Cagaita (Eugenia dysenterica DC.) of the Cerrado of Minas Gerais, Brazil: Physical and chemical characterization, carotenoids and vitamins

Cardoso, Leandro de Morais; Martino, Hércia Stampini Duarte; Moreira, Ana Vládia Bandeira; Ribeiro, Sônia Machado Rocha; Pinheiro-Sant’Ana, Helena Maria

doi:10.1016/j.foodres.2011.03.005

Cited by 96 publications

(78 citation statements)

References 6 publications

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“…Its leaves are used as antidiarrheals while their fruits have laxative properties according to the popular use (LIMA et al, 2010;VIEIRA et al, 2012). Studies indicate that cagaita fruits are highly nutritious, contain 90% water, low caloric value (36.6 Kcal), 5.9% carbohydrates, source of functional compounds such as vitamin C and β-carotene and phenolic compounds such as flavonoids, which are antioxidant and anti-mutagenic substances (ROESLER et al, 2007, CARDOSO et al, 2011and ROCHA et al, 2013. Another peculiar characteristic of this fruit is its contens of phenolic compounds and minerals.…”

Section: Introductionmentioning

confidence: 99%

MINERALS AND PHENOLIC COMPOUNDS OF CAGAITA FRUITS AT DIFFERENT MATURATION STAGES (Eugenia dysenterica)

et al. 2017

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-Cerrado is the largest biome in the state of Minas Gerais-Brazil, represented by a biodiversity of fruit species, especially cagaita (Eugenia dysenterica). Cagaita fruits are considered an important option for fruit growing, because they are source of phenolic compounds with antioxidant properties and mineral content that can contribute with beneficial health effects. In this study, phenolic compounds were characterized by high-performance liquid chromatography and the mineral content of ripe and unripe cagaita fruits was evaluated. Regarding minerals, ripe and unripe fruits stand out due to their high potassium content. Unripe fruits are rich in boron while ripe fruits are source of this mineral. ripe and unripe cagaita fruits have the following phenolic compounds: gallic, caffeic, vanillic, p-coumaric, siringeic, ferulic and salicylic acids, epicatechin, quercetin and rutin, the highest contents of these compounds are caffeic, p-coumaric, siringeic and ferrulic, epicatechin and rutin identified in unripe fruits, while ripe fruits have high contents of gallic, vanillic and quercetin acids. Thus, cagaita fruits have great potential for food, therapeutic and medicinal applications bringing health benefits. Index terms: Cerrado fruits, Myrtaceae, HPLC-Uv. MINERAIS E COMPOSTOS FENÓLICOS EM DIFERENTES ESTÁDIOS DE MATURAÇÃO DE FRUTOS DE CAGAITEIRA (Eugenia dysenterica)RESUMO -O Cerrado é o maior bioma no Estado de Minas Gerais-Brasil, representado uma biodiversidade de espécies frutíferas, destacando a cagaiteira (Eugenia dysenterica). Frutos de cagaiteira são considerados uma opção importante para fruticultura, por apresentarem fonte de compostos fenólicos com propriedades antioxidantes e teores de minerais que podem contribuir com efeitos benéficos à saúde. Neste estudo, caracterizaram-se os compostos fenólicos por cromatografia líquida de alta eficiência e avaliaram-se os teores de minerais presentes em frutos de cagaiteira em estádio de maturação maduros e verdes. Em relação aos minerais, frutos maduros e verdes destacam-se por serem ricos em potássio. Os frutos verdes são ricos em boro, enquanto os frutos maduros são fonte desse mineral. Nos frutos de cagaiteira maduros e verdes, foram identificados os compostos fenólicos: os ácidos gálico, cafeico, vanílico, p-cumárico, siríngico, ferúlico e salicílico, epicatequina, quercetina e rutina, sendo os maiores teores dos compostos os ácidos cafeico, p-cumárico, siríngico e ferúlico, epicatequina e rutina identificados nos frutos verdes, enquanto para frutos maduros o destaque foi para os ácidos gálico, vanílico esalicílico e quercetina. Assim, frutos de cagaita podem apresentar grande potencial para aplicações alimentares, terapêuticas e medicinais, trazendo benefícios à saúde. Termos de indexação:Frutos do cerrado, Myrtaceae, CLAE-Uv.

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Section: Introductionmentioning

confidence: 99%

MINERALS AND PHENOLIC COMPOUNDS OF CAGAITA FRUITS AT DIFFERENT MATURATION STAGES (Eugenia dysenterica)

et al. 2017

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“…Daily consumption of ‗cagaita' (100 g) contributed significantly to the supply of daily requirements of vitamin C (on average 71.0%), vitamin A (on average 7.5%), and folates (on average 7.9%). The ‗cagaiteira' has a high pulp yield, reduced total energy value and is considered a source of vitamin C, which is an important role in human health (Cardoso et al, 2011). This paper describes the anticholinesterase and antioxidant activities of E. dysenterica DC.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and anticholinesterase activities of the essential oil of Eugenia dysenterica DC.

Feitosa¹,

Barbosa²,

Melo³

et al. 2017

Afr. J. Pharm. Pharmacol.

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This paper describes the anticholinesterase and antioxidant activities of Eugenia dysenterica DC. (O.Berg. (Myrtaceae) essential oils from leaves (EOED). EOED were obtained by hydrodistillation using a Clevenger-type apparatus and the products were analyzed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-flame ionization detector (GC-FID). The main constituents of EOED were caryophyllene oxide (66.3%), isoledene (3.9%), 1,3,8-p-menthatriene (3.5%), mustakone (3.46%), β-phellandrene (1.7%), and selin-11-en-4-α-ol (1.7%). The antioxidant assay was performed based on the formation of thiobarbituric acid reactive substances (TBARS), hydroxyl radical, and nitric oxide production. By performing the Ellman assay, it was observed that EOED was able to inhibit the enzyme acetylcholinesterase (AChE) with an IC 50 = 0.92 g.ml -1 promising better value when compared with the drug rivastigmine (IC 50 = 1.87 g.ml , it was found out that EOED prevented lipid peroxidation inhibiting amount of TBARS formed in a similar manner to ascorbic acid. In addition, there was a reduction in the production of hydroxyl radical as well as the production of nitric oxide. To the best of our knowledge, this is the first report on compounds from this species that have activity for potentially preventing neurodegenerative disorders.

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“…Ascorbic acid (AA) and dehydroascorbic acid (DHA) were determined according to Cardoso et al (2011a, b), with some modifications. The dehydroascorbic acid (DHA) was calculated by the difference between the total content of AA (after conversion of DHA to AA) and the AA original content (before conversion to DHA).…”

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confidence: 99%

Chemical composition and antioxidant activity of jatobá-do-cerrado (Hymenaea stigonocarpa Mart.) flour

Silva¹,

Sousa²,

Siguemoto³

et al. 2014

Food Sci. Technol (Campinas)

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Cagaita (Eugenia dysenterica DC.) of the Cerrado of Minas Gerais, Brazil: Physical and chemical characterization, carotenoids and vitamins

Cited by 96 publications

References 6 publications

MINERALS AND PHENOLIC COMPOUNDS OF CAGAITA FRUITS AT DIFFERENT MATURATION STAGES (Eugenia dysenterica)

MINERALS AND PHENOLIC COMPOUNDS OF CAGAITA FRUITS AT DIFFERENT MATURATION STAGES (Eugenia dysenterica)

Antioxidant and anticholinesterase activities of the essential oil of Eugenia dysenterica DC.

Chemical composition and antioxidant activity of jatobá-do-cerrado (Hymenaea stigonocarpa Mart.) flour

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