Juçara fruit ( Euterpe edulis Mart.): Sustainable exploitation of a source of bioactive compounds

Schulz, Mayara; Magnani, Marciane; Gonzaga, Luciano Valdemiro; Costa, Ana Carolina Oliveira; Fett, Roseane

doi:10.1016/j.foodres.2016.07.027

Cited by 110 publications

(83 citation statements)

References 66 publications

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“…Different non-anthocyanin phenolic compounds have been reported in literature, 15 phenolic acids being identified (above all gallic, protocatechuic, p-coumaric and ferulic acids); 13 flavonoids (primarily quercetin derivatives, such as rutin); and one stilbene (resveratrol) (Bicudo et al, 2014;Borges et al, 2013;Cardoso et al, 2015;Inada et al, 2015;Schulz et al, 2015Schulz et al, , 2016. Moreover, Vieira et al (2017) identified similar compounds in a hydroethanolic extract of Juçara pulp using an UPLC/ESI-MS, including five flavonols (quercetin, rutin, myricetin, kaempferol, and kaempferol-3-rutinoside), two flavones (luteolin and apigenin), one flavanol (catechin), and two phenolic acids (ellagic acid, and 4,5-dicaffeoylquinic acid).…”

Section: Phenolic Compounds Of the E Edulis Peel Extractmentioning

confidence: 99%

“…Employing native plants as part of local food production can help to create a more sustainable agriculture, which runs in parallel with the preservation of biodiversity (Shelef, Weisberg, & Provenza, 2017). However, any system aiming at preserving biodiversity must be economically viable (Schulz et al, 2016). Thus, supporting the Juçara fruit production chain is fundamental not only to the sustainable handling of E. edulis and the Atlantic Forest biome, but also to ensure an important source of income to the local family agro-industry.…”

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confidence: 99%

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Chemical composition and biological activities of Juçara (Euterpe edulis Martius) fruit by-products, a promising underexploited source of high-added value compounds

Garcia

Corrêa

Barros

et al. 2019

Journal of Functional Foods

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A B S T R A C TThe pulp of the fruits of Juçara (Euterpes edulis Martius), a native tree of the Atlantic Rainforest of Brazil, is widely consumed thanks to its flavour and nutritional value. The industrial production of Juçara fruit pulp generates solid residues (peel) which are usually discarded. In this work, a hydroalcoholic extract from Juçara peel flour was evaluated for its phenolic profile as well as for its bioactivities. A total of nineteen phenolic compounds were identified in the Juçara peel flour. Among these, seventeen were non-anthocyanin phenolic compounds, namely two phenolic acids, four flavanonols, six flavones, and five flavonols; whereas the two anthocyanin molecules were cyanidin glycoside derivatives. The Euterpe edulis peel flour presented antioxidant activity and antibacterial potential but was not hepatotoxic. These observations corroborate the idea that this byproduct could fit well into the circular bioeconomy concept, thus promoting the Juçara fruit production chain.

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Section: Phenolic Compounds Of the E Edulis Peel Extractmentioning

confidence: 99%

mentioning

confidence: 99%

Chemical composition and biological activities of Juçara (Euterpe edulis Martius) fruit by-products, a promising underexploited source of high-added value compounds

Garcia

Corrêa

Barros

et al. 2019

Journal of Functional Foods

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“…The mixture was then subjected to 10 min of shaking in a water bath at 37 ± 2 °C and 95 r.p.m. The use of the salivary amylase is recommended for foods rich in carbohydrates (Alminger et al ., ) and, considering that the juçara fruits are not a source of this component (Schulz et al ., ), the authors did not use this enzyme, according to the methodologies proposed by Liu et al . () and Ryan & Prescott ().…”

Section: Methodsmentioning

confidence: 99%

“…The mixture was then subjected to 10 min of shaking in a water bath at 37 AE 2°C and 95 r.p.m. The use of the salivary amylase is recommended for foods rich in carbohydrates (Alminger et al, 2014) and, considering that the juc ßara fruits are not a source of this component (Schulz et al, 2016), the authors did not use this enzyme, according to the methodologies proposed by Liu et al (2004) and Ryan & Prescott (2010). Then, the mixtures were acidified to pH 2.0 AE 0.1 with 1 mL of a porcine pepsin preparation (200 mg pepsin in 5 mL 0.1 mol L À1 HCl) and incubated in a water bath at 37°C and shaken at 95 r.p.m.…”

