Nutritional and phytochemical composition of Annona cherimola Mill. fruits and by-products: Potential health benefits

Albuquerque, T.G.; Santos, Filipa; Sanches-Silva, A.; Oliveira, M. Beatriz P.P.; Bento, Ana Cristina; Costa, H.S.

doi:10.1016/j.foodchem.2014.06.044

Cited by 91 publications

(63 citation statements)

References 30 publications

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“…Several studies marked fruits and fruits by-products as a rich source of natural molecules such as polyphenols (i.e. flavonoids), vitamins, colorants like betalains and carotenoids (Albuquerque et al, 2016;Alzate et al, 2016;Ayala-Zavala et al, 2011;Fernandez-Rojas et al, 2010;Silva et al, 2016), which could have high potential interest in human health, medicine and production of new added-value products.…”

Section: Introductionmentioning

confidence: 99%

By-product recovery of Opuntia spp. peels: Betalainic and phenolic profiles and bioactive properties

Melgar

Días

Ćirić

et al. 2017

Industrial Crops and Products

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A B S T R A C TOpuntia spp. are a tropical and subtropical plant that provides both edible green steams and fruits; however, the processing of this fruits results in the accumulation of enormous amount of by-products that can be a source of bioactive and pigmented compounds. Herein, three cactus pear from the species Opuntia ficus-indica var. sanguigna (OS) and gialla (OG) and Opuntia engelmannii (OE) were fully characterized regarding their phenolic and betalain composition and correlated with their antioxidant and antimicrobial activities. The hydroethanolic extracts of OE gave the highest amount of phenolic compounds isorhamentin-O-(deoxyhexosyl-hexoside) and betacianins (betanin); however, no betaxanthins were identified in this sample. This sample also revealed the lowest EC 50 values in all the antioxidant activity assays. Regarding antimicrobial activity, the hydroethanolic extracts of all species revealed to be more active than ampicillin. The pivotal objective of this work was to focus on exploring by-product biocompounds and possible outputs, thus, we could suggest the use of these natural colorants with intrinsic antioxidant and antimicrobial activity, which would grant industries to produce cleaner label products with functional benefits.

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Section: Introductionmentioning

confidence: 99%

By-product recovery of Opuntia spp. peels: Betalainic and phenolic profiles and bioactive properties

Melgar

Días

Ćirić

et al. 2017

Industrial Crops and Products

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“…The data were analyzed by ANOVA with the Tukey HSD post hoc test. The types and concentrations of these compounds in Annona depend on many factors including type of plant or cultivar, genetic factors, and maturity stage (Albuquerque et al, 2016). In most cases, skin is not edible because of its bitter taste and also presence of tannins which can be poisonous (Seeram et al, 2006); however, tannins present in the skin of Annona fruits have been reported to be nontoxic (Brat et al, 2006) whereas seeds are not edible as they contain toxic tannins.…”

Section: Antioxidants and Phytochemicals Present In Vegetablesmentioning

confidence: 99%

Phytochemical profile and antioxidation activity of annona fruit and its effect on lymphoma cell proliferation

Alshaya

Beg

et al. 2019

Food Science & Nutrition

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Introduction Lymphoma is a cancer of the lymph nodes and lymphatic system. The two main types are Hodgkin and non‐Hodgkin. Non‐Hodgkin lymphoma is the most common. The lymphomas can be effectively treated with chemotherapy; however, the treatments have severe side effects that can be permanent. Studies have shown a relationship between a high intake of vegetables/fruits and reduced risk of cancer development, including lymphomas. Hypothesis We hypothesize that Annona fruit, which is rich in fibers and phytochemicals, can be very effective in inhibiting lymphoma cancer growth. Experimental The skin, pulp and seeds fractions of Annona fruits were extracted into water, methanol or chloroform and then assayed for their total phenolic contents and anti‐oxidation activities and then tested for cell proliferation inhibitory activity using Ramos‐1 lymphoma cell line. Results The highest concentration of total phenols was present in the skin fraction; however, the pulp has the highest total amounts. The methanol fractions of skin and pulp and water extract of seeds contained the highest anti‐oxidation activity. The methanol extracts of skin, pulp and seeds have moderate whereas chloroform extracts of pulp and seeds have strong inhibition of Ramos‐1 lymphoma cell proliferation. Conclusions The edible pulp of Annona fruits can provide phenolic anti‐oxidants which can also be effective in preventing/treating lymphoma. The skin and seeds are non‐edible but can be used to isolate potent compounds with potential anti‐cancer activity. Future Directions Studies are required to isolate and identify the active compounds from Annona fruit and to test them in an animal model. This abstract is from the Experimental Biology 2019 Meeting. There is no full text article associated with this abstract published in The FASEB Journal.

