Identification and quantification of phenolic composition from different species of Jabuticaba (Plinia spp.) by HPLC-DAD-ESI/MSn

Neves, Nathália de Andrade; Stringheta, Paulo César; Silva, Isadora Ferreira da; Garcı́a-Romero, Esteban; Gómez‐Alonso, Sergio; Hermosín‐Gutiérrez, Isidro

doi:10.1016/j.foodchem.2021.129605

Cited by 21 publications

(4 citation statements)

References 35 publications

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“…This behavior can be seen in Table 4 , where the highest amount of phenolic compound was identified for cyanidin-3-glucoside, with a value of 8.83 mg g −1 . In addition, compared with the study carried out by Andrade Neves et al [ 51 ], the value obtained for jaboticaba peel extract of the same species was 0.25 mg g −1 , using a water solution, methanol, and formic acid as the extracting solvent. Inada et al [ 52 ] quantified the phenolic profile of different parts of the fruit by HPLC and reported that jaboticaba peel has the highest amount of total phenolic content (2252 mg 100 g −1 , d.w.).…”

Section: Resultsmentioning

confidence: 68%

Brazilian Agroindustrial Wastes as a Potential Resource of Bioative Compounds and Their Antimicrobial and Antioxidant Activities

et al. 2022

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The study of the recovery of bioactive compounds from natural resources and its implications in several areas is very significant for the scientific community. This work aimed to study Brazilian agroindustrial wastes’ antioxidant and antimicrobial activities using green extraction. Olive leaves, jaboticaba peel, araçá peel, and pecan nut shells were evaluated under four conditions: (1) convective-drying and aqueous extraction, (2) convective-drying and ethanolic extraction, (3) freeze-drying and aqueous extraction, and (4) freeze-drying and ethanolic extraction. The results demonstrated that all samples showed high antioxidant potential, and the highest antioxidant activity was obtained for the extract of pecan nut shell. As for the quantification of compounds by HPLC, the olive leaf presented the highest content of phenolic compounds in the extract, mainly oleuropein. Finally, the antimicrobial activity analysis revealed the extracts’ bactericidal potential against Staphylococcus aureus and Escherichia coli. The present study shows that green extraction can extract bioactive compounds with antioxidant and antimicrobial properties, highlighting the importance of choosing the drying method and solvent for future uses of these natural resources by the industry.

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Section: Resultsmentioning

confidence: 68%

Brazilian Agroindustrial Wastes as a Potential Resource of Bioative Compounds and Their Antimicrobial and Antioxidant Activities

et al. 2022

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“…Other compounds were separated during the chromatographic run, but could not be identified due to the absence of standard compounds. However, the separation and/or identification of gallic acid, epicatechin, ferulic acid and quercetin, which are expected to be found in jabuticaba peels based on the literature data [ 3 , 4 ], was not obtained in this study, despite the use of the standards to check for their presence. The non-detected polyphenols were gallic acid, epicatechin, ferulic acid and quercetin, which are low molecular weight polyphenols (as opposed to relatively higher molecular weight flavanols).…”

Section: Resultsmentioning

confidence: 90%

“…Regardless of the species, the phenolic compound found in greater quantity was cyanidin-3- O -glycoside (C3G). Neves et al [ 4 ] also quantified high amounts of anthocyanins in P. jaboticaba , which were mainly C3G and delphinidin-3- O -glucoside (D3G), in addition to other compounds such as flavonols, derived from quercetin and myricetin, and a wide variety of ellagic acid and methyl ellagic acid derivatives.…”

Section: Introductionmentioning

confidence: 99%

Polyphenols in Jabuticaba (Plinia spp.) Peel Flours: Extraction and Comparative Evaluation of FTIR and HPLC for Quantification of Individual Compounds

