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Luu LK, Thangsiri S, Sahasakul Y, Aursalung A, Inthachat W, Temviriyanukul P, On-Nom N, Chupeerach C, Suttisansanee U. Nutrients, Phytochemicals and In Vitro Disease Prevention of Nephelium hypoleucum Kurz Fruit. Nutrients 2023; 15:nu15040950. [PMID: 36839313 PMCID: PMC9960393 DOI: 10.3390/nu15040950] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 02/03/2023] [Accepted: 02/10/2023] [Indexed: 02/17/2023] Open
Abstract
Nephelium hypoleucum Kurz is an evergreen tree in the Sapindaceae family, mostly found in the forests of some Southeast Asia countries, especially Thailand. The lack of biological information regarding this tree has led to inappropriate agricultural management, conservation and utilization. Thus, this study aims to examine the nutritional composition, organic acid and phenolic profiles and in vitro health properties through several key enzyme inhibitions against some civilization diseases including Alzheimer's disease (β-secretase (BACE-1), butyrylcholinesterase (BChE) and acetylcholinesterase (AChE)), obesity (lipase), hypertension (angiotensin-converting enzyme (ACE)) and diabetes (dipeptidyl peptidase-IV (DPP-IV), α-amylase and α-glucosidase) on the aril (flesh) part of N. hypoleucum Kurz fruit. The remaining fruit parts including the pericarp (peel) and seed were also assessed as sources of potential phenolics as well as key enzyme inhibitors. As results, carbohydrate (17.18 g) was found to be a major source of energy (74.80 kcal) in the aril (100 g fresh weight), with trace amounts of protein (0.78 g) and fat (0.32 g). The fruit aril also contained high insoluble dietary fiber (5.02 g) and vitamin C (11.56 mg), while potassium (215.82 mg) was detected as the major mineral. Organic acid profile indicated that the aril was rich in citric acid, while the phenolic profile suggested predominant quercetin and kaempferol. Interestingly, high gallic acid contents were detected in both pericarp and seed, with the latter 3.2-fold higher than the former. The seed also possessed the highest total phenolic content (TPC, 149.45 mg gallic acid equivalent/g dry weight), while total anthocyanin content (TAC, 0.21 mg cyanidin-3-O-glucoside equivalent/g dry weight) was only detected in pericarp. High TPC also led to high enzyme inhibitory activities in seed including BACE-1, AChE, BChE, ACE, DPP-IV and α-glucosidase. Interestingly, aril with the highest α-amylase inhibition suggested strong inhibitory distribution, predominantly from quercetin and kaempferol. Lipase inhibitory activities were only detected in the aril and pericarp, suggesting the biological function of these two phenolics and possibly anthocyanins.
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Storage Effect on Phenolic Compounds and Antioxidant Activity of Nephelium lappaceum L. Extract. COSMETICS 2022. [DOI: 10.3390/cosmetics9020033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
Abstract
Preparation of potential antioxidant extracts with less process for storing in a long period is preferable. N. lappaceum rind, well known as a promising source of phenolic antioxidants agricultural residue, was employed to prepare crude extracts by different solvents. The phenolic content, flavonoid content, antioxidant, and anti-tyrosinase activities of the extracts were evaluated. The stability of the potential extract was then assessed for phenolic content and antioxidant activity under various storage conditions. The extractive yields of crude phenolic extract ranged from 16.61 to 28.78%. The ethanolic extract of N. lappaceum rind exhibited potential antioxidant activities and contained a high amount of phenolics and flavonoid contents. The extract remained with a high amount of the phenolic content (up to 88.79%) and retained its antioxidant property under various temperatures (4, 25, and 45 °C) after the first week of the storage period. The results suggest that phenolic content and antioxidant activity of N. lappaceum rind extract, as a nutraceutical or anti-aging ingredients in cosmetics, could be stored at a temperature from 4 °C to 45 °C with or without oxygen exposure at least for 16 weeks.
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Zou F, Zhao X, Wang F. A review on the fruit components affecting uric acid level and their underlying mechanisms. J Food Biochem 2021; 45:e13911. [PMID: 34426969 DOI: 10.1111/jfbc.13911] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 07/12/2021] [Accepted: 08/09/2021] [Indexed: 12/11/2022]
Abstract
Uric acid (UA) is produced in the liver and excreted through the kidneys and intestines. If UA is overproduced or its excretion reduces, the concentration of UA increases, leading to hyperuricemia and gout. The high concentration of UA is also related to cardiovascular disease, hypertension, obesity, and other diseases. Fruits are healthy foods. However, fruits contain fructose and small amounts of purine, and the product of their metabolism is UA. Therefore, theoretically, eating fruits will increase the concentration of serum UA. Fruit components are numerous, and their effects on serum UA are complex. According to the current research, fructose, purine, polyphenols, vitamin C, dietary fiber, and minerals present in fruits influence serum UA concentrations. In addition to the UA synthesized by fructose and purine metabolism, the mechanisms by which other components affect the concentration of serum UA can be summarized as follows: (a) inhibiting xanthine oxidase; (b) reducing reabsorption of UA; and (c) improving the excretion of UA. In this review, we comprehensively discussed the fruit components that affect serum UA concentrations, and explained their mechanisms for the first time, which references for patients with hyperuricemia to take fruits. PRACTICAL APPLICATIONS: With the rising prevalence, hyperuricemia and gout have become public health problems that endanger our daily life. The key to the treatment of hyperuricemia is to control the level of serum UA within the normal range. Fruits are healthy foods. However, fruit components are numerous, and their effects on serum UA are complex. According to the current research, fructose, purine, polyphenols, vitamin C, dietary fiber, and minerals present in fruits influence serum UA concentrations. In this review, we comprehensively discussed the fruit components that affect serum UA concentrations. We also explained their mechanisms, which references for patients with hyperuricemia to take fruits.
