Physical-chemical, nutritional and antioxidant properties of tucumã (Astrocaryum huaimi Mart.) fruits

The Brazilian Cerrado contains a large number of fruit species whose nutritional and physical-chemical properties have not been fully characterized to date. The fruit of tucumã (Astrocaryum huaimi Mart) is ellipsoid with fibrous and gelatinous pulp, unique odor, and has significant economic importance in the region. The objective of this study is to analyze the physical-chemical, nutritional, and antioxidant properties of the fruit of tucumã grown in Minas Gerais state, Brazil. Water content, ashes, proteins, lipids, carbohydrates, total dietary fiber, pH, titratable acidity, soluble solids, vitamin C, minerals, and fatty acids were analyzed. Total phenols, tannins, and antioxidant activity were analyzed using the Folin-Ciocalteau method, Folin-Denis method, and photocolorimetric method of the stable free radical DPPH, respectively, in aqueous, acetone, and ethanol extracts. The most relevant components in the fruit were lipids, fibers, vitamin C, unsaturated fatty acids, iron, potassium, manganese, and bioactive compounds. The analysis of the bioactive compounds revealed that the fruit has high antioxidant activity. The acetone extract presented the highest antioxidant capacity followed by the ethanol and aqueous extracts. The results indicated that the tucumã fruit has high nutritional value as a source of lipids, fibers, calories, vitamin C, minerals, and unsaturated fatty acids, and high antioxidant activity. Therefore, consuming the tucumã fruit pulp may help prevent nutritional deficiencies and chronic non-communicable diseases.

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Advances in the Chromatographic Separation and Determination of Bioactive Compounds for Assessing the Nutrient Profile of Nuts

Current Analytical Chemistry ◽

10.2174/1573411016999200729111951 ◽

2020 ◽

Vol 16 ◽

Author(s):

Natasa P. Kalogiouri ◽

Natalia Manousi ◽

Erwin Rosenberg ◽

George A. Zachariadis ◽

Victoria F. Samanidou

Keyword(s):

Fatty Acids ◽

Phenolic Compounds ◽

Bioactive Compounds ◽

High Performance ◽

Unsaturated Fatty Acids ◽

Nutritional Deficiencies ◽

Analytical Technique ◽

High Volatility ◽

Analytical Approaches

Background:: Nuts have been incorporated into guidelines for healthy eating since they contain considerable amounts of antioxidants and their effects are related to health benefits since they contribute to the prevention of nutritional deficiencies. The micronutrient characterization is based mainly on the determination of phenolics which is the most abundant class of bioactive compounds in nuts. Terpenes constitute another class of bioactive compounds that are present in nuts and show high volatility. The analysis of phenolic compounds and terpenes are very demanding tasks that require optimization of the chromatographic conditions to improve the separation of the components. Moreover, nuts are rich in unsaturated fatty acids and they are therefore considered as cardioprotective. Gas chromatography is the predominant instrumental analytical technique for the determination of derivatized fatty acids and terpenes in food matrices, while high performance liquid chromatography is currently the most popular technique for the determination of phenolic compounds Objective:: This review summarizes all the recent advances in the optimization of the chromatographic conditions for the determination of phenolic compounds, fatty acids and terpenes in nuts Conclusion:: The state-of-the art in the technology available is critically discussed, exploring new analytical approaches to reduce the time of analysis and improve the performance of the chromatographic systems in terms of precision, reproducibility, limits of detection and quantification and overall quality of the results

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Influence of drying on bioactive compounds and antioxidant activity of fruits of guabiju (Myrcianthes pungens)

Research Society and Development ◽

10.33448/rsd-v10i8.17024 ◽

2021 ◽

Vol 10 (8) ◽

pp. e5510817024

Author(s):

Vanessa Barbieri Bombana ◽

Carolina Elisa Demaman Oro ◽

Diane Rigo ◽

Caroline Chies Polina ◽

Andressa Franco Denti ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Vitamin C ◽

