Physicochemical characteristics and bioactive compounds of three puçá (Mouriri pusa Gardner) varieties, an underexploited fruit from the Brazilian Cerrado
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/56822 |
Resumo: | Puçá fruits are native to the Cerrado biome yet little explored, presenting different varieties with distinct fruit peel colors. Although puçá fruits have been known to exhibit a good source of bioactive compounds, the phenolic profile of some varieties remains unknown. Based on this context, our research aimed to evaluate the chemical composition and bioactive compounds and characterize for the first time the phenolic profile in yellow puçá, brown puçá, and black puçá by high-performance liquid chromatography coupled with diode array detection (HPLC–DAD). The three puçá varieties contained considerable quantities of important food constituents, such as high concentrations of vitamin C, carotenoids and phenolic compounds. These fruits are mostly composed of phenolic acids, with p-coumaric acid being the major compound in all varieties, while ellagic acid was detected only in the brown puçá. Moreover, (−)-epicatechin was found only in the yellow puçá. This study is the first to report the identification of the phenolic profile in puçá. Moreover, our data indicate that the three fruit varieties present a promising chemical composition, suggesting that they may serve as potential sources of natural antioxidants. In addition, these findings can contribute to the establishment of puçá as a novel ingredient for formulations with functional claims. |
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Physicochemical characteristics and bioactive compounds of three puçá (Mouriri pusa Gardner) varieties, an underexploited fruit from the Brazilian CerradoAscorbic acidBrazilian fruitCarotenoidsHPLC–DADPhenolic compoundsPuçá fruits are native to the Cerrado biome yet little explored, presenting different varieties with distinct fruit peel colors. Although puçá fruits have been known to exhibit a good source of bioactive compounds, the phenolic profile of some varieties remains unknown. Based on this context, our research aimed to evaluate the chemical composition and bioactive compounds and characterize for the first time the phenolic profile in yellow puçá, brown puçá, and black puçá by high-performance liquid chromatography coupled with diode array detection (HPLC–DAD). The three puçá varieties contained considerable quantities of important food constituents, such as high concentrations of vitamin C, carotenoids and phenolic compounds. These fruits are mostly composed of phenolic acids, with p-coumaric acid being the major compound in all varieties, while ellagic acid was detected only in the brown puçá. Moreover, (−)-epicatechin was found only in the yellow puçá. This study is the first to report the identification of the phenolic profile in puçá. Moreover, our data indicate that the three fruit varieties present a promising chemical composition, suggesting that they may serve as potential sources of natural antioxidants. In addition, these findings can contribute to the establishment of puçá as a novel ingredient for formulations with functional claims.Universidade Estadual de Maringá2023-05-17T18:46:33Z2023-05-17T18:46:33Z2023info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfLIMA, J. P. de et al. Physicochemical characteristics and bioactive compounds of three puçá (Mouriri pusa Gardner) varieties, an underexploited fruit from the Brazilian Cerrado. Acta Scientiarum. Technology, Maringá, v. 45, 2023.http://repositorio.ufla.br/jspui/handle/1/56822Acta Scientiarum. Technologyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessLima, Juliana Pinto deNunes, Elisângela ElenaBorges, Lara AguiarSaczk, Adelir AparecidaPinheiro, Gabriela LúciaBorges, Paulo Rogério SirianoVilas Boas, Eduardo Valério de Barroseng2023-05-17T18:47:34Zoai:localhost:1/56822Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2023-05-17T18:47:34Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Physicochemical characteristics and bioactive compounds of three puçá (Mouriri pusa Gardner) varieties, an underexploited fruit from the Brazilian Cerrado |
title |
Physicochemical characteristics and bioactive compounds of three puçá (Mouriri pusa Gardner) varieties, an underexploited fruit from the Brazilian Cerrado |
