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García-Chacón JM, Rodríguez-Pulido FJ, Heredia FJ, González-Miret ML, Osorio C. Characterization and bioaccessibility assessment of bioactive compounds from camu-camu (Myrciaria dubia) powders and their food applications. Food Res Int 2024; 176:113820. [PMID: 38163723 DOI: 10.1016/j.foodres.2023.113820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 11/27/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
Camu-camu (Myrciaria dubia) is a tropical fruit known for its content of bioactive compounds. This study aimed to evaluate physicochemically, morphologically, andsensorialpowders from camu-camu obtained by spray-drying at two inlet temperatures (150 °C and 180 °C) with three encapsulating agents (maltodextrin, whey protein and a 50:50 mixture of both) and by freeze-drying of whole fruit. The use of maltodextrin protected bet anthocyanins (cyanidin-3-glucoside (C3G) and delphinidin-3-glucoside (D3G)), but whey protein showed a better protective effect on ascorbic and malic acids. These facts were confirmed during the storage stability test, finding that relative humidity is a critical variable in preserving the bioactive compounds of camu-camu powders. The powders with the highest content of bioactive compounds were added to a yogurt and a white grape juice, and then sensory evaluated. The bioaccessibility studies in gastric and intestinal phases showed better recovery percentages of bioactive compounds in camu-camu powders (up to 60.8 %) and beverages (up to 90 %) for C3G, D3G, ascorbic acid, and malic acid than in the fruit juice. Dehydration of camu-camu (M. dubia) is a strategy to increase the bioactive compounds stability, modulate the fruit sensory properties, and improve their bioavailability after incorporation in food matrices.
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Affiliation(s)
| | - Francisco J Rodríguez-Pulido
- Food Colour and Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain
| | - Francisco J Heredia
- Food Colour and Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain
| | - M Lourdes González-Miret
- Food Colour and Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
| | - Coralia Osorio
- Departamento de Química, Universidad Nacional de Colombia, AA 14490 Bogotá, Colombia.
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Chua LS, Abd Wahab NS, Soo J. Water soluble phenolics, flavonoids and anthocyanins extracted from jaboticaba berries using maceration with ultrasonic pretreatment. FOOD CHEMISTRY ADVANCES 2023; 3:100387. [DOI: 10.1016/j.focha.2023.100387] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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Resende LM, Oliveira LS, Franca AS. Polyphenols in Jabuticaba (Plinia spp.) Peel Flours: Extraction and Comparative Evaluation of FTIR and HPLC for Quantification of Individual Compounds. Foods 2023; 12:foods12071488. [PMID: 37048309 PMCID: PMC10094258 DOI: 10.3390/foods12071488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 03/28/2023] [Accepted: 03/30/2023] [Indexed: 04/05/2023] Open
Abstract
Jabuticabas are wild fruits native to Brazil, and their peels, the main residue from jabuticaba processing, contain significant amounts of bioactive compounds, which are mostly phenolics. Conventional methods based on the estimation of total extractable phenolics (TEP—Folin–Ciocalteau) or total monomeric anthocyanins (TMA) have limitations and may not reflect the actual antioxidant potential of these peels. Analytical methods, such as high-performance liquid chromatography (HPLC), are more appropriate for the quantification of specific phenolics, and can be used as a reference for the construction of mathematical models in order to predict the amount of compounds using simple spectroscopic analysis, such as Fourier Transform Infrared Spectroscopy (FTIR). Therefore, the objectives of this study were (i) to evaluate the composition of specific polyphenols in flours prepared from jabuticaba peels and verify their correlation with TEP and TMA results from a previous study, and (ii) to employ FTIR coupled with chemometrics to predict the concentrations of these polyphenols in jabuticaba peel flours (JPFs) using HPLC as a reference method. Cyanidin-3-glucoside (C3G), ellagic acid (EA) and delphinidin-3-glucoside (D3G) were the main polyphenols found in the samples. The C3G contents ranged from 352.33 mg/100 g (S10) to 1008.73 mg/100 g (S22), with a strong correlation to TMA (r = 0.97; p = 0.00) and a moderate correlation to TEP (r = 0.45; p = 0.02). EA contents ranged from 163.65 mg/100 g (S23) to 334.69 mg/100 g (S11), with a moderate to strong correlation to TEP (r = 0.69; p = 0.00). The D3G values ranged from 94.99 mg/100 g (S10) to 203.36 mg/100 g (S5), with strong correlations to TMA (r = 0.91; p = 0.00) and C3G levels (r = 0.92; p = 0.00). The developed partial least squares-PLS models based on FTIR data provided satisfactory predictions of C3G and EA levels, reasonably matching those of HPLC.
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Affiliation(s)
- Laís M. Resende
- PPGCA, Food Science Graduate Program, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
| | - Leandro S. Oliveira
- PPGCA, Food Science Graduate Program, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
- DEMEC, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
| | - Adriana S. Franca
- PPGCA, Food Science Graduate Program, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
- DEMEC, Universidade Federal de Minas Gerais, Av. Antônio Carlos, 6627, Belo Horizonte 31270-901, MG, Brazil
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Chemical Profile and Hematoprotective Activity of Artisanal Jabuticaba (Plinia jabuticaba) Wine and Derived Extracts. FERMENTATION 2023. [DOI: 10.3390/fermentation9020157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
Abstract
The alcoholic fermentation of jabuticaba berries (Plinia spp.) originates from a beverage with an intense taste and aroma, popularly known as jabuticaba wine (JW). In addition, polyphenols transferred from fruit peels to the final product turn this beverage into a promising source of bioactive agents. Here, the chemical profile and antioxidant potential of artisanal JW and derivative extracts were determined. Volatile organic compounds were determined by HS-SPME/GC-MS analysis. The wine was dried by lyophilization and subjected to liquid-liquid partitioning (water: ethyl acetate), resulting in three fractions (JWF1-3). ABTS•+ and DPPH•+ scavenging assays were performed to evaluate the antioxidant capacity. In addition, the extracts’ hematoprotective activity was evaluated against oxidative stress. Finally, the extracts were analyzed by LC-HRMS/MS. HS-SPME/GC-MS analysis highlighted 1,8-cineole as the main compound that contributes to the camphor/mint flavor. JWF2 and JWF3 displayed the highest antioxidant capacity. JWF2 stood out for preventing oxidative damage in red blood cells at 7.8 µg·mL−1 The maximal protection of ascorbic acid occurred at 8.8 µg·mL−1. The LC-HRMS/MS analysis allowed the annotation of seventeen compounds, most of them with recognized antioxidant activity such as anthocyanins, catechins, flavanols, and phenolic acids. The results presented herein reinforce JW as a pleasant beverage with bioactive potential.
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Chua LS, Abd Wahab NS. Drying Kinetic of Jaboticaba Berries and Natural Fermentation for Anthocyanin-Rich Fruit Vinegar. Foods 2022; 12:foods12010065. [PMID: 36613281 PMCID: PMC9818337 DOI: 10.3390/foods12010065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/14/2022] [Accepted: 12/21/2022] [Indexed: 12/25/2022] Open
Abstract
This study aimed to determine the drying kinetic of jaboticaba berries that were then used for the fermentation of natural fruit vinegar. The drying behavior was fitted well to the thin-layer kinetic model of Midilli et al. in a vacuum oven at 40 °C. Moisture diffusion was the dominant mechanism because two falling rate periods were observed. The effective moisture diffusivity was decreased (2.52 × 10−10 m2/s) after being pretreated with 70% sugar (1.84 × 10−10 m2/s) and 10% salt (6.73 × 10−11 m2/s) solutions. Fresh berry vinegar was found to have higher flavonoids, including anthocyanins, to exhibit higher antiradical and anti-pathogenic microorganism activities. However, the phenolic content in dried berries vinegar was higher, mainly from the bond breaking of tannins and lignins from fruit peel. Some extent of oxidation occurred because of the change in the color index of vinegar samples. The acidity of both vinegars was 3% acetic acid. Headspace GC-MS also detected acetic acid as the major compound (>60%) in the vapor of vinegar samples. A wide range of non-volatile compounds composed of alkaloids, terpenoids, flavonoids, organic acids, and sugar derivatives was detected by UHPLC-TWIMS-QTOFMS. The peak intensity of anthocyanins was reduced by 28−77% in dried berry vinegar. Therefore, it is better to prepare natural fruit vinegar using fresh berries, preserving anthocyanins for high antioxidant capacity.
