Native Colombian Fruits and Their by-Products: Phenolic Profile, Antioxidant Activity and Hypoglycaemic Potential

Abstract

The phenols and fatty acids profile and in vitro antioxidant and hypoglycaemic activity of seed, peel, pulp or pulp plus seeds of Colombian fruits from Solanaceae and Passifloraceae families were investigated. Ultra-High Performance Liquid Chromatography (UHPLC)-High Resolution Mass Spectrometry (HRMS) revealed the presence of chlorogenic acid as dominant phenolic compound in Solanaceae samples. Based on the Relative Antioxidant Score (RACI) and Global Antioxidant Score (GAS) values, Solanum quitoense peel showed the highest antioxidant potential among Solanaceae samples while Passiflora tripartita fruits exhibited the highest antioxidant effects among Passifloraceae samples. P. ligularis seeds were the most active as hypoglycaemic agent with IC50 values of 22.6 and 24.8 μg/mL against α-amylase and α-glucosidase, respectively. Considering that some of the most promising results were obtained by the processing waste portion, its use as functional ingredients should be considered for the development of nutraceutical products intended for patients with disturbance of glucose metabolism.

Phenolic and Anthocyanin Compounds and Antioxidant Activity of Tamarillo (Solanum betaceum Cav.)

“…Peels had more than three times of the chlorogenic acid concentration compared to the pulps. The presence of chlorogenic acid in tamarillo has been reported by Wrolstad and Heatherbell [14] and then later by Espin et al [4] and Loizzo, Lucci, Núñez, Tundis, Balzano, Frega, Conte, Moret, Filatova and Moyano [19]. Espin et al [4] also reported chlorogenic acid as the major phenolic compound in yellow and purple tamarillos from Ecuador and New Zealand, which agrees with the findings of the current study for Amber and Mulligan.…”

“…Low concentrations (0.005 mg/100 g DW) of ferulic acid were also observed by Mutalib et al [5]. A higher concentration of this acid has been observed in peel and pulp of tamarillo from Colombia with 0.87 and 0.76 mg/100 g DW, respectively [19]. Espin et al [4] reported the presence of ferulic acid dehydrodimers in two yellow cultivars (0.12 and 0.06 mg/100 g DW) and the purple type tamarillo (3.27 mg/100 g DW) from Ecuador, as well as the purple-type tamarillo from New Zealand (21.17 mg/100 g DW), in their study.…”

“…Previously reported concentrations of chlorogenic acid in yellow and purple tamarillos from Ecuador was 25.04-42.73 and 50.33 mg/100 g DW, respectively, and in New Zealand purple cultivar, it was 163.62 mg/100 g DW [4]. This phenolic compound was also dominant in tamarillo from Colombia, with 25.38 mg/100 g DW in peel and 16.32 mg/100 g DW in pulp with seed [19]. These values were much lower than the current findings from New Zealand tamarillo.…”

“…Caffeic and p-coumaric acids were quantified in pulp of Malaysian tamarillo, with concentration of 0.165 and 0.041 mg/100 g DW, respectively [5]. Loizzo et al [19] quantified the concentration of p-coumaric acid in both peel and pulp of Colombian tamarillo at 0.02 mg/100 g DW. These values from both studies were lower than most of the current findings.…”

Ceiba speciosa (A. St.-Hil.) Seeds Oil: Fatty Acids Profiling by GC-MS and NMR and Bioactivity

“…Absorbance modifications as a consequence of DPPH radical reaction was measured at 517 nm. 2,2 -Azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging ability was measured following the protocol previously described [42]. ABTS scavenging activity (%) was calculated as follows: [(A -A)/A ] × 100, where A is the absorbance of the control reaction and A is the absorbance in the presence of the extract.…”