Chemical composition, nutritional value and bioactive compounds in six uvaia accessions

Silva, Aline Priscilla Gomes da; Spricigo, Poliana Cristina; Purgatto, Eduardo; Alencar, Severino Matias de; Sartori, S.; Jacomino, Ângelo Pedro

doi:10.1016/j.foodchem.2019.04.121

Cited by 39 publications

(46 citation statements)

References 32 publications

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“…(1.27 g GAE kg −1 ), Sganzerla et al . (1.89 g GAE kg −1 ), Silva et al . (0.064 g GAE kg −1 ) and Silva et al .…”

Section: Resultsmentioning

confidence: 52%

“…This can be explained because uvaia pulp has a high reducing sugar (glucose), soluble sugar, and soluble pectin content . Moreover, according to Silva et al ., uvaia is a fruit with a high carbohydrate content (536 g kg −1 dry weight). The total fiber content was 390 g kg −1 , the insoluble fiber content being 296 g kg −1 , and the soluble fiber content being 94 g kg −1 .…”

Section: Resultsmentioning

confidence: 99%

“…Plant 12 had a higher total acid content (14.4 ± 0.2 g citric acid kg −1 ) and Plant 10 had a lower acid content (7.0 ± 0.2 g citric acid kg −1 ). The values obtained in this study are consistent with those found by Silva et al ., who obtained 13.63 g of organic acid per kg of uvaia, which consisted of citric acid (0.912 g kg −1 ), tartaric acid (0.635 g kg −1 ), malic acid (4.493 g kg −1 ), and succinic acid (7.587 g kg −1 ).…”

Section: Resultsmentioning

confidence: 99%

“…Uvaia is a fruit belonging to the Myrtaceae family, commonly known by many popular names such as uvaia do mato, uvalha, and uvalheira . Uvaia can be found from northeast Brazil to the south, in the Brazilian Atlantic Forest.…”

Section: Introductionmentioning

confidence: 99%

“…It is a fruit with a high vitamin A and vitamin C content, with many other vitamins, such as thiamine, riboflavin, pantothenic acid, pyridoxine, and biotin . The presence of volatile compounds can be considered an advantage for consumption of the fruit, and uvaia pulp contains many volatile compounds, such as monoterpenes, sesquiterpenes, esters, aliphatic alcohols, aldehydes, aromatic hydrocarbons, alkenes, and ketone . The presence of phytochemicals in uvaia fruit promotes high in vitro and in vivo antioxidant capacity, and the consumption of uvaia juice has been shown to decrease oxidative damage in proteins .…”

Section: Introductionmentioning

confidence: 99%

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Geographical discrimination of uvaia (Eugenia pyriformis Cambess) by principal component analysis

et al. 2019

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BACKGROUND The international marketing of native Brazilian fruits may benefit from research into discrimination between plants with particular properties. Plants with certain characteristics have strong potential for use in agroindustry and for the development of new processed products. In the current study, 12 uvaia plants (Eugenia pyriformis Cambess), native to Brazil, were geographically discriminated by chemometric methods, using nutritional composition, physicochemical characterization, bioactive compounds, and antioxidant capacity data. RESULTS Uvaia fruits presented good nutritional value, with a high moisture and carbohydrate content. All fruits presented a pH value lower than 4, being classified as highly acidic, and the total soluble solids (°Brix) ranged between 2.90 and 9.80. Some plants had a higher vitamin C content, and all the plants had a high bioactive compound content (phenolic and flavonoids) and antioxidant capacity in 1,1‐difenil‐2‐picrilhidrazil (DPPH), 2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) assays. Hydroethanolic solution was the best extraction solvent tested when compared with water and ethanol. Using principal component analysis, it was possible to discriminate among the plants in five different groups; however, just one group was responsible for higher antioxidant compound content. CONCLUSION In this work, 12 native uvaia plants were discriminated by their geographical origin using a chemometric approach. Genetic improvement based on natural selection could be accomplished with some of the plants to improve the quality of uvaia pulp and to develop new cultivars. © 2019 Society of Chemical Industry

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“…(1.27 g GAE kg −1 ), Sganzerla et al . (1.89 g GAE kg −1 ), Silva et al . (0.064 g GAE kg −1 ) and Silva et al .…”

Section: Resultsmentioning

confidence: 52%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Geographical discrimination of uvaia (Eugenia pyriformis Cambess) by principal component analysis

et al. 2019

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Chemometric approach based on multivariate analysis for discriminating uvaia (Eugenia pyriformis Cambess) fruits during the ripening stages: Physicochemical characteristics, bioactive compounds, and antioxidant activity

et al. 2022

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Background Uvaia (Eugenia pyriformis Cambess) is a native fruit from the Brazilian Atlantic rainforest with very peculiar aroma and flavor characteristics. However, the behavior of this fruit during the ripening was not reported in the literature. Therefore, this study aimed to evaluate the physicochemical characterization, nutritional composition, bioactive compounds, and antioxidant activity of uvaia fruits collected from six different ripening stages. Hence, chemometric approach based on multivariate analysis was used for discriminating uvaia fruits during the ripening stages. Results The results demonstrate that ashes, carbohydrates, and soluble solids increased according to the ripening. The uvaia fruits presented a green color at the first stage and a notable yellow color in the last ripening stage, which is a characteristic of the species. Regarding the phenolic compounds, high content was observed, with the highest accumulation in the last ripening stage, positively correlated with the antioxidant activity. The samples were discriminated by principal component analysis in four different groups, and each group was joined according to the ripening stage. The fruits on the first ripening stage were discriminated mainly by the highest acidity and vitamin C content, and a significant difference was observed in the multivariate analysis between the beginning and the end of the ripening stage of uvaia. Conclusion The fruits collected at the end of ripening presented adequate nutritional potential and should be used for fresh consumption. However, depending on the characteristics for industrial processing, the use of fruits from intermediate ripening can be an advantage for the formulation of processed products.

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Phytotechnological and Pharmaceutical Potential of Eugenia Genus

Teófilo

Bailão

Paula

et al. 2022

Research Topics in Bioactivity, Environment and Energy

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Chemical composition, nutritional value and bioactive compounds in six uvaia accessions

Cited by 39 publications

References 32 publications

Geographical discrimination of uvaia (Eugenia pyriformis Cambess) by principal component analysis

Geographical discrimination of uvaia (Eugenia pyriformis Cambess) by principal component analysis

Chemometric approach based on multivariate analysis for discriminating uvaia (Eugenia pyriformis Cambess) fruits during the ripening stages: Physicochemical characteristics, bioactive compounds, and antioxidant activity

Phytotechnological and Pharmaceutical Potential of Eugenia Genus

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