Chemical composition, bioactive compounds and antioxidant capacity of juçara fruit (Euterpe edulis Martius) during ripening

In the present study, the chemical composition of the microalga Euglena cantabrica was investigated. The extraction of bioactive compounds was done using pressurized liquid extraction (PLE) at different temperatures (40–180 °C) and using green solvents (ethanol-water mixtures). A statistical design of experiments was used to optimize the maximum antioxidant capacity of the extracts by response surface methodology. The antioxidant capacity was determined through the inhibition of 2,2’-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, while the chemical analyses of the extracts were carried out using different chromatographic techniques. Chlorophylls and carotenoids were analyzed by high-performance liquid chromatography coupled to a diode array detector and mass spectrometry (HPLC-DAD-MS/MS) and carbohydrates by gas chromatography with flame ionization detection (GC-FID) and high-pressure size-exclusion chromatography coupled to an evaporative light-scattering detector (HPSEC-ELSD). The results showed different possibilities for the extraction conditions, depending on the desired bioactivity or chemical composition. Briefly, (i) mixtures of ethanol-water containing around 40% ethanol at 180 °C gave the best antioxidant capacity, (ii) mixtures containing around 50% ethanol at 110 °C gave the best yield of β-glucan paramylon, and (iii) the use of pure ethanol at a low temperature (40 °C) is the best choice for the recovery of carotenoids such as diatoxanthin. Summing up, E. cantabrica seems to be a good candidate to be used in biorefinery to obtain different bioactive compounds.

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Chemical composition and biological activities of Juçara (Euterpe edulis Martius) fruit by-products, a promising underexploited source of high-added value compounds

Journal of Functional Foods ◽

10.1016/j.jff.2019.02.037 ◽

2019 ◽

Vol 55 ◽

pp. 325-332 ◽

Cited By ~ 9

Author(s):

Jéssica A.A. Garcia ◽

Rúbia C.G. Corrêa ◽

Lillian Barros ◽

Carla Pereira ◽

Rui M.V. Abreu ◽

...

Keyword(s):

Chemical Composition ◽

Biological Activities ◽

Added Value ◽

Euterpe Edulis ◽

Euterpe Edulis Martius ◽

By Products

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

Comprehensive Reviews in Food Science and Food Safety ◽

10.1111/1541-4337.12775 ◽

2021 ◽

Author(s):

Nicholas Vannuchi ◽

Giovana Jamar ◽

Luciana Pisani ◽

Anna Rafaela Cavalcante Braga ◽

Veridiana Vera de Rosso

Keyword(s):

Chemical Composition ◽

Bioactive Compounds ◽

Biological Activities ◽

Euterpe Edulis

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Bioaccessibility of bioactive compounds and antioxidant potential of juçara fruits ( Euterpe edulis Martius) subjected to in vitro gastrointestinal digestion

Food Chemistry ◽

10.1016/j.foodchem.2017.02.038 ◽

2017 ◽

Vol 228 ◽

pp. 447-454 ◽

Cited By ~ 36

Author(s):

Mayara Schulz ◽

Fabíola Carina Biluca ◽

Luciano Valdemiro Gonzaga ◽

Graciele da Silva Campelo Borges ◽

Luciano Vitali ◽

...

Keyword(s):

Bioactive Compounds ◽

Antioxidant Potential ◽

Gastrointestinal Digestion ◽

Euterpe Edulis ◽

In Vitro Gastrointestinal Digestion ◽

Euterpe Edulis Martius

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Biological Potential of Fruit and Leaves of Strawberry Tree (Arbutus unedo L.) from Croatia

Molecules ◽

10.3390/molecules25215102 ◽

2020 ◽

Vol 25 (21) ◽

pp. 5102 ◽

Cited By ~ 1

Author(s):

Jana Šic Žlabur ◽

Sandro Bogdanović ◽

Sandra Voća ◽

Martina Skendrović Babojelić

Keyword(s):

