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Melo JOF, Conchinhas B, Leitão AEB, Ramos ALCC, de Sousa IMN, Ferreira RMDSB, Ribeiro AC, Batista-Santos P. Phenolic Compounds Characterization of Caryocar brasiliense Peel with Potential Antioxidant Activity. PLANTS (BASEL, SWITZERLAND) 2024; 13:2016. [PMID: 39124134 PMCID: PMC11314331 DOI: 10.3390/plants13152016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/10/2024] [Revised: 07/13/2024] [Accepted: 07/15/2024] [Indexed: 08/12/2024]
Abstract
The pequi (Caryocar brasiliense) fruit peel, despite being frequently discarded, has a high content of bioactive compounds, and therefore has a high nutritional value. The present study aimed to explore the bioactivities in the pequi peel, particularly their potential health benefits at the level of antioxidant activity. The exploitation of this fruit could also present significant economic benefits and applications of pequi by-products would represent a reduction in waste, having a positive impact on the environment. Phenolic compounds present in the pequi exocarp and external mesocarp were identified by paper spray mass spectrometry (PS-MS) and quantified by HPLC. The total phenolic content (TPC) along with the amount of 2,2-diphenyl-1-picrylhydrazyl (DPPH), Ferric Reducing Antioxidant Power (FRAP), and the amount of 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) were also determined in peel extracts. Epicatechin was the most abundant phenolic compound found, followed by the caffeic, salicylic, and gallic acids. In addition, fingerprinting revealed compounds related to several beneficial health effects. In short, the results obtained were encouraging for potential applications of pequi peel in the field of functional foods.
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Affiliation(s)
- Júlio Onésio Ferreira Melo
- Departamento Ciências Exatas e Biológicas, Universidade Federal de São João Del-Rei (UFSJ), Sete Lagoas 35701-970, MG, Brazil
- Tropical College of the University of Lisbon—CTROP-ULisboa, Alameda da Universidade—Cidade Universitária, 11649-004 Lisbon, Portugal
| | - Beatriz Conchinhas
- Tropical College of the University of Lisbon—CTROP-ULisboa, Alameda da Universidade—Cidade Universitária, 11649-004 Lisbon, Portugal
| | - António Eduardo Baptista Leitão
- Tropical College of the University of Lisbon—CTROP-ULisboa, Alameda da Universidade—Cidade Universitária, 11649-004 Lisbon, Portugal
- Forest Research Centre, Associate Laboratory TERRA, School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal
| | - Ana Luiza Coeli Cruz Ramos
- Departamento de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais (UFMG), Belo Horizonte 31270-901, MG, Brazil
| | - Isabel Maria Nunes de Sousa
- Tropical College of the University of Lisbon—CTROP-ULisboa, Alameda da Universidade—Cidade Universitária, 11649-004 Lisbon, Portugal
- LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal
| | - Ricardo Manuel de Seixas Boavida Ferreira
- Tropical College of the University of Lisbon—CTROP-ULisboa, Alameda da Universidade—Cidade Universitária, 11649-004 Lisbon, Portugal
- LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal
| | - Ana Cristina Ribeiro
- Tropical College of the University of Lisbon—CTROP-ULisboa, Alameda da Universidade—Cidade Universitária, 11649-004 Lisbon, Portugal
- LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal
- Faculdade Farmácia, Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisbon, Portugal
| | - Paula Batista-Santos
- Tropical College of the University of Lisbon—CTROP-ULisboa, Alameda da Universidade—Cidade Universitária, 11649-004 Lisbon, Portugal
- Forest Research Centre, Associate Laboratory TERRA, School of Agriculture, University of Lisbon, Tapada da Ajuda, 1349-017 Lisbon, Portugal
- LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, Portugal
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Nunes BV, Silva VDM, Ramos ALCC, Coelho T, de Melo AC, Ferreira RMDSB, Augusti R, de Lucena RFP, Melo JOF, de Araújo RLB. Investigating the Chemical Profile of Underexplored Parts of Dipteryx alata (Baru) Using the PS-MS Technique. PLANTS (BASEL, SWITZERLAND) 2024; 13:1833. [PMID: 38999672 PMCID: PMC11243931 DOI: 10.3390/plants13131833] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 02/25/2024] [Accepted: 03/05/2024] [Indexed: 07/14/2024]
Abstract
