A comprehensive characterization of Solanum lycocarpum St. Hill and Solanum oocarpum Sendtn: Chemical composition and antioxidant properties. (October 2019)

• Record Type: Journal Article
• Authors: Pereira, Ana Paula Aparecida; Angolini, Célio Fernando Figueiredo; Paulino, Bruno Nicolau; Lauretti, Leonardo Borges Chatagnier; Orlando, Eduardo Adilson; Silva, Joyce Grazielle Siqueira; Neri-Numa, Iramaia Angelica; Souza, Jane Delane Reis Pimentel; Pallone, Juliana Azevedo Lima; Eberlin, Marcos Nogueira; Pastore, Glaucia Maria
• Is Part Of: Food research international. Volume 124(2019)
• Page Start: 61
• Page End: 69
• Publication Date: 2019-10
• Subjects: Brazilian Cerrado -- Fruta-do-lobo -- Juá-açu -- Oligosaccharides -- Phenolic compounds; FLPE fruta-do-lobo peel -- FLPU fruta-do-lobo pulp -- FLSE fruta-do-lobo seed -- JPE juá-açu peel -- JPU juá-açu pulp -- JSE juá-açu seed -- PCA Principal component analysis -- FOS fructo-oligosaccharides -- GF2 1-kestose -- GF3 nystose -- GF4 1-fructofuranosylnystose -- G3 maltotriose -- G4 maltotetraose -- G5 maltopentaose -- G6 maltohexaose -- G7 maltoheptaose -- HPAE-PAD high-performance anion-exchange chromatography with pulsed amperometric detection -- FAAS flame atomic absorption spectrophotometry -- VOCs volatile organic compounds -- SPME Solid Phase Micro Extraction -- GC Gas Cromatography -- LRI Linear Retention Index -- ORAC Oxygen Radical Absorbance Capacity -- UHPLC-MS Ultrahigh-Performance Liquid Chromatography Tandem Mass Spectrometry -- TPC Total phenolic compounds -- AAPH 2, 2′-Azobis(2-methylpropionamidine) dihydrochloride -- TE Trolox equivalent -- GAE Galic acid equivalent -- TTA total titratable acidity -- TSS total soluble solids; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2018.09.054
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: In this study we evaluated the proximate composition of two Solanaceae fruits from Brazilian Cerrado, their mineral content, volatile organic compounds (VOCs), phenolic compounds profile, and antioxidant capacity employing Oxygen Radical Absorbance Capacity (ORAC) assay, for each part of the fruits (pulp, peel and seeds). Our results showed that the pulp has a high moisture content (74.62–85.40 g/100 g) and soluble fiber (1.29–2.06 g/100 g) content, and low fat, protein, and ash content. The peel exhibited high levels of carbohydrates and total fibers (6.55–11.39 and 12.35–13.12 g/100 g, respectively), while the seed presented high content of fat, protein, and insoluble fiber (10.14–12.62, 9.14–13.24 and 19.84–23.15 g/100 g). Potassium is the main mineral found in both fruits. It is the first time that the carbohydrate profile, volatile components, and phenolic compounds of the fruta-do-lobo and juá-açu are reported. 1-Kestose (GF2) and nystose (GF3) were found in both fruits. The main VOCs of juá-açu were esters, while in fruta-do-lobo, aldehydes were the major components. UPLC-Q-ToF fraction analysis of juá-açu and fruta-do-lobo revealed 24 phenolic compounds, most being hydroxycinnamic acids derivatives in juá-açu, and chlorogenic acids in fruta-do-lobo. The antioxidant capacity (ORAC) of the fruits ranged from 1.35 to 11.51 μmol TE/100 mL of extract. These results indicate that Solanum genus can be interesting for the Brazilian fruit market, and that it has potential to be exploited for agroindustry for diversification of fruit products. Graphical abstract: Unlabelled Image Highlights: For the first time a complete characterization of fruta-do-lobo and juá-açu was realized. Esters and aldehydes were dominant VOCs of juá-açu and fruta-do-lobo. Oligosaccharides GF2 and GF3 was identified by HPAE-PAD. UPLC-Q-ToF fraction analysis of fruta-do-lobo and juá revealed 24 phenolic compounds.