Bioactive compounds of pulp powder of tarumã fruits (Vitex megapotamica) at two maturity stages
Autor(a) principal: | |
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Data de Publicação: | 2024 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng por |
Título da fonte: | Caderno de Ciências Agrárias (Online) |
Texto Completo: | https://periodicos.ufmg.br/index.php/ccaufmg/article/view/46538 |
Resumo: | This study aimed to characterize the pulp of the tarumã fruit, harvested at different stages of maturation (immature and mature), in terms of physicochemical parameters and mineral content, and also to evaluate the bioactive compounds of the powdered pulp of the fruits, through analysis of phenolic compounds, antioxidant capacity (DPPH and ABTS) and anti-inflammatory activity. There was an increase (p≤0.05) in the pH, in the Ratio (soluble solids/titratable acidity) and in the sugar levels during the maturation of the tarumã fruits. The powdered pulp showed a more intense red color (a*) when was mature, due to the degradation of chlorophyll and the synthesis of anthocyanins that occur during fruit ripening. Among the minerals evaluated, relevant concentrations of potassium were detected in the fruit pulp, and in ripe fruits, the concentration was even higher (p≤0.05). The values of total phenolic compounds, antioxidant activity (for both evaluated methods) and anti-inflammatory activity were higher in aqueous extracts of immature fruits. The tarumã can be a promising source of bioactive compounds, mainly the immature fruits, which showed the best results, while the ripe fruits can be used as raw material for fermentation processes, or for the production of natural dyes due to their intense purple color. |
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Bioactive compounds of pulp powder of tarumã fruits (Vitex megapotamica) at two maturity stagesBioactive compounds of pulp powder of tarumã fruits (Vitex megapotamica) at two maturity stagesVitex megapotamica. Maturation. Minerals. Antioxidants. Anti-inflammatory.Vitex megapotamica. Maturação. Minerais. Antioxidante. Anti-inflamatório.Caracterização da polpa do fruto de tarumã em diferentes estágios de maturaçãoCompostos bioativos da polpa em póMudanças durante a maturaçãoPotencial como fonte de compostos bioativosThis study aimed to characterize the pulp of the tarumã fruit, harvested at different stages of maturation (immature and mature), in terms of physicochemical parameters and mineral content, and also to evaluate the bioactive compounds of the powdered pulp of the fruits, through analysis of phenolic compounds, antioxidant capacity (DPPH and ABTS) and anti-inflammatory activity. There was an increase (p≤0.05) in the pH, in the Ratio (soluble solids/titratable acidity) and in the sugar levels during the maturation of the tarumã fruits. The powdered pulp showed a more intense red color (a*) when was mature, due to the degradation of chlorophyll and the synthesis of anthocyanins that occur during fruit ripening. Among the minerals evaluated, relevant concentrations of potassium were detected in the fruit pulp, and in ripe fruits, the concentration was even higher (p≤0.05). The values of total phenolic compounds, antioxidant activity (for both evaluated methods) and anti-inflammatory activity were higher in aqueous extracts of immature fruits. The tarumã can be a promising source of bioactive compounds, mainly the immature fruits, which showed the best results, while the ripe fruits can be used as raw material for fermentation processes, or for the production of natural dyes due to their intense purple color.This study aimed to characterize the pulp of the tarumã fruit, harvested at different stages of maturation (immature and mature), in terms of physicochemical parameters and mineral content, and also to evaluate the bioactive com- pounds of the powdered pulp of the fruits, through analysis of phenolic compounds, antioxidant