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“…Por fim, a eliminação do solvente por evaporação, a secagem e a pesagem do extrato (ALBUQUERQUE et al, 2016b).…”

Section: Determinação Do Teor De Gordura Totalunclassified

Efeito do processamento industrial na qualidade e na segurança de salgados prontos para comer

Albuquerque

Silva

Oliveira

et al. 2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Efeito do processamento industrial na qualidade e na segurança de salgados prontos para comer Effects of industrial processing on the quality and safety of ready-to-eat savouries ResumoO estilo de vida das famílias tem sofrido alterações profundas, traduzindo-se, entre outros fatores, na redução do tempo para preparação das refeições. Pelo referido, as vendas de alimentos confeccionados, caso dos salgados, têm tido um crescimento contínuo. Este trabalho de investigação teve como objetivos: (1) determinar os teores de sal, gordura total e o perfil em ácidos graxos de salgados prontos para comer; (2) correlacionar os diversos componentes analisados; (3) analisar a evolução da composição dos salgados com base na comparação com os valores da literatura, e (4) estimar os benefícios/riscos para a saúde da população, tendo por base as recomendações de referência. Foram avaliados, em 2015, 12 tipos de salgados prontos para comer. O teor de gordura total foi determinado pelo método de hidrólise ácida, seguido de extração em Soxhlet, com éter de petróleo. O teor de sal foi determinado utilizando-se o método de Charpentier-Volhard. Para o perfil de ácidos graxos, utilizou-se um método de cromatografia gasosa com detecção por ionização em chama. O teor de gordura variou entre 9,14 g/100 g (pataniscas de bacalhau) e 28,9 g/100 g (chamuças de carne). O teor de sal mais elevado foi de 2,13 g/100 g (croquetes de carne). No entanto, uma unidade de empada de requeijão pode contribuir com 45% da ingestão diária de sal recomendada. Os ácidos graxos majoritários, em 58% das amostras analisadas, eram poli-insaturados, e os seus teores variaram entre 3,54 g/100 g (empadas de galinha) e 15,5 g/100 g (chamuças de carne). Todas as amostras analisadas tinham teores de ácidos graxos trans inferiores a 2% do teor de gordura total. De uma forma geral, os salgados prontos para comer analisados tinham teores elevados de gordura e de sal, devendo, por isso, o seu consumo ser moderado. No entanto, na maior parte das amostras, o teor de ácidos graxos insaturados era superior aos saturados. No que se refere aos teores de ácidos graxos trans, estes alimentos podem ser considerados seguros. Palavras-chave: Ácidos graxos trans; Gordura saturada; Qualidade nutricional; Sal; Salgados prontos para comer. AbstractFamily lifestyle has changed greatly over the years, and nowadays there is a lack of time to prepare meals amongst other factors. Hence the sales of ready-to-eat foods, such as savouries, have shown continuous growth. The aim of this study was: (1) to determine the salt and total fat contents and the fatty acid profile of ready-to-eat savouries; (2) to correlate the different components analysed; (3) to analyse the evolution of the composition of savouries based on a comparison with the values found in the literatur...

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Nutritional and phytochemical composition of Annona cherimola Mill. fruits and by-products: Potential health benefits

Cited by 91 publications

References 30 publications

By-product recovery of Opuntia spp. peels: Betalainic and phenolic profiles and bioactive properties

By-product recovery of Opuntia spp. peels: Betalainic and phenolic profiles and bioactive properties

Phytochemical profile and antioxidation activity of annona fruit and its effect on lymphoma cell proliferation

Efeito do processamento industrial na qualidade e na segurança de salgados prontos para comer

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