A review of mandacaru fruit phytochemicals, its pharmacotherapeutic benefits and uses in food technology

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-12-03 DOI:10.1007/s10068-024-01749-z

Everaldo dos Santos, Raquel Guttierres Gomes, Claudete Aparecida Mangolin, Maria de Fátima Pires da Silva Machado

{"title":"A review of mandacaru fruit phytochemicals, its pharmacotherapeutic benefits and uses in food technology","authors":"Everaldo dos Santos, Raquel Guttierres Gomes, Claudete Aparecida Mangolin, Maria de Fátima Pires da Silva Machado","doi":"10.1007/s10068-024-01749-z","DOIUrl":null,"url":null,"abstract":"<div>The Cereus genus includes medicinal plants native to the Neotropical region. Although their colorful fruits are consumed in arid and semi-arid areas, these are underused industrially due to limited knowledge. This review presents recent studies on the chemical, physicochemical, and bioactive aspects of Cereus fruits, along with pharmacotherapeutic benefits and potential applications of peel, pulp, and seed compounds. Cereus fruits exhibit high nutritional value and richness in bioactive compounds. Their peel has the highest antioxidant concentration, mainly phenolics, flavonoids, and carotenoids. Their pulp offers significant dietary fiber and energy. Seed flour and oil are rich in minerals (K, P and Mg), and also contain oleic, linoleic, and palmitic acids. Most studies focus on Cereus jamacaru, indicating the need to explore other Cereus species for their varied compositions, in addition to innovative physicochemical analyses to uncover relevant compounds.</div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 9","pages":"1789 - 1803"},"PeriodicalIF":2.4000,"publicationDate":"2024-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-024-01749-z","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The Cereus genus includes medicinal plants native to the Neotropical region. Although their colorful fruits are consumed in arid and semi-arid areas, these are underused industrially due to limited knowledge. This review presents recent studies on the chemical, physicochemical, and bioactive aspects of Cereus fruits, along with pharmacotherapeutic benefits and potential applications of peel, pulp, and seed compounds. Cereus fruits exhibit high nutritional value and richness in bioactive compounds. Their peel has the highest antioxidant concentration, mainly phenolics, flavonoids, and carotenoids. Their pulp offers significant dietary fiber and energy. Seed flour and oil are rich in minerals (K, P and Mg), and also contain oleic, linoleic, and palmitic acids. Most studies focus on Cereus jamacaru, indicating the need to explore other Cereus species for their varied compositions, in addition to innovative physicochemical analyses to uncover relevant compounds.

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.