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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Carbohydrates, volatile and phenolic compounds composition, and antioxidant activity of calabura (Muntingia calabura L.) fruit

Texto completo
Autor(es):
Pereira, Gustavo Araujo [1] ; Arruda, Henrique Silvano [1] ; de Morais, Damila Rodrigues [2] ; Eberlin, Marcos Nogueira [2] ; Pastore, Glaucia Maria [1]
Número total de Autores: 5
Afiliação do(s) autor(es):
[1] Univ Estadual Campinas, UNICAMP, Sch Food Engn, Bioflavors & Bioact Cpds Lab, Dept Food Sci, Monteiro Lobato St 80, BR-13083862 Campinas, SP - Brazil
[2] Univ Estadual Campinas, Inst Chem, ThoMSon Mass Spectrometry Lab, UNICAMP, BR-13083970 Campinas, SP - Brazil
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: Food Research International; v. 108, p. 264-273, JUN 2018.
Citações Web of Science: 10
Resumo

Soluble carbohydrates, volatile and phenolic compounds from calabura fruit as well as its antioxidant activity were assessed. The low amount of fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) and similar amount of glucose and fructose allow us to classify the calabura berry as low-FODMAPs. The terpenes beta-Farnesene and dendrolasin identified by SPME-GC-MS were the major volatile components. UHPLC-MS/MS analysis revelled gallic acid (5325 mu g/g dw) and cyanidin-3-O-glucoside (171 mu g/g dw) as the main phenolic compounds, followed by gentisic acid, gallocatechin, caffeic acid and protocatechuic acid. In addition, gallic acid was found mainly in esterified (2883 mu g/g dw) and insoluble-bound (2272 mu g/g dw) forms. Free and glycosylated forms showed however the highest antioxidant activity due to occurrence of flavonoids (0.28-27 mu g/g dw) in these fractions, such as catechin, gallocatechin, epigallocatechin, naringenin, and quercetin. These findings clearly suggest that calabura is a berry with low energy value and attractive colour and flavour that may contribute to the intake of several bioactive compounds with antioxidant activity. Furthermore, this berry have great potential for use in the food industry and as functional food. (AU)

Processo FAPESP: 16/23157-0 - Desenvolvimento de protocolo para determinação de novos canabinóides sintéticos e NBOMe (derivados de 2-(2,5-dimetoxifenil)-N-(2-metoxibenzil)etan-1-amina) através de varredura de perda neutra e íons precursores por LC-MS/MS e GC-MS/MS
Beneficiário:Damila Rodrigues de Morais
Linha de fomento: Bolsas no Brasil - Pós-Doutorado
Processo FAPESP: 15/50333-1 - Cobra: nova plataforma de descoberta de compostos para identificação rápida e de baixo custo de bioativo com efeitos benéficos originários de plantas brasileiras
Beneficiário:Glaucia Maria Pastore
Linha de fomento: Auxílio à Pesquisa - Temático