spellingShingle |
Physicochemical characteristics and bioactive compounds of three puçá (Mouriri pusa Gardner) varieties, an underexploited fruit from the Brazilian Cerrado Lima, Juliana Pinto de Ascorbic acid Brazilian fruit Carotenoids HPLC–DAD Phenolic compounds |
title_short |
Physicochemical characteristics and bioactive compounds of three puçá (Mouriri pusa Gardner) varieties, an underexploited fruit from the Brazilian Cerrado |
title_full |
Physicochemical characteristics and bioactive compounds of three puçá (Mouriri pusa Gardner) varieties, an underexploited fruit from the Brazilian Cerrado |
title_fullStr |
Physicochemical characteristics and bioactive compounds of three puçá (Mouriri pusa Gardner) varieties, an underexploited fruit from the Brazilian Cerrado |
title_full_unstemmed |
Physicochemical characteristics and bioactive compounds of three puçá (Mouriri pusa Gardner) varieties, an underexploited fruit from the Brazilian Cerrado |
title_sort |
Physicochemical characteristics and bioactive compounds of three puçá (Mouriri pusa Gardner) varieties, an underexploited fruit from the Brazilian Cerrado |
author |
Lima, Juliana Pinto de |
author_facet |
Lima, Juliana Pinto de Nunes, Elisângela Elena Borges, Lara Aguiar Saczk, Adelir Aparecida Pinheiro, Gabriela Lúcia Borges, Paulo Rogério Siriano Vilas Boas, Eduardo Valério de Barros |
author_role |
author |
author2 |
Nunes, Elisângela Elena Borges, Lara Aguiar Saczk, Adelir Aparecida Pinheiro, Gabriela Lúcia Borges, Paulo Rogério Siriano Vilas Boas, Eduardo Valério de Barros |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Lima, Juliana Pinto de Nunes, Elisângela Elena Borges, Lara Aguiar Saczk, Adelir Aparecida Pinheiro, Gabriela Lúcia Borges, Paulo Rogério Siriano Vilas Boas, Eduardo Valério de Barros |
dc.subject.por.fl_str_mv |
Ascorbic acid Brazilian fruit Carotenoids HPLC–DAD Phenolic compounds |
topic |
Ascorbic acid Brazilian fruit Carotenoids HPLC–DAD Phenolic compounds |
description |
Puçá fruits are native to the Cerrado biome yet little explored, presenting different varieties with distinct fruit peel colors. Although puçá fruits have been known to exhibit a good source of bioactive compounds, the phenolic profile of some varieties remains unknown. Based on this context, our research aimed to evaluate the chemical composition and bioactive compounds and characterize for the first time the phenolic profile in yellow puçá, brown puçá, and black puçá by high-performance liquid chromatography coupled with diode array detection (HPLC–DAD). The three puçá varieties contained considerable quantities of important food constituents, such as high concentrations of vitamin C, carotenoids and phenolic compounds. These fruits are mostly composed of phenolic acids, with p-coumaric acid being the major compound in all varieties, while ellagic acid was detected only in the brown puçá. Moreover, (−)-epicatechin was found only in the yellow puçá. This study is the first to report the identification of the phenolic profile in puçá. Moreover, our data indicate that the three fruit varieties present a promising chemical composition, suggesting that they may serve as potential sources of natural antioxidants. In addition, these findings can contribute to the establishment of puçá as a novel ingredient for formulations with functional claims. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-05-17T18:46:33Z 2023-05-17T18:46:33Z 2023 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
LIMA, J. P. de et al. Physicochemical characteristics and bioactive compounds of three puçá (Mouriri pusa Gardner) varieties, an underexploited fruit from the Brazilian Cerrado. Acta Scientiarum. Technology, Maringá, v. 45, 2023. http://repositorio.ufla.br/jspui/handle/1/56822 |
identifier_str_mv |
LIMA, J. P. de et al. Physicochemical characteristics and bioactive compounds of three puçá (Mouriri pusa Gardner) varieties, an underexploited fruit from the Brazilian Cerrado. Acta Scientiarum. Technology, Maringá, v. 45, 2023. |
url |
http://repositorio.ufla.br/jspui/handle/1/56822 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution 4.0 International http://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 |
Universidade Estadual de Maringá |
publisher.none.fl_str_mv |
Universidade Estadual de Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
_version_ |
1815439141389729792 |