Nutritional potential of Red Jambo fruit: dietary fibers, minerals, antioxidant potential, and bioaccessibility of phenolic compounds

Detalhes bibliográficos
Autor(a) principal: Gibbert, Luciana
Data de Publicação: 2022
Outros Autores: Bampi, Marlene, Kerkhoven, Nicole Cristine, Sereno, Aiane Benevide, Pinto, Christiane de Queiroz Pereira, Ferreira, Sila Mary Rodrigues, Cordeiro, Angela Maria Tribuzy de Magalhães, Meireles, Bruno Raniere Lins de Albuquerque, Borges, Graciele da Silva Campelo, Silveira, Joana Léa Meira, Miguel, Obdulio Gomes, Dias, Josiane de Fatima Gaspari, Bertin, Renata Labronici, Kruger, Claudia Carneiro Hecke
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/25578
Resumo: Red jambo (RJ) is used by traditional medicine to treat diabetes, so far there are no reports on the relationship of its fiber content with monosaccharide composition and the bioaccessibility of the phenolic compounds. The aim of this study was to characterize the nutritional profile, minerals, the composition of sugars, the antioxidant potential, and the phenolic compounds accessibility of the fruit edible parts (pulp and peel). Considering the edible fraction, the major minerals were manganese, iron, magnesium, and zinc, suggesting that they can contribute to the recommended daily intake for adults. The monosaccharide composition showed that both the pulp and the peel have as main composition glucose (50.1% and 68.4%) and uronic acids (38.4% and 20.6%), respectively. Also, the contents of bioactive compounds and the antioxidant potential of the fruit are relatively high in the pulp and peel fractions, mainly for DPPH assay. Moreover, fourteen phenolic compounds were identified. Among them, p-coumaric and trans-cinnamic acids showed the highest bioaccessibility. We suggest the use of RJ in new nutraceutical and food products since it is a natural source of compounds with natural antioxidants.
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spelling Nutritional potential of Red Jambo fruit: dietary fibers, minerals, antioxidant potential, and bioaccessibility of phenolic compounds Potencial nutricional de la fruta Jambo rojo: fibras dietéticas, minerales, potencial antioxidante y bioaccesibilidad de compuestos fenólicosPotencial nutricional da fruta Jambo vermelho: fibras dietéticas, minerais, potencial antioxidante e bioacessibilidade de compostos fenólicosSyzygium malaccenseComposición de monosacáridosPerfil mineralDigestión in vitroNutracéutico.Syzygium malaccenseMonosaccharide compositionMineral profileIn vitro digestionNutraceutical.Syzygium malaccenseComposição de monossacarídeosPerfil mineralDigestão in vitroNutracêutico.Red jambo (RJ) is used by traditional medicine to treat diabetes, so far there are no reports on the relationship of its fiber content with monosaccharide composition and the bioaccessibility of the phenolic compounds. The aim of this study was to characterize the nutritional profile, minerals, the composition of sugars, the antioxidant potential, and the phenolic compounds accessibility of the fruit edible parts (pulp and peel). Considering the edible fraction, the major minerals were manganese, iron, magnesium, and zinc, suggesting that they can contribute to the recommended daily intake for adults. The monosaccharide composition showed that both the pulp and the peel have as main composition glucose (50.1% and 68.4%) and uronic acids (38.4% and 20.6%), respectively. Also, the contents of bioactive compounds and the antioxidant potential of the fruit are relatively high in the pulp and peel fractions, mainly for DPPH assay. Moreover, fourteen phenolic compounds were identified. Among them, p-coumaric and trans-cinnamic acids showed the highest bioaccessibility. We suggest the use of RJ in new nutraceutical and food products since it is a natural source of compounds with natural antioxidants.El Jambo Rojo (JR) es utilizado por la medicina tradicional para tratar la diabetes, hasta el momento no existen informes sobre la relación de su contenido de fibra con la composición de monosacáridos y la bioaccesibilidad de los compuestos fenólicos. El objetivo de este estudio fue caracterizar el perfil nutricional, los minerales, la composición de azúcares, el potencial antioxidante y la accesibilidad a compuestos fenólicos de las partes comestibles del fruto (pulpa y piel). Considerando la fracción comestible, los