Régis Tribuzy de OLIVEIRA, Lorena Mota de CASTRO, Whendel Mesquita do NASCIMENTO, Maria Letícia de Sousa GOMES, Roseane Pinto Martins de OLIVEIRA, Ana Cecilia Nina LOBATO, Rita de Cássia Saraiva NUNOMURA, Carlos Victor Lamarão PEREIRA, Sandra Patrícia ZANOTTO
{"title":"紫胸膜果肉的营养特性、抗氧化活性和卑尔根素含量","authors":"Régis Tribuzy de OLIVEIRA, Lorena Mota de CASTRO, Whendel Mesquita do NASCIMENTO, Maria Letícia de Sousa GOMES, Roseane Pinto Martins de OLIVEIRA, Ana Cecilia Nina LOBATO, Rita de Cássia Saraiva NUNOMURA, Carlos Victor Lamarão PEREIRA, Sandra Patrícia ZANOTTO","doi":"10.1590/1809-4392202202462","DOIUrl":null,"url":null,"abstract":"ABSTRACT The yellow uxi (Endopleura uchi) is a tree native to the Amazon and its fruits are appreciated in the region. It is rich in total phenols and its bark is known to have high bergenin content, an isocoumarin derivative that presents several pharmacological activities. Yet the nutritional and functional properties of the fruit are still little known. We analyzed the nutritional, centesimal, and mineral properties, and the antioxidant activity and total phenol content of the alcoholic extract of yellow uxi fruit pulp from different locations in the Amazon. The bergenin content was also quantified. Average pulp yield was 45.66 ± 4.44% (w/w), with 60.1 - 89.2 g 100 g-1 of moisture and 1.28 - 1.32 g 100 g-1 of ash (dry basis). Calcium (78.2 - 87.1 mg 100 g-1) and potassium (260.2 - 395 mg 100 g-1) were the most abundant minerals in the pulp. Aluminum concentration was high compared to other Amazonian fruits (23.7 - 28.7 mg 100 g-1). The high caloric value of the pulp (325.3 ± 20.9 Kcal 100 g-1) is attributed to its lipid (32 - 44.9%) and carbohydrate (48.2 - 64.1%) content. The scavenging activity of DPPH was 1.95 - 20.68%, which was highly associated with the total phenolic content (16.91 - 30.07 µg GAE mg-1). Bergenin content was 180.8 ± 55.3 mg 100 g-1. We conclude that E. uchi pulp has high caloric and mineral content, and it is also a source of bergenin, thus this fruit has a potential nutritional and functional value.","PeriodicalId":51309,"journal":{"name":"Acta Amazonica","volume":"120 1","pages":"0"},"PeriodicalIF":0.7000,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Nutritional characterization, antioxidant activity and bergenin content of the pulp of Endopleura uchi\",\"authors\":\"Régis Tribuzy de OLIVEIRA, Lorena Mota de CASTRO, Whendel Mesquita do NASCIMENTO, Maria Letícia de Sousa GOMES, Roseane Pinto Martins de OLIVEIRA, Ana Cecilia Nina LOBATO, Rita de Cássia Saraiva NUNOMURA, Carlos Victor Lamarão PEREIRA, Sandra Patrícia ZANOTTO\",\"doi\":\"10.1590/1809-4392202202462\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"ABSTRACT The yellow uxi (Endopleura uchi) is a tree native to the Amazon and its fruits are appreciated in the region. It is rich in total phenols and its bark is known to have high bergenin content, an isocoumarin derivative that presents several pharmacological activities. Yet the nutritional and functional properties of the fruit are still little known. We analyzed the nutritional, centesimal, and mineral properties, and the antioxidant activity and total phenol content of the alcoholic extract of yellow uxi fruit pulp from different locations in the Amazon. The bergenin content was also quantified. Average pulp yield was 45.66 ± 4.44% (w/w), with 60.1 - 89.2 g 100 g-1 of moisture and 1.28 - 1.32 g 100 g-1 of ash (dry basis). Calcium (78.2 - 87.1 mg 100 g-1) and potassium (260.2 - 395 mg 100 g-1) were the most abundant minerals in the pulp. Aluminum concentration was high compared to other Amazonian fruits (23.7 - 28.7 mg 100 g-1). The high caloric value of the pulp (325.3 ± 20.9 Kcal 100 g-1) is attributed to its lipid (32 - 44.9%) and carbohydrate (48.2 - 64.1%) content. The scavenging activity of DPPH was 1.95 - 20.68%, which was highly associated with the total phenolic content (16.91 - 30.07 µg GAE mg-1). Bergenin content was 180.8 ± 55.3 mg 100 g-1. 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Nutritional characterization, antioxidant activity and bergenin content of the pulp of Endopleura uchi
ABSTRACT The yellow uxi (Endopleura uchi) is a tree native to the Amazon and its fruits are appreciated in the region. It is rich in total phenols and its bark is known to have high bergenin content, an isocoumarin derivative that presents several pharmacological activities. Yet the nutritional and functional properties of the fruit are still little known. We analyzed the nutritional, centesimal, and mineral properties, and the antioxidant activity and total phenol content of the alcoholic extract of yellow uxi fruit pulp from different locations in the Amazon. The bergenin content was also quantified. Average pulp yield was 45.66 ± 4.44% (w/w), with 60.1 - 89.2 g 100 g-1 of moisture and 1.28 - 1.32 g 100 g-1 of ash (dry basis). Calcium (78.2 - 87.1 mg 100 g-1) and potassium (260.2 - 395 mg 100 g-1) were the most abundant minerals in the pulp. Aluminum concentration was high compared to other Amazonian fruits (23.7 - 28.7 mg 100 g-1). The high caloric value of the pulp (325.3 ± 20.9 Kcal 100 g-1) is attributed to its lipid (32 - 44.9%) and carbohydrate (48.2 - 64.1%) content. The scavenging activity of DPPH was 1.95 - 20.68%, which was highly associated with the total phenolic content (16.91 - 30.07 µg GAE mg-1). Bergenin content was 180.8 ± 55.3 mg 100 g-1. We conclude that E. uchi pulp has high caloric and mineral content, and it is also a source of bergenin, thus this fruit has a potential nutritional and functional value.
期刊介绍:
Acta Amzonica is a multidisciplinary, peer-reviewed, open access, free-of-charge scientific journal for research in and about the Amazon region, published since 1971 by the Instituto Nacional de Pesquisas da Amazônia - INPA, in Brazil.
The journal publishes quarterly issues containing articles and short communications in English across a broad range of disciplines, including Agronomy and Forestry, Animal Sciences and Fisheries, Biodiversity and Conservation, Biotechnology, Chemistry and Pharmacology, Environmental Sciences, Food Sciences, Geosciences, Health Sciences, Human and Social Sciences, and Materials Technology.