Genus <i>Spondias</i>: A Phytochemical and Pharmacological Review

Sameh, Salma; Al‐Sayed, Eman; Labib, Rola M.; Singab, Abdel Nasser B.

doi:10.1155/2018/5382904

Cited by 56 publications

(45 citation statements)

References 52 publications

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“…and Spondias mombin L. are representative species of tropical America, and are traditionally known in Brazil as umbu and yellow mombin, respectively. 2,5 These exotic species belong to the Spondias genus of the family Anacardiaceae; 7 their fruits have recognized nutritional, 5,8 medicinal, 7 and commercial value. [9][10][11] Spondias has been widely used as a popular treatment for several diseases.…”

Section: Introductionmentioning

confidence: 99%

GC-MS-Based Metabolomic Profiles Combined with Chemometric Tools and Cytotoxic Activities of Non-Polar Leaf Extracts of Spondias mombin L. and Spondias tuberosa Arr. Cam.

Guedes¹,

Filho²,

Silva³

et al. 2020

J. Braz. Chem. Soc.

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Agroindustrial residues, such as leaves of fruit plants, can be sources of bioactive molecules, thus adding value to co-products that are rarely explored in agroindustry. In this context, this study aimed to look into the phytochemical profiles in detail and to explore the antitumor potential of S. tuberosa and S. mombin leaves. We observed that, S. tuberosa leaf extract was cytotoxic in both tumor and healthy cells. S. mombin extracts selectively inhibited cell proliferation in the tumor cell line for prostate cancer (PC3) and did not significantly affect healthy cells. The metabolic profiles of the extracts were evaluated by gas chromatography coupled with mass spectrometry and twenty-three metabolites were identified. The correlation of metabolic profiles with cytotoxic tests indicated possible chemical markers that may be responsible for the inhibition of cell proliferation. This study revealed that the unexplored co-products in agroindustry may have great therapeutic potential, and therefore should be screened for biologically active compounds.

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Section: Introductionmentioning

confidence: 99%

GC-MS-Based Metabolomic Profiles Combined with Chemometric Tools and Cytotoxic Activities of Non-Polar Leaf Extracts of Spondias mombin L. and Spondias tuberosa Arr. Cam.

Guedes¹,

Filho²,

Silva³

et al. 2020

J. Braz. Chem. Soc.

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“…Diverse pharmacological activities include cytotoxic, antioxidant, ulcer protective, hepatoprotective, anti-inflammatory, antiarthritic, and antidementia effects. These attributes are supportive of their potential to treat various degenerative diseases (Sameh et al, 2018).…”

Section: Culinary Uses Nutritional Value and Health Benefitsmentioning

confidence: 82%

“…This unique feature is embraced by consumer appeal and acceptance. The moderate levels of vitamin C, potassium and calcium together with antioxidant compounds such as phenols and carotenoids contribute to the chemo-preventive potential of chili plum fruits (Sameh et al, 2018).…”

Section: Morphology and Structurementioning

confidence: 99%

“…A similar pattern was found in other fruits, including yellow chili plum (Rodrí guez-Amaya, 1999). Recently, Sameh et al (2018) reported that plants belonging to the genus Spondias were widely used in traditional medicine due to their beneficial therapeutic effects. Diverse pharmacological activities include cytotoxic, antioxidant, ulcer protective, hepatoprotective, anti-inflammatory, antiarthritic, and antidementia effects.…”

Section: Culinary Uses Nutritional Value and Health Benefitsmentioning

confidence: 99%

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Postharvest Physiology, Biochemistry and Quality Management of Chili Plum (Spondias purpurea var. Lutea): A Review

