巴西塞拉多地区水果黑布卡(Mouriri pusa)的果肉和副产品的化学特性、抗氧化潜力和酚类物质概况。

IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED
Romilda Ramos da Silva, Gabriela Fonseca Leal, Camila da Costa Gomes, José Eduardo Bento de Oliveira, Camila Mariane da Silva Soares, Rômulo Alves Morais, Glêndara Aparecida de Souza Martins
{"title":"巴西塞拉多地区水果黑布卡(Mouriri pusa)的果肉和副产品的化学特性、抗氧化潜力和酚类物质概况。","authors":"Romilda Ramos da Silva, Gabriela Fonseca Leal, Camila da Costa Gomes, José Eduardo Bento de Oliveira, Camila Mariane da Silva Soares, Rômulo Alves Morais, Glêndara Aparecida de Souza Martins","doi":"10.1007/s11130-024-01258-8","DOIUrl":null,"url":null,"abstract":"<p><p>The black puçá (Mouriri pusa) is an unconventional fruit from the Cerrado region of Brazil, commonly known as the jabuticaba of the forest. However, data on its nutritional and phytochemical composition are limited. This study investigated the nutritional composition, physicochemical characteristics, profile of carbohydrates and organic acids, phenolics and flavonoids individual, amino acids composition, bioactive substances, and antioxidant potential in the pulp, peel, and seed fractions of puçá-preto. The results confirm that puçá-preto is an important nutritional source. The main organic acids were malic acid (187.54 - 290.50 mg g<sup>-1</sup>) followed by tartaric acid (57.89 - 134.79 mg g<sup>-1</sup>). In the black puçá, 8 of the 9 essential amino acids were determined, with arginine presenting the highest results (0.24 - 2.03 g 100 g<sup>-1</sup>), followed by glutamic acid (0.34 - 1.87 g 100 g<sup>-1</sup>). It presented satisfactory results for vitamin C, carotenoids, and anthocyanins, demonstrating potential for pigment extraction. The pulp and peel showed good antioxidant activity in capturing free radicals by the DPPH method and reducing ferric ions in the pulp. Regarding individual phenolic compounds, quercetin was the major compound in the pulp fraction (4.69 µg mL<sup>-1</sup>); on the other hand, kaempferol had greater expression in the peels (20.78 µg mL<sup>-1</sup>), while myricetin was quantified only in the seeds (10.67 µg mL<sup>-1</sup>). The results showed that black puçá is rich in nutrients and bioactive products and can be fully utilized. The products from black puçá processing can be applied in the food and pharmaceutical industries.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"80 1","pages":"16"},"PeriodicalIF":3.1000,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Chemical Characterization, Antioxidant Potential and Phenolic Profile of the Pulp and By-Products of Black puçá (Mouriri pusa), a Fruit from the Brazilian Cerrado region.\",\"authors\":\"Romilda Ramos da Silva, Gabriela Fonseca Leal, Camila da Costa Gomes, José Eduardo Bento de Oliveira, Camila Mariane da Silva Soares, Rômulo Alves Morais, Glêndara Aparecida de Souza Martins\",\"doi\":\"10.1007/s11130-024-01258-8\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>The black puçá (Mouriri pusa) is an unconventional fruit from the Cerrado region of Brazil, commonly known as the jabuticaba of the forest. However, data on its nutritional and phytochemical composition are limited. This study investigated the nutritional composition, physicochemical characteristics, profile of carbohydrates and organic acids, phenolics and flavonoids individual, amino acids composition, bioactive substances, and antioxidant potential in the pulp, peel, and seed fractions of puçá-preto. The results confirm that puçá-preto is an important nutritional source. The main organic acids were malic acid (187.54 - 290.50 mg g<sup>-1</sup>) followed by tartaric acid (57.89 - 134.79 mg g<sup>-1</sup>). In the black puçá, 8 of the 9 essential amino acids were determined, with arginine presenting the highest results (0.24 - 2.03 g 100 g<sup>-1</sup>), followed by glutamic acid (0.34 - 1.87 g 100 g<sup>-1</sup>). It presented satisfactory results for vitamin C, carotenoids, and anthocyanins, demonstrating potential for pigment extraction. The pulp and peel showed good antioxidant activity in capturing free radicals by the DPPH method and reducing ferric ions in the pulp. Regarding individual phenolic compounds, quercetin was the major compound in the pulp fraction (4.69 µg mL<sup>-1</sup>); on the other hand, kaempferol had greater expression in the peels (20.78 µg mL<sup>-1</sup>), while myricetin was quantified only in the seeds (10.67 µg mL<sup>-1</sup>). The results showed that black puçá is rich in nutrients and bioactive products and can be fully utilized. The products from black puçá processing can be applied in the food and pharmaceutical industries.</p>\",\"PeriodicalId\":20092,\"journal\":{\"name\":\"Plant Foods for Human Nutrition\",\"volume\":\"80 1\",\"pages\":\"16\"},\"PeriodicalIF\":3.1000,\"publicationDate\":\"2024-12-20\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Plant Foods for Human Nutrition\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s11130-024-01258-8\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Plant Foods for Human Nutrition","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11130-024-01258-8","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0

