Impact of ripening on the health-promoting components from fruta-do-lobo (Solanum lycocarpum St. Hill). (January 2021)

• Record Type: Journal Article
• Authors: Pereira, Ana Paula Aparecida; Angolini, Célio Fernando Figueiredo; Adani, Heloísa Banin; Usberti, Franciane Colares Souza; Paulino, Bruno Nicolau; Clerici, Maria Teresa Pedrosa Silva; Neri-numa, Iramaia Angelica; Moro, Thaísa de Menezes Alves; Eberlin, Marcos Nogueira; Pastore, Glaucia Maria
• Is Part Of: Food research international. Volume 139(2021)
• Publication Date: 2021-01
• Subjects: Solanum lycocarpum -- Brazilian native fruit -- Oligosaccharides -- Antioxidant capacity -- Alkaloids compounds; Caffeoylputrescine (PubChem CID: 5280559) -- 3-O-Caffeoylquinic acid (Chlorogenic acid) (PubChem CID: 1794427) -- Caffeoyl-O-glucoside (PubChem CID: 5281761) -- Dihydrocaffeoyl-O-glucoside (PubChem CID 15459188) -- 5-O-Caffeoylquinic acid (Chlorogenic acid) (PubChem CID: 5280633) -- p-Coumaroyl-O-glucoside (PubChem CID 14158117) -- O-Caffeoylquinic acid (Chlorogenic acid) (PubChem CID 1794427) -- 1-O-Feruloylglucose (PubChem CID 13962927) -- p-Coumaroylquinic acid (PubChem CID 6441280) -- p-Coumaroyl-O-frutofuranosylglucose -- Robeneoside B (PubChem CID 16109798) -- Rutin (PubChem CID 5280805) -- Solamargine (PubChem CID 73611) -- Solasonine (PubChem CID 119247) -- Di-O-caffeoylquinic acid (PubChem CID 6474310) -- Tri-O-caffeoylquinic acid (PubChem CID 6440783) -- 1-O-Sinapoyl-glucoside (PubChem CID 5280406); 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.2020.109910
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: S. lycocarpum changes were evaluated on carbohydrate, phenolic, alkaloid. Maltotriose, nystose, and 1-kestose were the main oligosaccharides observed. 27 different glycoalkaloids belong to solasodine-type were characterized via LC-MS. Antioxidant capacity shown greater positive correlation with tetraose-alkaloids. Abstract: Fruta-do-lobo ( Solanum lycocarpum St. Hill) is an underutilized native fruit commonly found in the Brazilian Cerrado, very known due to the presence of glycoalkaloids. In this work we evaluated the biochemical changes on carbohydrates, phenolic and alkaloids during ripening of fruta-do-lobo using chromatographic and spectrometric techniques. During ripening, we observed an increase in glucose, fructose and sucrose, while oligosaccharides levels varied. Chlorogenic acid isomers represented 80% of the identified phenolic compounds in unripe stage, but they reduced during ripening, resulting in predominance of p -coumaroylquinic acid (peel and pulp) and 1- O- sinapoyl-glucoside (seeds). Statistical analysis shows that the unripe fractions were richer in alkaloids compounds, which were the most important for antioxidant activity. Molecular network analysis summarizes the compound changes during ripening, especially regarding the alkaloid compounds, with a reduction of around 85% of solamargine abundance. These data show that fruta-do-lobo can presents different chemical compositions due their ripening stage providing support for future research aimed to the application of these compounds in glycemia control or uses of their extracts with higher content of alkaloids compounds.