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Affiliation(s)
- Fengmao Zou
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang, China
| | - Xu Zhao
- Faculty of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang, China
| | - Fuqi Wang
- School of Traditional Chinese Materia Medica, Shenyang Pharmaceutical University, Shenyang, China
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Nascimento Fraga L, Karoline de Souza Oliveira A, Pinheiro Aragão B, Alves de Souza D, Willian Propheta Dos Santos E, Alves Melo J, Mara de Oliveira E Silva A, Wisniewski Junior A, Bani Corrêa C, Regina Silva de Andrade Wartha E, Bacci L, Maria Montezano de Carvalho I. Mass spectrometry characterization, antioxidant activity, and cytotoxicity of the peel and pulp extracts of Pitomba. Food Chem 2021; 340:127929. [PMID: 32920302 DOI: 10.1016/j.foodchem.2020.127929] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2020] [Revised: 08/06/2020] [Accepted: 08/23/2020] [Indexed: 11/25/2022]
Abstract
The fruit of the Talisia esculenta tree, is largely consumed and appreciated for its bittersweet taste; however, detailed information on its constituent bioactive compounds is still scarce. Therefore, this study aims to screen the antioxidant activity by six methods and determine the chemical profile of the pitomba fruit peel and pulp by electrospray ionization-Fourier transform-mass spectrometry. This is the first study attempting to identify the bioactive compounds in the pitomba fruit peel. Consequently, 19 and 14 compounds were identified in the ethanolic and hexanic peel extracts, while 7 and 10 compounds were detected in the ethanolic and hexanic pulp extracts, respectively. The common compounds across the board were citric acid, ascorbic acid, and shikimic acid. In addition, the ethanolic peel extract exhibited a high 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (54.21-81.41%). The obtained results highlight the importance the pitomba fruit as a promising source of natural compounds with high antioxidant activities.
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Affiliation(s)
- Layanne Nascimento Fraga
- Post-Graduate Program in in Nutrition Science, Federal University of Sergipe (UFS), Av. Marechal Rondon, S / n - Jardim Rosa Elze, São Cristóvão, SE 49100-000, Brazil.
| | - Anne Karoline de Souza Oliveira
- Post-Graduate Program in Health Science, Federal University of Sergipe (UFS), Av. Marechal Rondon, S / n - Jardim Rosa Elze, São Cristóvão, SE 49100-000, Brazil
| | - Bruna Pinheiro Aragão
- Post-Graduate Program in in Nutrition Science, Federal University of Sergipe (UFS), Av. Marechal Rondon, S / n - Jardim Rosa Elze, São Cristóvão, SE 49100-000, Brazil
| | - Daniel Alves de Souza
- Post-Graduate Program in in Nutrition Science, Federal University of Sergipe (UFS), Av. Marechal Rondon, S / n - Jardim Rosa Elze, São Cristóvão, SE 49100-000, Brazil
| | - Edmilson Willian Propheta Dos Santos
- Department of Morphology, Federal University of Sergipe (UFS), Av. Marechal Rondon, S / n - Jardim Rosa Elze, São Cristóvão, SE 49100-000, Brazil
| | - Josué Alves Melo
- Post-Graduate Program in Chemistry, Petroleum and Energy from Biomass Research Group (PEB), Federal University of Sergipe (UFS), Av. Marechal Rondon, S / n - Jardim Rosa Elze, São Cristóvão, SE 49100-000, Brazil
| | - Ana Mara de Oliveira E Silva
- Post-Graduate Program in in Nutrition Science, Federal University of Sergipe (UFS), Av. Marechal Rondon, S / n - Jardim Rosa Elze, São Cristóvão, SE 49100-000, Brazil
| | - Alberto Wisniewski Junior
- Post-Graduate Program in Chemistry, Petroleum and Energy from Biomass Research Group (PEB), Federal University of Sergipe (UFS), Av. Marechal Rondon, S / n - Jardim Rosa Elze, São Cristóvão, SE 49100-000, Brazil
| | - Cristiane Bani Corrêa
- Department of Morphology, Federal University of Sergipe (UFS), Av. Marechal Rondon, S / n - Jardim Rosa Elze, São Cristóvão, SE 49100-000, Brazil
| | - Elma Regina Silva de Andrade Wartha
- Post-Graduate Program in in Nutrition Science, Federal University of Sergipe (UFS), Av. Marechal Rondon, S / n - Jardim Rosa Elze, São Cristóvão, SE 49100-000, Brazil
| | - Leandro Bacci
- Department of Agronomic Engineering, Federal University of Sergipe (UFS), Av. Marechal Rondon, S / n - Jardim Rosa Elze, São Cristóvão, SE 49100-000, Brazil
| | - Izabela Maria Montezano de Carvalho
- Post-Graduate Program in in Nutrition Science, Federal University of Sergipe (UFS), Av. Marechal Rondon, S / n - Jardim Rosa Elze, São Cristóvão, SE 49100-000, Brazil
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