capacity (DPPH and ABTS) and anti-inflammatory activity. There was an increase (p≤0.05) in the pH, in the Ratio (soluble solids/titra- table acidity) and in the sugar levels during the maturation of the tarumã fruits. The powdered pulp showed a more intense red color (a*) when was mature, due to the degradation of chlorophyll and the synthesis of anthocyanins that occur during fruit ripening. Among the minerals evaluated, relevant concentrations of potassium were detected in the fruit pulp, and in ripe fruits, the concentration was even higher (p≤0.05). The values of total phenolic compounds, antioxidant activity (for both evaluated methods) and anti-inflammatory activity were higher in aqueous extracts of immature fruits. The tarumã can be a promising source of bioactive compounds, mainly the immature fruits, which showed the best results, while the ripe fruits can be used as raw material for fermentation processes, or for the pro- duction of natural dyes due to their intense purple colorUniversidade Federal de Minas Gerais2024-02-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontextoinfo:eu-repo/semantics/otherapplication/pdftext/htmlhttps://periodicos.ufmg.br/index.php/ccaufmg/article/view/4653810.35699/2447-6218.2024.46538Agrarian Sciences Journal; Vol. 16 (2024)Caderno de Ciências Agrárias; v. 16 (2024)2447-62181984-6738reponame:Caderno de Ciências Agrárias (Online)instname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGengporhttps://periodicos.ufmg.br/index.php/ccaufmg/article/view/46538/43402https://periodicos.ufmg.br/index.php/ccaufmg/article/view/46538/43403Não se aplica.Copyright (c) 2024 Caderno de Ciências Agráriashttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMonteiro, Larissa KarlaVicentini Schaefer, SabrinaFischer, CarolinaOrellana Luvizotti, AlessandraRigo, ElisandraSehn, Georgia Ane RaquelCavalheiro, Darlene2024-02-28T12:57:42Zoai:periodicos.ufmg.br:article/46538Revistahttps://periodicos.ufmg.br/index.php/ccaufmgPUBhttps://periodicos.ufmg.br/index.php/ccaufmg/oaiccaufmg@ica.ufmg.br2447-62181984-6738opendoar:2024-02-28T12:57:42Caderno de Ciências Agrárias (Online) - Universidade Federal de Minas Gerais (UFMG)false |
dc.title.none.fl_str_mv |
Bioactive compounds of pulp powder of tarumã fruits (Vitex megapotamica) at two maturity stages Bioactive compounds of pulp powder of tarumã fruits (Vitex megapotamica) at two maturity stages |
title |
Bioactive compounds of pulp powder of tarumã fruits (Vitex megapotamica) at two maturity stages |
spellingShingle |
Bioactive compounds of pulp powder of tarumã fruits (Vitex megapotamica) at two maturity stages Monteiro, Larissa Karla Vitex megapotamica. Maturation. Minerals. Antioxidants. Anti-inflammatory. Vitex megapotamica. Maturação. Minerais. Antioxidante. Anti-inflamatório. Caracterização da polpa do fruto de tarumã em diferentes estágios de maturação Compostos bioativos da polpa em pó Mudanças durante a maturação Potencial como fonte de compostos bioativos |
title_short |
Bioactive compounds of pulp powder of tarumã fruits (Vitex megapotamica) at two maturity stages |
title_full |
Bioactive compounds of pulp powder of tarumã fruits (Vitex megapotamica) at two maturity stages |
title_fullStr |
Bioactive compounds of pulp powder of tarumã fruits (Vitex megapotamica) at two maturity stages |
title_full_unstemmed |
Bioactive compounds of pulp powder of tarumã fruits (Vitex megapotamica) at two maturity stages |
title_sort |
Bioactive compounds of pulp powder of tarumã fruits (Vitex megapotamica) at two maturity stages |
author |
Monteiro, Larissa Karla |
author_facet |
Monteiro, Larissa Karla Vicentini Schaefer, Sabrina Fischer, Carolina Orellana Luvizotti, Alessandra Rigo, Elisandra Sehn, Georgia Ane Raquel Cavalheiro, Darlene |
author_role |
author |
author2 |
