Mutamba (Guazuma ulmifolia Lam.) fruit as a novel source of dietary fibre and phenolic compounds.

Autor: Pereira GA; Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil. Electronic address: gap.araujo@outlook.com., Arruda HS; Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil., de Morais DR; Shimadzu do Brasil Comércio Ltda, Barueri, SP 06455-000, Brazil., Peixoto Araujo NM; Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil., Pastore GM; Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2020 Apr 25; Vol. 310, pp. 125857. Date of Electronic Publication: 2019 Nov 09.
DOI: 10.1016/j.foodchem.2019.125857
Abstrakt: This study covers the proximate and phytochemical composition of mutamba (Guazuma ulmifolia Lam.) fruit. This fruit showed high dietary fibre (36.9%) and low moisture (10.0%) contents which justify its hardness and dryness. Nevertheless, this fruit is very appreciated due to its sweet pulp (high sucrose content, 16.3%) and attractive taste. The soluble and insoluble-bound phenolic compounds from mutamba fruit were analysed by using liquid chromatography coupled to tandem mass spectrometry (LC-MS). LC-MS identified 26 compounds. Mutamba fruit was composed mainly by soluble flavonoids (1385.9 µg/g dw), namely proanthocyanidins, and aglycones and glycosylated flavonoids. Procyanidin trimer C1 (972.8 µg/g dw) followed by procyanidin dimer B2, rutin, epicatechin, and hyperoside were the main soluble phenolics, accounting 1435.5 µg/g dw. Conversely, the main cell wall bound phenolics (228.8 µg/g dw) were catechin, followed by protocatechuic acid, epicatechin, and gallic acid. In conclusion, mutamba fruit may be a novel source of dietary fibre and bioactive phenolic compounds.
(Copyright © 2019 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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