Bioactive compounds of pulp powder of tarumã fruits (Vitex megapotamica) at two maturity stages

Detalhes bibliográficos
Autor(a) principal: Monteiro, Larissa Karla
Data de Publicação: 2024
Outros Autores: Vicentini Schaefer, Sabrina, Fischer, Carolina, Orellana Luvizotti, Alessandra, Rigo, Elisandra, Sehn, Georgia Ane Raquel, Cavalheiro, Darlene
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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spelling 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
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