Water Activity ◽

Bioactive Compounds ◽

Antioxidant Activities ◽

Dry Extract ◽

Influence Of Temperature ◽

Physical Chemical ◽

Influence Of Temperature On

The objective of this work was to evaluate the influence of temperature on the content of bioactive compounds of fruits of guabiju (Myrcianthes pungens (O. Berg) D. Legrand). The peel, pulp and seed of fresh guabiju were analyzed in relation to physical-chemical composition, metals, color, phenolic compounds, flavonoids, anthocyanins, vitamin C and antioxidant activity. On the dehydrated samples at temperature of 60 °C, where also determined the moisture and water activity. The fractions of the fruit showed high amounts of metals. After drying, moisture of 1.3, 1.0 and 0.9% were observed for peel, pulp and seed and water activity of 0.44 to 0.54. All the samples darkened, with less variation in the dehydrated peel (∆E 9.2). The samples showed high values of bioactive compounds, and in the fresh peel were observed higher levels of phenolic compounds (8459.8 mg EGA/100g dry extract), anthocyanins (152.0 mg/100 dry extract) and vitamin C (222.9 mg/100g) and on the dehydrated seed higher value of flavonoids (7480.7 mg EQ/100g dry extract). There was 86.3% degradation of anthocyanins in the dehydrated peel. The best values of antioxidant activities were obtained for the dehydrated peel (IC50 1.37 mg/mL), seed (IC50 1.49 mg/mL) and in the fresh peel (IC50 1.41 mg/mL).

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Design of Healthy Snack Based on Kiwifruit

Molecules ◽

10.3390/molecules25143309 ◽

2020 ◽

Vol 25 (14) ◽

pp. 3309 ◽

Cited By ~ 2

Author(s):

Urszula Tylewicz ◽

Malgorzata Nowacka ◽

Katarzyna Rybak ◽

Kinga Drozdzal ◽

Marco Dalla Rosa ◽

...

Keyword(s):

Antioxidant Activity ◽

Vitamin C ◽

Bioactive Compounds ◽

Freeze Drying ◽

Bioactive Compound ◽

Convective Drying ◽

Drying Methods ◽

Hot Air ◽

Sugar Addition ◽

High Antioxidant Activity

Kiwifruit is an excellent source of vitamin C and other bioactive compounds, which contribute to its high antioxidant activity. However, the fruits with small size and low weight are considered waste and are unprofitable; therefore, the production of healthy kiwifruit-based dried snacks, which contain a lot of health-beneficial ingredients, could be a viable alternative for their use. The aim of this study was to develop formulations and methods to produce attractive and nutritionally valuable dried snacks based on yellow kiwifruit. Three different puree formulations (kiwifruit; fennel; and strawberry, lemon, or spinach) with or without addition of sugar were subjected to two drying methods: freeze-drying (fruit bars) and conventional hot air drying (fruit leathers). The obtained products were analysed for their content of total polyphenols (TPs), flavonoids, and vitamin C, as well as their antioxidant activity. The results showed that snacks prepared by freeze-drying (fruit bars) presented higher TP, vitamin C, and flavonoids content than those prepared by convective drying; however, the antioxidant activity did not always follow this trend. The amount of bioactive compounds depended on the formulation used for the preparation of snacks. The effect of the sugar addition seems to be strictly related to the mix used and specific bioactive compound investigated.

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Chocolate making with mint (Mentha x piperite) and blueberry (Vaccinium sp.)

Revista Perspectiva ◽

10.31512/persp.v.44.n.167.2020.35.p.35-46 ◽

2020 ◽

Vol 44 (167) ◽

pp. 35-46

Author(s):

Giulia Rodrigues Bareta ◽

Greice Kelly Alves ◽

Bruno Fischer ◽

Eunice Valduga ◽

Geciane Toniazzo Backes ◽

...