The baru (Dipteryx alata Vog.), a fruit native to the Cerrado biome, is well-known for its almonds, which are extensively exploited and exported. Unfortunately, the remaining parts of this fruit are often discarded. This study investigates the fixed chemical constituents of the baru, including the bark, pulp, endocarp, and almonds, using the PS-MS technique in positive and negative ionization modes. Notably, this research presents the first chemical profile of baru almonds in both their raw and roasted states. The analysis identified 57 compounds reported for the first time in a baru and 24 common compounds. The majority of these compounds are classified as flavonoids. In both ionization modes, the peel exhibited a higher proportion of phenolic compounds, although the chemical compounds varied among the peel, pulp, almond, and endocarp. These findings highlight the perspective of bioeconomy and biotechnology. By staggering baru fruit production alongside extractivists, we can optimize the utilization of all parts of the fruit. Furthermore, given the knowledge of the biological properties of flavonoids and the baru composition, we recommend additional studies to analyze their potential in preventing chronic non-communicable diseases.
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Affiliation(s)
- Bruna Vieira Nunes
- Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil; (B.V.N.); (A.L.C.C.R.); (R.L.B.d.A.)
| | - Viviane Dias Medeiros Silva
- Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 36307-352, MG, Brazil; (V.D.M.S.); (T.C.)
| | - Ana Luiza Coeli Cruz Ramos
- Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil; (B.V.N.); (A.L.C.C.R.); (R.L.B.d.A.)
| | - Talvane Coelho
- Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 36307-352, MG, Brazil; (V.D.M.S.); (T.C.)
| | - Angelita Cristine de Melo
- Curso de Farmácia, Campus Centro-Oeste, Universidade Federal de São João del-Rei, Sete Lagoas 36307-352, MG, Brazil;
| | | | - Rodinei Augusti
- Departamento de Química, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil;
| | - Reinaldo Farias Paiva de Lucena
- Instituto de Biociências, Universidade Federal de Mato Grosso do Sul, Cidade Universitária, Campo Grande 79070-900, MS, Brazil;
| | - Júlio Onésio Ferreira Melo
- Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 36307-352, MG, Brazil; (V.D.M.S.); (T.C.)
| | - Raquel Linhares Bello de Araújo
- Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil; (B.V.N.); (A.L.C.C.R.); (R.L.B.d.A.)
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3
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Fernandes Almeida R, Ferreira Moreno I, Paula Oliveira Machado A, Angela A Meireles M, Karla Figueira da Silva L, Augusto Caldas Batista E. Araticum (Annona crassiflora Mart.): A critical review for the food industry. Food Res Int 2024; 184:114241. [PMID: 38609221 DOI: 10.1016/j.foodres.2024.114241] [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: 11/29/2023] [Revised: 03/11/2024] [Accepted: 03/13/2024] [Indexed: 04/14/2024]
Abstract
This review aimed to critically and comparatively analyze the physicochemical, proximate, nutritional, phytochemical composition, and bioactivities of araticum (Annona crassiflora Mart.) (AAc), a fruit from the Brazilian Cerrado. Additionally, the potential applications of this fruit in the food industry were reviewed. Data and information were collected from the Scopus, Web of Science, and Google Scholar databases. AAc, a fruit mainly studied in the Brazilian regions of Minas Gerais and Goiás, has well-documented physicochemical, proximate, and nutritional characteristics. It is rich in fiber, sugars, vitamins A and C, minerals, and oil, making it attractive to the food industry. However, there are research gaps, such as the impact of climatic conditions on the AAc chemical composition. Additional studies are needed, especially for the peel and seeds, and investigations of pre-treatments effect on the chemical composition are recommended. The application of AAc in food products is mainly limited to pulp, but there is potential for using peels and seeds. AAc is a rich source of phytochemical compounds with various biological properties, such as antioxidants, hepatoprotective, and antimicrobial activities. Future studies should explore other phytochemicals present in the fruit beyond phenolic compounds. The consumption of AAc can contribute to combating food insecurity malnutrition, and promoting the conservation of the Brazilian Cerrado.
