Chemical composition, bioactive compounds extraction, and observed biological activities from jussara (Euterpe edulis): The exotic and endangered Brazilian superfruit

Autor(es)

Vannuchi, Nicholas ^[1] ; Jamar, Giovana ^[1] ; Pisani, Luciana ^[1] ; Braga, Anna Rafaela Cavalcante ^{[1, 2]} ; de Rosso, Veridiana Vera ^{[1, 3]}

Afiliação do(s) autor(es)

^[1] Univ Fed Sao Paulo UNIFESP, Dept Biosci, Rua Silva Jardim 136, Santos, SP - Brazil

^[2] Univ Fed Sao Paulo UNIFESP, Dept Chem Engn, Rua Sao Nicolau 210, Diadema, SP - Brazil

^[3] Univ Fed Sao Paulo UNIFESP, Nutr & Food Serv Res Ctr, Rua Silva Jardim 136, BR-11015020 Santos, SP - Brazil

• Tipo de documento: Artigo de Revisão
• Fonte: COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY; v. 20, n. 4, p. 3192-3224, JUL 2021.
• Citações Web of Science: 0

Resumo

In this article, we reviewed studies on the fruits of the jussara palm (Euterpe edulis Martius), an endangered Brazilian Atlantic Forest palm tree, also coined as ``Superfruit.{''} We summarized the chemical components of the pulp and observed biological activities in murine and humans, as well as the best practices involving the extraction of its target compounds, bioavailability, and stability of extracts. Jussara has shown a rich phenolic profile that justifies its antioxidant properties, in addition to a considerable lipidic and energetic value. As the main feature, the fruit possesses large amounts of anthocyanins that can be commercially explored as a food additive or cosmetic colorants. Recent studies emphasized jussara's antioxidant, anti-inflammatory, and cardioprotective capabilities via reshaping of the gut microbiota. Further knowledge is needed to establish bioavailability and optimal serving size, as many of its antioxidant compounds go under chemical bioconversion in the intestinal tract. While extraction of phenolic compounds, anthocyanins, and oils have interesting results, more studies are required in order to reduce the use of conventional organic solvents and improve their stability and shelf life when added to food products, an area in which nanotechnology seems promising. (AU)

• Processo FAPESP: 18/04265-2 - Extração de antocianinas de Juçara (Euterpe edulis Mart.) usando solventes eutéticos profundos, aplicação nanotecnológica e para a impressão 3D de alimentos
• Beneficiário: Nicholas Tadeu Vannuchi da Costa Almeida
• Modalidade de apoio: Bolsas no Brasil - Doutorado