Ripening stage impacts nutritional components, antiglycemic potential, digestibility and antioxidant properties of grumixama (Eugenia brasiliensis Lam.) fruit

被引:9
|
作者
Bonin, Anna Maria Forcelini [1 ]
Avila, Suelen [1 ]
Etgeton, Schaina Andriela Pontarollo [1 ]
de Lima, Jair Jose [2 ]
dos Santos, Mayara Padovan [3 ]
Grassi, Marco Tadeu [4 ]
Kruger, Claudia Carneiro Hecke [2 ]
机构
[1] Univ Fed Parana, Postgrad Program Food & Nutr, Hlth Sci Sect, Campus 3, BR-80210170 Curitiba, PR, Brazil
[2] Univ Fed Parana, Nutr Dept, Postgrad Program Food & Nutr, Hlth Sci Sect, Campus 3, BR-80210170 Curitiba, PR, Brazil
[3] Univ Fed Parana, Polytech Ctr, Postgrad Program Chem, BR-81531980 Curitiba, PR, Brazil
[4] Univ Fed Parana, Polytech Ctr, Chem Dept, BR-81530000 Curitiba, PR, Brazil
关键词
Fruit seed; Pulp; Chemical composition; Minerals; Phenolic compounds; Fruit byproducts; BIOACCESSIBILITY; MYRTACEAE;
D O I
10.1016/j.foodres.2024.113956
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This study aimed to determine the nutritional components (macronutrients ans minerals) and alpha-amylase inhibition capacity of freeze-dried grumixama (Eugenia brasiliensis Lam) seeds (S) and pulp/peel (P) portions, at ripe and mid-ripe stages. In vitro digestion was also performed on S and P from grumixama to assess the bioaccessibility of total phenolic compound (TPC), flavonoids (TFC), and anthocyanins (TAC), as well as to examine their impact on antioxidant activity (DPPH, ABTS, FRAP). The ripening process impacts the bioactive compounds and individual phenolics of S and P portions. The ripe S was source of myricetin and exhibited higher antioxidant activity, while mid-ripe S was high in flavonoids and cinnamic acid with higher antiglycemic potential. Ripe P showed higher soluble fiber, carbohydrate, TAC, and caffeic acid content, whereas mid-ripe P had increased mineral content (calcium, potassium, manganese), catechin, and TPC. After in vitro digestion, the P portion showed a bioaccessibility of total phenolic content (TPC) and total flavonoid content (TFC) exceeding 40% at intestinal phase. In contrast, the S portions had better release of TPC and TFC and antioxidant activity at gastric phase. Considering the outstanding nutritional and biological properties of grumixama fruit, freeze-dried S and P portions from both ripening stages possess could be explored as valuable sources of nutrients and antioxidant compounds.
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页数:9
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