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Nutritional and bioactive potential of Myrtaceae fruits during ripening

Seraglio, Siluana Katia Tischer, Schulz, Mayara, Nehring, Priscila, Della Betta, Fabiana, Valese, Andressa Camargo, Daguer, Heitor, Gonzaga, Luciano Valdemiro, Fett, Roseane, Costa, Ana Carolina Oliveira
Food chemistry 2018 v.239 pp. 649-656
2,2-diphenyl-1-picrylhydrazyl, Plinia cauliflora, Syzygium cumini, anthocyanins, antioxidant activity, bioactive compounds, calcium, fructose, fruits, glucose, minerals, phenolic acids, ripening, sodium
This study aimed to characterize jabuticaba (Myrciaria cauliflora), guabiju (Myrcianthes pungens), and jambolan (Syzygium cumini) in relation to its individual phenolic compounds (LC-ESI-MS/MS), antioxidant capacity, total monomeric anthocyanin, sugars, and minerals during ripening (intermediate and ripe stages). In the three studied fruits, 22 phenolic compounds were quantified, especially phenolic acids and flavonoids, which presented a higher concentration in the intermediate ripening stage. In contrast, the total monomeric anthocyanin, fructose, glucose, Ca, Na values were higher in the ripe stage. In addition, all studied fruits showed expressive antioxidant capacity in both ripening stages: 2569.28 to 5066.35mg AAE 100g−1 DW for DPPH; 13777.52 to 26667.45µmol Fe+2 100g−1 DW for FRAP; and 957.72 to 2061.35mg GAE 100g−1 DW for Folin-Ciocalteu reducing capacity. Therefore, our results revealed that these fruits represent a supply of high-value nutrient and bioactive components, especially in the ripe stage.