Functional and nutritional properties of selected Amazon fruits: A review
| Autor: | Gustavo Araujo Pereira, David Roger Paixão Marques, Williara Queiroz de Oliveira, Nayara Macêdo Peixoto Araujo, Glaucia Maria Pastore, Henrique Silvano Arruda |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Rambutan
Rollinia Astrocaryum aculeatum Food industry 030309 nutrition & dietetics Geraniin Arecaceae Biology Annona Antioxidants 03 medical and health sciences chemistry.chemical_compound Sapindaceae 0404 agricultural biotechnology Humans Bactris gasipaes 0303 health sciences Traditional medicine business.industry food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science chemistry Phytochemical Fruit Nephelium business Food Science |
| Zdroj: | Food Research International. 147:110520 |
| ISSN: | 0963-9969 |
| DOI: | 10.1016/j.foodres.2021.110520 |
| Popis: | This review reports the nutritional, phytochemical compounds and biological properties of 4 fruits commonly consumed by people living in Amazon region, namely Biribá (Rollinia mucosa Jacq.), Rambutan (Nephelium lappaceum L.), Pupunha (Bactris gasipaes Kunth) and Tucumã (Astrocaryum aculeatum Meyer). These fruits have been high held nutritional, functional and economic potential and contribute to the daily intake of nutrients, energy and bioactive compounds by people living in Amazon rainforest region. Phytochemical compounds with biological properties were detected in these fruits, for instance (but not limited to), annonaceous acetogenins in Biribá, geraniin and corilagin in Rambutan, rutin and catechin in Pupunha, and β-carotene and flavonoids in Tucumã. The biological properties of Biribá, Rambutan, Pupunha and Tucumã have been evaluated by in vitro and in vivo assays, especially antioxidant and antimicrobial activities. Therefore, these Amazonian fruits can be exploited by the food industry as a food and therapeutic plant-material to develop valuable products, such as medicine products and can be used as sources for obtaining compounds for the food, cosmetics and pharmaceutical applications. |
| Databáze: | OpenAIRE |
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