Chlorogenic and caffeic acids in 64 fruits consumed in Brazil

Meinhart, Adriana Dillenburg; Damin, Fernanda Mateus; Caldeirão, Lucas; Filho, Milton de Jesus; Silva, Letícia Cardoso da; Constant, Lívia da Silva; Filho, José Teixeira; Wagner, Róger; Godoy, Helena Teixeira

doi:10.1016/j.foodchem.2019.02.004

Cited by 79 publications

(57 citation statements)

References 37 publications

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“…Hydroxycinnamic acids and their derivatives constituted 28.4% of the total amount of FPC; in particular, dicaffeoylquinic acid derivatives were the main compounds (275 mg 100 g −1 d.m.). Meinhart et al [46] investigated the content of dicaffeoylquinic acids in 64 fruits consumed in Brazil, showing that passion fruit presented the highest content of 3,5-dicaffeoylquinic acid, reaching 312 mg kg −1 d.m. in one sample.…”

Section: Discussionmentioning

confidence: 99%

New Advances in the Determination of Free and Bound Phenolic Compounds of Banana Passion Fruit Pulp (Passiflora tripartita, var. Mollissima (Kunth) L.H. Bailey) and Their In Vitro Antioxidant and Hypoglycemic Capacities

et al. 2020

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Banana passion fruit (Passiflora tripartite L.H. Bailey) is a lesser known species of the genus Passiflora. This fruit typically grows in the Andean region of Ecuador and it is locally known as tumbo, taxo or curuba. The juice of this fruit is highly appreciated in South America. Extracts of banana passion fruit were characterized for their content levels of free and bound phenolic compounds by high performance liquid chromatography coupled to high resolution mass spectrometry detector (HPLC-ESI-TOF-MS). A total of 82 polar compounds classified as phenolic acid derivatives, organic acids, benzophenones, flavan-3-ols, flavonols and flavones were detected in the extracts. The total phenolic content was 2356 mg 100 g−1 dry matter, with the bound phenolic fraction representing 37.7% of total amounts. Flavan-3-ols, such as (epi)catechin, (epi)azfelechin and their derivatives, were the main phenolic compounds in the free phenolic fraction; however, phenolic acids represented the most abundant class of bound phenolic extracts. The antioxidant and hypoglycemic capacities reported for banana passion fruit were higher than for other fruits. To our knowledge, this is the first time that bound phenolic compounds have been described in banana passion fruit pulp.

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Section: Discussionmentioning

confidence: 99%

New Advances in the Determination of Free and Bound Phenolic Compounds of Banana Passion Fruit Pulp (Passiflora tripartita, var. Mollissima (Kunth) L.H. Bailey) and Their In Vitro Antioxidant and Hypoglycemic Capacities

et al. 2020

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“…The phenolic acids in the strawberry fruits were represented by gallic, chlorogenic, p-coumaric, ferulic and ellagic acids. Chlorogenic acid is the predominant phenolic acid [42,43]. The chlorogenic acid content was strongly dependent on the cultivation system.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of the Potential Allergenicity of Strawberries in Response to Different Farming Practices

et al. 2020

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Fruit allergies are a large problem today. Many consumers suffer from food allergies or intolerances. The method of food production has a major impact on its quality. In fruit and vegetable production, three different farming systems are mainly found: conventional, integrated pest management and organic production. The latter is considered the best in terms of fruits and vegetables safety and high quality. The present experiment was performed to demonstrate the effect of the strawberry production method on its allergenic properties and flavonoid content. The strawberry ‘Honeoye’ cv. was used for the study. Fruits from the three cultivation systems, organic, conventional and integrated, were tested for their content of biologically active compounds and their potential allergenicity. The results obtained indicate that the strawberries from the organic system were the safest because they contained the lowest levels of Bet v1 and profilin in comparison with the fruits from the integrated and conventional systems.

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“…Caffeic acid is a phenolic acid widely present in a variety of foods (such as fruits, vegetables, coffee, and propolis) [ 96 ]. A recent in vitro study showed that caffeic acid had powerful antagonist activity against human coronavirus (HCoV) NL63 [ 75 ], inhibiting the virus’ interaction with the ACE2 receptor.…”

Section: Food Compounds In Preliminary In Silico Studiesmentioning

confidence: 99%

Food and COVID-19: Preventive/Co-therapeutic Strategies Explored by Current Clinical Trials and in Silico Studies

Matteo

Spano

Grosso

et al. 2020

Foods

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Foods, food ingredients, and their balanced consumption are recognized to have an important role in achieving or maintaining a state of wellbeing by acting as carriers of functional components and bioactive molecules. However, the potential contribution of foods to consumers’ health has so far only been partially exploited. The rapidly evolving scenario of the coronavirus disease 2019 (COVID-19) pandemic is stimulating profound reflection on the relationships between food and the etiological agent, the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). Here, the status of knowledge regarding food as a possible defense/co-therapeutic strategy against the SARS-CoV-2 coronavirus is considered through the discussion of two main current lines of research. One line of research relates to the role of micronutrients, food components, and diets in the strengthening of the immune system through clinical trials; formulations could be developed as immune system enhancers or as co-adjuvants in therapies. The other line of research relates to investigation of the chemical interactions that specific food compounds can have with host or virus targets so as to interfere with the viral infective cycle of SARS-CoV-2. This line requires, as a first step, an in silico evaluation to discover lead compounds, which may be further developed through drug-design studies, in vitro and in vivo tests, and, finally, clinical trials to obtain therapeutic molecules. All of these promising strategies promote the role of food in preventive/co-therapeutic strategies to tackle the COVID-19 pandemic.

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Chlorogenic and caffeic acids in 64 fruits consumed in Brazil

Cited by 79 publications

References 37 publications

New Advances in the Determination of Free and Bound Phenolic Compounds of Banana Passion Fruit Pulp (Passiflora tripartita, var. Mollissima (Kunth) L.H. Bailey) and Their In Vitro Antioxidant and Hypoglycemic Capacities

New Advances in the Determination of Free and Bound Phenolic Compounds of Banana Passion Fruit Pulp (Passiflora tripartita, var. Mollissima (Kunth) L.H. Bailey) and Their In Vitro Antioxidant and Hypoglycemic Capacities

Evaluation of the Potential Allergenicity of Strawberries in Response to Different Farming Practices

Food and COVID-19: Preventive/Co-therapeutic Strategies Explored by Current Clinical Trials and in Silico Studies

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