Mohammed¹,

Bridgemohan²,

Graham³

et al. 2019

JFR

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The chili plum (Spondias purpurea L.) is an exotic fruit with a climacteric pattern of respiration belonging to the Anacardiaceous family and is consumed in both the fresh and processed states. The fruit has a yellow pulp, pleasant aroma, sweet sour taste with vitamin A content being higher than cashew, guava, some papaya and mango cultivars. However, a relatively short shelf-life of 5-6 days at ambient temperatures for harvested fruits and widespread incidence of fruit-fly infestation are two major limitations for increased utilization of this fruit. Fruits can be successfully stored up to 14 days at 12.5 o C. Fruits stored at 12.5 o C and then subsequently transferred to 30-32 o C ripened normally with a shelf-life of 4 days. Storage at temperatures below 9-10 o C resulted in the occurrence of chilling injury damage accompanied by an inhibition of ripening. Chili plums have a caloric density of 74 kcal/100 g -1 edible portion which is significantly higher than the 39 to 58 kcal/100g -1 for peach, apricot, and mango and cherry. The higher caloric density is attributed to its total carbohydrates of 19.1% and fructose, glucose and sucrose which together account for 65% of the soluble matter. Unlike the other fruits, chili plum retains a fair amount of starch in the mesocarp. It is a moderate source of potassium (250 mg/100g -1 edible portion) and an excellent source of vitamin C (48 mg/100g -1 edible portion). Analysis of volatile flavour compounds showed 2-hexenal to be the main flavour compound present.

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“…Despite the low protein concentration found in the juice, Sameh et al [ 36 ] describe that the Spondias genus species are rich in free amino acids such as glycine, cysteine, serine, alanine and leucine. Therefore, the presence of these free amino acids in the yellow mombin juice represents an additional advantage, and could also justify the good adaptation of L .…”

Section: Resultsmentioning

confidence: 99%

Fermented yellow mombin juice using Lactobacillus acidophilus NRRL B-4495: Chemical composition, bioactive properties and survival in simulated gastrointestinal conditions

et al. 2020

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The purpose of the present study was to evaluate yellow mombin (Spondias mombin L.) juice as a vehicle for the Lactobacillus acidophilus NRRL B-4495 probiotic. The initial pH and fermentation temperature conditions were optimized by central composite rotational design. The beverage was evaluated for its chemical composition, bioactive properties, microbiological stability, survival in simulated gastrointestinal conditions and sensory analysis. The ideal conditions for probiotic juice production were an initial pH of 6.4 and 16 h of fermentation, with maximum viability of 12.9 ± 0.4 Log CFU/mL. The fermented juice showed a total phenolic concentration of 94.90 ± 7.12 GAE/mL and antioxidant activity, as measured by DPPH (0.31 ± 0.00 μmol TE/mL) and ABTS sequestration (2.59 ± 0.30 μmol TE/mL). Antibacterial activity could also be observed against S. aureus, E. coli and K. pneumoniae. The obtained formulation showed good microbiological stability when stored at 4ºC for 28 days. In addition, there was no significant change in viability after exposure to simulated gastrointestinal conditions. The sensory analysis showed that the probiotic beverage was not well accepted. However, the Just-About-Right (JAR) ideal scale test enabled identifying the specific attributes which need to be improved from the tasters' point of view so that it is possible to improve product acceptance.

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Genus Spondias: A Phytochemical and Pharmacological Review

Cited by 56 publications

References 52 publications

GC-MS-Based Metabolomic Profiles Combined with Chemometric Tools and Cytotoxic Activities of Non-Polar Leaf Extracts of Spondias mombin L. and Spondias tuberosa Arr. Cam.

GC-MS-Based Metabolomic Profiles Combined with Chemometric Tools and Cytotoxic Activities of Non-Polar Leaf Extracts of Spondias mombin L. and Spondias tuberosa Arr. Cam.

Postharvest Physiology, Biochemistry and Quality Management of Chili Plum (Spondias purpurea var. Lutea): A Review

Fermented yellow mombin juice using Lactobacillus acidophilus NRRL B-4495: Chemical composition, bioactive properties and survival in simulated gastrointestinal conditions

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