Chemical characterization and antioxidant capacity of berries from Clidemia rubra (Aubl.) Mart. (Melastomataceae)

Gordon, André; Schadow, Benjamin; Quijano, Clara E.; Marx, Friedhelm

doi:10.1016/j.foodres.2011.01.015

Cited by 27 publications

(16 citation statements)

References 33 publications

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“…uvifera showed a fat content of 1.82 ± 0.27 g/100 g of sample. This result is comparable to that of berries like blackberries, blueberries, or raspberries which generally contain 1% or less of fat [19]. C. uvifera fruits are found to be a good source of crude fibre.…”

Section: Proximal Composition and Titratable Acidity (Tta)supporting

confidence: 57%

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Coccoloba uvifera(L.) (Polygonaceae) Fruit: Phytochemical Screening and Potential Antioxidant Activity

Campos

Ruiz

Chel‐Guerrero

et al. 2015

Journal of Chemistry

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The flora of Latin America attracts gaining interest as it provides a plethora of still unexplored or underutilized fruits that can contribute to human well-being due to their nutritional value and their content of bioactive compounds. Antioxidant compounds are now of considerable interest due to their effect of preventing or delaying aging and their apparent involvement in prevention of numerous human diseases, including cancer, atherosclerosis, Alzheimer’s disease, inflammation, and rheumatoid arthritis. In this work, the fruit ofCoccoloba uvifera(L.) was investigated for theirin vitroantioxidant capacity using two assays based on reactions with a relatively stable single reagent radical (Trolox equivalent antioxidant capacity, TEAC; and DPPH free radical scavenging assay, DPPH), two assays based on chelating of metallic cations, and one based on the reduction of oxidized species. The TEAC value on ABTS radical, DPPH scavenging activity, ion chelation, and reducing power were found to be 897.6 μM of Trolox/100 g of sample, 22.8% of DPPH free radical scavenging, 11.3% of Cu2+-chelating activity, 23.9% of Fe2+-chelating activity, and a Fe2+-reducing power of 0.76 mg/mL, respectively. The free radical scavenging and antioxidant characteristics ofC. uviferamay be due to the presence of diverse phytochemicals in the fruit as anthocyanins, ascorbic acid, phenolic compounds, and flavonoids.

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Section: Proximal Composition and Titratable Acidity (Tta)supporting

confidence: 57%

“…Generally fruits are not characterized by high protein content but the protein content of C. uvifera (Table 1) was higher than reported for other red fruits like black currants (Ribes rubrum) (0.6 g/100 g of sample) [19] or blackberries (Rubus fruticosus) (2 g/100 g of sample) [20].…”

Section: Proximal Composition and Titratable Acidity (Tta)mentioning

confidence: 69%

Coccoloba uvifera(L.) (Polygonaceae) Fruit: Phytochemical Screening and Potential Antioxidant Activity

Campos

Ruiz

Chel‐Guerrero

et al. 2015

Journal of Chemistry

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“…36 Cutite also shows a lower antioxidant capacity with regard to both radicals than the outstanding fruits of camu-camu, 37 but its antioxidant Journal of Agricultural and Food Chemistry ARTICLE capacity was higher when compared to berries of Clidemia rubra from Colombia. 18 In conclusion, a large number of phenolic constituents was detected in the Amazonian fruits. Thereof, 18 compounds were found in arac -a, 37 in jambolão, 19 in muruci, and 22 in cutite.…”

Section: Articlementioning

confidence: 82%

Phenolic Constituents and Antioxidant Capacity of Four Underutilized Fruits from the Amazon Region

Gordon

Jungfer

Silva

et al. 2011

J. Agric. Food Chem.

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122

100

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The Amazon region comprises a plethora of fruit-bearing species of which a large number are still agriculturally unimportant. Because fruit consumption has been attributed to an enhanced physical well-being, interest in the knowledge of the chemical composition of underexplored exotic fruits has increased during recent years. This paper provides a comprehensive identification of the polyphenolic constituents of four underutilized fruits from the Amazon region by HPLC/DAD-ESI-MS(n). Araçá ( Psidium guineense ), jambolão ( Syzygium cumini ), muruci ( Byrsonima crassifolia ), and cutite ( Pouteria macrophylla ) turned out to be primarily good sources of hydrolyzable tannins and/or flavonols. Additionally, different flavanonols and proanthocyanidins were identified in some fruits. The antioxidant capacity was determined by using the total oxidant scavenging capacity (TOSC) assay. Cutite showed the highest antioxidant capacity followed by jambolão, araçá, and muruci.

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“…Mart. [23] led to the isolation of catechin ( 11 ), epicatechin ( 12 ), and epigallocatechin gallate ( 12a ) (Figure 3). The methanolic extract of Miconia prasina (Sw.) DC.…”

Section: Chemical Constituents Of Melastomataceous Plantsmentioning

confidence: 99%

Phenolics and Polyphenolics from Melastomataceae Species

Serna

Martínez

2015

Molecules

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Abstract:The Melastomataceae family, the seventh largest flowering plants, has been studied in several fronts of natural product chemistry, including terpenoids, simple phenolics, flavonoids, quinones, lignans and their glycosides, as well as a vast range of tannins or polyphenols. This review concerns the phenolic and polyphenolic metabolites described in the literature for several genera of this family, the mode of isolation and purification, and the structure elucidation of these new natural products that has been achieved by extensive spectral analyses, including ESI-MS, 1 H-, 13 C-NMR spectra and two-dimensional experiments, COSY, TOCSY, J-resolved, NOESY, HMQC, DEPT, and HMBC, as well as chemical and enzymatic degradations and the chemotaxonomic meaning. Finally, a general biogenetic pathway map for ellagitannins is proposed on the bases of the most plausible free radical C-O oxidative coupling.

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Chemical characterization and antioxidant capacity of berries from Clidemia rubra (Aubl.) Mart. (Melastomataceae)

Cited by 27 publications

References 33 publications

Coccoloba uvifera(L.) (Polygonaceae) Fruit: Phytochemical Screening and Potential Antioxidant Activity

Coccoloba uvifera(L.) (Polygonaceae) Fruit: Phytochemical Screening and Potential Antioxidant Activity

Phenolic Constituents and Antioxidant Capacity of Four Underutilized Fruits from the Amazon Region

Phenolics and Polyphenolics from Melastomataceae Species

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