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Arakaki DG, Samúdio dos Santos V, de Melo EP, Pereira H, Silva Figueiredo P, Rodrigues Cortês M, Alexandre Carollo C, de Oliveira LCS, Tschinkel P, Reis F, Souza I, Rosa R, Sanches F, Freitas dos Santos E, Aragão do Nascimento V. Canjiqueira Fruit: Are We Losing the Best of It? Foods 2020; 9:foods9040521. [PMID: 32326266 PMCID: PMC7231018 DOI: 10.3390/foods9040521] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 04/01/2020] [Accepted: 04/09/2020] [Indexed: 12/18/2022] Open
Abstract
Fruits and byproducts are valuable sources of nutrients and bioactive compounds, which are associated with a decreased risk of developing several diseases, such as cancer, inflammation, cardiovascular diseases, and Alzheimer’s. The fruits of canjiqueira (Byrsonima cydoniifolia) are already exploited as a food resource, while the seeds are discarded. This study aimed at showing the potential of the whole fruit of canjiqueira. Elemental characterization was performed on ICP OES, while thermal stability was assessed on thermogravimetry. The determination of the fatty acid profile was carried out on gas chromatography and bioactive compound identification using liquid chromatography and mass spectrometry. Results show that both parts of canjiqueira fruit are a source of various minerals, such as Ca, Cu, Fe, K, Mg, and Mn while the seed only is a good source for Zn. Oleic and linoleic acids are the main compounds in pulp and seed. The thermal stability of seed oil is superior to pulp oil, while piceatannol concentration is higher in seed than pulp. All parts of canjiqueira fruit may be used as a strategy to address nutrition issues and are valuable ingredients to prospective food products.
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Affiliation(s)
- Daniela G. Arakaki
- Graduate Program in Health and Development in the Midwest Region of Brazil, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (E.P.d.M.); (H.P.); (P.S.F.); (P.T.); (F.R.); (I.S.); (R.R.); (E.F.d.S.)
- Group of Spectroscopy and Bioinformatics Applied Biodiversity and Health (GEBABS), Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil
- Correspondence: (D.G.A.); (V.A.d.N.)
| | - Vanessa Samúdio dos Santos
- Laboratory of Natural Products and Mass Spectrometry, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (V.S.d.S.); (C.A.C.)
| | - Elaine Pádua de Melo
- Graduate Program in Health and Development in the Midwest Region of Brazil, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (E.P.d.M.); (H.P.); (P.S.F.); (P.T.); (F.R.); (I.S.); (R.R.); (E.F.d.S.)
- Group of Spectroscopy and Bioinformatics Applied Biodiversity and Health (GEBABS), Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil
| | - Hugo Pereira
- Graduate Program in Health and Development in the Midwest Region of Brazil, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (E.P.d.M.); (H.P.); (P.S.F.); (P.T.); (F.R.); (I.S.); (R.R.); (E.F.d.S.)
- Group of Spectroscopy and Bioinformatics Applied Biodiversity and Health (GEBABS), Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil
| | - Priscila Silva Figueiredo
- Graduate Program in Health and Development in the Midwest Region of Brazil, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (E.P.d.M.); (H.P.); (P.S.F.); (P.T.); (F.R.); (I.S.); (R.R.); (E.F.d.S.)
| | - Mário Rodrigues Cortês
- Chemistry Institute, Federal Universityof Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (M.R.C.); (L.C.S.d.O.)
| | - Carlos Alexandre Carollo
- Laboratory of Natural Products and Mass Spectrometry, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (V.S.d.S.); (C.A.C.)
| | | | - Paula Tschinkel
- Graduate Program in Health and Development in the Midwest Region of Brazil, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (E.P.d.M.); (H.P.); (P.S.F.); (P.T.); (F.R.); (I.S.); (R.R.); (E.F.d.S.)
- Group of Spectroscopy and Bioinformatics Applied Biodiversity and Health (GEBABS), Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil
| | - Francisco Reis
- Graduate Program in Health and Development in the Midwest Region of Brazil, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (E.P.d.M.); (H.P.); (P.S.F.); (P.T.); (F.R.); (I.S.); (R.R.); (E.F.d.S.)
- Group of Spectroscopy and Bioinformatics Applied Biodiversity and Health (GEBABS), Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil
| | - Igor Souza
- Graduate Program in Health and Development in the Midwest Region of Brazil, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (E.P.d.M.); (H.P.); (P.S.F.); (P.T.); (F.R.); (I.S.); (R.R.); (E.F.d.S.)
- Group of Spectroscopy and Bioinformatics Applied Biodiversity and Health (GEBABS), Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil
| | - Rafaela Rosa
- Graduate Program in Health and Development in the Midwest Region of Brazil, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (E.P.d.M.); (H.P.); (P.S.F.); (P.T.); (F.R.); (I.S.); (R.R.); (E.F.d.S.)
