Ugni molinae Fruit as a Source of Bioactive Compounds with Good Quality Traits

Abstract

Since the intake of fruits and vegetables displays important effects on the incidence of several chronic diseases in humans, consumers’ attention worldwide is focused on the identification of functional foods. In this sense, Ugni molinae (murtilla or murta fruit) is an important source of molecules with a strong antioxidant capacity that is widely used as a medicinal plant in Southern Argentina-Chile. Research on murtilla berries showed that this fruit and its leaves can be an excellent source of polyphenols and bioactive compounds with antibacterial and antioxidant capacity. This review is aimed at providing valuable information and discussing the available literature focused on four principal points: (i) fruit quality and plant physiology, (ii) compound content with bioactive properties, (iii) health properties for consumers of the fruit and leaves, and (iv) challenges for future research. Based on these four points, we propose that murtilla fruit can be a potential ingredient for new functional food products.

Evaluation of the antioxidant, anti-inflammatory, and anti-tumoral properties of bioactive compounds extracted from murta berries (Ugni molinae T.) dried by different methods

“…Of particular interest are their potential as a source of vitamins, minerals, fiber, and antioxidants and the fact that they could be used as ingredients in functional foods ( Ruiz et al., 2010 ; Ramirez et al., 2015 ; Brauch et al., 2016 ; Rodríguez et al., 2016 ). Murta is the most well-known Myrtaceae native growing in south-central regions of Chile, specifically in the Coast Mountain and the pre-Andean mountains between the Maule and Aysén regions, including the Archipelago of Juan Fernández ( Castro et al., 2021 ), which produces a small globular berry with a pleasant taste and smell that yields high and diversified bioactive phenolic compounds ( Augusto et al., 2014 ; Junqueira-Gonçalves et al., 2015 ), as free and bound ( Rodríguez et al., 2014 ); indeed, previous profiles have found flavonols, phenolic acids, flavanols, and anthocyanins ( Alfaro et al., 2014 ; Augusto et al., 2014 ; Junqueira-Gonçalves et al., 2015 ).…”