Bioactive potential of Colombian feijoa in physiological ripening stage

Riaño, Andrea Milena Sánchez; Solanilla‐Duque, José Fernando; Méndez-Arteaga, Jonh Jairo; Váquiro, Henry Alexander

doi:10.1016/j.jssas.2019.05.002

Cited by 11 publications

(9 citation statements)

References 40 publications

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“…Feijoa fruit is an excellent source of vitamins and nonessential nutrients, as well as a variety of bioactive compounds endowed with significant antioxidant, antibacterial, and anti-inflammatory activities [10,11,12,13]. In this respect, there is a general agreement that the health-promoting effects of fruit and vegetable intake result from the combined properties and synergistic action of all bioactive constituents, including polyphenols [59,60]. These compounds can improve health due to their strong antioxidant activity, counteracting oxidative stress-induced cellular dysfunctions and modulating key mechanisms implicated in the development of oxidative stress-related human pathologies.…”

Section: Discussionmentioning

confidence: 99%

Phenol-Rich Feijoa sellowiana (Pineapple Guava) Extracts Protect Human Red Blood Cells from Mercury-Induced Cellular Toxicity

et al. 2019

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Plant polyphenols, with broadly known antioxidant properties, represent very effective agents against environmental oxidative stressors, including mercury. This heavy metal irreversibly binds thiol groups, sequestering endogenous antioxidants, such as glutathione. Increased incidence of food-derived mercury is cause for concern, given the many severe downstream effects, ranging from kidney to cardiovascular diseases. Therefore, the possible beneficial properties of Feijoa sellowiana against mercury toxicity were tested using intact human red blood cells (RBC) incubated in the presence of HgCl2. Here, we show that phenol-rich (10–200 µg/mL) extracts from the Feijoa sellowiana fruit potently protect against mercury-induced toxicity and oxidative stress. Peel and pulp extracts are both able to counteract the oxidative stress and thiol decrease induced in RBC by mercury treatment. Nonetheless, the peel extract had a greater protective effect compared to the pulp, although to a different extent for the different markers analyzed, which is at least partially due to the greater proportion and diversity of polyphenols in the peel. Furthermore, Fejioa sellowiana extracts also prevent mercury-induced morphological changes, which are known to enhance the pro-coagulant activity of these cells. These novel findings provide biochemical bases for the pharmacological use of Fejioa sellowiana-based functional foods in preventing and combating mercury-related illnesses.

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Section: Discussionmentioning

confidence: 99%

Phenol-Rich Feijoa sellowiana (Pineapple Guava) Extracts Protect Human Red Blood Cells from Mercury-Induced Cellular Toxicity

et al. 2019

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“…Feijoa fruit used in this study is commonly consumed as fresh fruit and is also commercially available as processed product in several foods, in ice cream, yoghurt and jam too (10). There is a general agreement that Feijoa fruit has healthpromoting effects due to presence of bioactive constituents in the fruit (18).…”

Section: Discussionmentioning

confidence: 98%

Screening of Feijoa (Acca Sellowiana (O. Berg) Burret) Fruit Effect on Proliferation and Apoptosis using Bone Marrow derived Stem Cells Model

et al. 2020

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Background and Objective: Curative properties of Feijoa sellowiana Bert. (Myrtaceae, Acca sellowiana), have been often claimed, while investigations into details of its bioactivities are still lacking. This study investigated the effect of acetonic extract of Feijoa (Acca sellowiana (O. Berg) Burret) fruit on proliferation and apoptosis of bone marrow derived stem cells. Methodology: Human bone marrow stem cells (hBMSCs) were characterized before experiments. MTT Assay was performed to determine the toxicity of Feijoa. The growth kinetics was also investigated until 7 days. Real time PCR assessed the expression of apoptosis genes. Results: In MTT assay, Feijoa at doses ≤ 5 ng/ml did not show any cytotoxic effect on hBMSCs and increased the cell proliferation until day 4 th followed by a decrease until day 7 th. Population doubling time (PDT) decreased until day 4 th followed by an increase until day 7 th. A significant increase in expression of Bax and decrease Bcl-2 expression were recorded on day 7 th. Conclusion: The antioxidant, anti-inflammatory and modulatory activities of Feijoa can explain the increasing effect on cell proliferation till day 4 th , but the apoptotic activity of Feijoa noted after four days is reported for the first time denoting to the short term antioxidant, anti-inflammatory and modulatory properties of Feijoa that should be considered for curative activity of this fruit.