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Affiliation(s)
- Rafael Fernandes Almeida
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil
| | - Isabela Ferreira Moreno
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil
| | - Ana Paula Oliveira Machado
- Departamento de Engenharia de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia da Bahia, 47808-006 Barreiras, BA, Brazil
| | - Maria Angela A Meireles
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil
| | - Lilian Karla Figueira da Silva
- Departamento de Engenharia de Alimentos, Instituto Federal de Educação, Ciência e Tecnologia da Bahia, 47808-006 Barreiras, BA, Brazil
| | - Eduardo Augusto Caldas Batista
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil.
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Yang T, Liu X, Xue L, Liu X, Zhang L, Lan L, Zhang H, Sun G. Quality assessment of Red Yeast Rice by fingerprint and fingerprint-effect relationship combined with antioxidant activity. Food Chem 2024; 438:137744. [PMID: 37995583 DOI: 10.1016/j.foodchem.2023.137744] [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: 02/20/2023] [Revised: 10/07/2023] [Accepted: 10/11/2023] [Indexed: 11/25/2023]
Abstract
Red Yeast Rice (RYR) is an important functional food ingredient that plays a critical role in promoting dietary guidance and maintaining health. To ensure its quality, four key compounds were quantified, and both HPLC fingerprint and electrochemical fingerprint (ECFP) were applied to assess quality. Additionally, 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+•) scavenging test and ECFP were applied to assay the total antioxidant activity, with ascorbic acid as the positive control. The results showed that the holistic quality of samples was divided into 4 grades based on HPLC fingerprint analysis by the comprehensive linear quantitative fingerprint method. Additionally, the area of the total peak (Atp) in ECFP was found to be linearly correlated with the antioxidant activity (R > 0.99). A further fingerprint-efficacy relationship analysis determined the significant contributions to the antioxidant activity of peaks 20-Daidzein, 21-Glycitein, and 24-Genistein. Overall, this study suggested a comprehensive and reliable approach to the quality assessment of RYR.
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Affiliation(s)
- Ting Yang
- Shenyang Pharmaceutical University, Shenyang 110016, China.
| | - Xiaoling Liu
- Shenyang Pharmaceutical University, Shenyang 110016, China.
| | - Lan Xue
- Beijing Peking University WBL Biotech Co. Ltd., Beijing 100094, China.
| | - Xi Liu
- Beijing Peking University WBL Biotech Co. Ltd., Beijing 100094, China.
| | - Limei Zhang
- Beijing Peking University WBL Biotech Co. Ltd., Beijing 100094, China.
| | - Lili Lan
- Shenyang Pharmaceutical University, Shenyang 110016, China.
| | - Hong Zhang
- Shenyang Pharmaceutical University, Shenyang 110016, China.
| | - Guoxiang Sun
- Shenyang Pharmaceutical University, Shenyang 110016, China.
