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

Autor: Etgeton SAP; Postgraduate Program in Food and Nutrition, Health Science Sector, Federal University of Paraná, Campus III. 80210-170, Curitiba, Paraná, Brazil. schaina13@outlook.com., Ávila S; Postgraduate Program in Food and Nutrition, Health Science Sector, Federal University of Paraná, Campus III. 80210-170, Curitiba, Paraná, Brazil., Silva ACR; Graduate Program in Nutrition Science, Federal University of Jequitinhonha and Mucuri Valleys, Diamantina, Minas Gerais, 39100-000, Brazil., de Lima JJ; Postgraduate Program in Food and Nutrition, Health Science Sector, Federal University of Paraná, Campus III. 80210-170, Curitiba, Paraná, Brazil., Rodrigues ADDPS; Postgraduate Program in Food and Nutrition, Health Science Sector, Federal University of Paraná, Campus III. 80210-170, Curitiba, Paraná, Brazil., Beux MR; Postgraduate Program in Food and Nutrition, Health Science Sector, Federal University of Paraná, Campus III. 80210-170, Curitiba, Paraná, Brazil.; Graduate Program in Nutrition, Nutrition Department, Health Science Sector, Federal University of Paraná, Campus III. 80210-170, Curitiba, Paraná, Brazil., Krüger CCH; Postgraduate Program in Food and Nutrition, Health Science Sector, Federal University of Paraná, Campus III. 80210-170, Curitiba, Paraná, Brazil.; Graduate Program in Nutrition, Nutrition Department, Health Science Sector, Federal University of Paraná, Campus III. 80210-170, Curitiba, Paraná, Brazil.
Jazyk: angličtina
Zdroj: Plant foods for human nutrition (Dordrecht, Netherlands) [Plant Foods Hum Nutr] 2024 Mar; Vol. 79 (1), pp. 59-65. Date of Electronic Publication: 2023 Nov 16.
DOI: 10.1007/s11130-023-01126-x
Abstrakt: Gabirobeira fruits are known for their rich nutrient content and bioactive phytochemical compounds that contribute to significant biological activities. Despite these attributes, the antioxidant potential and stability of phenolic compounds in gabiroba by-products after digestion have yet to be studied. The objective of this work was to evaluate the physical-chemical composition, antibacterial activity, α-amylase, and α-glucosidase inhibitory effects, as well as the in vitro digestibility of total phenolic compounds, total flavonoids, and antioxidant activity of powder and extract from gabiroba to valorize these byproducts. The gabiroba powder had low moisture, high carbohydrate and fiber content. The extraction using 80% ethanol demonstrated higher antioxidant, antibacterial, α-amylase, and α-glucosidase inhibition activities compared to the 12% ethanol and water extracts. Catechin and ferulic acid were the major phenolic compounds identified by HPLC-DAD. After digestion, both the powder and the gabiroba extract exhibited a bioaccessibility of more than 30% for total phenolic compounds and antioxidant activity during the gastric phase. However, the dry ethanol extract displayed higher total phenolic compounds after both the gastric and intestinal phases compared to the flour. Processing gabiroba into powder and extract is a promising approach to fully utilize this seasonal fruit, minimize waste, concentrate health-beneficial compounds, and valorize a by-product for use as a functional ingredient and raw material within the food and pharmaceutical industries.
(© 2023. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.)
Databáze: MEDLINE
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