Vicentini Schaefer, Sabrina Fischer, Carolina Orellana Luvizotti, Alessandra Rigo, Elisandra Sehn, Georgia Ane Raquel Cavalheiro, Darlene |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Monteiro, Larissa Karla Vicentini Schaefer, Sabrina Fischer, Carolina Orellana Luvizotti, Alessandra Rigo, Elisandra Sehn, Georgia Ane Raquel Cavalheiro, Darlene |
dc.subject.por.fl_str_mv |
Vitex megapotamica. Maturation. Minerals. Antioxidants. Anti-inflammatory. Vitex megapotamica. Maturação. Minerais. Antioxidante. Anti-inflamatório. Caracterização da polpa do fruto de tarumã em diferentes estágios de maturação Compostos bioativos da polpa em pó Mudanças durante a maturação Potencial como fonte de compostos bioativos |
topic |
Vitex megapotamica. Maturation. Minerals. Antioxidants. Anti-inflammatory. Vitex megapotamica. Maturação. Minerais. Antioxidante. Anti-inflamatório. Caracterização da polpa do fruto de tarumã em diferentes estágios de maturação Compostos bioativos da polpa em pó Mudanças durante a maturação Potencial como fonte de compostos bioativos |
description |
This study aimed to characterize the pulp of the tarumã fruit, harvested at different stages of maturation (immature and mature), in terms of physicochemical parameters and mineral content, and also to evaluate the bioactive compounds of the powdered pulp of the fruits, through analysis of phenolic compounds, antioxidant capacity (DPPH and ABTS) and anti-inflammatory activity. There was an increase (p≤0.05) in the pH, in the Ratio (soluble solids/titratable acidity) and in the sugar levels during the maturation of the tarumã fruits. The powdered pulp showed a more intense red color (a*) when was mature, due to the degradation of chlorophyll and the synthesis of anthocyanins that occur during fruit ripening. Among the minerals evaluated, relevant concentrations of potassium were detected in the fruit pulp, and in ripe fruits, the concentration was even higher (p≤0.05). The values of total phenolic compounds, antioxidant activity (for both evaluated methods) and anti-inflammatory activity were higher in aqueous extracts of immature fruits. The tarumã can be a promising source of bioactive compounds, mainly the immature fruits, which showed the best results, while the ripe fruits can be used as raw material for fermentation processes, or for the production of natural dyes due to their intense purple color. |
publishDate |
2024 |
dc.date.none.fl_str_mv |
2024-02-28 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion texto info:eu-repo/semantics/other |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.ufmg.br/index.php/ccaufmg/article/view/46538 10.35699/2447-6218.2024.46538 |
url |
https://periodicos.ufmg.br/index.php/ccaufmg/article/view/46538 |
identifier_str_mv |
10.35699/2447-6218.2024.46538 |
dc.language.iso.fl_str_mv |
eng por |
language |
eng por |
dc.relation.none.fl_str_mv |
https://periodicos.ufmg.br/index.php/ccaufmg/article/view/46538/43402 https://periodicos.ufmg.br/index.php/ccaufmg/article/view/46538/43403 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2024 Caderno de Ciências Agrárias https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2024 Caderno de Ciências Agrárias https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf text/html |
dc.coverage.none.fl_str_mv |
Não se aplica. |
dc.publisher.none.fl_str_mv |
Universidade Federal de Minas Gerais |
publisher.none.fl_str_mv |
Universidade Federal de Minas Gerais |
dc.source.none.fl_str_mv |
Agrarian Sciences Journal; Vol. 16 (2024) Caderno de Ciências Agrárias; v. 16 (2024) 2447-6218 1984-6738 reponame:Caderno de Ciências Agrárias (Online) instname:Universidade Federal de Minas Gerais (UFMG) instacron:UFMG |
instname_str |
Universidade Federal de Minas Gerais (UFMG) |
instacron_str |
UFMG |
institution |
UFMG |
reponame_str |
Caderno de Ciências Agrárias (Online) |
collection |
Caderno de Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Caderno de Ciências Agrárias (Online) - Universidade Federal de Minas Gerais (UFMG) |
repository.mail.fl_str_mv |
ccaufmg@ica.ufmg.br |
_version_ |
1797042441971302400 |