Mutamba (Guazuma ulmifolia Lam.) fruit as a novel source of dietary fibre and phenolic compounds

Autor(es)

Pereira, Gustavo Araujo ^[1] ; Arruda, Henrique Silvano ^[1] ; de Morais, Damila Rodrigues ^[2] ; Peixoto Araujo, Nayara Macedo ^[1] ; Pastore, Glaucia Maria ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, UNICAMP, Bioflavors & Bioact Cpds Lab, Dept Food Sci, Sch Food Engn, BR-13083862 Campinas, SP - Brazil

^[2] Shimadzu Brasil Comercio Ltda, BR-06455000 Barueri, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Chemistry; v. 310, APR 25 2020.
• Citações Web of Science: 0

Resumo

This study covers the proximate and phytochemical composition of mutamba (Guazuma ulmifolia Lam.) fruit. This fruit showed high dietary fibre (36.9%) and low moisture (10.0%) contents which justify its hardness and dryness. Nevertheless, this fruit is very appreciated due to its sweet pulp (high sucrose content, 16.3%) and attractive taste. The soluble and insoluble-bound phenolic compounds from mutamba fruit were analysed by using liquid chromatography coupled to tandem mass spectrometry (LC-MS). LC-MS identified 26 compounds. Mutamba fruit was composed mainly by soluble flavonoids (1385.9 mu g/g dw), namely proanthocyanidins, and aglycones and glycosylated flavonoids. Procyanidin trimer C1 (972.8 mu g/g dw) followed by procyanidin dimer B2, rutin, epicatechin, and hyperoside were the main soluble phenolics, accounting 1435.5 mu g/g dw. Conversely, the main cell wall bound phenolics (228.8 mu g/g dw) were catechin, followed by protocatechuic acid, epicatechin, and gallic acid. In conclusion, mutamba fruit may be a novel source of dietary fibre and bioactive phenolic compounds. (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