摘要

黑色pu (Mouriri pusa)是一种来自巴西塞拉多地区的非常规水果,通常被称为森林中的jabuticaba。然而,关于其营养和植物化学成分的数据有限。本研究研究了puçá-preto果肉、果皮和种子部分的营养成分、理化特性、碳水化合物和有机酸、酚类物质和类黄酮个体、氨基酸组成、生物活性物质和抗氧化潜力。结果证实puçá-preto是一种重要的营养来源。主要有机酸为苹果酸(187.54 ~ 290.50 mg g-1),其次为酒石酸(57.89 ~ 134.79 mg g-1)。在黑鱼中,测定了9种必需氨基酸中的8种,其中精氨酸含量最高(0.24 ~ 2.03 g 100 g-1),其次是谷氨酸(0.34 ~ 1.87 g 100 g-1)。对维生素C、类胡萝卜素和花青素的提取结果令人满意,显示了色素提取的潜力。果肉和果皮在DPPH法捕获自由基和还原果肉中的铁离子方面表现出良好的抗氧化活性。各酚类化合物中,槲皮素含量最高(4.69µg mL-1);山奈酚在果皮中表达较多(20.78µg mL-1),杨梅素仅在种子中表达(10.67µg mL-1)。结果表明,黑蜂具有丰富的营养成分和生物活性产物,可以充分利用。黑浆加工而成的产品可用于食品、医药等行业。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Chemical Characterization, Antioxidant Potential and Phenolic Profile of the Pulp and By-Products of Black puçá (Mouriri pusa), a Fruit from the Brazilian Cerrado region.

The black puçá (Mouriri pusa) is an unconventional fruit from the Cerrado region of Brazil, commonly known as the jabuticaba of the forest. However, data on its nutritional and phytochemical composition are limited. This study investigated the nutritional composition, physicochemical characteristics, profile of carbohydrates and organic acids, phenolics and flavonoids individual, amino acids composition, bioactive substances, and antioxidant potential in the pulp, peel, and seed fractions of puçá-preto. The results confirm that puçá-preto is an important nutritional source. The main organic acids were malic acid (187.54 - 290.50 mg g-1) followed by tartaric acid (57.89 - 134.79 mg g-1). In the black puçá, 8 of the 9 essential amino acids were determined, with arginine presenting the highest results (0.24 - 2.03 g 100 g-1), followed by glutamic acid (0.34 - 1.87 g 100 g-1). It presented satisfactory results for vitamin C, carotenoids, and anthocyanins, demonstrating potential for pigment extraction. The pulp and peel showed good antioxidant activity in capturing free radicals by the DPPH method and reducing ferric ions in the pulp. Regarding individual phenolic compounds, quercetin was the major compound in the pulp fraction (4.69 µg mL-1); on the other hand, kaempferol had greater expression in the peels (20.78 µg mL-1), while myricetin was quantified only in the seeds (10.67 µg mL-1). The results showed that black puçá is rich in nutrients and bioactive products and can be fully utilized. The products from black puçá processing can be applied in the food and pharmaceutical industries.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Plant Foods for Human Nutrition
Plant Foods for Human Nutrition 工程技术-食品科技
CiteScore
6.80
自引率
7.50%
发文量
89
审稿时长
12-24 weeks
期刊介绍: Plant Foods for Human Nutrition (previously Qualitas Plantarum) is an international journal that publishes reports of original research and critical reviews concerned with the improvement and evaluation of the nutritional quality of plant foods for humans, as they are influenced by: - Biotechnology (all fields, including molecular biology and genetic engineering) - Food science and technology - Functional, nutraceutical or pharma foods - Other nutrients and non-nutrients inherent in plant foods
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信