Characterization and Antioxidant Potential of Brazilian Fruits from the Myrtaceae Family

Pereira, M. C.; Steffens, Rosana Stroschoen; Jablonski, André; Hertz, Plinho Francisco; Rios, Alessandro de Oliveira; Vizzotto, M.; Flôres, Simone Hickmann

doi:10.1021/jf205263f

Cited by 148 publications

(145 citation statements)

References 26 publications

(54 reference statements)

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“…No differences were determined with regards to water contents (WC) along the ripening of myrtle fruit ( Figure 1C). The values determined in myrtle fruit of the present study are lower than the values verified by Pereira et al (2012) in fruit from the Myrtaceae family.…”

Section: Methodscontrasting

confidence: 93%

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Characterization of Ripening Stages of Myrtle Fruit

et al. 2016

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aBstraCt-The myrtle (Eugenia gracillima Kiaersk.) is a native fruit species in the Chapada of Araripe, state of Pernambuco, Brazil. The fruits are collected from the wild and are consumed fresh or processed as pulp, juice, jelly, liquor or desserts. Myrtle fruit production is of significant socioeconomic value for the region and, therefore, the description of myrtle fruit ripening stages may contribute to the development of its production chain. As a result, the objective of the present study was to evaluate the physical, quality and ripening changes of myrtle fruits at different developmental stages. The fruits were picked at five distinctive stages and evaluated for longitudinal and transverse diameters; fresh, dry and water mass; water contents; soluble solids (SS); titratable acidity (TA); pH; SS/TA ratio; carbohydrates (starch, total, reducing and nonreducing sugars); ascorbic acid; total pectin, soluble pectins and percentage of pectin solubilization; polymeric, oligomeric and dimeric phenolics; total anthocyanins, carotenoids and chlorophyll; and yellow flavonoids. Along fruit ripening processes increases in SS, anthocyanins and carotenoids, in the SS/TA ratio and of percentages of pectin solubilization were determined. On the other hand, decreases in TA and total chlorophyll were observed. The ripening stage at which peel color is completely dark red (ripening stage 4) is most appropriate to harvest myrtle fruits for human consumption. index terms: Eugenia gracillima Kiaersk, fruit quality, maturity index. CaraCterizaÇÃo Dos estÁDios De maturaÇÃoDos frutos Da murta resumo-A murta (Eugenia gracillima Kiaersk.) é uma frutífera nativa na Chapada do Araripe, PE e seu aproveitamento tem sido de forma extrativista, sendo que seu fruto pode ser consumido in natura ou processado como polpa, suco, geleia, licor e doce. Sabendo que a produção de frutas desta espécie é de grande valor socioeconômico para a região, a caracterização dos estádios de maturação do fruto da murta poderá contribuir com o desenvolvimento de sua cadeia produtiva. Desta forma, objetivou-se com o presente trabalho avaliar as mudanças físicas, de qualidade e de maturação dos frutos da murta em diferentes estádios de maturação. Os frutos foram selecionados em cinco estádios e avaliados quanto aos diâmetros longitudinal e transversal; massas fresca, seca e de água; teor de água; sólidos solúveis (SS); acidez titulável (AT); pH; relação SS/AT; carboidratos (amido, açúcares solúveis totais, redutores e não-redutores); ácido ascórbico; pectina total, solúvel e percentagem de solubilização de pectina; fenólicos dímeros, oligoméricos e poliméricos; antocianinas, carotenoides e clorofila totais; e flavonoides amarelos. Durante a maturação dos frutos, foi verificado aumento nos teores de SST, antocianinas e carotenoides totais, na relação SST/ATT e na solubilização de pectinas, e diminuição na ATT e clorofila total. O estádio de maturação com a coloração de casca 100% vermelho escuro (estádio de maturação 4) é o mais apropriado para a colheita dos frut...