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Affiliation(s)
- Lee Suan Chua
- Department of Bioprocess and Polymer Engineering, Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia, UTM Skudai, Johor Bahru 81310, Malaysia
- Institute of Bioproduct Development, Universiti Teknologi Malaysia, UTM Skudai, Johor Bahru 81310, Malaysia
- Correspondence: ; Tel.: +60-1-972-14378
| | - Nurul Syafiqah Abd Wahab
- Institute of Bioproduct Development, Universiti Teknologi Malaysia, UTM Skudai, Johor Bahru 81310, Malaysia
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Barroso T, Sganzerla W, Rosa R, Castro L, Maciel-Silva F, Rostagno M, Forster-Carneiro T. Semi-continuous flow-through hydrothermal pretreatment for the recovery of bioproducts from jabuticaba (Myrciaria cauliflora) agro-industrial by-product. Food Res Int 2022; 158:111547. [DOI: 10.1016/j.foodres.2022.111547] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 06/09/2022] [Accepted: 06/21/2022] [Indexed: 11/15/2022]
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Rigolon TCB, de Barros FAR, da Silva LHM, Stringheta PC. Study of the Influence of Some Compounds on the Prediction Equations of Total Phenolic Content and Antioxidant Capacity by Colorimetric Parameters. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02262-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Geraldi MV, Cazarin CBB, Cristianini M, Vasques AC, Geloneze B, Maróstica Júnior MR. Jabuticaba juice improves postprandial glucagon-like peptide-1 and antioxidant status in healthy adults: a randomized crossover trial. Br J Nutr 2021; 128:1-29. [PMID: 34776021 DOI: 10.1017/s0007114521004530] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Jabuticaba is a Brazilian berry rich in polyphenols, which may exert beneficial effects on metabolic diseases. This randomized crossover study aimed to determine the effects of jabuticaba juice (250 ml in a portion) on postprandial response. Sixteen healthy subjects (11 women; 5 men; 28.4 ± 3.8 years old; body mass index (BMI) 21.7 ± 2.3 kg m-2) consumed two test products after fasting overnight in a randomized controlled crossover design. Each test product portion had a similar composition of sugar components: 250 mL water with glucose, fructose, colored with artificial non-caloric food colorings (placebo); and 250 mL of jabuticaba juice. Beverages were administered immediately before a carbohydrate meal. Blood samples were collected at 0, 15, 30, 45, 60, 90, and 120 min after each test product to analyze the concentrations of glucose, insulin, C-peptide, antioxidant capacity, plasma glucagon-like peptide-1 (GLP-1), and appetite sensations. Compared to the placebo, the intake of jabuticaba juice resulted in a higher GLP-1 response as the area under the curve (AUC) and peaking at 60 min. Jabuticaba juice also resulted in higher antioxidant capacity. Postprandial glucose, insulin, C-peptide levels, and appetite sensations were not significantly different between tests. In conclusion, 250 mL of jabuticaba juice before a carbohydrate meal was able to improve the antioxidant status and GLP-1 concentrations in healthy subjects.
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Affiliation(s)
- Marina V Geraldi
- School of Food Engineering, University of Campinas, Rua Monteiro Lobato., 80, Campinas, SP, 13083-862, Brazil
| | - Cínthia B B Cazarin
- School of Food Engineering, University of Campinas, Rua Monteiro Lobato., 80, Campinas, SP, 13083-862, Brazil
| | - Marcelo Cristianini
- School of Food Engineering, University of Campinas, Rua Monteiro Lobato., 80, Campinas, SP, 13083-862, Brazil
| | - Ana C Vasques
- Laboratory of Investigation on Metabolism and Diabetes, Gastrocentro, University of Campinas, Rua Carlos Chagas., 420, Campinas, SP, 13083-878, Brazil
| | - Bruno Geloneze
- Laboratory of Investigation on Metabolism and Diabetes, Gastrocentro, University of Campinas, Rua Carlos Chagas., 420, Campinas, SP, 13083-878, Brazil
| | - Mário R Maróstica Júnior
- School of Food Engineering, University of Campinas, Rua Monteiro Lobato., 80, Campinas, SP, 13083-862, Brazil
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Pinto VR, Dias ACC, de Assis FS, Barbosa LC, dos Santos PC, Alves JJS, Barboza IV, Gomes CCM, dos Santos IS, Monteiro RDS, da Cunha LR, Gandra KMB, Pereira PAP. The Effect of Different Types of Sugars on the Physicochemical Characteristics, Sensory Acceptance, and Bioactive Compounds of Jaboticaba Jellies. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.1938774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Vitória Regina Pinto
- Postgraduate Program in Health and Nutrition, Federal University of Ouro Preto (UFOP), Ouro Preto, MG, Brazil
| | - Ana Clara Costa Dias
- Postgraduate Program in Health and Nutrition, Federal University of Ouro Preto (UFOP), Ouro Preto, MG, Brazil
| | | | | | | | | | | | | | | | - Reginaldo de Souza Monteiro
- Postgraduate Program in Health and Nutrition, Federal University of Ouro Preto (UFOP), Ouro Preto, MG, Brazil
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Inada KOP, Leite IB, Martins ABN, Fialho E, Tomás-Barberán FA, Perrone D, Monteiro M. Jaboticaba berry: A comprehensive review on its polyphenol composition, health effects, metabolism, and the development of food products. Food Res Int 2021; 147:110518. [PMID: 34399496 DOI: 10.1016/j.foodres.2021.110518] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 06/04/2021] [Accepted: 06/10/2021] [Indexed: 12/12/2022]
Abstract
Jaboticaba, a popular Brazilian berry, has been studied due to its relevant polyphenol composition, health benefits and potential use for the development of derived food products. Considering that around 200 articles have been published in recent years, this review aims to provide comprehensive and updated information, as well as a critical discussion on: (i) jaboticaba polyphenolic composition and extraction methods for their accurate determination; (ii) jaboticaba polyphenol's metabolism; (iii) biological effects of the fruit and the relationship with its polyphenols and their metabolites; (iv) challenges in the development of jaboticaba derived products. The determination of jaboticaba polyphenols should employ hydrolysis procedures during extraction, followed by liquid chromatographic analysis. Jaboticaba polyphenols, mainly anthocyanins and ellagitannins, are extensively metabolized, and their metabolites are probably the most important contributors to the relevant health effects associated with the fruit, such as antioxidant, anti-inflammatory, antidiabetic, hepatoprotective and hypolipidemic. Most of the technological processing of jaboticaba fruit and its residues is related to their application as a colorant, antioxidant, antimicrobial and source of polyphenols. The scientific literature still lacks studies on the metabolism and bioactivity of polyphenols from jaboticaba in humans, as well as the effect of technological processes on these issues.
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Affiliation(s)
- Kim Ohanna Pimenta Inada
- Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16, 21941-902 Rio de Janeiro, Brazil; Laboratório de Bioquímica Nutricional e de Alimentos, Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, sala 528A, 21941-909 Rio de Janeiro, Brazil; Instituto de Nutrição, Universidade Estadual do Rio de Janeiro, R. São Francisco Xavier, 524, Pavilhão João Lyra Filho, 12° andar, Bloco D, sala 12.002, 20550-900 Rio de Janeiro, Brazil.
| | - Iris Batista Leite
- Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16, 21941-902 Rio de Janeiro, Brazil
| | - Ana Beatriz Neves Martins
- Laboratório de Bioquímica Nutricional e de Alimentos, Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, sala 528A, 21941-909 Rio de Janeiro, Brazil
| | - Eliane Fialho
- Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16, 21941-902 Rio de Janeiro, Brazil.
| | - Francisco A Tomás-Barberán
- Research Group on Quality, Safety and Bioactivity of Plant Foods, CEBAS-CSIC, P.O. Box 164, 30100 Campus de Espinardo, Murcia, Spain.
| | - Daniel Perrone
- Laboratório de Bioquímica Nutricional e de Alimentos, Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, sala 528A, 21941-909 Rio de Janeiro, Brazil.
| | - Mariana Monteiro
- Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16, 21941-902 Rio de Janeiro, Brazil.
