Chemical Composition and Antioxidant Activity of <i>Bunchosia glandulifera</i> Fruit at Different Ripening Stages

Abstract

Bunchosia glandulifera belongs to the family Malpighiaceae and is popularly known as "caferana" in the city of Santo Antonio da Patrulha. The fruits have a high economic value and their inclusion in the diet has health benefits. They are natural sources of antioxidants because of the presence of bioactive compounds. However, their chemical composition can be influenced by the maturation process. This study aims to evaluate the changes in the bioactive antioxidant compounds in the pulp and seeds of B. glandulifera fruit during different stages of ripening. The fruits, were analyzed for caffeine, carotenoids, flavonoids, vitamin C, and total phenolic content as well as for antioxidant activity, at four different stages of ripening. An increase in bioactive compounds was observed from the second maturation stage to the ripened fruit, and the ripened fruit had the highest bioactive compound content. Phenolic compound and carotenoid levels were found to be highest in the pulp. Carotenoid content showed a positive correlation with the antioxidant activity. Colorimetric analysis also showed a high correlation between the levels of carotenoids and color change during the ripening stages.

Novel Neuroprotective Potential of Bunchosia armeniaca (Cav.) DC against Lipopolysaccharide Induced Alzheimer’s Disease in Mice

“…Previous studies reported the presence of caffeine in Bunchosia glandulifera fruit, which is consistent with our findings [ 32 , 60 ]. However, to our knowledge, this is the first report for the detection of trigonelline and harmaline in Bunchosia , while trigonelline was previously isolated from the leaves of Niedenzuella multiglandulosa (Malpighiaceae) [ 61 ].…”

“…During the ripening process, the level of flavonoids in the fruit increased significantly. This could be due to the carotenoid synthesis during the color transition from green to yellow, which is correlated to increased flavonoid quantity [ 32 ]. The difference in total phenolic and flavonoid content values may occur due to the difference in plant parts studied.…”

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“…Em 30 dias, aproximadamente, o fruto amadurece e as duas últimas etapas da maturação acontecem em um período de 3 a 4 dias (BLANK et al, 2018).…”

Características Físicas E Químicas Do Limão Siciliano Em Diferentes Estádios De Maturação

“…Além de fornecer compostos bioativos, a fruta café-do-amazonas contém diversos nutrientes, sendo uma excelente fonte de macronutrientes essenciais e micronutrientes, podendo ser amplamente incorporada na alimentação dos seres humanos (BLANK et al, 2018).…”