Chemical Composition ◽

Vitamin C ◽

Antioxidant Capacity ◽

Bioactive Compounds ◽

Average Value ◽

Physical Chemical ◽

Strawberry Tree ◽

Total Anthocyanins ◽

Adriatic Coast ◽

Β Carotene

The strawberry tree fruit and leaf are a rich source of minerals, easily digestible sugars, dietary fibers, vitamins (especially vitamin C) and many bioactive compounds of significant functional value. Due to their favorable chemical composition, fruits have recently become increasingly popular in consumption. The aim of this study was to determine the physical-chemical composition, content of bioactive compounds, and also the antioxidant capacity of the fruit and leaves of wild strawberry tree populations among the Adriatic coast in Croatia, as well as to investigate the influence of location on the content of specific bioactive compounds. According to the obtained results, both fruit and leaves are pronouncedly high in vitamin C content, the average value for fruits amounted to 224.21 mg/100 g FW, while that for leaves amounted to 138.08 mg/100 g FW. Additionally, significantly high values of total polyphenolic compounds were recorded both in fruits (average value of 637.94 mg GAE/100 g FW) and especially in leaves (average value of 2157.01 mg GAE/100 g FW). Several pigments from different categories were determined in the fruit depending on fruit maturity, including: total anthocyanins, β-carotene and lycopene; while in leaves chlorophylls and carotenoids. Given the high content of different bioactive compounds high values of antioxidant capacity were determined (the average value for fruits was 2269.96 µmol TE/kg and for leaves, 2237.16 µmol TE/kg). Location strongly influenced the physical-chemical composition and also the content of specialized metabolites; populations collected from southern areas (central and south Dalmatia) of the Adriatic coast tended to have higher amounts of vitamin C, total phenols, total anthocyanins and β-carotene.

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Chemical Composition, Bioactive Compounds and Antioxidant Activity of Two Wild Edible Mushrooms Armillaria mellea and Macrolepiota procera from Two Countries (Morocco and Portugal)

Biomolecules ◽

10.3390/biom11040575 ◽

2021 ◽

Vol 11 (4) ◽

pp. 575

Author(s):

El Hadi Erbiai ◽

Luís Pinto da Silva ◽

Rabah Saidi ◽

Zouhaire Lamrani ◽

Joaquim C.G. Esteves da Silva ◽

...

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Antioxidant Capacity ◽

Bioactive Compounds ◽

Edible Mushrooms ◽

Wild Edible Mushrooms ◽

Armillaria Mellea ◽

Ms Analysis ◽

Β Carotene ◽

Macrolepiota Procera

The present study aimed to investigate the chemical composition, bioactive compounds, and antioxidant activity of two wild edible mushrooms, the honey fungus (Armillaria mellea) and the parasol mushroom (Macrolepiota procera), collected from Northern Morocco (MA) and Portugal (PT). Those species were chosen due to their edibility, nutraceutical, and medicinal properties. Bioactive compounds (ascorbic acid, tannin, total phenolic, total flavonoid, β-carotene, and lycopene) and their antioxidant activity were determined by spectrophotometric methods. Herein, the fruiting body of the samples revealed a significantly higher amount of bioactive compounds, and values varied between the Moroccan and the Portuguese ones. Methanolic extracts shown a strong antioxidant capacity: Using DPPH free radical-scavenging activity radicals (IC50 1.06–1.32 mg/mL); inhibition of β-carotene bleaching radicals (IC50 0.09–0.53 mg/mL); and, reducing power radicals (IC50 0.52–1.11 mg/mL). The mushroom species with the highest antioxidant capacity was A. mellea from MA. Chemical composition was analyzed by GC-MS and LC-MS methodologies. GC-MS analysis showed that the most abundant biomolecules group was sugar compositions in the four samples (62.90%, 48.93%, 59.00%, and 53.71%) and the main components were galactitol 16.74%, petroselinic acid 19.83%, d-galactose 38.43%, and glycerol 24.43% in A. mellea (MA), A. mellea (PT), M. procera (MA), and M. procera (PT), respectively. LC-MS analysis of individual phenolic compounds revealed that vanillic acid (198.40±2.82 µg/g dry weight (dw) and cinnamic acid (155.20 ± 0.97 µg/g dw) were the main compounds detected in A. mellea, while protocatechuic acid (92.52 ± 0.45 and 125.50 ± 0.89 µg/g dw) was predominated in M. procera for MA and PT samples, respectively. In general, the results of this comparative study demonstrate that the geographic and climatic conditions of the collection site can influence biomolecule compounds and antioxidant properties of wild mushrooms. This study contributes to the elaboration of nutritional, nutraceutical, and pharmaceutical databases of the worldwide consumed mushrooms.

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