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Benvenutti L, Zielinski AAF, Ferreira SRS. Jaboticaba (Myrtaceae cauliflora) fruit and its by-products: Alternative sources for new foods and functional components. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.044] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Carvalho APAD, Conte-Junior CA. Health benefits of phytochemicals from Brazilian native foods and plants: Antioxidant, antimicrobial, anti-cancer, and risk factors of metabolic/endocrine disorders control. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.006] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Almeida RLJ, Dos Santos Pereira T, Almeida RD, Santiago ÂM, de Lima Marsiglia WIM, Nabeshima EH, de Sousa Conrado L, de Gusmão RP. Rheological and technological characterization of red rice modified starch and jaboticaba peel powder mixtures. Sci Rep 2021; 11:9284. [PMID: 33927263 PMCID: PMC8085182 DOI: 10.1038/s41598-021-88627-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Accepted: 04/13/2021] [Indexed: 11/10/2022] Open
Abstract
Properties of modified starch and its interaction with functional raw materials are of great interest to the food industry. Thus, this study aimed to evaluate the rheological and technological characterization of starches modified by the action of the enzymes α-amylase and amyloglucosidase and their mixtures with jaboticaba peel powder. The parameters of firmness, gumminess, and final viscosity of starches paste increased, and the tendency to setback was reduced with the addition of jaboticaba peel powder. Starches and mixtures presented shear-thinning behavior. The addition of jaboticaba peel powder to starches increased water, oil, and milk absorption capacity, while syneresis remained stable over the storage period. The addition of jaboticaba peel powder had a positive effect on native and modified starches' rheological and technological properties, qualifying it as an alternative for developing new functional food products.
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Affiliation(s)
| | | | - Renata Duarte Almeida
- Department of Food Engineering, Federal University of Campina Grande, Campina Grande, Brazil
| | | | | | | | - Líbia de Sousa Conrado
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, Brazil
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Advanced characterization of polyphenols from Myrciaria jaboticaba peel and lipid protection in in vitro gastrointestinal digestion. Food Chem 2021; 359:129959. [PMID: 33965762 DOI: 10.1016/j.foodchem.2021.129959] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 04/19/2021] [Accepted: 04/24/2021] [Indexed: 12/15/2022]
Abstract
Ultrasound-assisted and solvent extractions resulted in similar levels of hydrolyzable tannins (10.3-6.0 mg/g), anthocyanins (7.8-10.2 mg/g) and flavonols (0.24-0.32 mg/g) for dried Myrciaria jaboticaba peel (DJP). Ultrasound was efficient for the extraction of poorly soluble hydrolyzable tannins but affected the stability of anthocyanins and flavonols. UPLC-DAD-MSn allowed the identification of 44 hydrolyzable tannins as single and mixed hexosides bearing galloyl, HHDP and tergalloyl units. Twelve mixed HHDP-galloylgluconic acids and tergalloylated hexosides were newly discovered in this work. Acid hydrolysis of both ultrasonic extract and DJP yielded five major compounds, i.e. gallic acid, ellagic acid, gallic acid-C-hexoside, valoneic acid dilactone and sanguisorbic acid dilactone and pointed to higher contents in hydrolyzable tannins than by summing individual polyphenols after UPLC. Last, cyanidin-3-O-glucoside and hydrolyzable tannins from the ultrasonic extract inhibited lipid peroxidation of a Western type meal in in vitro digestion, suggesting a health benefit for these jabuticaba polyphenols.
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Alves Castilho P, Bracht L, Barros L, Albuquerque BR, Dias MI, Ferreira ICFR, Comar JF, Barlati Vieira da Silva T, Peralta RM, Sá-Nakanishi ABD, Bracht A. Effects of a Myrciaria jaboticaba peel extract on starch and triglyceride absorption and the role of cyanidin-3-O-glucoside. Food Funct 2021; 12:2644-2659. [PMID: 33645616 DOI: 10.1039/d0fo02927k] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
The purpose of this study was to perform a parallel and comparative investigation of the effects of a Myrciaria jaboticaba (common name jabuticaba) peel extract and of its constituent cyanidin-3-O-glucoside on the overall process of starch and triglyceride intestinal absorption. The peel extract inhibited both the porcine pancreactic α-amylase and the pancreatic lipase but was 13.6 times more potent on the latter (IC50 values of 1963 and 143.9 μg mL-1, respectively). Cyanidin-3-O-glucoside did not contribute significantly to these inhibitions. The jabuticaba peel extract inhibited starch absorption in mice at doses that were compatible with its inhibitory action on the α-amylase. No inhibition of starch absorption was found with cyanidin-3-O-glucoside doses compatible with its content in the extract. The extract also inhibited triglyceride absorption, but at doses that were considerably smaller than those predicted by its strength in inhibiting the pancreatic lipase (ID50 = 3.65 mg kg-1). In this case, cyanidin-3-O-glucoside was also strongly inhibitory, with 72% inhibition at the dose of 2 mg kg-1. When oleate + glycerol were given to mice, both the peel extract and cyanidin-3-O-glucoside strongly inhibited the appearance of triglycerides in the plasma. The main mechanism seems, thus, not to be the lipase inhibition but rather the inhibition of one or more steps (e.g., transport) in the events that lead to the transformation of free fatty acids in the intestinal tract into triglycerides. Due to the low active doses, the jabuticaba peel extract presents many favourable perspectives as an inhibitor of fat absorption and cyanidin-3-O-glucoside seems to play a decisive role.
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Affiliation(s)
- Pamela Alves Castilho
- Post-Graduate Program in Food Sciences, State University of Maringa, 87020-900 Maringá, Paraná, Brazil
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de Andrade Neves N, César Stringheta P, Ferreira da Silva I, García-Romero E, Gómez-Alonso S, Hermosín-Gutiérrez I. Identification and quantification of phenolic composition from different species of Jabuticaba (Plinia spp.) by HPLC-DAD-ESI/MS n. Food Chem 2021; 355:129605. [PMID: 33799238 DOI: 10.1016/j.foodchem.2021.129605] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 02/07/2021] [Accepted: 03/09/2021] [Indexed: 02/04/2023]
Abstract
The aim of this study was to investigate phenolic compounds in peel, pulp and seeds of five different jabuticabas - Plinia trunciflora, "cabinho", P. cauliflora, cultivars "paulista" and "canaã-açu", P. jaboticaba, "sabará" and P. phitrantha, "branca-vinho". In addition to the commonly reported cyanidin-3-glucoside and delphinidin3-glucoside, it was also found the unreported cyanidin-3-coumaroylglucoside in the peels. Flavonols derived from quercetin and myricetin were also detected in jaboticaba peels, along with a wide variety of derivatives of ellagic acid and methyl ellagic acid. The latter derivatives occurred in acylated forms, which were not usually found in jabuticabas. The pulps and seeds of jabuticabas contained large amounts of ellagitannins vescalagin and castalagin, as well as gallic and ellagic acids. The jabuticabas showed small amounts of catechin and gallocatechin. P. jaboticaba showed the highest levels of anthocyanins and flavonols derived from myricetin, and P. phitrantha presented the highest concentration of ellagitannins and flavan-3-ols.
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Affiliation(s)
- Nathália de Andrade Neves
- Universidade Federal de Viçosa, Department of Food Technology, Avenida Peter Henry Rolfs, s/n, Viçosa, MG 36570-000, Brazil.
