Abstract
This study evaluated the impact of processing, packages (amber and transparent glass jars), and storage time on the stability of the bioactive compounds (total phenolic compounds and vitamin C), and antioxidant activity of mangaba jelly. Jelly processing, significantly (p < 0.05) decreased the bioactive compounds and antioxidant activity. The storage time, significantly (p < 0.05) influenced all the variables studied in this work, although they were not affected by packages. A significant decrease of the bioactive compounds and antioxidant activity was observed during the jelly storage. HPLC-DAD/UV-Vis analyses allowed to identify 10 phenolic compounds, including flavonoids and non-flavonoids, and among these, quercetin and catechin were the major compounds. After processing, all these compounds decreased significantly (p < 0.05), except for the gallic acid and the p-coumaric acid, which presented an increasing tendency. During jelly storage, only gallic acid, caffeic acid, catechin, and rutin were affected. Despite the reduction in the antioxidant activity and bioactive compounds studied, mangaba jelly retained good levels of them and may be considered a potential novel functional food.
Highlights
In recent years, with the potential health concerns associated with the expected growth of world population from 7.4 billion in 2017 to 9.7 billion in 2050 (United Nations, 2019), there has been an increase in demand for underutilized fruits among consumers, due to their high nutritional value, and many health benefits (Martinović & Cavoski, 2020).Hancornia speciosa Gomes, whose fruit is locally known as mangaba or mangareíba is a fruit species found in several regions of Brazil, especially in the Cerrado biome
When comparing the mangaba pulp and jelly, it was observed that processing into jelly significantly (p < 0.05) decreased vitamin C and Total phenolics content (TPC) (Tables 1)
The vitamin C content of mangaba pulp (193.84 mg 100 g-1 fw) was lower than that observed by de Lima, Azevedo, et al (2015) (255.90 ± 34.89 mg 100 g-1), and significantly higher than those reported by Almeida et al (2011) (96.3 ± 1.7 mg 100 g-1)
Summary
With the potential health concerns associated with the expected growth of world population from 7.4 billion in 2017 to 9.7 billion in 2050 (United Nations, 2019), there has been an increase in demand for underutilized fruits among consumers, due to their high nutritional value, and many health benefits (Martinović & Cavoski, 2020).Hancornia speciosa Gomes (family, Apocynaceae), whose fruit is locally known as mangaba or mangareíba is a fruit species found in several regions of Brazil, especially in the Cerrado biome. Mangaba fruit has been attracting much attention because of its unique flavor and nutritional properties, and because of its high content of health-promoting phytochemicals, such as vitamin C, vitamin E, carotenoids, folic acid, and phenolic compounds (Lima et al, 2015a, b; Gonçalves et al, 2019; Reis et al, 2019). Animal, and human clinical trials studies have consistently shown that the intake of mangaba fruit is associated with a wide range of pharmacological activities including antioxidant, and antimutagenic (Lima et al, 2015a), anti-cancer (Araújo et al, 2019), and anti-inflammatory (Bitencourt et al, 2019; Reis et al, 2019; Torres-Rêgo et al, 2016). In previous study with male Swiss mice through bone marrow micronucleus test, in vivo gut micronucleus test, comet assay, gut apoptosis cells and oxidative stress was reported a first antimutagenic effect of mangaba fruit pulp (Lima et al, 2015a). Araújo et al (2019) recently evaluated the antitumor effect of mangaba extract fruit adsorbed onto polyethylene glycol microsphere in MCF-7 breast cancer cells co-cultured with blood cells and observed that the cell viability was not affected and the superoxide release increased, which suggest that mangaba can be considered as “superfruit” and emphasizes its consumption by women against risk of breast cancer
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