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“…2.6.2 | 2, 2′-Azinobis (3-ethylbenzothiazoline-6 sulfonic acid) radical scavenging property (ABTS) Sánchez-Riaño et al (2020) method was used to estimate the ABTS value of all six types of rasgulla. The ABTS reagent treated all six types of rasgulla were kept for 2 hr at dark and absorbance of all samples were recorded at 734 nm against a prepared blank solution.…”

Section: Antioxidant Activitiesmentioning

confidence: 99%

Application of raw and differently dried Pineapple ( Ananas comosus ) pulp on Rasgulla (sweetened Casein Ball) to enhance its phenolic profile, shelf life, and in‐vitro digestibility characteristics

Sarkar

Salauddin

Pati

et al. 2021

J. Food Process. Preserv.

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Pineapple is well known as a potential antioxidant-rich fruit. The popular dairy product, rasgulla (sweetened casein ball) was fortified with raw pineapple pulp (PP), hot air-(PH), freeze-(PF), microwave-(PMW), and microwave-convective (PMWC)-dried pineapple pulp. The effect of fortifying rasgulla with pineapple on its nutritional quality, phytochemical profile, antioxidant activities, shelf life, in-vitro digestibility, and mineral composition were studied. Phytochemical analysis showed the fortified samples were rich in alkaloids, flavonoids, polyphenols, sterols, tannins, and quinones. Fortification enhanced total polyphenol content (TPC), total flavonoid content (TFC), ferric reducing antioxidant activity (FRAP), 2, 2′-Azinobis (3-ethylbenzothiazoline-6 sulfonic acid) radical scavenging property (ABTS), 2,2-diphenylpicrylhydrazyl (DPPH) radical-scavenging capacity, hydrogen peroxide (H 2 O 2) radical scavenging activity, superoxide anion capture capacity (SO), and antioxidant capacity (AC). HPLC analysis showed that the fortification of rasgulla significantly increased the amount of seven polyphenols. Among all the rasgulla samples, PMWC showed the best results for most of the parameters. Novelty Impact Statement: This is the first approach to quantitate the phenolic profile of traditional Indian dairy product rasgulla (sweet syrupy cheese ball) and its pineapple fortified moiety. In this study, we opt to explore the nutritional profile of this novel dairy product very pertinent to the nutritional aspects of the dairy product and also the effect of antioxidant enrichment on the shelf life and in-vitro digestibility is studied. Application of natural product to lower calorie intake during digestion may attract the end user more.

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Bioactive potential of Colombian feijoa in physiological ripening stage

Cited by 11 publications

References 40 publications

Phenol-Rich Feijoa sellowiana (Pineapple Guava) Extracts Protect Human Red Blood Cells from Mercury-Induced Cellular Toxicity

Phenol-Rich Feijoa sellowiana (Pineapple Guava) Extracts Protect Human Red Blood Cells from Mercury-Induced Cellular Toxicity

Screening of Feijoa (<i>Acca Sellowiana</i> (<i>O. Berg</i>) <i>Burret</i>) Fruit Effect on Proliferation and Apoptosis using Bone Marrow derived Stem Cells Model

Application of raw and differently dried Pineapple ( Ananas comosus ) pulp on Rasgulla (sweetened Casein Ball) to enhance its phenolic profile, shelf life, and in‐vitro digestibility characteristics

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