Phenolic composition and antioxidant capacity of yellow and purple-red Ecuadorian cultivars of tree tomato (Solanum betaceum Cav.)

Espín, Susana; González‐Manzano, Susana; Taco, Verónica; Cristina, Poveda; Ayuda-Durán, Begoña; Gonzaléz-Paramás, Ana M.; Santos‐Buelga, Celestino

doi:10.1016/j.foodchem.2015.07.131

Cited by 88 publications

(106 citation statements)

References 29 publications

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“…Two main compounds, rosmarinic acid and caffeoylquinic acid, were identified ( Figure 2). These two hydroxycinnamoyl derivatives had been reported previously in the orange chilto from Argentina Yungas and in yellow and purple varieties from Ecuador (Espin et al, 2016;Orqueda et al, 2017) but in orange chilto the diversity of phenolic compounds was greater (12 caffeic acid derivatives and related phenolics, 10 rosmarinic acid derivatives and 7 flavonoids), (Orqueda et al, 2017). The total content of each phenolic acid (rosmarinic acid and caffeoylquinic acid) in red chilto skin powder was 0.291 AE 0.001 g/100 g powder and 0.354 AE 0.002 g/100 g powder, respectively.…”

Section: 22supporting

confidence: 71%

Integral use of Argentinean Solanum betaceum red fruits as functional food ingredient to prevent metabolic syndrome: effect of in vitro simulated gastroduodenal digestion

Orqueda

Torres

Zampini

et al. 2020

Heliyon

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A B S T R A C TThe "red chilto" (Solanum betaceum Cav) is a native fruit from the Yungas forest of Argentina. Red chilto is a neglected and underutilized native species (NUS). The objective of this work was to evaluate the potentiality of pulp, seed and skin from "red chilto" as a functional food ingredient to add value to a native resource of Argentine Yungas to promote sustainable integral use of it. The powders have low carbohydrate and sodium content and are a source of vitamin C, phenolic acids (rosmarinic acid and caffeoylquinic acid), anthocyanins, condensed tannins, carotenoids, potassium, and fiber. The phenolics of chilto powders showed, before and after simulated gastroduodenal digestion, antioxidant activity (ABTS þ ; H 2 O 2 ; O 2 ; HO ) and were able to inhibit enzymes related to metabolic syndrome, such as α-glucosidase, α-amylase and lipase. Chilto powder showed hypoglycemic effect by increasing glucose adsorption, decreasing glucose diffusion rate and by promoting glucose transport across the cell membrane. These results suggest the potential of Argentinean "red chilto" fruits as functional food ingredients or dietary supplements to prevent metabolic syndrome principally by its antioxidant, hypoglycemic and hypolipemic effects.

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Section: 22supporting

confidence: 71%

Integral use of Argentinean Solanum betaceum red fruits as functional food ingredient to prevent metabolic syndrome: effect of in vitro simulated gastroduodenal digestion

Orqueda

Torres

Zampini

et al. 2020

Heliyon

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“…The analysis of these data allow to conclude that compound 1 was the rosmarinic acid ( Figure 5), because the NMR data were in good agreement with those published elsewhere [13]. This compound was reported as constituent of tamarillo from Ecuador based only on HPLC-MS analysis [7]; however, this is the first time that rosmarinic acid is characterized as a bitter compound. This phenolic acid is known to have many biological activities, including hepatoprotective activities in liver diseases [14].…”

Section: Bitter-active Compounds In Yellow Tamarillo Fruitsupporting

confidence: 85%

“…Some scientific studies related to the physicochemical composition, volatiles, pigment (carotenoids and anthocyanins), and polyphenol contents of this fruit have been published [4][5][6][7]. The volatile studies on red-variety fruits showed that the major constituents of pentane-dichloromethane liquid-liquid extract were methyl hexanoate, (E)-hex-2-enal, (Z)-hex-3-en-1-ol, eugenol, and 4-allyl-2,6-dimethoxyphenol [8].…”

Section: Introductionmentioning

confidence: 99%

Chemical Studies of Yellow Tamarillo (Solanum betaceum Cav.) Fruit Flavor by Using a Molecular Sensory Approach

García

Prieto

Guevara³

et al. 2016

Molecules

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Abstract:The odor-active volatile compounds of yellow tamarillo fruit (S. betaceum Cav.) were identified and quantified by using a sensomics approach, combining a gentle volatile extraction (solvent-assisted flavor evaporation (SAFE)), gas chromatography-mass spectrometry (GC-MS), and sensory analyses (gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA)). The medium-term purpose of this work is to evaluate the change of odor-active volatiles during processing. Thus, (Z)-3-hexenal, hexanal, and ethyl butanoate were identified as key aroma compounds of yellow tamarillo. The C 6 -aliphatic compounds, aliphatic esters, and terpenols were characterized as the volatiles responsible for the herbal-green, fruity, and fresh-mint odor notes of this variety, respectively. Additionally, one non-volatile compound contributing to the residual bitter taste of this fruit was isolated by a bioguided (taste sensory analyses) fractionation. The freeze-dried fruit was sequentially liquid-liquid partitioned with solvents of different polarity, and then the ethyl acetate fraction was submitted to size exclusion chromatography. Then, its structure was elucidated as rosmarinic acid, by using common spectroscopic methods (mass spectrometry (MS) and nuclear magnetic resonance (NMR)). The amount of rosmarinic acid was quantified as 46.17 ± 1.20 mg/100 g of dried fruit, by the external standard method. Its bitter taste threshold value was determined by using the 3AFC (alternative forced choice) method to be 37.00 ± 1.25 mg/L.

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“…Anthocyanins also had notable effects against inflammation by inhibiting cyclooxygenase-2 (COX-2) expression, inducible nitric oxide protein and mRNA expression [155]. The "Giant" and "New Zealand" purple cultivars, had total anthocyanins content of 102.35 ± 1.46 mg/100 g dw and 168.88 ± 2.65 mg/100 g dw, but also revealed high antioxidant activity which might be related to their overall phenolic composition [156]. Zhang et al [157] reported the role of anthocyanins in postharvest storage of tomatoes as in purple tomatoes, anthocyanins doubled the self-life of fruit by delaying over-ripening and reducing susceptibility to Botrytis cinerea.…”

Section: Tomatomentioning

confidence: 99%

Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables

et al. 2020

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The current trend for substituting synthetic compounds with natural ones in the design and production of functional and healthy foods has increased the research interest about natural colorants. Although coloring agents from plant origin are already used in the food and beverage industry, the market and consumer demands for novel and diverse food products are increasing and new plant sources are explored. Fresh vegetables are considered a good source of such compounds, especially when considering the great color diversity that exists among the various species or even the cultivars within the same species. In the present review we aim to present the most common species of colored vegetables, focusing on leafy and fruit vegetables, as well as on vegetables where other plant parts are commercially used, with special attention to blue color. The compounds that are responsible for the uncommon colors will be also presented and their beneficial health effects and antioxidant properties will be unraveled.

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Phenolic composition and antioxidant capacity of yellow and purple-red Ecuadorian cultivars of tree tomato (Solanum betaceum Cav.)

Cited by 88 publications

References 29 publications

Integral use of Argentinean Solanum betaceum red fruits as functional food ingredient to prevent metabolic syndrome: effect of in vitro simulated gastroduodenal digestion

Integral use of Argentinean Solanum betaceum red fruits as functional food ingredient to prevent metabolic syndrome: effect of in vitro simulated gastroduodenal digestion

Chemical Studies of Yellow Tamarillo (Solanum betaceum Cav.) Fruit Flavor by Using a Molecular Sensory Approach

Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables

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