumption is related to fecal volume, viscosity and fermentation, which may contribute to the reduction in hyperglycemia, hypertension and oxidative stress in people with type 2 diabetes [ 32 , 33 ]. This indicates that the buritirana fruit is rich in dietary fiber and can be used to treat chronic diseases associated with the intestine.…”

Section: Resultsmentioning

confidence: 99%

“…The TTA was 1.28 ± 0.00 and 1.71 ± 0.04 for WS and PU and resulted in a TSS/TTA ratio of 8.18 ± 0.08 and 4.83 ± 0.06, respectively, with an emphasis on the WS fraction. The ratio is related to the flavor attribute and indicates the balance between sugars and organic acids; it is considered an important parameter to determine the ripeness and palatability of the fruits [ 33 ].…”

Section: Resultsmentioning

confidence: 99%

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Characterization of Buritirana (Mauritiella armata) Fruits from the Brazilian Cerrado: Biometric and Physicochemical Attributes, Chemical Composition and Antioxidant and Antibacterial Potential

Souza

Araújo

Orlando

et al. 2022

Foods

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The buritirana is a little-explored species of the Arecaceae family. The biometric and physicochemical characteristics, nutritional and chemical composition and antioxidant and antibacterial potential of the buritirana fruit fractions were evaluated here for the first time. The fruits presented an oblong shape. The pulp represented 16.58% of the whole-fruit weight (10.07 g). The moisture, ash and soluble fiber contents were similar for the whole fraction without seed (WS) and pulp. Although the total carbohydrate content was the same for seed and peel (23.24 g·100 g−1), the seed showed higher protein and insoluble fiber contents. Except for glucose (1256.63 mg·100 g−1), the seed showed the highest concentrations of mono-, di- and oligosaccharides. Mineral content ranged from 0.43 to 800 mg·100 g−1 in all fractions. The peel fraction showed the highest content of vitamin C. The physicochemical results indicate the pulp and WS fraction have potential for the production of fruit-derived food products. Protocatechuic and quinic acids and epicatechin/catechin were found in all fractions. The assay antioxidant capacity DPPH, phenolic content and total flavonoids were higher in the pulp; TEAC and ORACHF values were lower in the seed. Volatile organic compounds were not identified, and the fractions did not show antibacterial activity.

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Section: Total Phenolic Compounds Total Flavonoids and Antioxidant Ca...contrasting

confidence: 57%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Characterization of Buritirana (Mauritiella armata) Fruits from the Brazilian Cerrado: Biometric and Physicochemical Attributes, Chemical Composition and Antioxidant and Antibacterial Potential

Souza

Araújo

Orlando

et al. 2022

Foods

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“…Compounds 5, 6, and 7 were assigned as p -coumaroylquinic acid, 4- p -coumaroylquinic acid, and 5- p -coumaroylquinic acid, respectively, with molecular mass [M-H] - = 337 and with a MS 2 fragment at m/z 191,163 as reported by Pereira et al [ 58 ], Gutiérrez Ortiz et al [ 59 ], Brahem et al [ 52 ], Mikulic-Petkovsek et al [ 60 ], Gómez-Romero et al [ 55 ], and Rodríguez-Medina et al [ 61 ]. Compounds 8 and 9 were, respectively, identified as quercetin-3-O-rhamnoside ([M-H] − = 447 MS 2 fragment at m/z 301) and quercetin-3- O -rutinoside ([M-H] − = 606 MS 2 fragment at m/z 300).…”

Section: Resultsmentioning

confidence: 89%

Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (Solanum quitoense Lam.)

Hinestroza-Córdoba

Barrera

Seguí

et al. 2021

Foods

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Lulo (Solanum quitoense Lam.) is a Colombian fruit that is mostly used in the preparation of homemade juice as well as natural remedy for hypertension. The aim of this study was to determine physicochemical and antioxidant properties (antioxidant capacity, total phenols, flavonoids and spermidine content, and polyphenolic compounds profile by liquid chromatography—mass spectrometry (LC-MS)) of the lulo fruit and its juice. Additionally, vacuum impregnation (VI) properties of the fruit and the effect of high homogenization pressure (50, 100, and 150 MPa) on the juice properties were studied. The results revealed a good availability and impregnation capacity of the pores in fruits with similar maturity index. The main differences observed between the juice and fruit derive from removing solids and bioactive components in the filtering operation. However, the effect of high-pressure homogenization (HPH) on particle size and bioactive compounds increases the antiradical capacity of the juice and the diversity in polyphenolics when increasing the homogenization pressure.