| | - Paulo César Stringheta
- Universidade Federal de Viçosa, Department of Food Technology, Avenida Peter Henry Rolfs, s/n, Viçosa, MG 36570-000, Brazil
| | - Isadora Ferreira da Silva
- Universidade Federal de Viçosa, Department of Biochemistry and Molecular Biology, Avenida Peter Henry Rolfs, s/n, Viçosa, MG 36570-000, Brazil
| | - Esteban García-Romero
- Instituto de la Vid y el Vino de Castilla-La Mancha, Carretera de Albacete s/n, 13700 Tomelloso, Spain
| | - Sergio Gómez-Alonso
- Universidad de Castilla-La Mancha, Instituto Regional de Investigación Científica Aplicada, Avda, Camilo José Cela s/n, 13071 Ciudad Real, Spain; Parque Científico y Tecnológico Castilla-La Mancha, Paseo de la Innovación, 1, 02006 Albacete, Spain
| | - Isidro Hermosín-Gutiérrez
- Universidad de Castilla-La Mancha, Instituto Regional de Investigación Científica Aplicada, Avda, Camilo José Cela s/n, 13071 Ciudad Real, Spain
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17
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Lage NN, Carvalho MMDF, Guerra JFC, Lopes JMM, Pereira RR, Rabelo ACS, Arruda VM, Pereira MDFA, Layosa MA, Noratto GD, Lima WGD, Silva ME, Pedrosa ML. Jaboticaba ( Myrciaria cauliflora) Peel Supplementation Prevents Hepatic Steatosis Through Hypolipidemic Effects and Cholesterol Metabolism Modulation in Diet-Induced NAFLD Rat Model. J Med Food 2021; 24:968-977. [PMID: 33523759 DOI: 10.1089/jmf.2020.0141] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
Abstract
Jaboticaba (Myrciaria cauliflora), a Brazilian fruit, is a good source of dietary fiber and phenolic compounds, which are concentrated mainly in the peel. These compounds have been considered promising in prevention and treatment of hypercholesterolemia and hepatic steatosis. In this study, we investigated the effects of 4% jaboticaba peel powder (JPP) supplementation on cholesterol metabolism and hepatic steatosis in livers of rats fed a high-fat (HF) diet. The rats were fed a standard AIN-93M (control) diet or an HF diet containing 32% lard and 1% cholesterol, both with and without 4% JPP. The M. cauliflora peel composition revealed a low-lipid high-fiber content and phenolic compounds. The phenolic compounds in JPP, tentatively identified by high-performance liquid chromatography and mass spectrometry (HPLC-MS/MS) analysis, were confirmed to contain phenolic acids, flavonoids, and anthocyanins. Moreover, JPP presented significant antioxidant activity in vitro and was not cytotoxic to HepG2 cells, as determined by the lactate dehydrogenase (LDH) assay. After 6 weeks of treatment, our results showed that JPP supplementation increased lipid excretion in feces, reduced serum levels of total cholesterol and nonhigh-density lipoprotein cholesterol, decreased serum aspartate aminotransferase (AST) activity, and attenuated hepatic steatosis severity in rats fed the HF diet. Furthermore, JPP treatment downregulated expression of ACAT-1, LXR-α, CYP7A1, and ABCG5 genes. Therefore, jaboticaba peel may represent a viable dietary strategy to prevent nonalcoholic fatty liver disease as the JPP treatment alleviated hepatic steatosis through improvement of serum lipid profiles and modulation of mRNA expression of genes involved in cholesterol metabolism.
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Affiliation(s)
- Nara Nunes Lage
- Research Center in Biological Sciences, Federal University of Ouro Preto, Ouro Preto, Brazil
| | | | | | | | - Renata Rebeca Pereira
- Research Center in Biological Sciences, Federal University of Ouro Preto, Ouro Preto, Brazil
| | | | - Vinícius Marques Arruda
- Undergraduate Program in Biotechnology, Federal University of Uberlândia, Patos de Minas, Brazil
| | | | - Marjorie Anne Layosa
- Department of Nutrition and Food Science, Texas A&M University, College Station, Texas, USA
| | - Giuliana D Noratto
- Department of Nutrition and Food Science, Texas A&M University, College Station, Texas, USA
| | - Wanderson Geraldo de Lima
- Research Center in Biological Sciences, Federal University of Ouro Preto, Ouro Preto, Brazil.,Department of Biological Sciences, Federal University of Ouro Preto, Ouro Preto, Brazil
| | - Marcelo Eustáquio Silva
- Research Center in Biological Sciences, Federal University of Ouro Preto, Ouro Preto, Brazil.,Department of Foods, Federal University of Ouro Preto, Ouro Preto, Brazil
| | - Maria Lúcia Pedrosa
- Research Center in Biological Sciences, Federal University of Ouro Preto, Ouro Preto, Brazil.,Department of Biological Sciences, Federal University of Ouro Preto, Ouro Preto, Brazil
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18
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Senes CER, Rodrigues CA, Nicácio AE, Boeing JS, Maldaner L, Visentainer JV. Determination of phenolic acids and flavonoids from Myrciaria cauliflora edible part employing vortex-assisted matrix solid-phase dispersion (VA-MSPD) and UHPLC-MS/MS. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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19
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Fidelis M, Santos JS, Escher GB, Rocha RS, Cruz AG, Cruz TM, Marques MB, Nunes JB, do Carmo MAV, de Almeida LA, Kaneshima T, Azevedo L, Granato D. Polyphenols of jabuticaba [Myrciaria jaboticaba (Vell.) O.Berg] seeds incorporated in a yogurt model exert antioxidant activity and modulate gut microbiota of 1,2-dimethylhydrazine-induced colon cancer in rats. Food Chem 2021; 334:127565. [PMID: 32717686 DOI: 10.1016/j.foodchem.2020.127565] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 07/01/2020] [Accepted: 07/09/2020] [Indexed: 12/15/2022]
Abstract
The chemical composition, antioxidant activity (AA), cytotoxic activity, antihemolytic effects, and enzyme inhibition (EI) of lyophilized jabuticaba (Myrciaria jaboticaba) seed extract (LJE) was studied. The main compounds found were castalagin, vescalagin, procyanidin A2, and ellagic acid. LJE was more toxic to cancer cells than to normal cells, meaning relative toxicological safety. This cytotoxic effect can be attributed to the pro-oxidant effect observed in the reactive oxygen species (ROS) generation assay. LJE inhibited α-amylase, α-glucosidase, and ACE-I activities and protected human erythrocytes from hemolysis. LJE was incorporated into yogurts at different concentrations and the total phenolic content, AA, and EI increased in a dose-dependent manner. LJE-containing yogurt presented 86% sensory acceptance. The yogurt was administered to Wistar rats bearing cancer and it modulated the gut bacterial microbiota, having a prebiotic effect. LJE is a potential functional ingredient for food companies looking for TPC, AA, and prebiotic effect in vivo.
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Affiliation(s)
- Marina Fidelis
- Department of Food Engineering, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Jânio Sousa Santos
- Department of Food Engineering, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Graziela Bragueto Escher
- Department of Food Engineering, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil
| | - Ramon Silva Rocha
- Federal Institute of Education, Science and Technology from Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil
| | - Adriano Gomes Cruz
- Federal Institute of Education, Science and Technology from Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil
| | - Thiago Mendanha Cruz
- Department of Chemistry, State University of Ponta Grossa, 84030-900, Ponta Grossa, Brazil
| | | | - Juliana Barbosa Nunes
- Department of Pathology, College of Medicine, University of São Paulo, São Paulo, Brazil
| | | | - Leonardo Augusto de Almeida
- Department of Microbiology and Immunology, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000, Alfenas, Brazil
| | - Tai Kaneshima
- Department of Nutritional Science and Food Safety, Faculty of Applied Biosciences, Tokyo University of Agriculture, Tokyo 156-8502, Japan
| | - Luciana Azevedo
- Faculty of Nutrition, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000, Alfenas, Brazil.
| | - Daniel Granato
- Department of Food Engineering, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil; Food Processing and Quality, Innovative Food System, Production Systems Unit, Natural Resources Institute Finland (Luke), Tietotie 2, FI-02150 Espoo, Finland.
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20
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Schulz M, Seraglio SKT, Brugnerotto P, Gonzaga LV, Costa ACO, Fett R. Composition and potential health effects of dark-colored underutilized Brazilian fruits – A review. Food Res Int 2020; 137:109744. [DOI: 10.1016/j.foodres.2020.109744] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 09/07/2020] [Accepted: 09/20/2020] [Indexed: 12/14/2022]
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21
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Chen M, Wang WJ, Li NP, Zeng HH, Guo H, Jiang RW, Wang L, Ye WC. Myrcaulones A-C, Unusual Rearranged Triketone-Terpene Adducts from Myrciaria cauliflora. JOURNAL OF NATURAL PRODUCTS 2020; 83:2410-2415. [PMID: 32706260 DOI: 10.1021/acs.jnatprod.0c00283] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Three rearranged triketone-terpene adducts, myrcaulones A-C (1-3), were isolated from the leaves of Myrciaria cauliflora. Myrcaulones A (1) and B (2) feature a new carbon skeleton with an unprecedented spiro[bicyclo[3.1.1]heptane-2,2'-cyclopenta[b]pyran] core. Myrcaulone C (3) possesses an unusual cyclobuta[6,7]cyclonona[1,2-b]cyclopenta[e]pyran backbone. Their structures with absolute configurations were elucidated by NMR spectroscopy, X-ray diffraction, and electronic circular dichroism calculations. A plausible biogenetic pathway for myrcaulones A-C involving the rearrangement of a triketone unit is also proposed. In addition, myrcaulones A (1) and B (2) exhibited inhibitory effects against tumor necrosis factor-α and nitric oxide generation induced by lipopolysaccharide in RAW 264.7 macrophages.
