Antioxidant phytochemicals of Byrsonima ligustrifolia throughout fruit developmental stages
Byrsonima ligustrifolia is a small and coloured underutilized fruit with no scientific literature about its antioxidant capacity and content of individual phytochemicals. The present work evaluated the antioxidant capacity of B. ligustrifolia fruit throughout maturation process by Folin–Ciocalteu, A...
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doaj-7d91bb7bde2a4a4786b62896d01276ec2021-04-29T04:45:06ZengElsevierJournal of Functional Foods1756-46462015-10-0118400410Antioxidant phytochemicals of Byrsonima ligustrifolia throughout fruit developmental stagesCamila Ramos Pinto Sampaio0Fabiane Hamerski1Rosemary Hoffmann Ribani2Nutrition Department, Federal University of Paraná, 632 Lothário Meissner Av., 80210-170 Curitiba, PR, Brazil; Graduate Program in Food Engineer, Chemical Engineering Department, Federal University of Paraná, 100 Cel. Francisco H. Santos Av., 81531-980 Curitiba, PR, Brazil; Corresponding author. Nutrition Department, Federal University of Paraná, 632 Lothário Meissner Av., 80210-170 Curitiba, PR, Brazil. Tel.: +55 41 3360 4003; fax: +55 41 33604133.Chemical Engineering Department, Federal University of Paraná, 100 Cel. Francisco H. Santos Av., 81531-980 Curitiba, PR, BrazilChemical Engineering Department, Federal University of Paraná, 100 Cel. Francisco H. Santos Av., 81531-980 Curitiba, PR, BrazilByrsonima ligustrifolia is a small and coloured underutilized fruit with no scientific literature about its antioxidant capacity and content of individual phytochemicals. The present work evaluated the antioxidant capacity of B. ligustrifolia fruit throughout maturation process by Folin–Ciocalteu, ABTS, and DPPH methods, and quantified by HPLC-DAD, six polyphenolic compounds: cyanidin-3-glucoside, pelargonidin-3-glucoside, gallic acid, p-hydroxybenzoic acid, p-coumaric acid, and catechin. Besides that, total flavonoids (TF), total monomeric anthocyanins (TMA), and ascorbic acid (AA) were analysed. AA did not show correlation with antioxidant activity. TF and phenolic acids decreased with maturation process and had strong positive correlation with antioxidant capacity. TMA, cyanidin-3-glucoside and gallic acid were present in the fruit in levels that are difficult to find in other berries. These results expose a potential approach for improving human health through consumption of B. ligustrifolia fruit.http://www.sciencedirect.com/science/article/pii/S1756464615003874Byrsonima ligustrifoliaMaturationAntioxidant capacityPhenolic compoundsAnthocyaninsHPLC-DAD |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Camila Ramos Pinto Sampaio Fabiane Hamerski Rosemary Hoffmann Ribani |
spellingShingle |
Camila Ramos Pinto Sampaio Fabiane Hamerski Rosemary Hoffmann Ribani Antioxidant phytochemicals of Byrsonima ligustrifolia throughout fruit developmental stages Journal of Functional Foods Byrsonima ligustrifolia Maturation Antioxidant capacity Phenolic compounds Anthocyanins HPLC-DAD |
author_facet |
Camila Ramos Pinto Sampaio Fabiane Hamerski Rosemary Hoffmann Ribani |
author_sort |
Camila Ramos Pinto Sampaio |
title |
Antioxidant phytochemicals of Byrsonima ligustrifolia throughout fruit developmental stages |
title_short |
Antioxidant phytochemicals of Byrsonima ligustrifolia throughout fruit developmental stages |
title_full |
Antioxidant phytochemicals of Byrsonima ligustrifolia throughout fruit developmental stages |
title_fullStr |
Antioxidant phytochemicals of Byrsonima ligustrifolia throughout fruit developmental stages |
title_full_unstemmed |
Antioxidant phytochemicals of Byrsonima ligustrifolia throughout fruit developmental stages |
title_sort |
antioxidant phytochemicals of byrsonima ligustrifolia throughout fruit developmental stages |
publisher |
Elsevier |
series |
Journal of Functional Foods |
issn |
1756-4646 |
publishDate |
2015-10-01 |
description |
Byrsonima ligustrifolia is a small and coloured underutilized fruit with no scientific literature about its antioxidant capacity and content of individual phytochemicals. The present work evaluated the antioxidant capacity of B. ligustrifolia fruit throughout maturation process by Folin–Ciocalteu, ABTS, and DPPH methods, and quantified by HPLC-DAD, six polyphenolic compounds: cyanidin-3-glucoside, pelargonidin-3-glucoside, gallic acid, p-hydroxybenzoic acid, p-coumaric acid, and catechin. Besides that, total flavonoids (TF), total monomeric anthocyanins (TMA), and ascorbic acid (AA) were analysed. AA did not show correlation with antioxidant activity. TF and phenolic acids decreased with maturation process and had strong positive correlation with antioxidant capacity. TMA, cyanidin-3-glucoside and gallic acid were present in the fruit in levels that are difficult to find in other berries. These results expose a potential approach for improving human health through consumption of B. ligustrifolia fruit. |
topic |
Byrsonima ligustrifolia Maturation Antioxidant capacity Phenolic compounds Anthocyanins HPLC-DAD |
url |
http://www.sciencedirect.com/science/article/pii/S1756464615003874 |
work_keys_str_mv |
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