Chemical, antioxidant and antibacterial study of Brazilian fruits

Haminiuk, Charles Windson Isidoro; Plata-Oviedo, Manuel Salvador Vicente; Guedes, Amanda Roman; Stafussa, Ana Paula; Bona, Evandro; Carpes, Solange Teresinha

doi:10.1111/j.1365-2621.2011.02653.x

Cited by 76 publications

(61 citation statements)

References 35 publications

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“…For extracting the phenolics from the pulps, a volume of 20 mL of 40 % ethanol in water was added to 10 g of pulp (Haminiuk et al 2011). For extracting the phenolics from the seeds, a volume of 40 mL of 80 % ethanol in water was added to 5 g of each seed (Bae et al 2012).…”

Section: Ethanolic Extractsmentioning

confidence: 99%

A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics

et al. 2015

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This paper presents a comparison of the contents of capsaicin, dihydrocapsaicin and total phenolics as well as of the antioxidant activities of six types of peppers of the genus Capsicum. The varieties were analyzed in terms of their in vitro antioxidant activity using ferric reducing antioxidant powder (FRAP), 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis 3-ethylbenzothiazoline 6-sulfonate (ABTS •+ ) assays. The contents of phenolics and capsainoids as well as the antioxidant activities were higher in seeds than in pulps. The correlations (ρ<0.01) between the phenolic composition and the capsaicinoids levels were high (r=0.98). Similarly high were also the correlations between the antioxidant activities and the contents of total phenolics and capsaicinoids. Data were analyzed using principal component analysis (PCA), hierarchical cluster analysis (HCA) and multiple linear regression (MLR). PCA explained 97.77 % of the total variance of the data, and their separation into three groups in a scatter plot was divised. Using HCA, three clusters were suggested. Cluster one, formed by pulps (bell pepper, orange habanero, cayenne, dedo de moça and red habanero), showed the lowest levels of the compounds quantified. Most seed samples were grouped in cluster two (bell pepper, cayenne, dedo de moça and malagueta) together with malagueta pulp. Cluster three was formed by orange and red habanero seeds, which showed the highest levels of all compounds analyzed. The MRL revealed that the values of capsaicinoids and total phenols are more adequate to predict the antioxidant activity measured by the FRAP assay.

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Section: Ethanolic Extractsmentioning

confidence: 99%

A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics

et al. 2015

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“…These secondary metabolites are considered bioactive compounds (GONÇALVES et al, 2015;HALLIWELL et al, 1995;HAMINIUK et al, 2011HAMINIUK et al, , 2012TAIZ;ZEIGER, 2002;VORAVUTHIKUNCHAI, 2007). The Zingiberaceae family has received special attention of many bioactive compounds that are useful in foods like herbs, spices, flavorings, and seasonings and in the pharmaceutical and cosmetic industries as antioxidants and antimicrobials agents (SHARIFI-RAD et al, 2017;CHAN;WONG, 2015;CHEN et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial activity of species Zingiber officinale Roscoe and Alpinia purpurata (Vieill.) K. Schum. (Zingiberaceae) - Review

Soares

Jacomassi

Mata

et al. 2018

SCA

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ResumoA funcionalidade dos alimentos nutracêuticos é atribuída aos seus compostos bioativos. Estes compostos são amplamente produzidos pelos vegetais, tais como os compostos fenólicos, que possuem atividade antioxidante e/ou atividade antimicrobiana entre outras, agindo contra danos em macromoléculas como lipídeos, proteínas e ácidos nucléicos. Os metabólitos secundários das plantas, incluindo algumas classes como compostos fenólicos, alcaloides e terpenóides, possuem uma ampla variedade de atividades biológicas com potencial medicinal. Esses metabólitos secundários são considerados compostos bioativos. A família Zingiberaceae tem recebido atenção especial, por produzir muitos compostos bioativos que são úteis em alimentos como ervas e especiarias; aromatizantes e temperos; nas indústrias farmacêutica e cosmética como agentes antioxidantes e antimicrobianos. Os gengibres são reconhecidos como seguros pela American Food and Drug Administration (FDA) e não possuem efeitos colaterais quando consumidos em quantidades moderadas. Estudos recentes demonstram que além dos rizomas, as folhas e flores de algumas espécies de gengibres possuem atividade antioxidante e consequentemente um potencial medicinal. Estudos demonstram que são necessárias pesquisas in vitro e in vivo para avaliar a eficácia dos extratos do gengibre e compreender o seu papel na modulação das vias biológicas e moleculares, possibilitando assim, novas estratégias terapêuticas. Dessa forma, o presente trabalho tem como objetivo, uma revisão bibliográfica sobre a atividade antimicrobiana de Zingiber officinale Roscoe e Alpinia purpurata (Vieill.) K. Schum. (Zingiberaceae), conhecidos popularmente como gengibre e gengibre-vermelho respectivamente e seu uso na Saúde Única.

