Potential of Brazilian berries in developing innovative, healthy, and sustainable food products

Peixoto Araujo, Nayara Macêdo; Berni, Paulo; Zandoná, Lais Ramalho; Toledo, Nataly Maria Viva de; Silva, Paula Porrelli Moreira da; Toledo, Angélica Aparecida de; Maróstica Junior, Mário Roberto

doi:10.1039/d3fb00130j

Cited by 4 publications

(1 citation statement)

References 132 publications

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“…Previous studies have found a direct correlation between health and a fruit-rich diet [ [7] , [8] , [9] ]. Certain fruits may be associated with an observable decrease in the risk of diseases potentially caused by oxidative stress, as found with the use of Andean blueberry or “ mortiño " [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Chemical composition and antioxidant properties of native Ecuadorian fruits: Rubus glabratus Kunth, Vaccinium floribundum Kunth, and Opuntia soederstromiana

Monge-Sevilla,

Fernández,

Espinoza-Montero

et al. 2024

Heliyon

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Section: Introductionmentioning

confidence: 99%

Chemical composition and antioxidant properties of native Ecuadorian fruits: Rubus glabratus Kunth, Vaccinium floribundum Kunth, and Opuntia soederstromiana

Monge-Sevilla,

Fernández,

Espinoza-Montero

et al. 2024

Heliyon

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Physicochemical Characterization and Antioxidant Capacity of Açaí (Euterpe oleracea) in Ecuadorian Region

Flor-Unda,

Guanochanga,

Samaniego

et al. 2024

Foods

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The phytochemical components and antioxidant capacity of Açaí (Euterpe oleracea) give it nutritional and bioactive characteristics with anti-cancer and anti-inflammatory properties; it is exported mainly from Brazil to various places worldwide. In Ecuador, the cultivated Euterpe oleracea variety has an abundant production that has not been used or studied in depth; because of this, it is relevant to expand the study of this fruit’s phytochemical and antioxidant properties. This paper presents the results of evaluating the concentration of antioxidants and antioxidant activity in different stages of maturation and geographical locations of the Açaí, for which samples obtained in the Ecuadorian provinces of Sucumbíos and Orellana have been evaluated. Antioxidant concentrations were determined with a UV/VIS spectrophotometer at 450–760 nm wavelengths. Antioxidant capacity was determined using the ABTS and FRAP methods. It was evidenced that the values of total polyphenols and total flavonoids decrease with increasing ripening; the opposite effect occurs with total anthocyanins that have a higher concentration in ripe fruits and evidencing an antioxidant capacity that decreases with ripening determined by both methods (FRAP and ABTS).

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Essential Oils from Native Brazilian Plants of the Genus Eugenia as an Innovative and Sustainable Source of Active Ingredients for Food Systems and Human Health and Well-Being

Borsoi,

Possas,

Pastore

et al. 2024

Horticulturae

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Brazil is home to some of the world’s greatest biodiversity, providing an immeasurable number of new opportunities and unexplored sources of native plants for the development of products, extracts, foods, and compounds of social and economic interest. Among these, plants of the genus Eugenia stand out because of the large number of species found in Brazilian territory, many of which are endemic and exclusive to Brazil. These plants have emerged as potential sources for obtaining essential oils with relevant biological activities. In this context, the present review provides an overview of essential oils derived from the main native plants of Brazilian socio-biodiversity from the genus Eugenia with food value (Eugenia stipitata, Eugenia dysenterica, Eugenia involucrata, Eugenia brasiliensis, Eugenia klotzschiana, Eugenia uniflora, and Eugenia pyriformis) and their phytochemical profile and health beneficial effects. The compiled data showed that the essential oils of these plants are composed mainly of sesquiterpenes and, in smaller quantities, monoterpenes and other compounds. These compounds contribute to different biological activities, including antimicrobial, antioxidant, anticancer, and antiparasitic effects. These findings demonstrate that the essential oils of Brazilian native plants of the genus Eugenia can be a promising raw material for active ingredients to develop innovative and sustainable food products, drugs, and cosmetics.

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Potential of Brazilian berries in developing innovative, healthy, and sustainable food products

Abstract: There is a considerable diversity of Brazilian berries, purple in color, and potentially rich in anthocyanins, which are an unexplored source of new foods, products, extracts, and compounds of economic...

Cited by 4 publications

References 132 publications

Chemical composition and antioxidant properties of native Ecuadorian fruits: Rubus glabratus Kunth, Vaccinium floribundum Kunth, and Opuntia soederstromiana

Chemical composition and antioxidant properties of native Ecuadorian fruits: Rubus glabratus Kunth, Vaccinium floribundum Kunth, and Opuntia soederstromiana

Physicochemical Characterization and Antioxidant Capacity of Açaí (Euterpe oleracea) in Ecuadorian Region

Essential Oils from Native Brazilian Plants of the Genus Eugenia as an Innovative and Sustainable Source of Active Ingredients for Food Systems and Human Health and Well-Being

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