Keyword(s):

Antioxidant Activity ◽

Moisture Content ◽

Water Activity ◽

Functional Properties ◽

Bioactive Compounds ◽

Antioxidant Properties ◽

Chemical Characteristics ◽

Milk Chocolate ◽

Physical Chemical ◽

Dpph Method

Food with functional properties have sparked consumer interest due to health benefits. In this work, mint and blueberry were chosen to be added to chocolate as a source of bioactive compounds because they have functional properties. The aim of this study was to evaluate the physical-chemical characteristics (color, moisture content, water activity, acidity, viscosity and pH) and antioxidant properties by the DPPH method of bitter, white and milk chocolate, added with blueberry peel and seeds and hydro-alcoholic mint extract in concentrations of 3 and 0.3%, respectively. Regarding color parameters, the greatest differences were observed in samples containing blueberry. The moisture content and viscosity of chocolate tend to decrease with the presence of mint and blueberry, while water activity tends to increase for bitter and white chocolate. The pH of milk chocolate decreased with the addition of mint and blueberry, while the acidity of milk chocolate increased, as long as for bitter chocolate it decreased and for white chocolate it did not change. Regarding the antioxidant activity, the concentrations of blueberry and mint used were not effective in increasing this property. Therefore, higher concentrations are needed to improve chocolate functional properties.

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Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread

Molecules ◽

10.3390/molecules25163568 ◽

2020 ◽

Vol 25 (16) ◽

pp. 3568 ◽

Cited By ~ 2

Author(s):

Rita Beltrão Martins ◽

Irene Gouvinhas ◽

Maria Cristiana Nunes ◽

José Alcides Peres ◽

Anabela Raymundo ◽

...

Keyword(s):

Phenolic Compounds ◽

Bioactive Compounds ◽

Unsaturated Fatty Acids ◽

Antioxidant Properties ◽

Sensory Characteristics ◽

Nutritional Deficiencies ◽

Array Detector ◽

Gluten Free ◽

Antioxidant Power ◽

Acorn Flour

Polyphenols are important bioactive compounds whose regular ingestion has shown different positive impacts in health. Celiac patients have nutritional deficiencies, bringing many problems to their health. Thus, it is important to develop gluten-free (GF) products, such as bread, with nutritional benefits. The acorn is the fruit of holm oak and cork oak, being an underexploited resource nowadays. Its nutritional and functional characteristics are remarkable: rich in unsaturated fatty acids and fiber, vitamin E, chlorophylls, carotenoids, phenolic compounds, and antioxidant properties. The purpose of this study was to assess the use of acorn flour as a bioactive compounds source and natural GF ingredient for baking GF bread. Bread loaves were prepared with buckwheat, rice, acorn flour, and potato starch. Two levels of acorn flour (23% and 35% of the flour mixture) were tested. The physical, nutritional, and sensory characteristics of the bread were analysed, as well as the composition of phenolic compounds: total phenols, ortho-diphenols, and flavonoids. The phenolic profile was assessed by Reverse Phase–High-Performance Liquid Chromatography–Diode Array Detector (RP-HPLC-DAD). The antioxidant activity of the bread extracts was determined by 2,2-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS), diphenyl-1-picrylhidrazyl radical (DPPH), and ferric reducing antioxidant power (FRAP) methodologies. Acorn flour can be considered a good source of bioactive compounds and antioxidants in GF bread. Acorn flour showed good technological properties in GF baking, improving bread nutritional and sensory characteristics.

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The Large Jellyfish Rhizostoma luteum as Sustainable a Resource for Antioxidant Properties, Nutraceutical Value and Biomedical Applications

Marine Drugs ◽

10.3390/md16100396 ◽

2018 ◽

Vol 16 (10) ◽

pp. 396 ◽

Cited By ~ 4

Author(s):

Laura Prieto ◽

Angélica Enrique-Navarro ◽

Rosalia Li Volsi ◽

María Ortega

Keyword(s):

Fatty Acids ◽

Antioxidant Activity ◽

Bioactive Compounds ◽

Antioxidant Properties ◽

Positive Association ◽

Human Potential ◽

Marine Biotechnology ◽

In Captivity ◽

Giant Jellyfish ◽

Jellyfish Species

Jellyfish is a compartment in the marine food web that often achieves high increases of biomass and that it is starting to be explored for several human potential uses. In this paper, a recently rediscovered large jellyfish, Rhizostoma luteum, is studied for the first time to describe its organic compounds for the isolation and production of bioactive compounds in several fields of food, cosmetics, or biomedical industries. The biogeochemical composition (Carbon, Nitrogen and Sulfur content), protein and phenols content, together with their antioxidant activity, and the analysis of lipid content (identifying each of the fatty acids presented) was analyzed. The results presented here suggested this jellyfish has the highest antioxidant activity ever measured in a jellyfish, but also with high content in polyunsaturated fatty acids (PUFAs), including the essential fatty acid linoleic. The large natural biomass of Rhizostoma luteum in nature, the wide geographical spread, the fact that already its life cycle has been completed in captivity, establishes a promising positive association of this giant jellyfish species and the isolation of bioactive compounds for future use in marine biotechnology.