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Affiliation(s)
- Ming Chen
- Department of Natural Medicinal Chemistry, China Pharmaceutical University, Nanjing 210009, People's Republic of China
- JNU-HKUST Joint Laboratory for Neuroscience and Innovative Drug Research, College of Pharmacy, Jinan University, Guangzhou 510632, People's Republic of China
| | - Wen-Jing Wang
- JNU-HKUST Joint Laboratory for Neuroscience and Innovative Drug Research, College of Pharmacy, Jinan University, Guangzhou 510632, People's Republic of China
- Guangdong Province Key Laboratory of Pharmacodynamic Constituents of TCM and New Drugs Research, College of Pharmacy, Jinan University, Guangzhou 510632, People's Republic of China
| | - Ni-Ping Li
- JNU-HKUST Joint Laboratory for Neuroscience and Innovative Drug Research, College of Pharmacy, Jinan University, Guangzhou 510632, People's Republic of China
| | - Hu-Hu Zeng
- JNU-HKUST Joint Laboratory for Neuroscience and Innovative Drug Research, College of Pharmacy, Jinan University, Guangzhou 510632, People's Republic of China
- Guangdong Province Key Laboratory of Pharmacodynamic Constituents of TCM and New Drugs Research, College of Pharmacy, Jinan University, Guangzhou 510632, People's Republic of China
| | - Hong Guo
- JNU-HKUST Joint Laboratory for Neuroscience and Innovative Drug Research, College of Pharmacy, Jinan University, Guangzhou 510632, People's Republic of China
- Guangdong Province Key Laboratory of Pharmacodynamic Constituents of TCM and New Drugs Research, College of Pharmacy, Jinan University, Guangzhou 510632, People's Republic of China
| | - Ren-Wang Jiang
- JNU-HKUST Joint Laboratory for Neuroscience and Innovative Drug Research, College of Pharmacy, Jinan University, Guangzhou 510632, People's Republic of China
- Guangdong Province Key Laboratory of Pharmacodynamic Constituents of TCM and New Drugs Research, College of Pharmacy, Jinan University, Guangzhou 510632, People's Republic of China
| | - Lei Wang
- JNU-HKUST Joint Laboratory for Neuroscience and Innovative Drug Research, College of Pharmacy, Jinan University, Guangzhou 510632, People's Republic of China
- Guangdong Province Key Laboratory of Pharmacodynamic Constituents of TCM and New Drugs Research, College of Pharmacy, Jinan University, Guangzhou 510632, People's Republic of China
| | - Wen-Cai Ye
- Department of Natural Medicinal Chemistry, China Pharmaceutical University, Nanjing 210009, People's Republic of China
- JNU-HKUST Joint Laboratory for Neuroscience and Innovative Drug Research, College of Pharmacy, Jinan University, Guangzhou 510632, People's Republic of China
- Guangdong Province Key Laboratory of Pharmacodynamic Constituents of TCM and New Drugs Research, College of Pharmacy, Jinan University, Guangzhou 510632, People's Republic of China
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22
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Response surface optimization of phenolic compounds from jabuticaba (Myrciaria cauliflora [Mart.] O.Berg) seeds: Antioxidant, antimicrobial, antihyperglycemic, antihypertensive and cytotoxic assessments. Food Chem Toxicol 2020; 142:111439. [PMID: 32450285 DOI: 10.1016/j.fct.2020.111439] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Revised: 05/13/2020] [Accepted: 05/15/2020] [Indexed: 12/16/2022]
Abstract
The aim of this study was to evaluate the effects of different solvents and maximize the extraction of bioactive compounds from jabuticaba (Myrciaria cauliflora) seeds. In general, the solvent system composed of water and propanone (52:48 v/v) modified the extract polarity and increased extraction yield of bioactive compounds. The optimized extract presented antioxidant capacity measured by different chemical and biological assays. The optimized extract exerted antiproliferative and cytotoxic effects against A549 and HCT8 cells, antimicrobial and antihemolytic effects, inhibited α-amylase/α-glucosidase activities and presented in vitro antihypertensive effect. Nonetheless, the optimized extract showed no cytotoxicity in a human cell model (IMR90). Vescalagin, castalagin and ellagic acid were the major phenolic compounds in the optimized extract. Our results show that jabuticaba seed may be a potential ingredient for the development of potentially functional foods.
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23
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Holkem AT, Robichaud V, Favaro-Trindade CS, Lacroix M. Chemopreventive Properties of Extracts Obtained from Blueberry ( Vaccinium myrtillus L.) and Jabuticaba ( Myrciaria cauliflora Berg.) in Combination with Probiotics. Nutr Cancer 2020; 73:671-685. [PMID: 32412316 DOI: 10.1080/01635581.2020.1761986] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The association of probiotics and fruit extracts may influence the chemopreventive effect of colorectal cancer. In this context, antiproliferative activity was evaluated to select the best extracts that would be added probiotics, after addition of Bifidobacterium or Lactobacillus in the extracts the antiradical and antioxidant activity, quinone reductase (QR) assay and apoptosis assay were evaluated. Four extracts were isolated: E1: rich in total phenolic compounds; E2: rich in water-soluble phenolic compounds; E3: rich in most apolar phenolic compounds and E4: rich in anthocyanins. The antiproliferative results showed that the best extracts for blueberry and jabuticaba were, respectively the extract E4 and E2. After addition of the probiotic bacteria in these best extracts, it was observed that E2 from jabuticaba presented significantly higher antiradical and antioxidant activity values compared to E4 from blueberry before and after addition of probiotics. There was also a 9-fold increase in activity of QR by the E2 from jabuticaba with Lactobacillus (JL). Likewise, this same extract showed a significant increase both in apoptotic and necrotic cells for both cells. In conclusion, extract rich in water-soluble phenolic compounds (E2) from jabuticaba presented a greater chemopreventive effect compared to the others.
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Affiliation(s)
- Augusto Tasch Holkem
- Research Laboratory in Sciences, Applied to Food, INRS Armand-Frappier Health and Biotechnology Centre, Canadian Irradiation Centre, Institute of Nutrition and Functional Foods (INAF), Laval, Quebec, Canada.,Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Pirassununga, SP, Brazil
| | - Valérie Robichaud
- Research Laboratory in Sciences, Applied to Food, INRS Armand-Frappier Health and Biotechnology Centre, Canadian Irradiation Centre, Institute of Nutrition and Functional Foods (INAF), Laval, Quebec, Canada
| | - Carmen Silvia Favaro-Trindade
- Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Engenharia de Alimentos, Pirassununga, SP, Brazil
| | - Monique Lacroix
- Research Laboratory in Sciences, Applied to Food, INRS Armand-Frappier Health and Biotechnology Centre, Canadian Irradiation Centre, Institute of Nutrition and Functional Foods (INAF), Laval, Quebec, Canada
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24
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Nogueira MH, Tavares GM, Casanova F, Silva CRJ, Rocha JCG, Stringheta PC, Stephani R, Perrone ÍT, Carvalho AF. Cross‐linked casein micelle used as encapsulating agent for jaboticaba (
Plinia jaboticaba
) phenolic compounds by spray drying. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12704] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Márcio H Nogueira
- Department of Food Technology Federal University of Viçosa (UFV) Avenida P. H. Rolfs Viçosa MG 36570‐900 Brazil
- UMR 638 Processus aux Interfaces et Hygiène des Matériaux Université de Lille/INRA F‐59651 Villeneuve d'Ascq France
| | - Guilherme M Tavares
- School of Food Engineering University of Campinas (Unicamp) Rua Monteiro Lobato, 80 Campinas SP 13083‐862 Brazil
| | - Federico Casanova
- National Food Institute Technical University of Denmark Søltofts Plads 2800 Kgs. Lyngby Denmark
| | - Carolina RJ Silva
- Department of Food Technology Federal University of Viçosa (UFV) Avenida P. H. Rolfs Viçosa MG 36570‐900 Brazil
| | - Juliana CG Rocha
- Department of Food Technology Federal University of Viçosa (UFV) Avenida P. H. Rolfs Viçosa MG 36570‐900 Brazil
| | - Paulo C Stringheta
- Department of Food Technology Federal University of Viçosa (UFV) Avenida P. H. Rolfs Viçosa MG 36570‐900 Brazil
| | - Rodrigo Stephani
- Federal University of Juiz de Fora (UFJF) Juiz de Fora MG 36036‐330 Brazil
| | | | - Antonio F Carvalho
- Department of Food Technology Federal University of Viçosa (UFV) Avenida P. H. Rolfs Viçosa MG 36570‐900 Brazil
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25
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Pimenta Inada KO, Nunes S, Martínez-Blázquez JA, Tomás-Barberán FA, Perrone D, Monteiro M. Effect of high hydrostatic pressure and drying methods on phenolic compounds profile of jabuticaba (Myrciaria jaboticaba) peel and seed. Food Chem 2020; 309:125794. [DOI: 10.1016/j.foodchem.2019.125794] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Revised: 10/23/2019] [Accepted: 10/23/2019] [Indexed: 01/21/2023]
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26
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Fernandes FAN, Fonteles TV, Rodrigues S, de Brito ES, Tiwari BK. Ultrasound-assisted extraction of anthocyanins and phenolics from jabuticaba ( Myrciaria cauliflora) peel: kinetics and mathematical modeling. Journal of Food Science and Technology 2020; 57:2321-2328. [PMID: 32431358 DOI: 10.1007/s13197-020-04270-3] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/20/2019] [Accepted: 01/21/2020] [Indexed: 11/25/2022]
Abstract
Jabuticaba (Myrciaria cauliflora) is a dark berry, endemic to the south and central regions of South America, rich in anthocyanins and polyphenols. This study evaluated the ultrasound-assisted extraction of bioactive compounds from jabuticaba peel, developed a new mathematical model for the process, and estimated the model parameters. Extraction was carried out using water as solvent aiming its direct use in food formulations. The main anthocyanin (cyanidin-3-O-glucoside) and the main polyphenol (ellagic acid) from jabuticaba peel were extracted and quantified by LC-MS and HPLC. The results indicate that lowering the pH increased the extraction of the anthocyanin and had only slight effect on the extraction of ellagic acid. The application of ultrasound at 25 kHz favored the extraction of both compounds. Processing time of 20 min increased the yield of both compounds, while over processing (> 20 min) let to the sonochemical-induced hydrolysis of cyanidin-3-O-glucoside and ellagic acid. The highest yield of bioactive compounds was attained at 25 kHz, 20 min of extraction and pH 1.5 (8.9 mg/g dry peel of gallic acid equivalent, 0.9 mg/g dry peel of ellagic acid, and 7.9 mg/g dry peel of cyanidin-3-O-glucoside). The new mathematical model considered the mass transfer between the powder and the liquid media, and the sonochemical-induced hydrolysis of the compound. The model was able to predict satisfactorily the extraction process and the hydrolysis effect.
