Nutritional Composition, Simulated Digestion and Biological Activities of Campomanesia xanthocarpa Fruit

Etgeton, Schaina Andriela Pontarollo; Ávila, Suelen; Silva, Anne Caroline Rodrigues; de Lima, Jair José; Rodrigues, Aline Danielle Di Paula Silva; Beux, Marcia Regina; Krüger, Cláudia Carneiro Hecke

doi:10.1007/s11130-023-01126-x

Cited by 5 publications

(2 citation statements)

References 25 publications

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“…The results also show a fixed mineral residue (ashes) amount of 0.29 ± 0.07 g/100 g in GF and 3.03 ± 0.15 g/100 g in WGF. Etgeton et al [ 41 ] determined the nutritional composition of GF powder and showed approximate values for the ash content (2.37 ± 0.02). However, it contains a lower amount of protein (2.84 ± 0.03) compared with WGF.…”

Section: Resultsmentioning

confidence: 99%

Cytotoxic and Phytotoxic Activities of Native Brazilian Forest Gabiroba (Campomanesia xanthocarpa Berg.), Fruits, and Flour against Shrimp (Artemia salina L.) and Lettuce (Lactuca sativa L.)

Sereno,

Pinto,

Gibbert

et al. 2023

Foods

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Gabiroba, a native fruit in Brazil’s Atlantic Forest region, has significant nutritional and therapeutic properties. However, due to its seasonality, consumption by the population is limited. Thus, the development of gabiroba byproducts would add significant value to the food and therapeutic industries. Therefore, it is essential to study and support the lack of toxicity of gabiroba fruit extracts. In the present study, physicochemical analyses of fresh fruits (GF) and dehydrated whole gabiroba flour (WGF) and preliminary toxicity analyses of WGF were performed. The toxicity results showed a microcrustacean LC50 of >1000 mg/mL when exposed to WGF extracts at various concentrations (10–1000 μg/mL; p = 0.062) using the Artemia salina method, with no evidence observed of proliferative activity or toxic metabolic compounds in the WGF extract. The phytotoxicity of WGF using Lactuca sativa L. allowed germination and root growth at various concentrations of WGF extract, with the lowest (100 μg/mL) and highest (1000 μg/mL) concentrations exhibiting 98.3% and 100% seed germination, respectively. In conclusion, these results indicate that the WGF preparation preserved the nutritional and antioxidant potential of gabiroba fruits and that WGF is safe for use as a raw material in the food industry and for therapeutic purposes.

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Section: Resultsmentioning

confidence: 99%

Cytotoxic and Phytotoxic Activities of Native Brazilian Forest Gabiroba (Campomanesia xanthocarpa Berg.), Fruits, and Flour against Shrimp (Artemia salina L.) and Lettuce (Lactuca sativa L.)

Sereno,

Pinto,

Gibbert

et al. 2023

Foods

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“…Recent research not only measures the concentration of phenolic compounds along with their in vitro antioxidant capacity but also evaluates the bioaccessibility of these compounds following in vitro digestion [9][10][11]. Despite their simplicity, in vitro digestion models have proven to be valuable for predicting the outcomes of in vivo digestion [12].…”

Section: Introductionmentioning

confidence: 99%

Valorization of pineapple (Ananas comosus) by-products in milk coffee beverage: Influence on bioaccessibility of phenolic compounds

Kocakaplan,

Ozkan,

Kamiloglu

et al. 2024

Preprint

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The industrial processing of pineapples generates a substantial quantity of by-products including shell, crown, and core. Bromelain, a proteolytic enzyme found naturally in pineapple including the by-products, may positively influence the bioaccessibility of phenolics from milk coffee. Therefore, this study aimed to assess how the inclusion of pineapple by-products, namely shell, crown and core, could impact the bioaccessibility of coffee phenolics when combined with milk. After measuring the proteolytic activity of pineapple by-products, the standardized in vitro digestion model of INFOGEST was employed to evaluate changes in total phenolic content, total antioxidant capacity, and individual phenolic compounds of different coffee formulations. The results showed that incorporating extracts from the crown or core in both black and milk coffee increased the bioaccessibility of total phenolics and antioxidants (from 93–114% to 105–129% and 54–56% to 84–87%, respectively), while this effect was not observed for the shell. Moreover, adding core extracts also enhanced the bioaccessibility of caffeoylquinic acids and gallic acid in milk coffee (from 0.72–0.85% and 109–155%, respectively). Overall, the findings of this study highlighted that bromelain from pineapple core may have a favorable effect on the recovery of phenolic compounds in milk coffee.

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In vitro and In vivo Determination of Biological Activities of Bitter Gourd (Momordica charantia L.) Peel, Flesh and Seeds

Hussain,

Korma,

Kabir

et al. 2024

Plant Foods Hum Nutr

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Nutritional Composition, Simulated Digestion and Biological Activities of Campomanesia xanthocarpa Fruit

Cited by 5 publications

References 25 publications

Cytotoxic and Phytotoxic Activities of Native Brazilian Forest Gabiroba (Campomanesia xanthocarpa Berg.), Fruits, and Flour against Shrimp (Artemia salina L.) and Lettuce (Lactuca sativa L.)

Cytotoxic and Phytotoxic Activities of Native Brazilian Forest Gabiroba (Campomanesia xanthocarpa Berg.), Fruits, and Flour against Shrimp (Artemia salina L.) and Lettuce (Lactuca sativa L.)

Valorization of pineapple (Ananas comosus) by-products in milk coffee beverage: Influence on bioaccessibility of phenolic compounds

In vitro and In vivo Determination of Biological Activities of Bitter Gourd (Momordica charantia L.) Peel, Flesh and Seeds

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