Physicochemical characteristics and bioactive compounds of three puçá (Mouriri pusa Gardner) varieties, an underexploited fruit from the Brazilian Cerrado

Detalhes bibliográficos
Autor(a) principal: Lima, Juliana Pinto de
Data de Publicação: 2023
Outros Autores: Nunes, Elisângela Elena, Borges, Lara Aguiar, Saczk, Adelir Aparecida, Pinheiro, Gabriela Lúcia, Borges, Paulo Rogério Siriano, Vilas Boas, Eduardo Valério de Barros
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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spelling 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
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