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Affiliation(s)
- Fabiano A N Fernandes
- 1Departamento de Engenharia Química, Universidade Federal do Ceara, Campus do Pici, Bloco 709, Fortaleza, CE 60440-900 Brazil
| | - Thatyane V Fonteles
- 2Departamento de Engenharia de Alimentos, Universidade Federal do Ceara, Campus do Pici, Bloco 858, Fortaleza, CE 60440-900 Brazil
| | - Sueli Rodrigues
- 2Departamento de Engenharia de Alimentos, Universidade Federal do Ceara, Campus do Pici, Bloco 858, Fortaleza, CE 60440-900 Brazil
| | - Edy Sousa de Brito
- 3Embrapa Agroindústria Tropical, Rua Dra Sara Mesquita, 2270, Pici, Fortaleza, CE 60511-110 Brazil
| | - Brijesh K Tiwari
- 4Department of Food Biosciences, Teagasc Food Research Centre, Dublin, Ireland
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27
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28
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FERNÁNDEZ-BARBERO G, PINEDO C, ESPADA-BELLIDO E, FERREIRO-GONZÁLEZ M, CARRERA C, PALMA M, GARCÍA-BARROSO C. Optimization of ultrasound-assisted extraction of bioactive compounds from jabuticaba (Myrciaria cauliflora) fruit through a Box-Behnken experimental design. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.16918] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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29
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GARCIA LGC, SILVA FAD, ASQUIERI ER, BOAS EVDBV, DAMIANI C. Bioactive compounds and antioxidant activity of jabuticaba var. Pingo de mel during its physiological development. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.25218] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | | | - Clarissa DAMIANI
- Universidade Federal de Goiás, Brasil; Universidade Federal de Lavras, Brasil
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30
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Fidelis M, de Moura C, Kabbas Junior T, Pap N, Mattila P, Mäkinen S, Putnik P, Bursać Kovačević D, Tian Y, Yang B, Granato D. Fruit Seeds as Sources of Bioactive Compounds: Sustainable Production of High Value-Added Ingredients from By-Products within Circular Economy. Molecules 2019; 24:E3854. [PMID: 31731548 PMCID: PMC6864632 DOI: 10.3390/molecules24213854] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2019] [Revised: 10/14/2019] [Accepted: 10/18/2019] [Indexed: 11/24/2022] Open
Abstract
The circular economy is an umbrella concept that applies different mechanisms aiming to minimize waste generation, thus decoupling economic growth from natural resources. Each year, an estimated one-third of all food produced is wasted; this is equivalent to 1.3 billion tons of food, which is worth around US$1 trillion or even $2.6 trillion when social and economic costs are included. In the fruit and vegetable sector, 45% of the total produced amount is lost in the production (post-harvest, processing, and distribution) and consumption chains. Therefore, it is necessary to find new technological and environmentally friendly solutions to utilize fruit wastes as new raw materials to develop and scale up the production of high value-added products and ingredients. Considering that the production and consumption of fruits has increased in the last years and following the need to find the sustainable use of different fruit side streams, this work aimed to describe the chemical composition and bioactivity of different fruit seeds consumed worldwide. A comprehensive focus is given on the extraction techniques of water-soluble and lipophilic compounds and in vitro/in vivo functionalities, and the link between chemical composition and observed activity is holistically explained.
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Affiliation(s)
- Marina Fidelis
- MSc in Food Science and Technology, Ponta Grossa 84035010, Brazil;
| | - Cristiane de Moura
- Graduate Program in Chemistry, State University of Ponta Grossa, Avenida Carlos Cavalcanti, 4748, Ponta Grossa 84030900, Brazil; (C.d.M.); (T.K.J.)
| | - Tufy Kabbas Junior
- Graduate Program in Chemistry, State University of Ponta Grossa, Avenida Carlos Cavalcanti, 4748, Ponta Grossa 84030900, Brazil; (C.d.M.); (T.K.J.)
| | - Nora Pap
- Food Processing and Quality, Innovative Food System, Production Systems Unit, Natural Resources Institute Finland (Luke), Tietotie 2, FI-02150 Espoo, Finland; (N.P.); (P.M.); (S.M.)
| | - Pirjo Mattila
- Food Processing and Quality, Innovative Food System, Production Systems Unit, Natural Resources Institute Finland (Luke), Tietotie 2, FI-02150 Espoo, Finland; (N.P.); (P.M.); (S.M.)
| | - Sari Mäkinen
- Food Processing and Quality, Innovative Food System, Production Systems Unit, Natural Resources Institute Finland (Luke), Tietotie 2, FI-02150 Espoo, Finland; (N.P.); (P.M.); (S.M.)
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (P.P.); (D.B.K.)
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (P.P.); (D.B.K.)
| | - Ye Tian
- Food Chemistry and Food Development Unit, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland; (Y.T.); (B.Y.)
| | - Baoru Yang
- Food Chemistry and Food Development Unit, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland; (Y.T.); (B.Y.)
| | - Daniel Granato
- Food Processing and Quality, Innovative Food System, Production Systems Unit, Natural Resources Institute Finland (Luke), Tietotie 2, FI-02150 Espoo, Finland; (N.P.); (P.M.); (S.M.)