principales minerales fueron manganeso, hierro, magnesio y zinc, lo que sugiere que puede contribuir a la ingesta diaria recomendada para adultos. La composición de monosacáridos mostró que tanto la pulpa como la cáscara tienen la composición principal glucosa (50,1% y 68,4%) y ácidos urónicos (38,4% y 20,6%), respectivamente. Además, el contenido de compuestos bioactivos y el potencial antioxidante de la fruta son relativamente altos en la pulpa y las cáscaras, principalmente según el ensayo DPPH. Además, se identificaron catorce compuestos fenólicos. Entre ellos, los ácidos p-cumárico y transcinámico mostraron la mayor bioaccesibilidad. Sugerimos el uso de JR en nuevos productos nutracéuticos y alimenticios ya que es una fuente natural de compuestos con antioxidantes naturales.O Jambo Vermelho (JV) é usado pela medicina tradicional no tratamento do diabetes, até o momento não há relatos sobre a relação do seu conteúdo de fibra com a composição dos monossacarídeos e a bioacessibilidade dos compostos fenólicos. O objetivo deste estudo foi caracterizar o perfil nutricional, minerais, a composição de açúcares, o potencial antioxidante e a acessibilidade aos compostos fenólicos das partes comestíveis da fruta de JV (polpa e casca). Considerando a fração comestível, os principais minerais foram manganês, ferro, magnésio e zinco, sugerindo que pode contribuir para a ingestão diária recomendada para adultos. A composição dos monossacarídeos mostrou que tanto a polpa quanto a casca têm como principal composição glicose (50,1% e 68,4%) e ácidos urônicos (38,4% e 20,6%), respectivamente. Além disso, os teores de compostos bioativos e o potencial antioxidante da fruta são relativamente elevados na polpa e na casca, principalmente pelo ensaio DPPH. Além disso, quatorze compostos fenólicos foram identificados. Entre eles, os ácidos p-cumárico e transcinâmico apresentaram a maior bioacessibilidade. Sugerimos o uso de JV em novos produtos nutracêuticos e alimentícios por ser uma fonte natural de compostos com antioxidantes naturais.Research, Society and Development2022-01-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2557810.33448/rsd-v11i2.25578Research, Society and Development; Vol. 11 No. 2; e33111225578Research, Society and Development; Vol. 11 Núm. 2; e33111225578Research, Society and Development; v. 11 n. 2; e331112255782525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/25578/22602Copyright (c) 2022 Luciana Gibbert; Marlene Bampi; Nicole Cristine Kerkhoven; Aiane Benevide Sereno; Christiane de Queiroz Pereira Pinto; Sila Mary Rodrigues Ferreira; Angela Maria Tribuzy de Magalhães Cordeiro; Bruno Raniere Lins de Albuquerque Meireles; Graciele da Silva Campelo Borges; Joana Léa Meira Silveira; Obdulio Gomes Miguel; Josiane de Fatima Gaspari Dias; Renata Labronici Bertin; Claudia Carneiro Hecke Krugerhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessGibbert, LucianaBampi, MarleneKerkhoven, Nicole Cristine Sereno, Aiane BenevidePinto, Christiane de Queiroz PereiraFerreira, Sila Mary Rodrigues Cordeiro, Angela Maria Tribuzy de Magalhães Meireles, Bruno Raniere Lins de Albuquerque Borges, Graciele da Silva CampeloSilveira, Joana Léa Meira Miguel, Obdulio Gomes Dias, Josiane de Fatima Gaspari Bertin, Renata LabroniciKruger, Claudia Carneiro Hecke2022-02-07T01:42:50Zoai:ojs.pkp.sfu.ca:article/25578Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:43:49.976389Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Nutritional potential of Red Jambo fruit: dietary fibers, minerals, antioxidant potential, and bioaccessibility of phenolic compounds
Potencial nutricional de la fruta Jambo rojo: fibras dietéticas, minerales, potencial antioxidante y bioaccesibilidad de compuestos fenólicos
Potencial nutricional da fruta Jambo vermelho: fibras dietéticas, minerais, potencial antioxidante e bioacessibilidade de compostos fenólicos
title Nutritional potential of Red Jambo fruit: dietary fibers, minerals, antioxidant potential, and bioaccessibility of phenolic compounds
spellingShingle Nutritional potential of Red Jambo fruit: dietary fibers, minerals, antioxidant potential, and bioaccessibility of phenolic compounds
Gibbert, Luciana
Syzygium malaccense
Composición de monosacáridos
Perfil mineral
Digestión in vitro
Nutracéutico.
Syzygium malaccense
Monosaccharide composition
Mineral profile
In vitro digestion
Nutraceutical.
