Quality, bioactive compounds and antioxidant capacity of selected climacteric fruits with relation to their maturity

Siriamornpun, Sirithon; Kaewseejan, Niwat

doi:10.1016/j.scienta.2017.04.020

Cited by 74 publications

(43 citation statements)

References 49 publications

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“…During the fruit ripening process, biochemical and metabolic changes of its compounds can occur, affecting nutritional value and quality . Such changes were detected in the fruits of B. cydoniifolia when comparing the three ripening stages (Table )…”

Section: Resultsmentioning

confidence: 99%

“…The consumption of fruits is gaining prominence due to their nutritional properties, shown to be beneficial to the functioning of organisms and prevention of diseases . The variety of existing fruit species has led to the need for knowledge about their chemical characteristics and nutritional properties such as fiber, minerals, and bioactive compounds …”

Section: Introductionmentioning

confidence: 99%

“…Environmental and genetic factors, as well as the degree of ripening of certain species also influence product quality, mainly the profile of fatty acids and composition of bioactive compounds . During ripening, biochemical and molecular changes occur due to the metabolic activities necessary for fruit development, such as the synthesis and accumulation of bioactive compounds . Knowing the profile of fatty acids at different ripening stages of the fruits will be fundamental to assure a better precision of oxidative and thermal stability of their oils …”

Section: Introductionmentioning

confidence: 99%

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Characterization and oxidative stability of oils and bioactive compounds of the fruits ofByrsonima cydoniifoliaA. Juss. at different ripening stages

et al. 2019

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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

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Characterization and oxidative stability of oils and bioactive compounds of the fruits ofByrsonima cydoniifoliaA. Juss. at different ripening stages

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“…Examples of food sources are acerola, aprocot, cashew, bean, cabbage, cardon, dandelion, apple, artichoke, mango, papaya, and onion (Bataglion et al, 2015;Colla et al, 2013;Hussain et al, 2013;Siriamornpun & Kaewseejan, 2017). There is evidence that dietary flavones intake may help reduce weight gain over time in population (Adriouch et al, 2018).…”

Section: Flavonesmentioning

confidence: 99%

Polyphenols: A concise overview on the chemistry, occurrence, and human health

Durazzo

Lucarini

Souto

et al. 2019

Phytotherapy Research

577

397

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This review gives an updated picture of each class of phenolic compounds and their properties. The most common classification implies the subdivision of phenolics in two main groups: flavonoids (e.g., anthocyanins, flavanols, flavanones, flavonols, flavonones, and isoflavones) and non‐flavonoids (e.g., phenolic acids, xanthones, stilbens, lignans, and tannins) polyphenols. The great interest in polyphenols is associated with their high potential application for food preservation and for therapeutic beneficial use. The relationship between polyphenol intake and human health has been exploited with special reference to cardiovascular diseases, hypertension, diabetes, metabolic syndrome, obesity, and cancer. The use of current existing databases of bioactive compounds including polyphenols is described as key tools for human health research.

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“…The consumption of various types of tropical fruits has increased in the international and domestic markets due to the high nutritional and functional significance they hold for human health. 9 Fruits being rich in phenolic compounds, carotenoids and vitamins are plentiful in bioactive compounds. These bioactive compounds have high antioxidant capacity and potential chemopreventive effects.…”

Section: Introductionmentioning

confidence: 99%

Vitamin and bioactive compound diversity of seven fruit species from south Brazil

et al. 2019

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BACKGROUND The consumption of native tropical fruits represents an important source of bioactive food and vitamins for consumers. The aim of this study was to determine the composition of vitamins, bioactive compounds and the antioxidant activity of seven native fruits of the Myrtaceae family from south Brazil. RESULTS Sample 1 of Eugenia pyriformis presented the highest value of β‐carotene (0.1021 g kg−1), lutein (0.0511 g kg−1), zeaxanthin (0.0370 g kg−1), and α‐carotene (0.0112 g kg−1), of all analyzed samples. The three samples of Eugenia uniflora L presented the highest lycopene (0.1876, 0.1240 and 0.1615 g kg−1) and vitamin A content (0.106, 0.035 and 0.178 g kg−1 RAE) of all seven species analyzed. The cyanidin 3‐glucoside was the most common anthocyanin found in fruits in the present study. Two samples of Plinia peruviana presented higher antioxidant capacity by the ABTS radical method (0.80 and 0.67 mol TEs kg−1) among the fruits analyzed. The samples of Campomanesia xanthocarpa analyzed stood out owing to the high content of vitamin C present (23.89, 36.83 and 35.05 g kg−1). The values of pantothenic acid in Plinia peruviana account for 20% of daily requirements. CONCLUSION In conclusion, the native fruits studied can provide an appreciable amount of vitamins and bioactive compounds. © 2018 Society of Chemical Industry

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Quality, bioactive compounds and antioxidant capacity of selected climacteric fruits with relation to their maturity

Cited by 74 publications

References 49 publications

Characterization and oxidative stability of oils and bioactive compounds of the fruits ofByrsonima cydoniifoliaA. Juss. at different ripening stages

Characterization and oxidative stability of oils and bioactive compounds of the fruits ofByrsonima cydoniifoliaA. Juss. at different ripening stages

Polyphenols: A concise overview on the chemistry, occurrence, and human health

Vitamin and bioactive compound diversity of seven fruit species from south Brazil

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