Quantitative analysis of antiradical phenolic constituents from fourteen edible Myrtaceae fruits

Reynertson, Kurt A.; Yang, Hui; Jiang, Bei; Basile, Margaret; Kennelly, Edward J.

doi:10.1016/j.foodchem.2008.01.021

Cited by 299 publications

(261 citation statements)

References 38 publications

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“…13 Ursolic acid has been isolated from the leaves of E. brasiliensis 14 and anthocyanins, ellagic acid, myricetin, quercetin, quercitrin and rutin have also been detected in the fruits. 15 Our studies have shown that the essential oil extracted from the leaves of E. brasiliensis has an appreciable antibacterial activity, 16 while the crude hydroalcoholic extract of the leaves and fractions has anti-inflammatory activity. 17 The use of a simple microorganism such as Artemia salina to test in vivo lethality can represent a simple tool for guiding the screening and fractionation of physiologically active plant extracts.…”

Section: Introductionmentioning

confidence: 87%

Bioactive triterpenes and phenolics of leaves of Eugenia brasiliensis

Magina¹,

Dalmarco²,

Dalmarco³

et al. 2012

Quím. Nova

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Recebido em 10/10/11; aceito em 17/1/12; publicado na web em 15/5/12 A chemical investigation of Eugenia brasiliensis Lam. (Myrtaceae) leaves led to the isolation of a-amyrin and b-amyrin (in a mixture), betulin, 29-hydroxy-oleanolic acid, quercetin, catechin and gallocatechin. Herein, the identification of 29-hydroxy-oleanolic acid is reported for the first time in the Myrtaceae family. Moreover, in this study, the extract, fractions and six of the seven compounds were monitored for toxicity toward Artemia salina, antibacterial and acetylcholinesterase inhibitory activity. The crude ethanol extract of the leaves and fractions were found be active on A. salina toxicity bioassay.

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Section: Introductionmentioning

confidence: 87%

Bioactive triterpenes and phenolics of leaves of Eugenia brasiliensis

Magina¹,

Dalmarco²,

Dalmarco³

et al. 2012

Quím. Nova

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“…The plant belongs to Myrtaceae family and grows naturally in clayey loamy soil in tropical as well as in sub-tropical zones of Indo-gangetic plains. These species are reported to be very rich in tannins, flavonoids, essential oils, anthocyanins and other phenolic constituents (Sharma et al 2003;Reynertson et al 2008). The purple coloured fruits are available abundantly during summer season for a short span of time, causing a seasonal glut.…”

mentioning

confidence: 99%

Biochemical, microbiological and physiological changes in Jamun (Syzyium cumini L.) kept for long term storage under modified atmosphere packaging

Raj

Chadha²,

Kaur³

et al. 2011

J Food Sci Technol

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Jamun or Indian blackberry (Syzygium cumini L.) is a minor and highly perishable fruit enriched with flavonoids, essential oils, anthocyanins phenolic compounds and other antioxidants. The quantitative and qualitative losses in this seasonal fruit are tremendous and can be reduced by appropriate packaging and storage techniques which have not been applied hitherto. This study was undertaken to extend the shelf-life as well as to assess the biochemical, microbiological and physiological changes in jamun fruit under perforated and non-perforated modified atmosphere (MA) conditions. Fruits were stored under differential MA in macro-perforated (1 and 2 perforations, 0.3 mm dia. each) and non-perforated polypropylene (PP) film packages (Thickness: 35 μm, bag area: 0.036 m 2 ) at 5°C and 75% relative humidity (RH) for 23 days. Sachets containing white silica gel beads were placed inside all the packages to check water accumulation, if any. Different physiological, biochemical and microbiological characteristics which generally affect the postharvest life of the produce were monitored during the storage period. Results of the study suggested most of the subjectively and objectively determined qualitative parameters to be retained satisfactorily under macro-perforated packaging treatments. Further, the microbiological analysis, surmised that the fruits could be stored for long term using packages with 1 macro-perforation.Keywords Antioxidants . Jamun . Modified atmosphere packaging . Headspace . Pigments . Microbial load Indian blackberry (Syzygium cumini L.), commonly known as jamun is a minor and under-utilised tree-fruit of Indian subcontinent. The plant belongs to Myrtaceae family and grows naturally in clayey loamy soil in tropical as well as in sub-tropical zones of Indo-gangetic plains. These species are reported to be very rich in tannins, flavonoids, essential oils, anthocyanins and other phenolic constituents (Sharma et al. 2003;Reynertson et al. 2008). The purple coloured fruits are available abundantly during summer season for a short span of time, causing a seasonal glut. Jamun contains 19.7% carbohydrates, 0.7% proteins, 0.02% calcium, 0.1% fat, 0.01% phosphorous, 0.4% mineral matter, 0.1% iron and 0.9% fiber (Singh et al. 1967;Benherlal and Arumughan 2007). Besides, they contain anthocyanins which are the most important and widespread groups of colouring matters in plants. These intensely coloured water soluble pigments are responsible for nearly all colours in leaves, petals and fruits of higher plants. Jamun fruits and seeds are sweet, acrid and sour and they are used for treatment and control of diabetes, diarrhoea and ringworm. It is also reported to be a blood pressure regulator (Bhargava et al. 1968). Jamun trees are available around parks, on roadsides, on avenues and are good windbreakers. On account of its unorganised farming, consolidated information regarding its area and production in India is apparently not available. The fruits are highly perishable and are sold by the roadside vend...