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Senes CER, Nicácio AE, Rodrigues CA, Manin LP, Maldaner L, Visentainer JV. Evaluation of Dispersive Solid-Phase Extraction (d-SPE) as a Clean-up Step for Phenolic Compound Determination of Myrciaria cauliflora Peel. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01566-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Plinia trunciflora and Plinia cauliflora: two species rich in bioactive compounds, terpenes, and minerals. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-018-0006-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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33
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Characterization and quantification of tannins, flavonols, anthocyanins and matrix-bound polyphenols from jaboticaba fruit peel: A comparison between Myrciaria trunciflora and M. jaboticaba. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.01.018] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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34
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Garcia NO, Fernandes CP, da Conceição EC. Is it possible to obtain nanodispersions with jaboticaba peel’s extract using low energy methods and absence of any high cost equipment? Food Chem 2019; 276:475-484. [DOI: 10.1016/j.foodchem.2018.10.037] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2018] [Revised: 09/09/2018] [Accepted: 10/08/2018] [Indexed: 10/28/2022]
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35
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Dantas AM, Mafaldo IM, Oliveira PMDL, Lima MDS, Magnani M, Borges GDSC. Bioaccessibility of phenolic compounds in native and exotic frozen pulps explored in Brazil using a digestion model coupled with a simulated intestinal barrier. Food Chem 2019; 274:202-214. [DOI: 10.1016/j.foodchem.2018.08.099] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2018] [Revised: 08/21/2018] [Accepted: 08/21/2018] [Indexed: 12/22/2022]
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36
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Lenquiste SA, de Almeida Lamas C, da Silva Marineli R, Moraes ÉA, Borck PC, Camargo RL, Quitete VHAC, Carneiro EM, Junior MRM. Jaboticaba peel powder and jaboticaba peel aqueous extract reduces obesity, insulin resistance and hepatic fat accumulation in rats. Food Res Int 2018; 120:880-887. [PMID: 31000309 DOI: 10.1016/j.foodres.2018.11.053] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2018] [Revised: 11/23/2018] [Accepted: 11/25/2018] [Indexed: 12/12/2022]
Abstract
This study investigated the effects of freeze-dried jaboticaba peel (FJP) and jaboticaba tea (JE) on obesity parameters of diet-induced obese rats. Thirty-six male Wistar rats were distributed into six groups: AIN-93 M feed a normal control diet; HFF (obese control) feed a high-fat and fructose diet; Prevention FJP (P. FJP) and Treatment FJP (T. FJP) feed HFF diet with 2% of FJP powder, for 12 and 6 weeks respectively; Prevention JE (P. JE) and Treatment JE (T. JE) were feed with HFF diet and the water was substituted by JE, for 12 and 6 weeks, respectively. Lipid profile, glucose, adiponectin and leptin were measured. Glucose and insulin tolerance, also pancreatic islet insulin secretion were determined. Liver morphology and fat liver accumulation were evaluated. Results showed that HFF-diet induced weight gain, dyslipidemia, glucose intolerance, insulin resistance and hepatic steatosis. All FJP and JE treatments reduced weight gain, adiposity and improved insulin sensitivity. Twelve weeks supplementation increased HDL-cholesterol and prevented hepatic steatosis. Our results suggest that FJP and JE act as functional foods, being a dietary strategy to prevent or control obesity. FJP and JE 12 weeks supplementation can modulate important parameters of obesity and insulin metabolism, preventing liver steatosis in obese rats.
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Affiliation(s)
- Sabrina Alves Lenquiste
- Faculty of Nutrition, University of Oeste Paulista (UNOESTE) - Presidente Prudente, SP, Brazil; Department of Food and Nutrition, School of Food Engineering, University of Campinas, 80 Monteiro Lobato St, Campinas, SP, Brazil.
| | - Celina de Almeida Lamas
- Department of Structural and Functional Biology, Institute of Biology, University of Campinas, Bertrand Russel Av, Campinas, SP, Brazil
| | - Rafaela da Silva Marineli
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, 80 Monteiro Lobato St, Campinas, SP, Brazil
| | - Érica Aguiar Moraes
- Department of Integrated Education, Federal University of Espirito Santo, Vitoria - ES, Brazil; Department of Food and Nutrition, School of Food Engineering, University of Campinas, 80 Monteiro Lobato St, Campinas, SP, Brazil
| | - Patrícia Cristine Borck
- Department of Structural and Functional Biology, Institute of Biology, University of Campinas, Bertrand Russel Av, Campinas, SP, Brazil
| | - Rafael Ludemann Camargo
- Department of Structural and Functional Biology, Institute of Biology, University of Campinas, Bertrand Russel Av, Campinas, SP, Brazil
| | | | - Everardo Magalhães Carneiro
- Department of Structural and Functional Biology, Institute of Biology, University of Campinas, Bertrand Russel Av, Campinas, SP, Brazil
| | - Mário Roberto Maróstica Junior
- Department of Food and Nutrition, School of Food Engineering, University of Campinas, 80 Monteiro Lobato St, Campinas, SP, Brazil
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The Hepatoprotective Effect of Jaboticaba Peel Powder in a Rat Model of Type 2 Diabetes Mellitus Involves the Modulation of Thiol/Disulfide Redox State through the Upregulation of Glutathione Synthesis. J Nutr Metab 2018; 2018:9794629. [PMID: 30186630 PMCID: PMC6093015 DOI: 10.1155/2018/9794629] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Revised: 05/24/2018] [Accepted: 05/31/2018] [Indexed: 01/24/2023] Open
Abstract
Jaboticaba peel powder (JPP) is rich in bioactive compounds, mainly soluble and insoluble polyphenols with great antioxidant properties. The aim of this study is to evaluate the effects of JPP supplementation on the oxidative stress and hepatic damage in a rat model of type 2 diabetes mellitus (T2DM). Diabetic rats received vehicle or JPP at 2.7 (JPP-I), 5.4 (JPP-II), or 10.8 (JPP-III) g/L in drinking water during 8 weeks. JPP-III attenuated hyperglycaemia and dyslipidemia increased by 86% the liver content of nonprotein thiol groups and by 90% the GSH/GSSG ratio by activating glutathione synthesis. Accordingly, JPP supplementation prevented the loss of activity of the sulfhydryl-dependent enzyme δ-aminolaevulinic acid dehydratase and attenuated hepatic injury assessed by the reduction of serum aspartate aminotransferase activity and liver hypertrophy. Our results support that JPP supplementation to T2DM rats decreases hepatic damage most likely by increasing glutathione synthesis and modulating the thiol/disulfide redox balance.
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38
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Neves NDA, Stringheta PC, Gómez-Alonso S, Hermosín-Gutiérrez I. Flavonols and ellagic acid derivatives in peels of different species of jabuticaba (Plinia spp.) identified by HPLC-DAD-ESI/MSn. Food Chem 2018; 252:61-71. [DOI: 10.1016/j.foodchem.2018.01.078] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2017] [Revised: 12/05/2017] [Accepted: 01/10/2018] [Indexed: 12/20/2022]
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39
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Baldin JC, Munekata PE, Michelin EC, Polizer YJ, Silva PM, Canan TM, Pires MA, Godoy SH, Fávaro-Trindade CS, Lima CG, Fernandes AM, Trindade MA. Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage. Food Res Int 2018; 108:551-557. [DOI: 10.1016/j.foodres.2018.03.076] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2018] [Revised: 03/23/2018] [Accepted: 03/28/2018] [Indexed: 01/05/2023]
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40
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Moura MHC, Cunha MG, Alezandro MR, Genovese MI. Phenolic-rich jaboticaba ( Plinia jaboticaba (Vell.) Berg) extracts prevent high-fat-sucrose diet-induced obesity in C57BL/6 mice. Food Res Int 2018; 107:48-60. [DOI: 10.1016/j.foodres.2018.01.071] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2017] [Revised: 01/15/2018] [Accepted: 01/28/2018] [Indexed: 12/19/2022]
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42
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Chang SK, Alasalvar C, Shahidi F. Superfruits: Phytochemicals, antioxidant efficacies, and health effects - A comprehensive review. Crit Rev Food Sci Nutr 2018; 59:1580-1604. [PMID: 29360387 DOI: 10.1080/10408398.2017.1422111] [Citation(s) in RCA: 115] [Impact Index Per Article: 19.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
The term "superfruit" has gained increasing usage and attention recently with the marketing strategy to promote the extraordinary health benefits of some exotic fruits, which may not have worldwide popularity. This has led to many studies with the identification and quantification of various groups of phytochemicals. This contribution discusses phytochemical compositions, antioxidant efficacies, and potential health benefits of the main superfruits such as açai, acerola, camu-camu, goji berry, jaboticaba, jambolão, maqui, noni, and pitanga. Novel product formulations, safety aspects, and future perspectives of these superfruits have also been covered. Research findings from the existing literature published within the last 10 years have been compiled and summarized. These superfruits having numerous phytochemicals (phenolic acids, flavonoids, proanthocyanidins, iridoids, coumarins, hydrolysable tannins, carotenoids, and anthocyanins) together with their corresponding antioxidant activities, have increasingly been utilized. Hence, these superfruits can be considered as a valuable source of functional foods due to the phytochemical compositions and their corresponding antioxidant activities. The phytochemicals from superfruits are bioaccessible and bioavailable in humans with promising health benefits. More well-designed human explorative studies are needed to validate the health benefits of these superfruits.