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5
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do Carmo Mazzinghy AC, Silva VDM, Ramos ALCC, de Oliveira CP, de Oliveira GB, Augusti R, de Araújo RLB, Melo JOF. Influence of the Different Maturation Conditions of Cocoa Beans on the Chemical Profile of Craft Chocolates. Foods 2024; 13:1031. [PMID: 38611338 PMCID: PMC11011494 DOI: 10.3390/foods13071031] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2023] [Revised: 08/01/2023] [Accepted: 08/03/2023] [Indexed: 04/14/2024] Open
Abstract
Cocoa beans (Theobroma cacao L.) can be used for craft chocolate production, which arouses consumer interest due to their perceived better quality. This study aimed to evaluate the chemical profile of 80% artisanal chocolate samples produced with cocoa beans subjected to different maturation conditions. In the first maturation process, beans were matured under no-oxygen conditions, and in the second, the toasted beans were matured in oak barrels. The volatile compounds of the chocolate samples were extracted by the solid-phase microextraction method in headspace mode and analyzed by gas chromatography/mass spectrometer. The non-volatile compounds were extracted with methanol and analyzed through paper spray mass spectrometry. Overall, 35 volatile compounds belonging to different chemical classes (acids, alcohols, aldehydes, ketones, esters, and pyrazines) were identified, such as propanoic acid and butane-2,3-diol. In addition, 37 non-volatile compounds, such as procyanidin A pentoside and soyasaponin B, were listed. Tannins, flavonoids, and phenylpropanoids were the main chemical classes observed, varying between the two samples analyzed. Therefore, it was possible to verify that maturation conditions affected the metabolomic profile of the 80% artisanal chocolate samples, being able to influence the sensory characteristics and bioactive compounds profile. Given these results, the sensory evaluation of these chocolates is suggested as the next step.
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Affiliation(s)
- Ana Carolina do Carmo Mazzinghy
- Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 35701-970, MG, Brazil; (A.C.d.C.M.); (V.D.M.S.); (C.P.d.O.)
| | - Viviane Dias Medeiros Silva
- Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 35701-970, MG, Brazil; (A.C.d.C.M.); (V.D.M.S.); (C.P.d.O.)
| | - Ana Luiza Coeli Cruz Ramos
- Departamento de Alimentos, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil; (A.L.C.C.R.); (G.B.d.O.); (R.L.B.d.A.)
| | - Carla Patrícia de Oliveira
- Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 35701-970, MG, Brazil; (A.C.d.C.M.); (V.D.M.S.); (C.P.d.O.)
| | - Gabriel Barbosa de Oliveira
- Departamento de Alimentos, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil; (A.L.C.C.R.); (G.B.d.O.); (R.L.B.d.A.)
| | - Rodinei Augusti
- Departamento de Química, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil;
| | - Raquel Linhares Bello de Araújo
- Departamento de Alimentos, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil; (A.L.C.C.R.); (G.B.d.O.); (R.L.B.d.A.)
| | - Júlio Onésio Ferreira Melo
- Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 35701-970, MG, Brazil; (A.C.d.C.M.); (V.D.M.S.); (C.P.d.O.)
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Felix Ávila P, Pereira Todescato A, de Melo Carolo Dos Santos M, Fernando Ramos L, Caroline Menon I, Oliveira Carvalho M, do Vale-Oliveira M, Beatriz Custódio F, Beatriz Abreu Gloria M, Martins Dala-Paula B, Francielli de Oliveira P. Anonna crassiflora suppresses colonic carcinogenesis through its antioxidant effects, bioactive amines, and phenol content in rats. Food Res Int 2024; 175:113666. [PMID: 38129019 DOI: 10.1016/j.foodres.2023.113666] [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: 07/26/2023] [Revised: 10/31/2023] [Accepted: 11/03/2023] [Indexed: 12/23/2023]
Abstract
Marolo (Annona crassiflora) is an underutilized Brazilian Cerrado fruit with few reports in the literature about its bioactive compounds and functional properties. In this context, the chemoprevention against the carcinogen 1,2-dimethylhydrazine (DMH)-induced pre-neoplastic lesions in Wistar rat colon was investigated and correlated with marolo's antioxidant activity and the contents of phenolic compounds and bioactive amines. Total phenolic compounds (TPC) and total flavonoids compounds (TFC) were determined in the marolo pulp extract by spectrophotometric and Ultra-Performance Liquid Chromatography and diode array detection (UPLC-DAD) analysis. Free bioactive amines were determined by High Performance Liquid Chromatography and fluorescence detection (HPLC-FLD) after post column derivatization with o-phthalaldehyde. In addition, the in vitro antioxidant activity was determined by DPPH, and ABTS. Wistar rats were treated orally with marolo pulp at 0.7, 1.4 and 2.8 g/kg body weight (bw)/day added to a standard ration. Four subcutaneous injections of DMH (40 mg/kg bw) were used to induce a pre-neoplastic lesion that was assessed by the aberrant crypt foci (ACF) assay. The marolo pulp (fresh weigh) showed high content of total phenolic compounds (9.16 mg GAE/g), with predominance of chlorogenic acid (1.86 µg/g) and epicatechin (0.99 µg/g), and total flavonoids (7.26 mg CE/g), ∼85 % of the TPC. The marolo pulp had significant contents of tyramine (31.97 mg/kg), putrescine (20.65 mg/kg), and spermidine (6.32 mg/kg). The marolo pulp inhibited (p < 0.05) pre-neoplastic lesions induced by DMH administration at the all concentrations tested. These findings indicate that marolo pulp has a colon carcinogenesis chemopreventive effect, which could be due to, at least in parts, its antioxidant action associated with its phenolics and flavonoids content as well of spermidine.
