Carotenoid and phenolic compound profiles of cooked pulps of orange and yellow peach palm fruits (Bactris gasipaes) from the Brazilian Amazonia

Chisté, Renan Campos; Costa, Evellyn Laís Neves; Monteiro, Sara Fonseca; Mercadante, Adriana Zerlotti

doi:10.1016/j.jfca.2021.103873

Cited by 30 publications

(32 citation statements)

References 38 publications

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“…The production of peach palm flour with the whole fruit increased the incorporation of carotenoids with almost four times high contents than the flour made with only the fruit pulp (Table 1). According to the literature, the major carotenoids reported for the pulp of peach palm fruits (unknown variety) were β-carotene, δ-carotene and γ-carotene (De Rosso and Mercadante, 2007), which were the same found in peel of fruits of orange and yellow coloured variety (Matos et al, 2019;Chist e et al, 2021). Among these major carotenoids, β-carotene and γ-carotene are provitamin A compounds and the vitamin A values (expressed as retinol activity equivalent, RAE) attributed to the peel of peach palm fruits was 8.5 μg RAE/g (Matos et al, 2019), which was higher than the RAE reported for the pulp of peach palm fruits (7.4) and palm oil (7.6) (De Rosso and Mercadante, 2007).…”

Section: Resultsmentioning

confidence: 79%

Peach palm flour: production, hygroscopic behaviour and application in cookies

Ribeiro

Monteiro

Carmo

et al. 2021

Heliyon

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In this work, two types of flour from peach palm fruits ( Bactris gasipaes ) were prepared to be used to produce cookies: one with the whole fruit (pulp + peel) and another one with only the pulp. Analyses of proximate composition, physicochemical and hygroscopic behaviour were carried out in both flour, as well as sensory analysis of the produced cookies. Both the types of flour did not differ statistically in total lipids, total carbohydrates and ashes ( p > 0.05). Among the mathematical models tested for the prediction of the hygroscopic behaviour of both flour, Halsey model showed the best fit to the experimental data (R 2 = 0.99 and P<10%). The cookies produced with both types of peach palm flour presented low moisture (4.9–6.2%), high lipid content (25.56–26.37%) and total carbohydrates (59.10–61.84%), resulting in a product with high total energetic value (501.8–502.8 kcal/100 g). Based on the results of acceptance test, both cookie formulations presented good sensory acceptance (>70%). The purchase intention inquiry showed that the cookie prepared with the whole fruit flour presented the highest percentage of purchase intention (85%), which demonstrate that the use of peach palm peels in the development of new food products represent an excellent alternative for the use of by-products.

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Section: Resultsmentioning

confidence: 79%

Peach palm flour: production, hygroscopic behaviour and application in cookies

Ribeiro

Monteiro

Carmo

et al. 2021

Heliyon

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“…The total phenolic compound contents were determined by spectrophotometry, according to the colorimetric assay using the Folin-Ciocalteu reagent (Singleton et al, 1999). The phenolic compounds were exhaustively extracted following a conventional extraction procedure (Chisté et al, 2021), with adaptations. The freeze-dried pulps (1 g) with methanol/water solution (80:20, v/v), in a mortar with pistil, followed by vacuum-filtration, and the solid residue was submitted to the same extraction five times to combine the liquid extracts.…”

Section: Total Phenolic Compoundsmentioning

confidence: 99%

“…Ethanol has intermediate polarity, it is able to solubilize lipophilic compounds, such as carotenoids, and previous studies also reported that ethanol was more efficient than ethyl acetate and ethanol/water mixture to extract carotenoids from annatto seeds (Carvalho et al, 2013) and Caryocar villosum pulps (Chisté et al, 2011) by conventional solid-liquid extraction technique (maceration). In addition, pulps of orange and yellow peach palm fruits were reported to contain β-carotene as the major carotenoid (20% and 24%, respectively), while lutein was found at high percentage only in the yellow variety (14%) (Chisté et al, 2021), and these carotenoids have high affinity to apolar solvents, but also with medium polar solvents.…”

Section: Effects Of the Selected Uae Conditions To Extract Carotenoids From Peach Palm Pulpsmentioning

confidence: 99%

“…Orange and yellow peach palm fruits present similar phenolic compounds composition, being schaftoside the major compound in yellow (45%) and orange (32%) varieties, in addition to vicenin-2, which was found at high percentage in the pulp of orange peach palm fruits (21%) (Chisté et al, 2021). These compounds are di-C-glycosyl flavones and they have high affinity to intermediate polar solvents, such as ethanol.…”

