Bioactive compounds of Eugenia punicifolia fruits: a rich source of lycopene

Q3 Agricultural and Biological Sciences

Brazilian Journal of Food Technology Pub Date : 2023-06-19 DOI:10.1590/1981-6723.13022

E. C. D. O. Braga, S. Pacheco, M. Santiago, R. Godoy, M. S. C. D. Jesus, V. D. C. Martins, M. Souza, A. Porte, R. Borguini

引用次数: 1

Abstract

Abstract This work aimed to characterize some of the bioactive compounds of Eugenia punicifolia (Kunth) DC. fruit to enhance the knowledge of its functional potential. Ripe fruits were collected from the restinga of Maricá, in the state of Rio de Janeiro (RJ), Brazil. Bioactive compounds were analyzed by High Performance Liquid Chromatography (HPLC). Ascorbic acid (74.14 mg 100-1 g-1), lycopene (504 µg g-1) and total carotenoids (632 µg g-1) contents were superior to other fruits rich in these compounds. In fact, E. punicifolia fruits are an excellent source of carotenoids and can be considered a good source of ascorbic acid (vitamin C). Furthermore, its chemical composition has presented phenolic compounds like gallic acid and anthocyanins. Thus, this underutilized Brazilian fruit stands out as a source of bioactive compounds, presenting a good potential as a functional food, especially due to the high content of lycopene.

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栀子果实的生物活性化合物:番茄红素的丰富来源

摘要本研究旨在对荆芥(Eugenia punicifolia, Kunth) DC的部分活性成分进行表征。提高对水果功能潜力的认识。成熟的水果采集自巴西里约热内卢州(RJ)的maric restinga。采用高效液相色谱法对活性成分进行分析。抗坏血酸(74.14 mg 100-1 g-1)、番茄红素(504µg g-1)和总类胡萝卜素(632µg g-1)含量均优于其他富含这些化合物的水果。事实上，果仁是类胡萝卜素的极好来源，可以被认为是抗坏血酸(维生素C)的良好来源。此外，其化学成分中含有没食子酸和花青素等酚类化合物。因此，这种未被充分利用的巴西水果作为生物活性化合物的来源脱颖而出，特别是由于番茄红素的高含量，它作为功能性食品具有良好的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Brazilian Journal of Food Technology Agricultural and Biological Sciences-Food Science

CiteScore

2.20

自引率

0.00%

发文量

审稿时长

35 weeks

期刊介绍： The Brazilian Journal of Food Technology (BJFT) is an electronic rolling pass publication with free access, whose purpose is to publish unpublished articles based on original research results and technological information that significantly contribute to the dissemination of new knowledge related to production and evaluation of food in the areas of science, technology, food engineering and nutrition (non-clinical). Manuscripts of national or international scope are accepted, presenting new concepts or experimental approaches that are not only repositories of scientific data. The Journal publishes original articles, review articles, scientific notes, case reports, and short communication in Portuguese and English. The submission of a manuscript presupposes that the same paper is not under analysis for publication in any other divulging vehicle. Articles specifically contemplating analytical methodologies will be accepted as long as they are innovative or provide significant improvement to existing methods. It is at the discretion of the Editors, depending on the subject relevance, the acceptance of works with test results of industrialized products without the information necessary to manufacture them. Papers aimed essentially at commercial propaganda will not be accepted.

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