Bioaccessibility and antioxidant activity of phenolic compounds in frozen pulps of Brazilian exotic fruits exposed to simulated gastrointestinal conditions

Dutra, Rodrigo Luiz Targino; Dantas, Aline Macedo; Marques, Débora de Araújo; Batista, Jéssica Dayanne Ferreira; Meireles, Bruno Raniere Lins de Albuquerque; Cordeiro, Ângela Maria Tribuzy de Magalhães; Magnani, Marciane

doi:10.1016/j.foodres.2017.07.047

Cited by 95 publications

(62 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Phenolic compounds are antioxidants derived from benzoic and cinnamic acids that interact with radical species and are consumed during the reaction; these compounds also act as blockers of chain reactions. They are widely distributed in nature (Moreira & Mancini-Filho, 2004;Dutra et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Chemical characterization and antioxidant potential of native fruits of the Cerrado of northern Minas Gerais

Nascimento

Brandi

Durães

et al. 2020

Braz. J. Food Technol.

View full text Add to dashboard Cite

This study aimed to chemically characterize the pulps of the tropical fruits araticum (Annona crassiflora), buriti (Mauritia flexuosa), coquinho azedo (Butia capitata), cagaita (Eugenia dysenterica), and cajá (Spondias mombin), with a focus on antioxidant potential and microminerals. Calcium levels in the Araticum pulp are 9.35 mg/100 g and the iron content was 4.78 mg/100 g. In cagaita pulp, the calcium content was 15.35 mg/100 g and magnesium content was 66.00 mg/100 g. The iron content present in coquinho pulp was 11.47 mg/100 g and in cagaita it was 11.53 mg/100 g. The extracts with the highest contents of total phenolic compounds were araticum (433.80 mg GAE/g) and coquinho (173.5 mg GAE/g). Araticum pulp had the highest antioxidant potential because it had the lowest EC50 (0.04 mg/mL). The results presented here demonstrate the great potential of the fruits of the Cerrado in terms of rich mineral nutrients and bioactive compounds.

show abstract

Section: Introductionmentioning

confidence: 99%

Chemical characterization and antioxidant potential of native fruits of the Cerrado of northern Minas Gerais

Nascimento

Brandi

Durães

et al. 2020

Braz. J. Food Technol.

View full text Add to dashboard Cite

show abstract

“…Because of this recognition, industries are transforming fresh fruits into pulps marketed in frozen form, which can be used as raw material for the production of other products, in addition to providing practicality for the consumer, and avoiding the seasonality of fruits. [3] Fruit pulps are a source of antioxidant compounds, such as phenolic compounds, vitamins, and flavonoids, which can protect cellular constituents against oxidative damage and therefore limit the risk of various degenerative diseases associated with oxidative stress. The content of bioactive compounds in fruits depends directly on natural factors such as cultivar, growing region, and maturity [4] , and in addition, the industrialization process itself can affect these characteristics.…”

Section: Introductionmentioning

confidence: 99%

Bioactive compounds of 44 traditional and exotic Brazilian fruit pulps: phenolic compounds and antioxidant activity

Stafussa

Maciel

Rampazzo

et al. 2018

International Journal of Food Properties

View full text Add to dashboard Cite

Bioactive compounds and antioxidant activity from 44 fruit were evaluated. The data were statistically evaluated by analysis of common components and specific weights (CCSWA). Panã, acerola, açaí, and jabuticaba showed higher values of total phenolic compounds (TPCs) and antioxidant activity. The analysis of CCSWA was able to explain almost 100% of the variance of the data and established the correlation between TPC and antioxidant capacity, being the most influential variables in the classification of samples. This statistical method is ideal for quickly analyzing a large amount of data, as obtained in this research, which facilitates routines of industrial analysis.

show abstract

“…Thus, phenolic and flavonoid compounds are significant contributors to antioxidant activities (Dutra et al, 2017).…”

Section: Antioxidant Propertiesmentioning

confidence: 99%

“…During the gastric and intestinal steps of simulated digestion, the decrease in antioxidant activities might arise from the loss of phenolics and flavonoids in the samples. In addition, environmental change from acidic to alkaline induce deprotonation of the hydroxyl moieties present on the aromatic rings of phenolic compounds, reducing their ability to trap free radicals (Dantas et al, 2019;Dutra et al, 2017).…”

Section: Antioxidant Propertiesmentioning

confidence: 99%

The influence of in vitro gastrointestinal digestion on the Perilla frutescens leaf extract: Changes in the active compounds and bioactivities

Wang

et al. 2020

J. Food Biochem.

View full text Add to dashboard Cite

In this study, the influence of in vitro gastrointestinal digestion on the Perilla frutescens leaf extract (PFLE) were measured. Results revealed that total phenolic content (TPC) and total flavonoid content (TFC) were significantly decreased after simulated digestion (ca. 53% of phenolics and 40% of flavonoids). The IC 50 value of DPPH• scavenging activity and ABTS + scavenging ability increased by 23% and 56%, respectively, while ferric reducing antioxidant power reduced by 53%. For the inhibition ability on α-glucosidase, acetylcholinesterase, and MCF-7 cell proliferation, their IC 50 values increased by 360%, 197%, and 25%, respectively. Three phenolic acids and one flavonoid in PFLE were quantified by high-performance liquid chromatography. Overall, although significant losses of the active components and biological activities occurred during in vitro gastrointestinal digestion, it still showed the potential as an oral agent for treatment and prevention of oxidative stress, cancer, diabetes, and Alzheimer's disease. Practical applications As an important annual herbaceous plant with rich biochemical compounds and many biological functions, Perilla frutescens leave is widely used in the food and traditional Chinese medicine. However, the dynamic changes of its active compounds and activities during the digestion process are unclear. In this study, the digestion results in significant loss of the active ingredients and biological activities of P. frutescens leaf extract (PFLE), particularly in the gastric digestion. In addition, PFLE remains to show certain antioxidant activity, α-glucosidase inhibitory ability, acetylcholinesterase inhibitory ability, and MCF-7 cell proliferation inhibitory ability after digestion.

show abstract

Bioaccessibility and antioxidant activity of phenolic compounds in frozen pulps of Brazilian exotic fruits exposed to simulated gastrointestinal conditions

Cited by 95 publications

References 34 publications

Chemical characterization and antioxidant potential of native fruits of the Cerrado of northern Minas Gerais

Chemical characterization and antioxidant potential of native fruits of the Cerrado of northern Minas Gerais

Bioactive compounds of 44 traditional and exotic Brazilian fruit pulps: phenolic compounds and antioxidant activity

The influence of in vitro gastrointestinal digestion on the Perilla frutescens leaf extract: Changes in the active compounds and bioactivities

Contact Info

Product

Resources

About