Resende

Oliveira

Franca

2023

Foods

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Jabuticabas are wild fruits native to Brazil, and their peels, the main residue from jabuticaba processing, contain significant amounts of bioactive compounds, which are mostly phenolics. Conventional methods based on the estimation of total extractable phenolics (TEP—Folin–Ciocalteau) or total monomeric anthocyanins (TMA) have limitations and may not reflect the actual antioxidant potential of these peels. Analytical methods, such as high-performance liquid chromatography (HPLC), are more appropriate for the quantification of specific phenolics, and can be used as a reference for the construction of mathematical models in order to predict the amount of compounds using simple spectroscopic analysis, such as Fourier Transform Infrared Spectroscopy (FTIR). Therefore, the objectives of this study were (i) to evaluate the composition of specific polyphenols in flours prepared from jabuticaba peels and verify their correlation with TEP and TMA results from a previous study, and (ii) to employ FTIR coupled with chemometrics to predict the concentrations of these polyphenols in jabuticaba peel flours (JPFs) using HPLC as a reference method. Cyanidin-3-glucoside (C3G), ellagic acid (EA) and delphinidin-3-glucoside (D3G) were the main polyphenols found in the samples. The C3G contents ranged from 352.33 mg/100 g (S10) to 1008.73 mg/100 g (S22), with a strong correlation to TMA (r = 0.97; p = 0.00) and a moderate correlation to TEP (r = 0.45; p = 0.02). EA contents ranged from 163.65 mg/100 g (S23) to 334.69 mg/100 g (S11), with a moderate to strong correlation to TEP (r = 0.69; p = 0.00). The D3G values ranged from 94.99 mg/100 g (S10) to 203.36 mg/100 g (S5), with strong correlations to TMA (r = 0.91; p = 0.00) and C3G levels (r = 0.92; p = 0.00). The developed partial least squares-PLS models based on FTIR data provided satisfactory predictions of C3G and EA levels, reasonably matching those of HPLC.

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“…Among them, the uvaia ( Eugenia pyriformis Cambess), the feijoa, also known as “highland guava” ( Acca sellowiana ), the orange passion fruit ( Passiflora caerulea ), the red araçá ( Psidium cattleyanum ), the guabiroba ( Campomanesia xanthocarpa ), and the jaboticaba ( Plinia trunciflora ) are the ones that draw the most attention. These fruit species have been acknowledged for their functional properties because of their high antioxidant activity and considerable amounts of phenolic compounds, pigments, vitamins, and minerals (de Neves et al, 2021; de Raphaelli et al, 2021; dos Pereira et al, 2020; Reis, Facco, Flôres, & de Rios, 2018; Sganzerla et al, 2021; Zhu, 2018). In this way, the use of native fruits can be an interesting strategy for the development of differentiated vinegars, promoting added value and the strengthening of the productive chain of these fruits.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the perceptions, attitudes, and knowledge of consumers in the south region of Brazil regarding vinegars: Potential application of regional fruits

Wanderley

Amboni

Aquino

et al. 2022

Journal of Sensory Studies

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Although vinegar has been consumed since ancient times, the demand for developing this product from unconventional fruits has increased in recent years. Therefore, the goal of this study was to evaluate the perception of consumers in the South Region of Brazil regarding vinegar and explore the potential of regional raw materials for its production. The study was carried out with a total of 1,970 participants using an online questionnaire divided into five sections. Through word association technique, it was noted that age group influenced on the perception experienced by those participants who are regular consumers of vinegar regarding its attributes and properties. Moreover, the type of vinegar consumed was correlated with the income of the participants. Moreover, some fruits native to the South Region of Brazil, such as jaboticaba, orange passion fruit, red araçá, uvaia, guabiroba, and feijoa, showed great potential for application in vinegar production. Practical applications This study identified the factors that influence on consumer perception experienced by people who regularly consume vinegar, as well as their attitudes related to its use, consumption, and application. Besides, it showed the importance of applying new raw materials in the vinegar preparation process, highlighting the potential of native fruits from the South Region of Brazil, thus providing relevant information for the vinegar market and an opportunity for the development of new products.

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Identification and quantification of phenolic composition from different species of Jabuticaba (Plinia spp.) by HPLC-DAD-ESI/MSn

Cited by 21 publications

References 35 publications

Brazilian Agroindustrial Wastes as a Potential Resource of Bioative Compounds and Their Antimicrobial and Antioxidant Activities

Brazilian Agroindustrial Wastes as a Potential Resource of Bioative Compounds and Their Antimicrobial and Antioxidant Activities

Polyphenols in Jabuticaba (Plinia spp.) Peel Flours: Extraction and Comparative Evaluation of FTIR and HPLC for Quantification of Individual Compounds

Evaluation of the perceptions, attitudes, and knowledge of consumers in the south region of Brazil regarding vinegars: Potential application of regional fruits

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