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“…Anthocyanin content was determined by the pH differential method. 18,23 Pigment concentration was expressed as g L -1 of cyanidin 3-glucoside. All measurements were performed in triplicate.…”

Section: Determination Of Phenolic Compoundsmentioning

confidence: 99%

Evaluation of chemical changes during Myrciaria cauliflora (jabuticaba fruit) fermentation by ¹H NMR spectroscopy and chemometric analyses

Fortes¹,

Naves²,

Ferri³

et al. 2012

J. Braz. Chem. Soc.

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Ácidos orgânicos, açúcares, álcoois, compostos fenólicos, propriedades de cor, pH e acidez titulável foram monitorados durante fermentação comercial de jabuticaba (Myrciaria cauliflora) através da espectroscopia de ressonância magnética nuclear (NMR) de 1 H, ensaios espectrofotométricos e métodos usuais de análise. Os dados coletados foram analisados por meio de análise de componentes principais (PCA), agrupamentos (HCA) e correlação canônica (CCA). Dois grupos de amostras foram reconhecidos, e as variáveis responsáveis pela separação foram açúcares, antocianinas, álcoois, tonalidade e ácidos acéticos e succínico. A análise de correlação canônica confirmou a influência dos álcoois (etanol, metanol e glicerol), ácidos orgânicos (ácidos cítrico, acético e succínico), pH e acidez titulável na extração e estabilidade das antocianinas e copigmentos. Consequentemente, as propriedades de cor também foram afetadas pelas variações nos níveis de compostos fenólicos durante o processo de fermentação.Organic acids, sugars, alcohols, phenolic compounds, color properties, pH and titratable acidity were monitored during the commercial fermentation of jabuticaba (Myrciaria cauliflora) by 1 H nuclear magnetic resonance (NMR) spectroscopy, spectrophotometric assays and standard methods of analysis. Data collected was analyzed by principal component (PCA), hierarchical cluster (HCA) and canonical correlation (CCA) analyses. Two sample groups were distinguished and the variables responsible for separation were sugars, anthocyanins, alcohols, hue and acetic and succinic acids. The canonical correlation analysis confirmed the influence of alcohols (ethanol, methanol and glycerol), organic acids (citric, succinic and acetic acids), pH and titratable acidity on the extraction and stability of anthocyanins and copigments. As a result, color properties were also affected by phenolic variation throughout the fermentative process.Keywords: jabuticaba, phenolic compounds, sugars, organic acids, NMR, chemometrics Introduction Jabuticaba (Myrciaria cauliflora Berg.) is a Brazilian fruit that bears an edible purplish-black sweet fruit. It has a slightly acid taste and is rich in phenolic compounds, such as anthocyanins, flavonoids, tannins and depsides, which are responsible for antioxidant and anti-inflammatory activities, as well as for colon cancer cell cytotoxicity. 1 High sugar content of jabuticaba makes it suitable for jam, juice, liqueur and wine production. 2 Wines made from jabuticaba have shown great acceptance in sensory analysis and a higher antioxidant activity than grape wines in a β-carotene/linoleic acid system. 3,4 Several fruit wines have been made from Brazilian tropical fruits such as cashew, 5 cacao, gabiroba, umbu and cupuaçu. 3 Such industrial processing is an alternative to prevent post-harvesting losses and to promote exotic fruit production, allowing a more rational use of Cerrado and Amazonian biomes (Brazil). Like most beverages, fruit wines not only have to be in accordance with the current legislation but also ac...

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Quantitative analysis of antiradical phenolic constituents from fourteen edible Myrtaceae fruits

Cited by 299 publications

References 38 publications

Bioactive triterpenes and phenolics of leaves of Eugenia brasiliensis

Bioactive triterpenes and phenolics of leaves of Eugenia brasiliensis

Biochemical, microbiological and physiological changes in Jamun (Syzyium cumini L.) kept for long term storage under modified atmosphere packaging

Evaluation of chemical changes during Myrciaria cauliflora (jabuticaba fruit) fermentation by ¹H NMR spectroscopy and chemometric analyses

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