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Section: Methodscontrasting

confidence: 93%

“…With ripening progression, carotenoid contents increased accordingly varying from 81.0 mg/100g to 129.8 mg/100 g fresh tissue (Figure 4). Pereira et al (2012) obtained similar values of carotenoids in uvaias (Blepharocalyx salicifolius).…”

Section: Quality and Ripening Variablesmentioning

confidence: 62%

Characterization of Ripening Stages of Myrtle Fruit

et al. 2016

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“…The focus of antioxidant studies in the Myrtaceae family from Brazil has been on edible fruits (Marin et al, 2008;Rufino et al, 2009Rufino et al, , 2010Pereira et al, 2012) with few reports on leaves (Coutinho et al, 2008;Salvador et al, 2011). Thus, our results contribute valuable knowledge about the bioactive properties of native Myrtaceae species.…”

Section: Discussionmentioning

confidence: 99%

Antioxidant activity and phenolic content of leaf infusions of Myrtaceae species from Cerrado (Brazilian Savanna)

2015

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There is considerable interest in identifying new antioxidants from plant materials. Several studies have emphasized the antioxidant activity of species belonging to the Myrtaceae family. However, there are few reports on these species from the Cerrado (Brazilian savanna). In this study, the antioxidant activity and phenolic content of 12 native Myrtaceae species from the Cerrado were evaluated (Blepharocalyx salicifolius, Eugenia bimarginata, Eugenia dysenterica, Eugenia klotzschiana, Hexachlamys edulis, Myrcia bella, Myrcia lingua, Myrcia splendens, Myrcia tomentosa, Psidium australe, Psidium cinereum, and Psidium laruotteanum). Antioxidant potential was assessed using the antioxidant activity index (AAI) by the DPPH method and total phenolic content (TPC) by the Folin-Ciocalteu assay. There was a high correlation between TPC and AAI values. Psidium laruotteanum showed the highest TPC (576.56 mg GAE/g extract) and was the most potent antioxidant (AAI = 7.97, IC 50 = 3.86 µg·mL −1 ), with activity close to that of pure quercetin (IC 50 = 2.99 µg·mL −1 ). The extracts of nine species showed IC 50 of 6.24-8.75 µg·mL −1 . Most species showed TPC and AAI values similar to or higher than those for Camellia sinensis, a commonly consumed tea with strong antioxidant properties. The results reveal that the analyzed Myrtaceae species from the Cerrado possess high phenolic contents and antioxidant activities. Thus, they are a potential source of new natural antioxidants. Keywords

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“…Esta espécie é descrita como potencial produtora de compostos secundários ativos, incluindo as substâncias fenólicas (PEREIRA et al, 2012), que têm recebido bastante atenção, sobretudo por apresentarem comprovado potencial antioxidante e alelopático (SOUZA et al, 2007). Entretanto, a produção de metabólitos secundários varia quantitativa e qualitativamente de acordo com as condições ambientais.…”

Section: Introductionunclassified

Atividades Antioxidante E Alelopática De Extratos Foliares Obtidos De Eugenia Dysenterica

Malheiros

Mapeli

Machado

2016

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Resumo O objetivo deste trabalho foi avaliar o potencial antioxidante e alelopático dos extratos etanólico e hidroalcoólicos 70:30 e 50:50 (etanol:água) AbstractThe aim of this study was to evaluate the antioxidant and allelopathic potential of ethanolic and hydroalcoholic 70:30 and 50:50 (ethanol: water) extracts from the leaves of Eugenia dysenterica. The antioxidant activity of the extracts were evaluated by applying the free radical scavenging method using the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH)

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Characterization and Antioxidant Potential of Brazilian Fruits from the Myrtaceae Family

Cited by 148 publications

References 26 publications

Characterization of Ripening Stages of Myrtle Fruit

Characterization of Ripening Stages of Myrtle Fruit

Antioxidant activity and phenolic content of leaf infusions of Myrtaceae species from Cerrado (Brazilian Savanna)

Atividades Antioxidante E Alelopática De Extratos Foliares Obtidos De Eugenia Dysenterica

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