Section: Methodsmentioning

confidence: 99%

“…Juc ßara (Euterpe edulis) is a palm widely distributed in the Atlantic forest. Its fruits are usually macerated with water and separated from their seeds to obtain a thick, purple beverage popularly called juc ßara frozen pulp (Borges et al, 2011;Schulz et al, 2016). Health benefits related to juc ßara fruits have been suggested by studies, highlighting the strong antioxidant activity and cytoprotective effect in terms of oxidative damage induced by tert-butyl hydroperoxide in a Vero cell culture (Borges et al, 2013;Cardoso et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Effects of gastrointestinal digestion models in vitro on phenolic compounds and antioxidant activity of juçara (Euterpe edulis)

Seraglio¹,

Gonzaga²,

Schulz³

et al. 2018

Int J of Food Sci Tech

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Summary This study evaluated the effects of different gastrointestinal digestion models in vitro on the bioaccessibility of phenolics and antioxidant activity in juçara frozen pulp. In the sequence, method 3 was applied to juçara fruit in three different stages of maturation (vitrin – reddish fruits, mature – purple fruits, tuíra – deep purple fruits). In the method applied, the final pH adopted was 5.0, in order to avoid interference in the assay used to determine the antioxidant activity, and BHT was used to prevent excessive oxidation in the system. In this method, higher values for antioxidant activity were obtained (3574.95–3719.10 μmol L−1 Trolox 100 g−1 pulp) compared with the other two methods tested (1969.14–3034.74 μmol L−1 Trolox 100 g−1 pulp). In relation to juçara fruit, the mature stage was found to be ideal for processing, showing generally higher values of the bioaccessibility for phenolics and antioxidant activity compared to other maturation stages.

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Dietary intake of anthocyanins improves arterial stiffness, but not endothelial function, in volunteers with excess weight: A randomized clinical trial

Arisi¹,

Gorski

Eibel³

et al. 2022

Phytotherapy Research

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Excess body weight has been associated with endothelial dysfunction and increased arterial stiffness. Foods rich in polyphenols and anthocyanins such as açaí‐juçara (Euterpe edulis Martius) fruit may have protective vascular effects. Thus, we examined the effect of dietary intake of anthocyanins (açaí‐juçara fruit) on endothelial function (flow‐mediated dilation [FMD]) and arterial stiffness (pulse wave velocity [PWV]) in individuals with excess body weight. Fifty‐five individuals with BMI ≥25 kg/m2 were randomized into non‐anthocyanin (N‐ATH, n = 25) or anthocyanin (ATH, n = 30) intake groups. A 12‐week individualized diet plan (20% reduction in total energy intake) was prescribed and included daily intake of açaí‐juçara 200 g (anthocyanins 293.6 mg) in the ATH diet plan. We evaluated anthropometric and biochemical parameters, FMD, PWV, and peripheral vascular resistance (PVR). A GEE (Bonferroni post‐hoc) was used (p ≤ 0.05). No change in FMD was observed. However, PWV showed a reduction from baseline in the ATH (p = 0.002) and vs. N‐ATH (p = 0.036). Both groups showed reduced peripheral vascular resistance (N‐ATH, p = 0.005; ATH, p = 0.040) with no significant differences between them. In conclusion, dietary intake of anthocyanins proved effective in protecting against arterial stiffness (by PWV) in individuals with excess weight. PVR was reduced in both diet groups regardless of dietary intake of anthocyanins.

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Juçara fruit ( Euterpe edulis Mart.): Sustainable exploitation of a source of bioactive compounds

Cited by 110 publications

References 66 publications

Chemical composition and biological activities of Juçara (Euterpe edulis Martius) fruit by-products, a promising underexploited source of high-added value compounds

Chemical composition and biological activities of Juçara (Euterpe edulis Martius) fruit by-products, a promising underexploited source of high-added value compounds

Effects of gastrointestinal digestion models in vitro on phenolic compounds and antioxidant activity of juçara (Euterpe edulis)

Dietary intake of anthocyanins improves arterial stiffness, but not endothelial function, in volunteers with excess weight: A randomized clinical trial

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