Bioactive Compounds, Antioxidant Capacity, and Fatty Acids in Different Parts of Four Unexplored Fruits
Total phenolic content (TPC), total flavonoids (TF), total anthocyanins (TA), and antioxidant capacity of different parts of four unexplored fruits from Brazil (Syzygium cumini Lam, Solanum nigrum Linn, Inga edulis Mart, and Hovenia dulcis Thunb) were determined; the bioactive compounds and fatty ac...
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/8401074 |
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| author | Adriela Albino Rydlewski Damila Rodrigues de Morais Eliza Mariane Rotta Thiago Claus Julianna Matias Vagula Michele Cristina da Silva Oscar Oliveira Santos Junior Jesuí Vergílio Visentainer |
| author_facet | Adriela Albino Rydlewski Damila Rodrigues de Morais Eliza Mariane Rotta Thiago Claus Julianna Matias Vagula Michele Cristina da Silva Oscar Oliveira Santos Junior Jesuí Vergílio Visentainer |
| author_sort | Adriela Albino Rydlewski |
| collection | DOAJ |
| description | Total phenolic content (TPC), total flavonoids (TF), total anthocyanins (TA), and antioxidant capacity of different parts of four unexplored fruits from Brazil (Syzygium cumini Lam, Solanum nigrum Linn, Inga edulis Mart, and Hovenia dulcis Thunb) were determined; the bioactive compounds and fatty acids were quantified and identified by high-performance liquid chromatography and gas chromatography, respectively. S. cumini peels contained the most TA (63.31 mg/100 g), whilst H. dulcis pulp and peels had the highest TPC (518.18 mg GAE/100 g) and TF (76.54 mg EQ/g). Phenolic compounds responsible for antioxidant capacity of fruits were gallic acid, ellagic acid, kaempferol, and epicatechin. H. dulcis seed showed the highest level of the essential fatty acid omega-3 (3985.95 mg/100 g). PCA showed that PC1 and PC2 explained 90.43% of the total variability of the antioxidant data. Most of the seeds showed omega-3, omega-6, and omega-9 fatty acids at significant concentrations, with two PCs explaining 93.80% of the total variance of the fatty acid contents. |
| format | Article |
| id | doaj-art-4394624031e94e5ab654745c7918271e |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-4394624031e94e5ab654745c7918271e2025-02-03T00:59:55ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/84010748401074Bioactive Compounds, Antioxidant Capacity, and Fatty Acids in Different Parts of Four Unexplored FruitsAdriela Albino Rydlewski0Damila Rodrigues de Morais1Eliza Mariane Rotta2Thiago Claus3Julianna Matias Vagula4Michele Cristina da Silva5Oscar Oliveira Santos Junior6Jesuí Vergílio Visentainer7Food Science, Agricultural Science Center, State University of Maringá (UEM), 87020-900 Maringá, PR, BrazilDepartment of Chemistry, State University of Maringá (UEM), 87020-900 Maringá, PR, BrazilDepartment of Chemistry, State University of Maringá (UEM), 87020-900 Maringá, PR, BrazilDepartment of Chemistry, State University of Maringá (UEM), 87020-900 Maringá, PR, BrazilFood Science, Agricultural Science Center, State University of Maringá (UEM), 87020-900 Maringá, PR, BrazilDepartment of Chemistry, State University of Maringá (UEM), 87020-900 Maringá, PR, BrazilDepartment of Chemistry, State University of Maringá (UEM), 87020-900 Maringá, PR, BrazilFood Science, Agricultural Science Center, State University of Maringá (UEM), 87020-900 Maringá, PR, BrazilTotal phenolic content (TPC), total flavonoids (TF), total anthocyanins (TA), and antioxidant capacity of different parts of four unexplored fruits from Brazil (Syzygium cumini Lam, Solanum nigrum Linn, Inga edulis Mart, and Hovenia dulcis Thunb) were determined; the bioactive compounds and fatty acids were quantified and identified by high-performance liquid chromatography and gas chromatography, respectively. S. cumini peels contained the most TA (63.31 mg/100 g), whilst H. dulcis pulp and peels had the highest TPC (518.18 mg GAE/100 g) and TF (76.54 mg EQ/g). Phenolic compounds responsible for antioxidant capacity of fruits were gallic acid, ellagic acid, kaempferol, and epicatechin. H. dulcis seed showed the highest level of the essential fatty acid omega-3 (3985.95 mg/100 g). PCA showed that PC1 and PC2 explained 90.43% of the total variability of the antioxidant data. Most of the seeds showed omega-3, omega-6, and omega-9 fatty acids at significant concentrations, with two PCs explaining 93.80% of the total variance of the fatty acid contents.http://dx.doi.org/10.1155/2017/8401074 |
| spellingShingle | Adriela Albino Rydlewski Damila Rodrigues de Morais Eliza Mariane Rotta Thiago Claus Julianna Matias Vagula Michele Cristina da Silva Oscar Oliveira Santos Junior Jesuí Vergílio Visentainer Bioactive Compounds, Antioxidant Capacity, and Fatty Acids in Different Parts of Four Unexplored Fruits Journal of Food Quality |
| title | Bioactive Compounds, Antioxidant Capacity, and Fatty Acids in Different Parts of Four Unexplored Fruits |
| title_full | Bioactive Compounds, Antioxidant Capacity, and Fatty Acids in Different Parts of Four Unexplored Fruits |
| title_fullStr | Bioactive Compounds, Antioxidant Capacity, and Fatty Acids in Different Parts of Four Unexplored Fruits |
| title_full_unstemmed | Bioactive Compounds, Antioxidant Capacity, and Fatty Acids in Different Parts of Four Unexplored Fruits |
| title_short | Bioactive Compounds, Antioxidant Capacity, and Fatty Acids in Different Parts of Four Unexplored Fruits |
| title_sort | bioactive compounds antioxidant capacity and fatty acids in different parts of four unexplored fruits |
| url | http://dx.doi.org/10.1155/2017/8401074 |
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