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Affiliation(s)
- Sui Kiat Chang
- a Department of Nutrition and Dietetics , School of Health Sciences, International Medical University , Kuala Lumpur , Malaysia
| | | | - Fereidoon Shahidi
- c Department of Biochemistry , Memorial University of Newfoundland , St. John's , NL , Canada
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43
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Seraglio SKT, Schulz M, Nehring P, Della Betta F, Valese AC, Daguer H, Gonzaga LV, Fett R, Costa ACO. Nutritional and bioactive potential of Myrtaceae fruits during ripening. Food Chem 2018; 239:649-656. [DOI: 10.1016/j.foodchem.2017.06.118] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2017] [Revised: 06/19/2017] [Accepted: 06/20/2017] [Indexed: 12/16/2022]
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Mazzarino L, da Silva Pitz H, Lorenzen Voytena AP, Dias Trevisan AC, Ribeiro-Do-Valle RM, Maraschin M. Jaboticaba (Plinia peruviana) extract nanoemulsions: development, stability, and in vitro antioxidant activity. Drug Dev Ind Pharm 2017; 44:643-651. [DOI: 10.1080/03639045.2017.1405976] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Letícia Mazzarino
- NanoBioMat Laboratory, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
- Plant Morphogenesis and Biochemistry Laboratory, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
- NanoScoping Solutions in Nanotechnology, Palhoça, Santa Catarina, Brazil
| | - Heloísa da Silva Pitz
- Plant Morphogenesis and Biochemistry Laboratory, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Ana Paula Lorenzen Voytena
- Plant Morphogenesis and Biochemistry Laboratory, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Adriana Carla Dias Trevisan
- Plant Morphogenesis and Biochemistry Laboratory, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Rosa Maria Ribeiro-Do-Valle
- Plant Morphogenesis and Biochemistry Laboratory, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Marcelo Maraschin
- NanoBioMat Laboratory, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
- Plant Morphogenesis and Biochemistry Laboratory, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
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Luchese CL, Sperotto N, Spada JC, Tessaro IC. Effect of blueberry agro-industrial waste addition to corn starch-based films for the production of a pH-indicator film. Int J Biol Macromol 2017; 104:11-18. [PMID: 28552729 DOI: 10.1016/j.ijbiomac.2017.05.149] [Citation(s) in RCA: 91] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2017] [Revised: 05/04/2017] [Accepted: 05/22/2017] [Indexed: 11/29/2022]
Abstract
Intelligent packaging is an emerging area of food technology that can provide better preservation and be of further convenience for consumers. It is recommended that biodegradable materials be used to develop low-impact designs for better packaging, which could benefit the environment by simply expanding their use to new areas. In this work, corn starch, glycerol and blueberry powder (with and without prior fruit bleaching) were used to produce films by casting. Blueberry powder, a co-product from juice processing, which is rich in anthocyanins, was added in the films to evaluate its potential as a colorimetric indicator, due to the ability of anthocyanin to change color when placed in an acidic or basic environment. After the films were immersed in different buffer solutions, visual color changes were observed, where the films became reddish at acidic pH and bluish at basic pH. The ΔE* values were greater than 3, suggesting a visually perceptible change to the human eye. The samples with fruit bleaching (CB) were visually darker (lower luminance values), while the samples without bleaching (SB) had a lighter color and higher brightness, represented by larger L* values. These results indicate the potential of blueberry powder as a pH indicator for intelligent food packaging or even for sensing food deterioration.
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Affiliation(s)
- Cláudia Leites Luchese
- Laboratory of Membrane Separation Processes - LATEM, Laboratory of Packaging Technology and Membrane Development - LATEM, Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Ramiro Barcelos Street, 2777, ZC: 90035-007 - Porto Alegre - RS, Brazil.
| | - Natalia Sperotto
- Laboratory of Membrane Separation Processes - LATEM, Laboratory of Packaging Technology and Membrane Development - LATEM, Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Ramiro Barcelos Street, 2777, ZC: 90035-007 - Porto Alegre - RS, Brazil
| | - Jordana Corralo Spada
- Laboratory of Membrane Separation Processes - LATEM, Laboratory of Packaging Technology and Membrane Development - LATEM, Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Ramiro Barcelos Street, 2777, ZC: 90035-007 - Porto Alegre - RS, Brazil
| | - Isabel Cristina Tessaro
- Laboratory of Membrane Separation Processes - LATEM, Laboratory of Packaging Technology and Membrane Development - LATEM, Department of Chemical Engineering, Federal University of Rio Grande do Sul (UFRGS), Ramiro Barcelos Street, 2777, ZC: 90035-007 - Porto Alegre - RS, Brazil
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Pereira LD, Barbosa JMG, Ribeiro da Silva AJ, Ferri PH, Santos SC. Polyphenol and Ellagitannin Constituents of Jabuticaba (Myrciaria cauliflora) and Chemical Variability at Different Stages of Fruit Development. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:1209-1219. [PMID: 28170233 DOI: 10.1021/acs.jafc.6b02929] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
A new ellagitannin named cauliflorin (1), seven known hydrolyzable tannins (2-8), and six known phenolics (9-14) were isolated from jabuticaba. Compounds 2-8 had not been previously isolated from M. cauliflora fruits. The jabuticaba fruit was analyzed at four developmental stages for ellagitannins 1, 3, 7, and 8, phenolic acids 11 and 12, anthocyanins, organic acids, and sugars via HPLC-UV-DAD and NMRq. The content of ellagitannins and organic acids declined during fruit development, whereas at full ripeness sugar and anthocyanin levels underwent a sharp increase and were mainly constituted by fructose and cyanidin-3-O-glucose, respectively. Ellagitannins' profile varied considerably among fruit tissues, with pedunculagin (3), castalagin (7), and vescalagin (8) mostly concentrated in jabuticaba seeds, whereas cauliflorin (1) and anthocyanins accumulated in the peels. Changes in jabuticaba's phenolic compound contents were mostly influenced by fruit part (peel, pulp, and seed) rather than by degree of ripeness.
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Affiliation(s)
- Luciane Dias Pereira
- Instituto de Química, Universidade Federal de Goiás , 74690-900, Goiânia, Goiás Brazil
| | | | - Antonio Jorge Ribeiro da Silva
- Núcleo de Pesquisas de Produtos Naturais, Centro de Ciências da Saúde, Universidade Federal do Rio de Janeiro , 21941-590, Rio de Janeiro, Rio de Janeiro, Brazil
| | - Pedro Henrique Ferri
- Instituto de Química, Universidade Federal de Goiás , 74690-900, Goiânia, Goiás Brazil
| | - Suzana Costa Santos
- Instituto de Química, Universidade Federal de Goiás , 74690-900, Goiânia, Goiás Brazil
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48
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Protective effect and induction of DNA repair by Myrciaria cauliflora seed extract and pedunculagin on cyclophosphamide-induced genotoxicity. MUTATION RESEARCH-GENETIC TOXICOLOGY AND ENVIRONMENTAL MUTAGENESIS 2016; 810:40-47. [DOI: 10.1016/j.mrgentox.2016.10.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2016] [Revised: 09/27/2016] [Accepted: 10/06/2016] [Indexed: 11/23/2022]
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49
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Plaza M, Batista ÂG, Cazarin CBB, Sandahl M, Turner C, Östman E, Maróstica Júnior MR. Characterization of antioxidant polyphenols from Myrciaria jaboticaba peel and their effects on glucose metabolism and antioxidant status: A pilot clinical study. Food Chem 2016; 211:185-97. [DOI: 10.1016/j.foodchem.2016.04.142] [Citation(s) in RCA: 101] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2015] [Revised: 04/01/2016] [Accepted: 04/27/2016] [Indexed: 01/13/2023]
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50
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Santos JS, Deolindo CTP, Esmerino LA, Genovese MI, Fujita A, Marques MB, Rosso ND, Daguer H, Valese AC, Granato D. Effects of time and extraction temperature on phenolic composition and functional properties of red rooibos (Aspalathus linearis). Food Res Int 2016; 89:476-487. [DOI: 10.1016/j.foodres.2016.08.041] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2016] [Revised: 08/24/2016] [Accepted: 08/26/2016] [Indexed: 01/04/2023]
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