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“…While the peel exhibited high levels of carbohydrates and total fibers and the seeds presented high content of fat, protein, and insoluble fibers. Potassium is the main mineral found in fresh tomatoes fruits (Peteria et al, 2018). Vitamin C content of the fresh tomatoes was reached to be 1856.65 mg of ascorbic acid per 100 g of dry sample.…”

Section: Introductionmentioning

confidence: 95%

Technological and Chemical Studies on Canned Tomato Product

Abou-Raya

Khalil

Taleb

et al. 2019

Journal of Food and Dairy Sciences

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In this study the effects of pre-treatments additives (citric acid 2%, NaCl 2%, and CaCl 2 1%), during processing and storage periods on chemical composition, phytochemical compounds, antioxidant activity, total counts (bacteria, yeast and molds) and sensory evaluation of fresh canning tomatoes was investigated. The fresh tomatoes had moisture content (94.1%), pH (4.54), total acidity (0.48%), ash (23.1%), fibers (22.5%), total and reducing sugars were 53.7 and 7,8%, respectively. Fresh tomatoes were rich in antioxidant compounds (Lycopene, total carotenoids, ascorbic acid and total phenols) which represent 109,162.1, 433.4 and 836.3 mg/100 g dry weight basis, respectively, meanwhile antioxidant activity for fresh 39.4% (FW). Moisture content of tomatoes after canning process is no more change compared to fresh tomatoes, since it was about 94% of control sample at zero time. Even, after storage expected at 4 and 8 months which reached about 93.98% and 93.97%, respectively. The average of pH and titratable acidity at zero time 4.44 and 0.53% of control sample, were slightly decreased after 4 and 8 months. The ash and fibers content of canned tomatoes were reduced compared with fresh tomatoes, while total and reducing sugar content increased after canning process compared to fresh tomatoes and was decreased after 4 and 8 months of storage. On the other hand, non-enzymatic browning in canned tomatoes was increased when compared to fresh tomatoes. Although, canned tomatoes product was high acceptability and safety for consumer as a result of removal of seeds and peel. However, it had low nutritional values when compared with fresh tomatoes. Because of reduction of antioxidants active compounds such as lycopene, total carotenoid, ascorbic acid, and total phenols. Canned tomatoes had reduction in antioxidant activities compared with fresh tomatoes, since reached to 34.2% after canning process. In the same time, antioxidant activities were reduced from 33.7% to 33.1% after 4 and 8 months of storage. In addition, most of antioxidant compounds were stabled during storage especially total phenols and lycopene. Canning of tomatoes and pre-treatments can extend their shelf life and improved acceptability and safety of this product. CaCl 2 pre-treated (T4) had the best results compared with control (T1) and the other treatments. The total count of bacteria, yeast and molds for control and treatments less than permissible limits (10 3 /g and 10 4 /g) and the values of sensory evaluation of canned tomato product were high. It can be recommended that the canning process uses to increase the shelf life of tomatoes because the excess of Egyptian total production is very high after using as fresh fruit.

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A comprehensive characterization of Solanum lycocarpum St. Hill and Solanum oocarpum Sendtn: Chemical composition and antioxidant properties

Cited by 24 publications

References 30 publications

Characterization of Buritirana (Mauritiella armata) Fruits from the Brazilian Cerrado: Biometric and Physicochemical Attributes, Chemical Composition and Antioxidant and Antibacterial Potential

Characterization of Buritirana (Mauritiella armata) Fruits from the Brazilian Cerrado: Biometric and Physicochemical Attributes, Chemical Composition and Antioxidant and Antibacterial Potential

Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (Solanum quitoense Lam.)

Technological and Chemical Studies on Canned Tomato Product

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