Syzygium malaccense
Composição de monossacarídeos
Perfil mineral
Digestão in vitro
Nutracêutico.
title_short Nutritional potential of Red Jambo fruit: dietary fibers, minerals, antioxidant potential, and bioaccessibility of phenolic compounds
title_full Nutritional potential of Red Jambo fruit: dietary fibers, minerals, antioxidant potential, and bioaccessibility of phenolic compounds
title_fullStr Nutritional potential of Red Jambo fruit: dietary fibers, minerals, antioxidant potential, and bioaccessibility of phenolic compounds
title_full_unstemmed Nutritional potential of Red Jambo fruit: dietary fibers, minerals, antioxidant potential, and bioaccessibility of phenolic compounds
title_sort Nutritional potential of Red Jambo fruit: dietary fibers, minerals, antioxidant potential, and bioaccessibility of phenolic compounds
author Gibbert, Luciana
author_facet Gibbert, Luciana
Bampi, Marlene
Kerkhoven, Nicole Cristine
Sereno, Aiane Benevide
Pinto, Christiane de Queiroz Pereira
Ferreira, Sila Mary Rodrigues
Cordeiro, Angela Maria Tribuzy de Magalhães
Meireles, Bruno Raniere Lins de Albuquerque
Borges, Graciele da Silva Campelo
Silveira, Joana Léa Meira
Miguel, Obdulio Gomes
Dias, Josiane de Fatima Gaspari
Bertin, Renata Labronici
Kruger, Claudia Carneiro Hecke
author_role author
author2 Bampi, Marlene
Kerkhoven, Nicole Cristine
Sereno, Aiane Benevide
Pinto, Christiane de Queiroz Pereira
Ferreira, Sila Mary Rodrigues
Cordeiro, Angela Maria Tribuzy de Magalhães
Meireles, Bruno Raniere Lins de Albuquerque
Borges, Graciele da Silva Campelo
Silveira, Joana Léa Meira
Miguel, Obdulio Gomes
Dias, Josiane de Fatima Gaspari
Bertin, Renata Labronici
Kruger, Claudia Carneiro Hecke
author2_role author
author
author
author
author
author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Gibbert, Luciana
Bampi, Marlene
Kerkhoven, Nicole Cristine
Sereno, Aiane Benevide
Pinto, Christiane de Queiroz Pereira
Ferreira, Sila Mary Rodrigues
Cordeiro, Angela Maria Tribuzy de Magalhães
Meireles, Bruno Raniere Lins de Albuquerque
Borges, Graciele da Silva Campelo
Silveira, Joana Léa Meira
Miguel, Obdulio Gomes
Dias, Josiane de Fatima Gaspari
Bertin, Renata Labronici
Kruger, Claudia Carneiro Hecke
dc.subject.por.fl_str_mv Syzygium malaccense
Composición de monosacáridos
Perfil mineral
Digestión in vitro
Nutracéutico.
Syzygium malaccense
Monosaccharide composition
Mineral profile
In vitro digestion
Nutraceutical.
Syzygium malaccense
Composição de monossacarídeos
Perfil mineral
Digestão in vitro
Nutracêutico.
topic Syzygium malaccense
Composición de monosacáridos
Perfil mineral
Digestión in vitro
Nutracéutico.
Syzygium malaccense
Monosaccharide composition
Mineral profile
In vitro digestion
Nutraceutical.
Syzygium malaccense
Composição de monossacarídeos
Perfil mineral
Digestão in vitro
Nutracêutico.
description Red jambo (RJ) is used by traditional medicine to treat diabetes, so far there are no reports on the relationship of its fiber content with monosaccharide composition and the bioaccessibility of the phenolic compounds. The aim of this study was to characterize the nutritional profile, minerals, the composition of sugars, the antioxidant potential, and the phenolic compounds accessibility of the fruit edible parts (pulp and peel). Considering the edible fraction, the major minerals were manganese, iron, magnesium, and zinc, suggesting that they can contribute to the recommended daily intake for adults. The monosaccharide composition showed that both the pulp and the peel have as main composition glucose (50.1% and 68.4%) and uronic acids (38.4% and 20.6%), respectively. Also, the contents of bioactive compounds and the antioxidant potential of the fruit are relatively high in the pulp and peel fractions, mainly for DPPH assay. Moreover, fourteen phenolic compounds were identified. Among them, p-coumaric and trans-cinnamic acids showed the highest bioaccessibility. We suggest the use of RJ in new nutraceutical and food products since it is a natural source of compounds with natural antioxidants.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-26
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/25578
10.33448/rsd-v11i2.25578
url https://rsdjournal.org/index.php/rsd/article/view/25578
identifier_str_mv 10.33448/rsd-v11i2.25578
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/25578/22602
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 11 No. 2; e33111225578
Research, Society and Development; Vol. 11 Núm. 2; e33111225578
Research, Society and Development; v. 11 n. 2; e33111225578
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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