- Group of Spectroscopy and Bioinformatics Applied Biodiversity and Health (GEBABS), Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil
| | - Fabiane Sanches
- Faculty of Pharmaceutical Sciences, Food and Nutrition, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil;
| | - Elisvânia Freitas dos Santos
- Graduate Program in Health and Development in the Midwest Region of Brazil, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (E.P.d.M.); (H.P.); (P.S.F.); (P.T.); (F.R.); (I.S.); (R.R.); (E.F.d.S.)
| | - Valter Aragão do Nascimento
- Graduate Program in Health and Development in the Midwest Region of Brazil, Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil; (E.P.d.M.); (H.P.); (P.S.F.); (P.T.); (F.R.); (I.S.); (R.R.); (E.F.d.S.)
- Group of Spectroscopy and Bioinformatics Applied Biodiversity and Health (GEBABS), Federal University of Mato Grosso do Sul, 79070-900 Campo Grande, Brazil
- Correspondence: (D.G.A.); (V.A.d.N.)
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Oroian M, Escriche I. Antioxidants: Characterization, natural sources, extraction and analysis. Food Res Int 2015; 74:10-36. [PMID: 28411973 DOI: 10.1016/j.foodres.2015.04.018] [Citation(s) in RCA: 261] [Impact Index Per Article: 29.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2014] [Revised: 04/03/2015] [Accepted: 04/12/2015] [Indexed: 12/18/2022]
Abstract
Recently many review papers regarding antioxidants from different sources and different extraction and quantification procedures have been published. However none of them has all the information regarding antioxidants (chemistry, sources, extraction and quantification). This article tries to take a different perspective on antioxidants for the new researcher involved in this field. Antioxidants from fruit, vegetables and beverages play an important role in human health, for example preventing cancer and cardiovascular diseases, and lowering the incidence of different diseases. In this paper the main classes of antioxidants are presented: vitamins, carotenoids and polyphenols. Recently, many analytical methodologies involving diverse instrumental techniques have been developed for the extraction, separation, identification and quantification of these compounds. Antioxidants have been quantified by different researchers using one or more of these methods: in vivo, in vitro, electrochemical, chemiluminescent, electron spin resonance, chromatography, capillary electrophoresis, nuclear magnetic resonance, near infrared spectroscopy and mass spectrometry methods.
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Affiliation(s)
- Mircea Oroian
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania.
| | - Isabel Escriche
- Institute of Food Engineering for Development (IUIAD), Food Technology Department (DTA), Universitat Politècnica de València, Valencia, Spain
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Ramirez JE, Zambrano R, Sepúlveda B, Kennelly EJ, Simirgiotis MJ. Anthocyanins and antioxidant capacities of six Chilean berries by HPLC-HR-ESI-ToF-MS. Food Chem 2014; 176:106-14. [PMID: 25624212 DOI: 10.1016/j.foodchem.2014.12.039] [Citation(s) in RCA: 89] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2013] [Revised: 02/27/2014] [Accepted: 12/11/2014] [Indexed: 02/06/2023]
Abstract
The HPLC profiles of six fruits endemic of the VIII region of Chile were investigated using high resolution mass analysis (HR-ToF-ESI-MS). The anthocyanin fingerprints generated for the fruits were compared and the antioxidant capacities measured by the scavenging of the DPPH radical, the ferric reducing antioxidant power (FRAP), the superoxide anion scavenging activity assay (SA), and correlated with the inhibition of lipid peroxidation in human erythrocytes (LP) and total content of phenolics, flavonoids and anthocyanins measured by spectroscopic methods. Several anthocyanins were identified, including 3-O-glycosides derivatives of delphinidin, cyanidin, petunidin, peonidin and malvidin. Three phenolic acids (feruloyl-quinic acid, chlorogenic acid, and neochlorogenic acid) and five flavonols (hyperoside, isoquercitrin, quercetin, rutin, myricetin and isorhamnetin) were also identified. Calafate fruits showed the highest antioxidant activity. However, the highest LP activity was found for Chilean blueberries (>95%) followed by calafate fruits (91.27%) and luma (83.4%).
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Affiliation(s)
- Javier E Ramirez
- Laboratorio de Productos Naturales, Departamento de Química, Facultad de Ciencias Básicas, Universidad de Antofagasta, Av. Coloso S-N, Antofagasta, Chile
| | - Ricardo Zambrano
- Laboratorio de Productos Naturales, Departamento de Química, Facultad de Ciencias Básicas, Universidad de Antofagasta, Av. Coloso S-N, Antofagasta, Chile
| | - Beatriz Sepúlveda
- Departamento de Ciencias Químicas, Universidad Andrés Bello, Campus Viña del Mar, Los Fresnos N 52, Viña del Mar 2520000, Chile
| | - Edward J Kennelly
- Department of Biological Sciences, Lehman College and The Graduate Center, The City University of New York, 250 Bedford Park Boulevard West, Bronx, NY 10468, United States
| | - Mario J Simirgiotis
- Laboratorio de Productos Naturales, Departamento de Química, Facultad de Ciencias Básicas, Universidad de Antofagasta, Av. Coloso S-N, Antofagasta, Chile.
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