Nutraceutical potential of Byrsonima cydoniifolia fruits based on chemical composition, anti-inflammatory, and antihyperalgesic activities

Santos, Vanessa Samúdio dos; Nascimento, Thalita Vieira; Felipe, José Luis; Boaretto, Amanda Galdi; Junior, Geraldo Alves Damasceno; Silva, Denise Brentan; Toffoli-Kadri, Mônica Cristina

doi:10.1016/j.foodchem.2017.05.082

Cited by 14 publications

(14 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The content of tannins did not show differences between stages; however, we observed a reduction in tannins in the ripe fruit. Our results show lower values than from the hydroethanolic extract of ripe fruit pulp of B. cydoniifolia (47.15 g GAE kg −1 ) . Such an apparent discrepancy probably is due to the type of tannins present in this species that have higher solubility in water than in organic solvents.…”

Section: Resultscontrasting

confidence: 83%

“…Furthermore, the values of total phenols in our study were superior in relation to those of aqueous extracts from stem barks of B. crispa , B. duckeana , B. garcibarrigae and B. incarnata , of 1.64, 1.46, 2.2, and 2.51 g GAE kg −1 , respectively . In contrast, only one report had a higher content (52.55 g GAE 100 kg −1 ), probably due to the combined extract of the aqueous and ethanolic phases, in the case of hydroethanolic, of ripe fruit pulp of B. cydoniifolia …”

Section: Resultscontrasting

confidence: 66%

“…The bioactive compounds have shown promising anti‐inflammatory, antimicrobial and anti‐ulcerogenic effects due to their antioxidant role, and fruits are one of the main food sources of such compounds …”

Section: Resultsmentioning

confidence: 99%

“…The indicators of quality of vegetable oils are indices used to verify the viability for their processing and consumption . The results of the characterization of oils of B. cydoniifolia in three ripening stages are given in Table .…”

Section: Resultsmentioning

confidence: 99%

See 3 more Smart Citations

Characterization and oxidative stability of oils and bioactive compounds of the fruits of Byrsonima cydoniifolia A. Juss. at different ripening stages

et al. 2019

View full text Add to dashboard Cite

BACKGROUND Fruits present high concentrations of bioactive compounds that are beneficial to health due to their antioxidant properties. New alternatives to vegetable oils with such properties have been studied. We determined the chemical compounds of Byrsonima cydoniifolia A. Juss. fruits in three ripening stages as well as the optical behavior and quality level of the oils. RESULTS The ripening stage affected the chemical composition of the fruits and oils. The fruits presented high values of bioactive compounds, as ascorbic acid (1.46–1.82 g kg−1) and total phenols (3.54–15.91 g gallic acid equivalents kg−1), as well as showed excellent antioxidant activity. The ripe fruits showed high content of carotenoids (45.90 mg kg−1) were lutein is the major carotenoid, representing 55.56%. The oil of the ripe fruits showed high lipid content (252.6 g kg−1) and contained oleic (521.83 g kg−1), palmitic (209.13 g kg−1) and linoleic (195.4 g kg−1) fatty acids. The oil of ripe fruits showed the best oxidative stability, with longer induction period (22.29 h) than the other oils. CONCLUSION Fruits of B. cydoniifolia A. Juss. demonstrate to possess a promising potential for the use as functional ingredients. The oil of the ripe fruits was more stable and presents a greater potential to be used for edible purposes. © 2018 Society of Chemical Industry

show abstract

Section: Resultscontrasting

confidence: 83%

Section: Resultscontrasting

confidence: 66%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Characterization and oxidative stability of oils and bioactive compounds of the fruits of Byrsonima cydoniifolia A. Juss. at different ripening stages

et al. 2019

View full text Add to dashboard Cite

show abstract

“…In recent years, the fruits of native Brazilian plant species with anti-inflammatory property have gained prominence due to their properties comparable to traditional medicines.Our results revealed that the fruit exhibits flavonoid derivatives and stilbenes, as transpiceatannol and resveratrol, as main secondary metabolites 120 .…”

Section: Fruits As Neutraceutical Agentsmentioning

confidence: 64%

Emerging Applications of Fermented Fruit Enzyme Beverages as Nutraceutical, Functional Food, and Designer Food Products: A Review

Kumar¹,

Saini²,

Meenakshi³

et al. 2018

J. Pharm. Sci. Innov.

View full text Add to dashboard Cite

In the past, the beneficial effects of fermented fruits were unknown, and so people primarily used fermentation to preserve fruits, enhance shelf life, and improve flavor. Fermentation of fruits has been adopted over many generations, primarily due to their commercial significance. Edible tropical fruits such as, cashew apple, mangoes, papaya, pineapple, litchi, guava, bael, banana, pomegranate, jamun and palm etc. with high export potential have their origin in the tropics and require rather suitable climatic conditions; and can not tolerate environmental stress. Most of the tropical fruits are important sources of antioxidants, vitamins and minerals and form a very healthy part of a diet. An effective utilisation of inferior grade and over-ripe fruits and processing them into fermented beverages has been revealed as a new and promising alternative to generate extra revenues whilst conducting a sustainable exploitation of wastes. In addition, microorganisms contributing to the fermentation process have recently been associated with many health benefits, and so these microorganisms have become another focus of attention. This paper reviews the production techniques and beneficial health effects of different fermented fruits. Scientific advances in the emerging area of functional beverages; as they provide a health benefit beyond the basic nutritional functions also reported in this paper.

show abstract

Food Composition Data: Edible Plants in Pantanal

Bortolotto

Guimarães

Campos

et al. 2021

Local Food Plants of Brazil

Self Cite

View full text Add to dashboard Cite

Nutraceutical potential of Byrsonima cydoniifolia fruits based on chemical composition, anti-inflammatory, and antihyperalgesic activities

Cited by 14 publications

References 37 publications

Characterization and oxidative stability of oils and bioactive compounds of the fruits of Byrsonima cydoniifolia A. Juss. at different ripening stages

Characterization and oxidative stability of oils and bioactive compounds of the fruits of Byrsonima cydoniifolia A. Juss. at different ripening stages

Emerging Applications of Fermented Fruit Enzyme Beverages as Nutraceutical, Functional Food, and Designer Food Products: A Review

Food Composition Data: Edible Plants in Pantanal

Contact Info

Product

Resources

About