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“…Estas substâncias podem atuar na modulação do estresse oxidativo e na proteção sob diversos fitopatógenos (Marin et al 2008; Bouayed e Bohn 2010, Haminiuk et al 2011, Hu 2011.…”

Section: Introductionunclassified

Compostos Fenólicos Totais E Características Físico-Químicas De Frutos De Jabuticaba

Almeida

Navas

Gonçalves

2018

G. Sci.

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resumo -A jabuticabeira é nativa da Mata Atlântica e amplamente cultivada em diversas regiões do Brasil e seus frutos apresentam potencial para serem utilizados nas indústrias de alimentos e cosméticos. O objetivo deste trabalho foi avaliar características físico-químicas e compostos fenólicos totais em frutos e frações de frutos de duas espécies de jabuticaba (Myrciaria grandifolia e Myrciaria jabuticaba) da região de Capão Bonito/SP. Foram avaliadas as características físico-químicas de umidade, pH, acidez total titulável e sólidos solúveis e o teor de compostos fenólicos totais em polpa, semente, fruto inteiro e casca. Os resultados mostraram que a umidade, a acidez total titulável e os compostos fenólicos totais da polpa, semente, fruto inteiro e casca foram significativamente maiores nas amostras de M. jabuticaba, enquanto que os teores de sólidos solúveis da polpa e do fruto inteiro foram significativamente maiores em M. grandifolia. Os frutos de jabuticaba das duas espécies estudadas apresentam diferentes características físico-químicas e teores expressivos de compostos fenólicos totais, concentrados especialmente na casca, o que evidencia o seu potencial como fonte de nutrientes e de substâncias antioxidantes.palavras-Chave: AntioxidAnte; MyrciAriA GrAndifoliA; MyrciAriA JAbuticAbA. total phenoliC Compounds and physiCoChemiCal CharaCteristiCs of jabutiCaba fruit abstraCt -Jaboticabeira is a native Atlantic Forest species widely cultivated in several regions of Brazil and its fruits have potential to be used in the food and cosmetic industries. The objective of this study was to investigate physicochemical characteristics and total phenolic compounds in fruits and fractions of two species of jabuticaba (Myrciaria grandifolia and Myrciaria jabuticaba) from Capão Bonito/SP. The physicochemical characteristics of moisture, pH, titratable total acidity and soluble solids and total phenolic compounds content in pulp, seed, whole fruit and peel were evaluated. The results showed that moisture, titratable total acidity and total phenolic compounds of pulp, seed, whole fruit and peel were significantly higher in the samples of M. jabuticaba, while the soluble solids contents of the pulp and whole fruit were significantly higher in M. grandifolia. The jabuticaba fruits of the two species have different physicochemical characteristics and expressive contents of total phenolic compounds, especially concentrated in the peel, which highlights its potential as a source of nutrients and antioxidants.Keywords: AntioxidAnt; MyrciAriA GrAndifoliA; MyrciAriA JAbuticAbA. Compuestos fenóliCos totales y CaraCterístiCas físiCo-químiCas de los frutos de jabotiCabaresumen -La jaboticaba es nativa del Bosque Atlántico y ampliamente cultivada en diversas regiones del Brasil y sus frutos tienen potencial para su uso en las industrias de alimentos y cosméticos. El objetivo de este estudio fue evaluar las

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Chemical, antioxidant and antibacterial study of Brazilian fruits

Cited by 76 publications

References 35 publications

A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics

A comparative study of the capsaicinoid and phenolic contents and in vitro antioxidant activities of the peppers of the genus Capsicum: an application of chemometrics

Antimicrobial activity of species Zingiber officinale Roscoe and Alpinia purpurata (Vieill.) K. Schum. (Zingiberaceae) - Review

Compostos Fenólicos Totais E Características Físico-Químicas De Frutos De Jabuticaba

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