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Seraglio SKT, Schulz M, Silva B, Pasini Deolindo CT, Hoff RB, Gonzaga LV, Fett R, Costa ACO. Chemical Constituents and Antioxidant Potential of Red Guava (Psidium cattleianum Sabine) from Southern Brazil in Different Edible Ripening Stages. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2024; 79:166-172. [PMID: 38252363 DOI: 10.1007/s11130-024-01141-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 01/09/2024] [Indexed: 01/23/2024]
Abstract
Ripening and growing location are important factors that can impact fruit quality characteristics. In this study, the influence of these factors on physicochemical characteristics, carbohydrates, aliphatic organic acids, phenolic compounds, and antioxidant capacity of red guava (Psidium cattleianum Sabine) was evaluated. Fruit ripening increased fructose and glucose (up to 22.83 and 16.42 g 100 g- 1 dry matter (DM), respectively), and decreased citric acid, the major organic acid (up to 135.35 mg g- 1 DM). Ripening and growing location also influenced the concentration of phenolic compounds and antioxidant capacity of red guava, in which a dependency between both factors was observed in most cases. Apigenin, galangin, isoquercitrin, among other phenolic compounds were quantified for the first time in red guava, in which isoquercitrin was the major (up to 13409.81 mg kg- 1 DM). The antioxidant potential of red guava was also confirmed by ferric reducing antioxidant power assay (up to 82.63 µmol Fe+ 2 g- 1 DM), Folin-Ciocalteu reducing capacity assay (up to 17.79 mg gallic acid equivalent g- 1 DM), and DPPH free radical scavenging assay (up to 25.36 mg ascorbic acid equivalent g- 1 DM). These results especially demonstrated the bioactive potential of red guava and provided knowledge regarding the influence of ripening and growing location on chemical and bioactive components encouraging its industrial exploitation.
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Affiliation(s)
- Siluana Katia Tischer Seraglio
- Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga 1346, Itacorubi, Florianópolis, SC, 88034-001, Brazil.
| | - Mayara Schulz
- Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga 1346, Itacorubi, Florianópolis, SC, 88034-001, Brazil
| | - Bibiana Silva
- Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga 1346, Itacorubi, Florianópolis, SC, 88034-001, Brazil
| | - Carolina Turnes Pasini Deolindo
- Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga 1346, Itacorubi, Florianópolis, SC, 88034-001, Brazil
- Federal Agricultural Defense Laboratory, Brazilian Ministry of Agriculture, Livestock and Food Supply, São José, 91780-580, SC, Brazil
| | - Rodrigo Barcellos Hoff
- Federal Agricultural Defense Laboratory, Brazilian Ministry of Agriculture, Livestock and Food Supply, São José, 91780-580, SC, Brazil
| | - Luciano Valdemiro Gonzaga
- Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga 1346, Itacorubi, Florianópolis, SC, 88034-001, Brazil
| | - Roseane Fett
- Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga 1346, Itacorubi, Florianópolis, SC, 88034-001, Brazil
| | - Ana Carolina Oliveira Costa
- Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga 1346, Itacorubi, Florianópolis, SC, 88034-001, Brazil.
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da Veiga Correia VT, da Silva PR, Ribeiro CMS, Ramos ALCC, Mazzinghy ACDC, Silva VDM, Júnior AHO, Nunes BV, Vieira ALS, Ribeiro LV, de Paula ACCFF, Melo JOF, Fante CA. An Integrative Review on the Main Flavonoids Found in Some Species of the Myrtaceae Family: Phytochemical Characterization, Health Benefits and Development of Products. PLANTS (BASEL, SWITZERLAND) 2022; 11:2796. [PMID: 36297820 PMCID: PMC9608453 DOI: 10.3390/plants11202796] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 10/18/2022] [Accepted: 10/18/2022] [Indexed: 06/16/2023]
Abstract
This integrative review aims to identify the main flavonoids present in some species of the Myrtaceae family. Studies published between 2016 and 2022 were selected, specifically those which were fully available and written in Portuguese, English, or Spanish, and which were related to the fruits araçá (Psidium cattleianum), cambuí (Myrciaria floribunda), gabiroba (Campomanesia xanthocarpa), jabuticaba (Plinia cauliflora), and jambolan (Syzygium cumini). Scientific studies were gathered and selected in Google Scholar, Scielo, and Science Direct indexed databases, out of which 14 were about araçá, 7 concerned cambuí, 4 were about gabiroba, 29 were related to jabuticaba, and 33 concerned jambolan, when we observed the pre-established inclusion criteria. Results showed that the anthocyanins, such as cyanidin, petunidin, malvidin, and delphinidin, were the mostly identified class of flavonoids in plants of the Myrtaceae family, mainly relating to the purple/reddish color of the evaluated fruits. Other compounds, such as catechin, epicatechin, quercetin, and rutin were also identified in different constituent fractions, such as leaves, peel, pulp, seeds, and in developed products, such as jams, desserts, wines, teas, and other beverages. It is also worth noting the positive health effects verified in these studies, such as anti-inflammatory qualities for jambolan, antidiabetic qualities for gabiroba, antioxidant qualities for araçá, and cardioprotective actions for jabuticaba, which are related to the presence of these phytochemicals. Therefore, it is possible to point out that flavonoids are important compounds in the chemical constitution of the studied plants of the Myrtaceae family, with promising potential in the development of new products by the food, chemical, and pharmaceutical industries due to their bioactive properties.
