Nutritional potential of Red Jambo fruit: dietary fibers, minerals, antioxidant potential, and bioaccessibility of phenolic compounds
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , , , , , , , , |
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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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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1797052761630572544 |