Busca avançada
Ano de início
Entree
(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.)

Chemical Composition and Antioxidant Activity of Monguba (Pachira aquatica) Seeds

Texto completo
Autor(es):
Rodrigues, Alexsandra Pereira [1] ; Pereira, Gustavo Araujo [1] ; Ferreira Tome, Pedro Henrique [2] ; Arruda, Henrique Silvano [1] ; Eberlin, Marcos Nogueira [3] ; Pastore, Glaucia Maria [1]
Número total de Autores: 6
Afiliação do(s) autor(es):
[1] Univ Campinas UNICAMP, Sch Food Engn, Dept Food Sci, Bioflavors & Bioact Cpds Lab, BR-13083862 Campinas, SP - Brazil
[2] IFTM, Fed Inst Educ Sci & Technol Triangulo Mineiro, BR-38400974 Uberlandia, MG - Brazil
[3] Univ Campinas UNICAMP, Inst Chem, Thomson Mass Spectrometry Lab, BR-13083970 Campinas, SP - Brazil
Número total de Afiliações: 3
Tipo de documento: Artigo Científico
Fonte: Food Research International; v. 121, p. 880-887, JUL 2019.
Citações Web of Science: 0
Resumo

Monguba fruit has a seed with a chestnut-like flavor that can be consumed boiled, fried, and roasted. These nutritious seeds also have been used in popular medicine to treat several diseases. Nevertheless, the nutritional and functional potential of monguba seed is still underexploited. In this sense, we investigated the nutritional and functional components of monguba seeds. These seeds showed high total content of sugars, mainly sucrose, whereas the content of the raffinose family oligosaccharides was low. The mineral assay showed high amount of minerals, namely potassium, calcium, magnesium and zinc, which indicate that monguba seeds can be a new source of these minerals. UHPLC-ESI-MS/MS analysis showed caffeic, ferulic and 4-hydroxybenzoic acids as the main phenolic compounds, mainly in the esterified form, in these seeds. Monguba seed showed high lipid content, in which the main compounds were palmitic acid and gamma-tocopherol. The soluble and insoluble phenolic fractions from monguba seeds showed high antioxidant activity measured by the oxygen radical absorption capacity (ORAC) and the trolox equivalent antioxidant capacity (TEAC) assays. Therefore, the monguba seeds have great potential to be explored by food, pharmaceutical and cosmetic industries due to their chemical composition. (AU)

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
Modalidade de apoio: Auxílio à Pesquisa - Temático