Nutrients and bioactive compounds of pulp, peel and seed from umbu fruit

Ribeiro, Leilson de Oliveira; Viana, E. de S.; Godóy, Ronoel Luiz de Oliveira; Freitas, Sidinéa Cordeiro de; Freitas, Suely Pereira

doi:10.1590/0103-8478cr20180806

Cited by 18 publications

(15 citation statements)

References 16 publications

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“…The content of TPC observed in our work is close one reported by Ribeiro et al. (2019), which characterized umbu peels (1,775 mg GAE 100 g −1 ), a native fruit from Brazil (species of the genus Spondias ).…”

Section: Resultssupporting

confidence: 91%

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Siriguela peels provide antioxidant compounds‐rich extract by solid–liquid extraction

Ribeiro

Thomaz

Brito

et al. 2020

J Food Process Preserv

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This work aimed to extract antioxidant compounds from siriguela peels. For that, operational conditions of ethanol percentage and solid/liquid ratio (w/v) were defined based on a rotational central composite design. The extracts were evaluated for the determination of total phenolic compounds (TPC) and antioxidant capacity by ABTS•+, DPPH•, and FRAP methods, and under best operational condition, UPLC‐qTOF/MS analysis was also performed. The best operational condition for antioxidant compounds recovery was that using 30% ethanol and solid/liquid ratio of 1:33. Under this condition, TPC, ABTS•+, DPPH•, and FRAP values were 1611 mg GAE 100 g−1, 103 µmol TE g−1, 102 µmol TE g−1, and 534 µmol Fe2+ g−1, respectively. The extract was major composed of quercetin derivatives. Therefore, siriguela peels are a potential source of antioxidant compounds, which expands the use of this residue by the food industry and can also mitigates environmental impact caused by its inappropriate disposal. Practical applications Findings of the present work show that siriguela peels are a source of antioxidant compounds. After the evaluation of the extraction process, an extract major composed of quercetin derivatives was obtained. This extract could be used in future applications for the development of natural preservatives as well as functional food products. Also, the extraction method evaluated in this work presents low cost, which becomes this approach a potential alternative to add value to agro‐chain of other species of the genus Spondias.

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Section: Resultssupporting

confidence: 91%

“…The siriguela peels extracted using operational conditions from assay 1 presented content of TPC close to values reported for umbu peels evaluated by Ribeiro et al. (2019) (1,775 mg 100 g −1 ), a fruit of species of the genus Spondias also.…”

Section: Resultssupporting

confidence: 85%

Siriguela peels provide antioxidant compounds‐rich extract by solid–liquid extraction

Ribeiro

Thomaz

Brito

et al. 2020

J Food Process Preserv

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“…The 2017 production of umbu in Brazil amounted to 7465 tonnes [4]. It has been gaining space in the national and international markets due to its pleasant flavor, peculiar aroma and content of bioactive compounds, such as phenolics [5]. However, many bioactive compounds have not yet been investigated in umbu.…”

Section: Introductionmentioning

confidence: 99%

Chemical Characterization and Bioaccessibility Assessment of Bioactive Compounds from Umbu (Spondias tuberosa A.) Fruit Peel and Pulp Flours

Cangussu

Fronza

Franca

et al. 2021

Foods

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Umbu, a common fruit from the northeastern region of Brazil, contains many bioactive compounds not yet exploited. Thus, this study evaluated the potential of pulps and peels of mature and semi-mature umbu as a source of bioactive compounds. Trigonelline contents ranged from 1.75 to 6.14 mg/100 g, values higher than those of many vegetables described in the literature, such as corn and barley. The contents of extractable and non-extractable phenolic compounds were also higher than those of other vegetables. Bioaccessibility of total extractable phenolics, flavonoids, and tannins was determined (15.67–37.73%, 31.87–39.10% and 18.81–114.27%, respectively). The constituent polysaccharides of the pulp and peel were tentatively chemically characterized as arabinoxylans, arabinogalactans, rhamnoarabinogalactans, xyloglucans, and pectin of the rhamnogalacturonan type. The technological potential of peel flours was evaluated. The maturation advancement showed no significant changes in the technological properties of the flours, except for color and water solubility index. Results indicated excellent prospects for future research on umbu pulps and peels as potential sources of natural bioactive compounds.

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“…Frutas de coloração amarela e laranja são comumente relacionadas a elevados teores de carotenoides, tiamina, ácido fólico, ácido nicotínico, ácido pantotênico, riboflavina, cianocobalamina, piridoxina e biotina (Assis et al, 2020). Ribeiro et al (2019), estudando compostos bioativos em cascas e sementes de umbu, encontraram um teor de 4632 µg.100 g -1 de carotenoides; ainda segundo os autores, o teor de carotenoides encontrado no estudo foi maior quando comparado ao teor de carotenoides em camu-camu, mangaba e polpas de caju. O mesmo estudo ainda relatou a presença de α-caroteno e β-caroteno em todas amostras avaliadas, tendo o β-caroteno se apresentado em maior concentração em todas as amostras avaliadas, para a polpa fresca 80μg.100 g -1 , polpa comercial 140 μg.100 g -1 e casca 1.100 μg.100 g -1 .…”

Section: Teor De Carotenóides No Umbuunclassified

Perfil fitoquímico e propriedade antioxidante de diferentes genótipos de frutos do umbuzeiro (Spondias tuberosa Arruda Câmara): uma revisão

Moreira

Costa

Donato

et al. 2021

RSD

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O umbuzeiro, planta pertencente ao gênero das Spondias e família Anacardiaceae, possui 18 espécies que estão localizadas nas Américas, Ásia e Oceania. O fruto tem recebido destaque no mercado nacional e internacional por sua variedade de compostos bioativos, que apresentam efeitos nutracêuticos e terapêuticos. Entretanto, um melhor aproveitamento pode ser obtido através do conhecimento da variabilidade genética desses frutos. Diante disso, objetivou-se realizar uma revisão a respeito da composição bioativa e química como também da atividade antioxidante de frutos de umbu em relação a variação destes parâmetros entre diferentes genótipos do fruto. Apesar das boas propriedades físico-químicas, nutricionais, sensoriais, nutracêuticas e terapêuticas, os frutos do umbuzeiro apresentam comercialização limitada aos locais onde são produzidos devido ao período de sazonalidade, por esta razão, conhecer as características e propriedades específicas de cada genótipo dos frutos do umbuzeiro é de extrema importância, uma vez que, conhecendo tais propriedades, é possível apontar diferentes formas de processamento, melhorias nas técnicas de cultivo, colheita, beneficiamento e processamento e aumento da produtividade, entre outros.

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Nutrients and bioactive compounds of pulp, peel and seed from umbu fruit

Cited by 18 publications

References 16 publications

Siriguela peels provide antioxidant compounds‐rich extract by solid–liquid extraction

Siriguela peels provide antioxidant compounds‐rich extract by solid–liquid extraction

Chemical Characterization and Bioaccessibility Assessment of Bioactive Compounds from Umbu (Spondias tuberosa A.) Fruit Peel and Pulp Flours

Perfil fitoquímico e propriedade antioxidante de diferentes genótipos de frutos do umbuzeiro (Spondias tuberosa Arruda Câmara): uma revisão

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