Antioxidant phytochemicals of Byrsonima ligustrifolia throughout fruit developmental stages

Sampaio, Camila Ramos Pinto; Hamerski, Fabiane; Ribani, Rosemary Hoffmann

doi:10.1016/j.jff.2015.08.004

Cited by 8 publications

(5 citation statements)

References 44 publications

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“…In red-Murici, an increase in vitamin C concentration during the ripening process was observed. Additionally, it was also reported that the biosynthesis of vitamin C increases with the development of the fruit [18]. In addition, the results of this study agree with the data obtained from other fruits, such as grapes and strawberry, in which vitamin C levels were shown to increase during the development of these fruits [19].…”

Section: Resultssupporting

confidence: 90%

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Chemical Composition and Antioxidant Activity of <i>Bunchosia glandulifera</i> Fruit at Different Ripening Stages

Blank¹,

Justen²,

Fraga³

et al. 2018

FNS

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Bunchosia glandulifera belongs to the family Malpighiaceae and is popularly known as "caferana" in the city of Santo Antonio da Patrulha. The fruits have a high economic value and their inclusion in the diet has health benefits. They are natural sources of antioxidants because of the presence of bioactive compounds. However, their chemical composition can be influenced by the maturation process. This study aims to evaluate the changes in the bioactive antioxidant compounds in the pulp and seeds of B. glandulifera fruit during different stages of ripening. The fruits, were analyzed for caffeine, carotenoids, flavonoids, vitamin C, and total phenolic content as well as for antioxidant activity, at four different stages of ripening. An increase in bioactive compounds was observed from the second maturation stage to the ripened fruit, and the ripened fruit had the highest bioactive compound content. Phenolic compound and carotenoid levels were found to be highest in the pulp. Carotenoid content showed a positive correlation with the antioxidant activity. Colorimetric analysis also showed a high correlation between the levels of carotenoids and color change during the ripening stages.

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Section: Resultssupporting

confidence: 90%

“…The content of sugars and soluble solids showed an increase in concentration during the fruit ripening process, similar to the result observed in Byrsonima ligustrifolia, a species belonging to the same family [18]. The pulp exhibited significant difference in the content of soluble solids during the four ripening stages.…”

Section: Resultssupporting

confidence: 80%

Chemical Composition and Antioxidant Activity of <i>Bunchosia glandulifera</i> Fruit at Different Ripening Stages

Blank¹,

Justen²,

Fraga³

et al. 2018

FNS

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“…ABTS free radical scavenging activity was determined according to the method of Sampaio (Sampaio, Hamerski, & Ribani, ) with some modifications. A series of sample solution were mixed 3 mL ABTS solution (0.38 mg/L) with 1 mL determined solution at the room temperature, and measured absorbancy of each mixture for three times at λ = 734 nm after 6 min.…”

Section: Methodsmentioning

confidence: 99%

Phenolic composition of oleuropein extract after enzymatic process by HPLC-MS and their antioxidant and antibacterial activities

Yuan

Qin

et al. 2018

J Food Biochem

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Oleuropein is an antioxidant olive constituent, but it is liable to degrade into hydroxytyrosol. Oleuropein extract was hydrolyzed by hemicellulase and the results presented that 14 phenols were identified in the ethyl acetate extract of enzymatic hydrolysate by HPLC-MS. Antioxidant activities (DPPH, ABTS, total reducing power, FRAP, and Fe 21 chelating ability) of phenols were all added with the samples concentration increased, and dose-effect relationship also existed. 14 phenols all possessed certain inhibition effect against selected bacteria, and they had better inhibition effect against tested Gram-positive bacterium (Staphylococcus aureus) than Gram-negative bacterium (Escherichia coli). Finally, hydroxytyrosol, oleuropein, eugenol, caffeic acid, and 3,4-dihydroxybenzoic acid could present excellent antioxidant and antibacterial effect, and the two activities mainly had close relationship. Practical applicationsFrom the previous study we could know enzymatic biotransformation from oleuropein to HT was a promising method. Therefore, HT preparation from enzyme has attracted great attention of researcher. If that, a lot of enzymatic hydrolysate would be produced in the process. So, present study was to use fully the ethyl acetate extract of enzymatic hydrolysate, and to determine the chemical composition of phenolic compounds in EAE by HPLC-MS, and to evaluate their antioxidant and antimicrobial capacity. The result was shown that phenols of oleuropein extract after enzymatic process, therefore, may be suitable as a source of powerful antioxidants and bacteriostatic due to their stronger antioxidant and antibacterial activities. They could be widely applied in functional food industry for preservation.

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“…These compounds are usually located in the rind and peels, for example, the peel and rind of mangosteen fruit are rich in protocatechuic acid, but the peels of apples contain lower levels of phenolic acids than the whole fruit [ 97 , 99 ]. For berries, the change in concentration (increase or decrease) of phenolic acids depends on the maturation stages for a particular plant [ 96 , 132 ].…”

Section: Production and Extraction Of Phenolic Acids From Plants Amentioning

confidence: 99%

Advances and Prospects of Phenolic Acids Production, Biorefinery and Analysis

et al. 2020

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Biotechnological production of phenolic acids is attracting increased interest due to their superior antioxidant activity, as well as other antimicrobial, dietary, and health benefits. As secondary metabolites, primarily found in plants and fungi, they are effective free radical scavengers due to the phenolic group available in their structure. Therefore, phenolic acids are widely utilised by pharmaceutical, food, cosmetic, and chemical industries. A demand for phenolic acids is mostly satisfied by utilising chemically synthesised compounds, with only a low quantity obtained from natural sources. As an alternative to chemical synthesis, environmentally friendly bio-based technologies are necessary for development in large-scale production. One of the most promising sustainable technologies is the utilisation of microbial cell factories for biosynthesis of phenolic acids. In this paper, we perform a systematic comparison of the best known natural sources of phenolic acids. The advances and prospects in the development of microbial cell factories for biosynthesis of these bioactive compounds are discussed in more detail. A special consideration is given to the modern production methods and analytics of phenolic acids.

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Antioxidant phytochemicals of Byrsonima ligustrifolia throughout fruit developmental stages

Cited by 8 publications

References 44 publications

Chemical Composition and Antioxidant Activity of <i>Bunchosia glandulifera</i> Fruit at Different Ripening Stages

Chemical Composition and Antioxidant Activity of <i>Bunchosia glandulifera</i> Fruit at Different Ripening Stages

Phenolic composition of oleuropein extract after enzymatic process by HPLC-MS and their antioxidant and antibacterial activities

Advances and Prospects of Phenolic Acids Production, Biorefinery and Analysis

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Antioxidant phytochemicals of Byrsonima ligustrifolia throughout fruit developmental stages

Cited by 8 publications

References 44 publications

Chemical Composition and Antioxidant Activity of &lt;i&gt;Bunchosia glandulifera&lt;/i&gt; Fruit at Different Ripening Stages

Chemical Composition and Antioxidant Activity of &lt;i&gt;Bunchosia glandulifera&lt;/i&gt; Fruit at Different Ripening Stages

Phenolic composition of oleuropein extract after enzymatic process by HPLC-MS and their antioxidant and antibacterial activities

Advances and Prospects of Phenolic Acids Production, Biorefinery and Analysis

Contact Info

Product

Resources

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Chemical Composition and Antioxidant Activity of <i>Bunchosia glandulifera</i> Fruit at Different Ripening Stages

Chemical Composition and Antioxidant Activity of <i>Bunchosia glandulifera</i> Fruit at Different Ripening Stages