Nutraceutical properties of tamarillo fruits: A vibrational study
| Autor: | Maria Paula M. Marques, Luís A. E. Batista de Carvalho, Sandra Correia, Daniel Martin, Jorge Canhoto, Tércia Lopes |
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| Rok vydání: | 2020 |
| Předmět: |
02 engineering and technology
engineering.material 010402 general chemistry 01 natural sciences Vibration Analytical Chemistry Molecular level Nutraceutical food Phenols Food science Instrumentation Spectroscopy Wax Chemistry Pulp (paper) food and beverages Tree-tomato 021001 nanoscience & nanotechnology Atomic and Molecular Physics and Optics food.food 0104 chemical sciences Molecular analysis visual_art Fruit Dietary Supplements visual_art.visual_art_medium engineering 0210 nano-technology |
| Zdroj: | Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy. 252 |
| ISSN: | 1873-3557 |
| Popis: | Tamarillo (tree tomato) is a subtropical tree that produces edible fruits with health-beneficial properties, since it contains several components with potential therapeutic and chemoprotective activity. The present work reports the first complete vibrational study (Raman and infrared) of this edible fruit. This approach allowed us to determine where the most relevant nutraceutical compounds are located in the fruit, as well as their relative amounts. Particular vibrational signatures were obtained for each part of the fruit, reporting different components for the epicarp (outer and inner sections), the pulp and the seeds, especially regarding the content in phenolic compounds, unsaturated fatty acids/esters and polymeric chains from the cuticular wax. Valuable information, at the molecular level was gathered regarding the nutricional value of tamarillo's fruit, for its different fractions. This is expected to pave the way for its introduction as a promising nutraceutical, based on the potential therapeutic properties of its main components. |
| Databáze: | OpenAIRE |
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