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Affiliation(s)
- Patrícia Felix Ávila
- Programa de Pós-graduação em Nutrição e Longevidade, Universidade Federal de Alfenas, Alfenas, UNIFAL, Rua Gabriel Monteiro da Silva, 700, Centro, Alfenas, MG 37130-001, Brazil
| | - Angélica Pereira Todescato
- Programa de Pós-graduação em Nutrição e Longevidade, Universidade Federal de Alfenas, Alfenas, UNIFAL, Rua Gabriel Monteiro da Silva, 700, Centro, Alfenas, MG 37130-001, Brazil
| | - Mylena de Melo Carolo Dos Santos
- Laboratório de Genética Humana, Instituto de Ciências da Natureza, Universidade Federal de Alfenas - UNIFAL, Rua Gabriel Monteiro da Silva, 700, Centro, Alfenas, MG 37130-001, Brazil
| | - Luiz Fernando Ramos
- Laboratório de Genética Humana, Instituto de Ciências da Natureza, Universidade Federal de Alfenas - UNIFAL, Rua Gabriel Monteiro da Silva, 700, Centro, Alfenas, MG 37130-001, Brazil
| | - Isabella Caroline Menon
- Laboratório de Genética Humana, Instituto de Ciências da Natureza, Universidade Federal de Alfenas - UNIFAL, Rua Gabriel Monteiro da Silva, 700, Centro, Alfenas, MG 37130-001, Brazil
| | - Michele Oliveira Carvalho
- Programa de Pós-graduação em Nutrição e Longevidade, Universidade Federal de Alfenas, Alfenas, UNIFAL, Rua Gabriel Monteiro da Silva, 700, Centro, Alfenas, MG 37130-001, Brazil; Laboratório de Genética Humana, Instituto de Ciências da Natureza, Universidade Federal de Alfenas - UNIFAL, Rua Gabriel Monteiro da Silva, 700, Centro, Alfenas, MG 37130-001, Brazil
| | - Maysa do Vale-Oliveira
- Universidade Federal do Espírito Santo (UFES) campus São Mateus, BR-101, km 60 - Litorâneo, São Mateus, ES 29932-540, Brazil; BioTox - Laboratório de Bioquímica e Toxicologia de Alimentos, Departamento de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais - UFMG, Av. Presidente Antônio Carlos, 6627, Pampulha, Belo Horizonte, MG 31270-901, Brazil
| | - Flávia Beatriz Custódio
- BioTox - Laboratório de Bioquímica e Toxicologia de Alimentos, Departamento de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais - UFMG, Av. Presidente Antônio Carlos, 6627, Pampulha, Belo Horizonte, MG 31270-901, Brazil
| | - Maria Beatriz Abreu Gloria
- Laboratório de Controle de Qualidade (LCQ), Departamento de Produtos Farmacêuticos, Faculdade de Farmácia, Universidade Federal de Minas Gerais - UFMG, Av. Presidente Antônio Carlos 6627, Pampulha, Belo Horizonte, MG 31270-901, Brazil
| | - Bruno Martins Dala-Paula
- Programa de Pós-graduação em Nutrição e Longevidade, Universidade Federal de Alfenas, Alfenas, UNIFAL, Rua Gabriel Monteiro da Silva, 700, Centro, Alfenas, MG 37130-001, Brazil
| | - Pollyanna Francielli de Oliveira
- Programa de Pós-graduação em Nutrição e Longevidade, Universidade Federal de Alfenas, Alfenas, UNIFAL, Rua Gabriel Monteiro da Silva, 700, Centro, Alfenas, MG 37130-001, Brazil; Laboratório de Genética Humana, Instituto de Ciências da Natureza, Universidade Federal de Alfenas - UNIFAL, Rua Gabriel Monteiro da Silva, 700, Centro, Alfenas, MG 37130-001, Brazil.