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Aloe vera Flowers, a Byproduct with Great Potential and Wide Application, Depending on Maturity Stage

Foods ◽

10.3390/foods9111542 ◽

2020 ◽

Vol 9 (11) ◽

pp. 1542

Author(s):

Ascensión Martínez-Sánchez ◽

María Elena López-Cañavate ◽

Josefa Guirao-Martínez ◽

María José Roca ◽

Encarna Aguayo

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Vitamin C ◽

Antioxidant Capacity ◽

Bioactive Compounds ◽

Unsaturated Fatty Acids ◽

Fatty Acid Content ◽

Aloe Vera ◽

Total Phenolic ◽

Maturity Stage

Flowers of Aloe vera are a byproduct providing a valuable source of bioactive compounds with different functions for health benefits. The characterization in amino acids, organic acids, sugars, trigonelline, volatiles compounds, fatty acids, total phenolic, carotenoids, vitamin C content, and antioxidant capacity of Aloe flowers (Aloe barbadensis Miller) has been studied at three maturity stages (I: immature; II: mature; III: mature, with flowers buds opened). Immature flowers presented the highest content in phenyl alanine, tyrosine, citric acid, trigonelline, carotenoids, retinol activity equivalent, vitamin C, and total phenolic and antioxidant capacity. As the flower develops, the content of these compounds decreases. Aloe vera flowers presented an important content in fatty acids, and the principal concentration was identified in polyunsaturated unsaturated fatty acids (PUFAs) as α-linolenic acid, and linoleic acid, with a ratio close to one. The main saturated fatty acid was palmitic acid, followed by stearic acid. Maturity stage III showed the lowest fatty acid content. The bioactive compounds found in Aloe vera flowers have potential applications in the cosmetic, pharmaceutical, nutraceutical, and food industries. Depending on the compound of interest, it could be worthwhile harvesting flowers at maturity stage I, thereby reducing the energy consumption of flowers from the plant and thus favoring plant development. This is an example of a circular economy for Aloe vera producers, generating economic and business opportunities and thus providing environmental and social benefits.

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BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF PINEAPPLE FRUIT OF DIFFERENT CULTIVARS

Revista Brasileira de Fruticultura ◽

10.1590/0100-29452016146 ◽

2016 ◽

Vol 38 (3) ◽

Cited By ~ 7

Author(s):

ESTER ALICE FERREIRA ◽

HELOISA ELIAS SIQUEIRA ◽

EDUARDO VALERIO VILAS BOAS ◽

VANESSA STAHL HERMES ◽

ALESSANDRO DE OLIVEIRA RIOS

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Vitamin C ◽

Bioactive Compounds ◽

Antioxidant Properties ◽

Carotenoid Concentration ◽

Yellow Color ◽

Pineapple Fruit ◽

High Concentrations ◽

Carotenoid Profile

ABSTRACT Pineapple is widely consumed and appreciated not only due to its taste and aroma, and also to its nutritional, functional and antioxidant properties, including its vitamin C and carotenoid contents. Brazil is one of the largest world’ pineapple producer, and Pérola and Smooth Cayenne cultivars are the most commonly grown and marketed, but their susceptibility to fusariosis can compromise cultivation. New cultivars resistant to this pathogen are available to meet the demands of pineapple producers and consumers. The aim of this study was to evaluate the content of bioactive compounds and antioxidant activity of pineapple fruits of Imperial, Victoria, IAC Fantástico and Gomo de Mel cultivars, as well as traditional Pérola and Smooth Cayenne cultivars. Fruits grown in the Triângulo Mineiro region were evaluated by colorimetry, determination of ascorbic acid and phenolic compounds by spectrometry, antioxidant activity by ABTS and carotenoid profile by HPLC. Regarding color, Gomo de Mel cultivar showed lower brightness and higher value of parameter b*, indicating a more intense yellow color in this fruit. This result is consistent with the highest carotenoid concentration in this cultivar. Another cultivar that stood out was Imperial, which, while maintaining high carotenoid levels, also showed high concentrations of vitamin C and phenolic compounds, and higher antioxidant activity. Victoria cultivar showed low levels of bioactive compounds and antioxidant activity, even lower than IAC Fantástico cultivar, which showed levels of bioactive compounds similar to traditional Pérola and Smooth Cayenne cultivars.