Section: Effects Of the Selected Uae Conditions To Extract Phenolic Compounds From Peach Palm Pulpsmentioning

confidence: 99%

“…Phenolic compounds have diversified structures, consisting of molecules with low or high degree of polymerization that are based on aromatic rings with one or more hydroxyl substituents, which have the ability to donate hydrogen atoms or electrons to inhibit or delay oxidative processes in both food and physiological systems (Luna-Guevara et al, 2018). A recent study has reported that di-C-glycosyl flavones (schaftoside and vicenin-2) are the major phenolic compounds in peach palm fruits and these compounds are reported to exhibit various relevant biological activities (Chisté et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

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Simultaneous extraction of carotenoids and phenolic compounds from pulps of orange and yellow peach palm fruits (Bactris gasipaes) by ultrasound-assisted extraction

et al. 2022

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Peach palm fruits (Bactris gasipaes) are native to the Amazonia and exhibit high levels of bioactive compounds, especially carotenoids and phenolic compounds. In our study, the ultrasound-assisted extraction (UAE) technique with different solvents [ethanol, ethyl acetate and ethanol/water (1:1, v/v)] was investigated to determine the best conditions for the simultaneous extraction of carotenoids and phenolic compounds from pulps of orange and yellow peach palm fruits to produce extracts with high bioactive compound contents. During the UAE experiments, the number of extraction and solid-liquid ratio were the variables that most affected bioactive compounds extraction (p < 0.05) and ethanol allowed the extraction of the highest carotenoid contents, while ethanol/water was the most efficient solvent to extract phenolic compounds. Through response surface methodology, ethanol/water resulted in optimal conditions at 10 extractions of 2 min each at a solid-liquid ratio of 1:12 (w/v) to extract phenolic compounds. Notwithstanding, the simultaneous extraction of carotenoids and phenolic compounds with ethanol and ethyl acetate was observed to be achieved at the same UAE conditions for both fruit varieties. Regardless the solvent, the UAE proved to be an efficient technique to carry out simultaneous extraction of high contents of carotenoids and phenolic compounds from pulps of peach palm fruits.

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Combining microfluidic paper-based platform and metal–organic frameworks in a single device for phenolic content assessment in fruits

Martínez-Pérez-Cejuela

Mesquita

Simó‐Alfonso

et al. 2023

Microchim Acta

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A microfluidic paper-based device (µPAD) has been combined with metal–organic frameworks (MOFs) for total phenolic compounds (TPC) quantification in fruit samples for the first time. The performance of the µPAD, based upon the vertical flow approach, was enhanced in order to determine the TPC content with high accuracy in fruit samples. The method was based on the traditional Folin-Ciocalteu Index using gallic acid or oenotannin as reference phenolic compounds. This novel design and construction of the device are in agreement with the principles of Green Chemistry avoiding wax technology (lower toxicity). The analytical parameters that affect the colorimetric method (using digital imaging of the colored zone) performance were optimized including design, sample volume, and MOF amount. Then, the analytical features of the developed method were investigated such as dynamic range (1.6–30 mg L−1), limit of detection (0.5 mg L−1), and precision (RSD < 9%). Besides, the in-field analysis is achievable with a color stability up to 6 h after the loading process of the sample and storage stability for at least 15 days without performance losses (under vacuum at − 20 °C). Furthermore, the MOF ZIF-8@paper was characterized to study its composition and the successful combination. The feasibility of the proposed method was demonstrated by determining the TPC in 5 fruit samples using oenotannin as reference solute. The accuracy was validated by comparison of the data with the results obtained with the recommended protocol proposed by the International Organisation of Vine and Wine (OIV). Graphical Abstract

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Carotenoid and phenolic compound profiles of cooked pulps of orange and yellow peach palm fruits (Bactris gasipaes) from the Brazilian Amazonia

Cited by 30 publications

References 38 publications

Peach palm flour: production, hygroscopic behaviour and application in cookies

Peach palm flour: production, hygroscopic behaviour and application in cookies

Simultaneous extraction of carotenoids and phenolic compounds from pulps of orange and yellow peach palm fruits (Bactris gasipaes) by ultrasound-assisted extraction

Combining microfluidic paper-based platform and metal–organic frameworks in a single device for phenolic content assessment in fruits

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