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Arruda HS, Angolini CFF, Eberlin MN, Pastore GM, Marostica Junior MR. UHPLC-ESI-QTOF-MS/MS Profiling of Phytochemicals from Araticum Fruit ( Annona crassiflora Mart.) and Its Antioxidant Activity. Foods 2023; 12:3456. [PMID: 37761165 PMCID: PMC10528599 DOI: 10.3390/foods12183456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2023] [Revised: 09/09/2023] [Accepted: 09/14/2023] [Indexed: 09/29/2023] Open
Abstract
Araticum is a native species of the Brazilian Cerrado with a high potential for exploitation. Several studies have stated that araticum is a rich source of phytochemicals with multifaceted biological actions. However, little information is available regarding the characterization of phytochemicals found in the pulp of this fruit. In this context, this study aimed to carry out a comprehensive characterization of phytochemicals present in the araticum pulp using ultra-high-performance liquid chromatography coupled to a quadrupole time-of-flight mass spectrometer (UHPLC-ESI-QTOF-MS/MS). The antioxidant potential of araticum pulp was also evaluated. UHPLC-ESI-QTOF-MS/MS profiling of the phytochemicals allowed for the identification and annotation of 139 phytochemicals, including organic acids, jasmonates, iridoids, phenolic compounds, alkaloids, annonaceous acetogenins, fatty acid derivatives, and other compounds. Among them, 116 compounds have been found for the first time in araticum pulp. Phenolic compounds and their derivatives represented about 59% of the phytochemicals identified in the extract. Moreover, araticum pulp showed high total phenolic compound content and antioxidant activity. The majority of identified phytochemicals have been associated with key roles in the plant's defense mechanisms against biotic and abiotic stress factors in the Cerrado environment. Furthermore, many of these phytochemicals found in the araticum pulp are already widely recognized for their beneficial effects on human health. Our findings showed that the araticum fruit contains different classes of phytochemicals that exert various biological activities, both in the plant itself and in humans.
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Affiliation(s)
- Henrique Silvano Arruda
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato 80, Campinas 13083-862, São Paulo, Brazil; (G.M.P.); (M.R.M.J.)
| | - Célio Fernando Figueiredo Angolini
- Institute of Chemistry, University of Campinas, Rua Josué de Castro s/n, Campinas 13083-970, São Paulo, Brazil; (C.F.F.A.); (M.N.E.)
- Center for Natural and Human Sciences, Federal University of ABC, Avenida dos Estados 5001, Santo André 09210-580, São Paulo, Brazil
| | - Marcos Nogueira Eberlin
- Institute of Chemistry, University of Campinas, Rua Josué de Castro s/n, Campinas 13083-970, São Paulo, Brazil; (C.F.F.A.); (M.N.E.)
- MackMass Laboratory for Mass Spectrometry, School of Engineering, PPGEMN & Mackenzie Institute of Research in Graphene and Nanotechnologies, Mackenzie Presbyterian University, Rua da Consolação 896, São Paulo 01302-907, São Paulo, Brazil
| | - Glaucia Maria Pastore
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato 80, Campinas 13083-862, São Paulo, Brazil; (G.M.P.); (M.R.M.J.)
| | - Mario Roberto Marostica Junior
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Rua Monteiro Lobato 80, Campinas 13083-862, São Paulo, Brazil; (G.M.P.); (M.R.M.J.)