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Impact of Different Packaging Systems on Selected Antioxidant Properties of Frozen-Stored Broccoli

Ecological Chemistry and Engineering S ◽

10.1515/eces-2019-0027 ◽

2019 ◽

Vol 26 (2) ◽

pp. 383-396

Author(s):

Joanna Kapusta-Duch ◽

Teresa Leszczyńska ◽

Barbara Borczak ◽

Adam Florkiewicz ◽

Anna Ambroszczyk

Keyword(s):

Antioxidant Activity ◽

Vitamin C ◽

Nutritive Value ◽

Antioxidant Properties ◽

Quality Parameters ◽

Low Density Polyethylene ◽

Low Density ◽

Total Polyphenols ◽

High Antioxidant Activity ◽

Β Carotene

Abstract Broccoli has a very good nutritive value, high antioxidant activity and pro-healthy potential. Freezing is one of best methods for vegetable storage and broccoli belongs to the group of vegetables subjected to this process on an industrial scale. This work investigates the effect of type of container: low density polyethylene (PE-LD) bags and oriented polystyrene (OPS) boxes on selected quality parameters in frozen broccoli. The experimental material was the broccoli cultivar LordF1. The vegetable was subjected to blanching, freezing and 3-month storage. At the every stage of an experiment the material was examined in terms of: vitamin C content; β-carotene; total polyphenols; and antioxidant potential, which was determined basing on the ability to quench the ABTS˙+ free radical. It has been found that vegetables which were kept frozen for 3 months in two types of container had parallel levels of vitamin C, β-carotene; total polyphenols; and similar antioxidative potential.

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Kandungan Gizi dan Karakterisasi Senyawa Bioaktif Lintah Laut (Discodoris sp.) [Nutritional Content and Characterization Bioactive Compounds of Sea Sluge (Discodoris sp.) ]

Jurnal Ilmiah Perikanan dan Kelautan ◽

10.20473/jipk.v3i1.11617 ◽

2019 ◽

Vol 3 (1) ◽

pp. 1

Author(s):

Hafiluddin, Nurjanah, Tati Nurhayati

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Antioxidant Activity ◽

Bioactive Compounds ◽

Unsaturated Fatty Acids ◽

Essential Fatty Acids ◽

Saturated Fatty Acids ◽

Nutrient Content ◽

Sea Slug ◽

Chemical Content

Abstract One of the commodities produced from the ocean that have a bioactive compounds is a sea slug (Discodoris sp.). That is very interesting to study mainly deals with the nature of both chemical and biochemical characteristics and their use for the field of food and health. The aims of this research was to determine the nutrient content of sea slug, determaine chemical content and determine antioxidant activity. The experiment was conducted with several stages: sample preparation, analysis of nutrient content, extraction bioactive compound, analysis of chemical content and antioxidant activity. Sea slug from the island of Madura Pamekasan potential as a source of protein, fat, and minerals. Sea slug has esensial amino acids amount to 5.57% was dominated by leucin of 1.42%. Nonesensial amino acids amount to 6.54% wich was dominated by glutamic acid 2.19%. Saturated fatty acids amounted to 27.53% of sea slug was dominated by palmitic (C16: 0) which was 13.36%. Unsaturated fatty acids amounted to 34.66%, which was dominated by the essential fatty acids linolenic (C18: 3, n-3) 20.91%. The highest yield of the crude extract was ethanol and contained alkaloid compounds, steroids, phenols, carbohydrates and reducing sugar compound. The meat of sea slug with ethanol solvent has an IC best 50 antioxidant activity at 441, 12 ppm.

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