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Affiliation(s)
- Vinícius Tadeu da Veiga Correia
- Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil
| | - Pâmela Rocha da Silva
- Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 36307-352, MG, Brazil
| | - Carla Mariele Silva Ribeiro
- Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 36307-352, MG, Brazil
| | - Ana Luiza Coeli Cruz Ramos
- Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil
| | - Ana Carolina do Carmo Mazzinghy
- Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 36307-352, MG, Brazil
| | - Viviane Dias Medeiros Silva
- Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 36307-352, MG, Brazil
| | - Afonso Henrique Oliveira Júnior
- Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 36307-352, MG, Brazil
| | - Bruna Vieira Nunes
- Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil
| | - Ana Luiza Santos Vieira
- Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil
| | - Lucas Victor Ribeiro
- Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 36307-352, MG, Brazil
| | | | - Júlio Onésio Ferreira Melo
- Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 36307-352, MG, Brazil
| | - Camila Argenta Fante
- Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil
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Spizzirri UG, Caputo P, Oliviero Rossi C, Crupi P, Muraglia M, Rago V, Malivindi R, Clodoveo ML, Restuccia D, Aiello F. A Tara Gum/Olive Mill Wastewaters Phytochemicals Conjugate as a New Ingredient for the Formulation of an Antioxidant-Enriched Pudding. Foods 2022; 11:foods11020158. [PMID: 35053891 PMCID: PMC8774902 DOI: 10.3390/foods11020158] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 12/30/2021] [Accepted: 01/05/2022] [Indexed: 12/10/2022] Open
Abstract
Olive mill wastewater, a high polyphenols agro-food by-product, was successfully exploited in an eco-friendly radical process to synthesize an antioxidant macromolecule, usefully engaged as a functional ingredient to prepare functional puddings. The chemical composition of lyophilized olive mill wastewaters (LOMW) was investigated by HPLC-MS/MS and 1H-NMR analyses, while antioxidant profile was in vitro evaluated by colorimetric assays. Oleuropein aglycone (5.8 μg mL-1) appeared as the main compound, although relevant amounts of an isomer of the 3-hydroxytyrosol glucoside (4.3 μg mL-1) and quinic acid (4.1 μg mL-1) were also detected. LOMW was able to greatly inhibit ABTS radical (IC50 equal to 0.019 mg mL-1), displaying, in the aqueous medium, an increase in its scavenger properties by almost one order of magnitude compared to the organic one. LOMW reactive species and tara gum chains were involved in an eco-friendly grafting reaction to synthesize a polymeric conjugate that was characterized by spectroscopic, calorimetric and toxicity studies. In vitro acute oral toxicity was tested against 3T3 fibroblasts and Caco-2 cells, confirming that the polymers do not have any effect on cell viability at the dietary use concentrations. Antioxidant properties of the polymeric conjugate were also evaluated, suggesting its employment as a thickening agent, in the preparation of pear puree-based pudding. High performance of consistency and relevant antioxidants features over time (28 days) were detected in the milk-based foodstuff, in comparison with its non-functional counterparts, confirming LOWM as an attractive source to achieve high performing functional foods.
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Affiliation(s)
- Umile Gianfranco Spizzirri
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione, Dipartimento di Eccellenza 2018–2022, Università della Calabria, Ed. Polifunzionale, 87036 Rende, Italy; (U.G.S.); (V.R.); (R.M.); (F.A.)
| | - Paolino Caputo
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria & UdR INSTM della Calabria, 87036 Rende, Italy; (P.C.); (C.O.R.)
| | - Cesare Oliviero Rossi
- Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria & UdR INSTM della Calabria, 87036 Rende, Italy; (P.C.); (C.O.R.)
| | - Pasquale Crupi
- Dipartimento Interdisciplinare di Medicina, Università degli Studi Aldo Moro Bari, Piazza Giulio Cesare 11, 70124 Bari, Italy; (P.C.); (M.L.C.)
| | - Marilena Muraglia
- Dipartimento di Farmacia-Scienze del Farmaco Università degli Studi di Bari, Campus Universitario E. Quagliarello Via Orabona 4, 70125 Bari, Italy;
| | - Vittoria Rago
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione, Dipartimento di Eccellenza 2018–2022, Università della Calabria, Ed. Polifunzionale, 87036 Rende, Italy; (U.G.S.); (V.R.); (R.M.); (F.A.)
| | - Rocco Malivindi
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione, Dipartimento di Eccellenza 2018–2022, Università della Calabria, Ed. Polifunzionale, 87036 Rende, Italy; (U.G.S.); (V.R.); (R.M.); (F.A.)
| | - Maria Lisa Clodoveo
- Dipartimento Interdisciplinare di Medicina, Università degli Studi Aldo Moro Bari, Piazza Giulio Cesare 11, 70124 Bari, Italy; (P.C.); (M.L.C.)
| | - Donatella Restuccia
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione, Dipartimento di Eccellenza 2018–2022, Università della Calabria, Ed. Polifunzionale, 87036 Rende, Italy; (U.G.S.); (V.R.); (R.M.); (F.A.)
- Correspondence: ; Tel.: +39-0984493298 or +39-3497839077
| | - Francesca Aiello
- Dipartimento di Farmacia e Scienze della Salute e della Nutrizione, Dipartimento di Eccellenza 2018–2022, Università della Calabria, Ed. Polifunzionale, 87036 Rende, Italy; (U.G.S.); (V.R.); (R.M.); (F.A.)
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