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8
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Vieira ALS, Correia VTDV, Ramos ALCC, da Silva NHA, Jaymes LAC, Melo JOF, de Paula ACCFF, Garcia MAVT, de Araújo RLB. Evaluation of the Chemical Profile and Antioxidant Capacity of Green, Brown, and Dark Propolis. PLANTS (BASEL, SWITZERLAND) 2023; 12:3204. [PMID: 37765368 PMCID: PMC10537587 DOI: 10.3390/plants12183204] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/04/2023] [Accepted: 08/07/2023] [Indexed: 09/29/2023]
Abstract
The chemical composition of propolis varies between different types, due to the specific vegetation found near the hives and the climatic and soil conditions worldwide. Green propolis is exclusive to Brazil, produced by bees, with the resin of the plant Baccharis dracunculifolia. Brown propolis is a specific variety produced mainly in Northeast Brazil from the plant Hyptis divaricata, also known as "maria miraculosa". Dark propolis is a variety of propolis produced by bees from the resin of the plant known as Jurema Preta (Mimosa hostilis benth). In this study, the aqueous extracts of green, brown, and dark propolis were analyzed for their antioxidant capacity using ABTS, FRAP, and DPPH, and their chemical profiles were determined using paper spray mass spectrometry. Among the three extracts, green propolis had the highest content of total phenolic compounds (2741.71 ± 49.53 mg GAE. 100 g-1), followed by brown propolis (1191.55 ± 36.79 mg GAE. 100 g-1), and dark propolis had the lowest content (901.79 ± 27.80 mg GAE. 100 g-1). The three types of propolis showed high antioxidant capacity, with green showing the highest antioxidant capacity for the three methods used. Using paper spray mass spectrometry, it was possible to suggest the presence of 116 substances, including flavonoids (56), phenylpropanoids (30), terpenes (25), carboxylic acids (1), benzoic acid derivatives (1), fatty acids (1), amino acids (1) and alkaloids (1). The compounds in the green, brown, and dark propolis extracts reinforce the bioactive potential for application in these tree extracts' food and pharmaceutical products.
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Affiliation(s)
- Ana Luiza Santos Vieira
- Department of Food, Faculty of Pharmacy, Campus Belo Horizonte, Federal University of Minas Gerais, Belo Horizonte 31270-901, MG, Brazil; (A.L.S.V.); (V.T.d.V.C.); (A.L.C.C.R.); (N.H.A.d.S.); (L.A.C.J.); (M.A.V.T.G.); (R.L.B.d.A.)
| | - Vinícius Tadeu da Veiga Correia
- Department of Food, Faculty of Pharmacy, Campus Belo Horizonte, Federal University of Minas Gerais, Belo Horizonte 31270-901, MG, Brazil; (A.L.S.V.); (V.T.d.V.C.); (A.L.C.C.R.); (N.H.A.d.S.); (L.A.C.J.); (M.A.V.T.G.); (R.L.B.d.A.)
| | - Ana Luiza Coeli Cruz Ramos
- Department of Food, Faculty of Pharmacy, Campus Belo Horizonte, Federal University of Minas Gerais, Belo Horizonte 31270-901, MG, Brazil; (A.L.S.V.); (V.T.d.V.C.); (A.L.C.C.R.); (N.H.A.d.S.); (L.A.C.J.); (M.A.V.T.G.); (R.L.B.d.A.)
| | - Nayana Hayss Araújo da Silva
- Department of Food, Faculty of Pharmacy, Campus Belo Horizonte, Federal University of Minas Gerais, Belo Horizonte 31270-901, MG, Brazil; (A.L.S.V.); (V.T.d.V.C.); (A.L.C.C.R.); (N.H.A.d.S.); (L.A.C.J.); (M.A.V.T.G.); (R.L.B.d.A.)
