Edible fruits from Brazilian biodiversity: A review on their sensorial characteristics versus bioactivity as tool to select research

Teixeira, Nayane; Melo, Jean Carlos; Batista, Luiz Felipe Santos; Paula-Souza, Juliana de; Fronza, Pãmella; Brandão, Maria G.L.

doi:10.1016/j.foodres.2019.01.058

Cited by 88 publications

(55 citation statements)

References 255 publications

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“…18 °C), they can remain viable for up to 25 days. Seed dispersion enables species maintenance; however, it is still not clear which agent is responsible for dissemination, since the fruits attract several animals [ 18 , 30 , 31 ].…”

Section: Sapindaceae Familymentioning

confidence: 99%

Ethnopharmacology of Fruit Plants: A Literature Review on the Toxicological, Phytochemical, Cultural Aspects, and a Mechanistic Approach to the Pharmacological Effects of Four Widely Used Species

et al. 2020

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Fruit plants have been widely used by the population as a source of food, income and in the treatment of various diseases due to their nutritional and pharmacological properties. The aim of this study was to review information from the most current research about the phytochemical composition, biological and toxicological properties of four fruit species widely used by the world population in order to support the safe medicinal use of these species and encourage further studies on their therapeutic properties. The reviewed species are: Talisia esculenta, Brosimum gaudichaudii, Genipa americana, and Bromelia antiacantha. The review presents the botanical description of these species, their geographical distribution, forms of use in popular medicine, phytochemical studies and molecules isolated from different plant organs. The description of the pharmacological mechanism of action of secondary metabolites isolated from these species was detailed and toxicity studies related to them were reviewed. The present study demonstrates the significant concentration of phenolic compounds in these species and their anti-inflammatory, anti-tumor, photosensitizing properties, among others. Such species provide important molecules with pharmacological activity that serve as raw materials for the development of new drugs, making further studies necessary to elucidate mechanisms of action not yet understood and prove the safety for use in humans.

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Section: Sapindaceae Familymentioning

confidence: 99%

Ethnopharmacology of Fruit Plants: A Literature Review on the Toxicological, Phytochemical, Cultural Aspects, and a Mechanistic Approach to the Pharmacological Effects of Four Widely Used Species

et al. 2020

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“…A number of investigations with fruits that stand out in the Brazilian trade balance have been carried out (Costa et al, 2016;Santos et al, 2018a, 2018b, Santos et al, 2019a, 2019bMatos et al, 2019;Serra et al, 2019;Teixeira et al, 2019). However, with changes in eating habits, climate change and the search for innovations, spur the need for research with little explored fruits, among which the pequi (Caryocar villosum (Alb.)…”

Section: Introductionmentioning

confidence: 99%

Fatty acid composition, cardiovascular functionality, thermogravimetric-differential, calorimetric and spectroscopic behavior of pequi oil (Caryocar villosum (Alb.) Pers.)

Lorenzo

Santos

Lannes³

2021

Food Sci. Technol

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The objective of this investigation was to determine the composition and fatty acids profile of pequi (Caryocar villosum (Alb.) Pers.) oil, as well as its functionality in cardiovascular health, thermogravimetric-differential, calorimetric and spectroscopic behavior. The methodology used followed the standards established by the American Oil Chemists Society (AOCS). The results show oil with high nutritional value with predominance of unsaturated fatty acids (70%), especially oleic acid (52.67%) and linoleic acid (15.20%). The oil functionality indexes were expressed as cardiovascular protectors with low atherogenic and thrombogenic indexes (0.38 and 0.75) with a high hypocholesterolemic ratio (2.58). The oil pattern in the spectral bands 2980 to 2870cm-1 confirmed the predominance of unsaturated fatty acids with prominent peaks corresponding to double bonded chemical groups bands. The oil behavior under progressive temperature rises in an air atmosphere, supports the potential applications of this fruit by-product, that exhibits high thermal and oxidative stability with reduced mass loss at temperatures (267 °C and 376 °C) above those habitually used in food and industrial uses. These data show that unconventional fruits can increase and diversify the number of ingredients that can be used in food preparations and in the food, pharmaceutical, dermocosmetic, biofuel and other industries.

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“…Brazil is one of the main fresh fruit producers worldwide because of its favorable climatic conditions. Some recent studies have shown that the biomes of the Brazilian territory include a variety of native and exotic species that could be used in food (Souza et al, 2018;Teixeira et al, 2019) to improve its nutritional value and provide health benefits owing to the presence of a great diversity of bioactive chemical compounds (Paz et al, 2015). However, information on this potential of some species is not only limited, but completely absent.…”

Section: Introductionmentioning

confidence: 99%

Protein-enriched umbu (Spondias tuberosa) jam prepared by supplementation with Spirulina sp. LEB-18

Falcão

Sobral

Cruz

et al. 2020

BJD

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We developed a protein-enriched umbu (S. tuberosa) jam by adding Spirulina sp. LEB-18 to it to improve its nutritional value. Three formulations were developed: UJ1 (jam without Spirulina), UJ2spirulina (jam with 1.0% Spirulina), and UJ3spirulina (jam with 1.4% Spirulina). Physicochemical properties, chemical composition, and sensory acceptance were determined. Jam products were deemed to be stable and safe for consumption because their water activity (Aw; 0.58-0.61), pH (2.60-3.42), and total titratable acidity (14.59-22.27%) values were considered to prevent the growth of microorganisms. There were statistically significant differences in these parameters, except for the Aw, among the umbu jams with Spirulina. The moisture content was lower in the jams produced (10.66-16.79%) than in commercial formulations, but the energy value (332.91-358.87 kcal/100 g) was higher when compared to other studies. In this study, the most significant result was that the supplementation of umbu jam with 1.0% and 1.4% of Spirulina statistically significantly increased the amount of protein (136-232%) and total ash (96-235%). Furthermore, the acceptability indices for UJ1, UJ2spirulina, and UJ3spirulina were 81.3, 78.0, and 75.3%, respectively, and therefore, they were considered as acceptable products (over 70%). Thus, the results indicate that supplementation with Spirulina sp. LEB-18 may improve the nutritional value of food and provide health benefits when incorporated into different food industry products, especially as a protein-enriched functional food ingredient.

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Edible fruits from Brazilian biodiversity: A review on their sensorial characteristics versus bioactivity as tool to select research

Cited by 88 publications

References 255 publications

Ethnopharmacology of Fruit Plants: A Literature Review on the Toxicological, Phytochemical, Cultural Aspects, and a Mechanistic Approach to the Pharmacological Effects of Four Widely Used Species

Ethnopharmacology of Fruit Plants: A Literature Review on the Toxicological, Phytochemical, Cultural Aspects, and a Mechanistic Approach to the Pharmacological Effects of Four Widely Used Species

Fatty acid composition, cardiovascular functionality, thermogravimetric-differential, calorimetric and spectroscopic behavior of pequi oil (Caryocar villosum (Alb.) Pers.)

Protein-enriched umbu (Spondias tuberosa) jam prepared by supplementation with Spirulina sp. LEB-18

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