| | - Leonardo Assis Campos Jaymes
- Department of Food, Faculty of Pharmacy, Campus Belo Horizonte, Federal University of Minas Gerais, Belo Horizonte 31270-901, MG, Brazil; (A.L.S.V.); (V.T.d.V.C.); (A.L.C.C.R.); (N.H.A.d.S.); (L.A.C.J.); (M.A.V.T.G.); (R.L.B.d.A.)
| | - Julio Onésio Ferreira Melo
- Department of Exact and Biological Sciences, Campus Sete Lagoas, Federal University of São João del-Rei, Sete Lagoas 36307-352, MG, Brazil
| | | | - Maria Aparecida Vieira Teixeira Garcia
- Department of Food, Faculty of Pharmacy, Campus Belo Horizonte, Federal University of Minas Gerais, Belo Horizonte 31270-901, MG, Brazil; (A.L.S.V.); (V.T.d.V.C.); (A.L.C.C.R.); (N.H.A.d.S.); (L.A.C.J.); (M.A.V.T.G.); (R.L.B.d.A.)
| | - Raquel Linhares Bello de Araújo
- Department of Food, Faculty of Pharmacy, Campus Belo Horizonte, Federal University of Minas Gerais, Belo Horizonte 31270-901, MG, Brazil; (A.L.S.V.); (V.T.d.V.C.); (A.L.C.C.R.); (N.H.A.d.S.); (L.A.C.J.); (M.A.V.T.G.); (R.L.B.d.A.)
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Arruda HS, Borsoi FT, Andrade AC, Pastore GM, Marostica Junior MR. Scientific Advances in the Last Decade on the Recovery, Characterization, and Functionality of Bioactive Compounds from the Araticum Fruit ( Annona crassiflora Mart.). PLANTS (BASEL, SWITZERLAND) 2023; 12:1536. [PMID: 37050162 PMCID: PMC10097317 DOI: 10.3390/plants12071536] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 03/29/2023] [Accepted: 03/31/2023] [Indexed: 06/19/2023]
Abstract
Araticum (Annona crassiflora Mart.) is a native and endemic species to Brazilian Cerrado whose fruits have high sensorial, nutritional, bioactive, and economic potential. Its use in local folk medicine, associated with recent scientific findings, has attracted growing interest from different industrial sectors. Therefore, understanding the scientific advances achieved so far and identifying gaps to be filled is essential to direct future studies and transform accumulated knowledge into innovative technologies and products. In this review, we summarize the phytochemical composition, bioactivities, and food products from araticum fruit that have been reported in the scientific literature over the past 10 years. The compiled data showed that araticum fruit parts contain a wide range of bioactive compounds, particularly phenolic compounds, alkaloids, annonaceous acetogenins, carotenoids, phytosterols, and tocols. These phytochemicals contribute to different biological activities verified in araticum fruit extracts/fractions, including antioxidant, anti-inflammatory, anti-Alzheimer, anticancer, antidiabetic, anti-obesity, antidyslipidemic, antinociceptive, hepatoprotective, healing of the cutaneous wound, antibacterial, and insecticide effects. Despite the promising findings, further studies-particularly toxicological (especially, with byproducts), pre-clinical, and clinical trials-must be conducted to confirm these biological effects in humans and assure the safety and well-being of consumers.
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Affiliation(s)
- Henrique Silvano Arruda
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil; (F.T.B.); (A.C.A.)
- Nutrition and Metabolism Laboratory, Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil
| | - Felipe Tecchio Borsoi
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil; (F.T.B.); (A.C.A.)
| | - Amanda Cristina Andrade
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil; (F.T.B.); (A.C.A.)
| | - Glaucia Maria Pastore
- Bioflavors and Bioactive Compounds Laboratory, Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil; (F.T.B.); (A.C.A.)
| | - Mario Roberto Marostica Junior
- Nutrition and Metabolism Laboratory, Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas 13083-862, SP, Brazil
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