MINERALS AND PHENOLIC COMPOUNDS OF CAGAITA FRUITS AT DIFFERENT MATURATION STAGES (Eugenia dysenterica)

MARTHA CRISTINA PEREIRA RAMOS,JOSÉ CARLOS MORAES RUFINI,JÚLIO ONÉSIO FERREIRA MELO,RENATA ELISA VIOL,TAMARA REZENDE MARQUES,MAYARA NEVES SANTOS GUEDES

doi:10.1590/0100-29452017360

MARTHA CRISTINA PEREIRA RAMOS, JOSÉ CARLOS MORAES RUFINI + Show 4 more

Open Access

https://doi.org/10.1590/0100-29452017360

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Abstract

ABSTRACT Cerrado is the largest biome in the state of Minas Gerais-Brazil, represented by a biodiversity of fruit species, especially cagaita (Eugenia dysenterica). Cagaita fruits are considered an important option for fruit growing, because they are source of phenolic compounds with antioxidant properties and mineral content that can contribute with beneficial health effects. In this study, phenolic compounds were characterized by high-performance liquid chromatography and the mineral content of ripe and unripe cagaita fruits was evaluated. Regarding minerals, ripe and unripe fruits stand out due to their high potassium content. Unripe fruits are rich in boron while ripe fruits are source of this mineral. ripe and unripe cagaita fruits have the following phenolic compounds: gallic, caffeic, vanillic, p-coumaric, siringeic, ferulic and salicylic acids, epicatechin, quercetin and rutin, the highest contents of these compounds are caffeic, p-coumaric, siringeic and ferrulic, epicatechin and rutin identified in unripe fruits, while ripe fruits have high contents of gallic, vanillic and quercetin acids. Thus, cagaita fruits have great potential for food, therapeutic and medicinal applications bringing health benefits.

Highlights

Exotic or native Brazilian fruits present great nutritional, economic and social potential
In view of the above and considering the absence of studies reporting the phenolic composition and mineral content in cagaita fruits (Eugenia dysenterica Dc), the aim of the present study was to characterize the phenolic compounds by highperformance liquid chromatography and to evaluate the mineral content present in cagaita fruits at two maturation stages, ripe and unripe, in order to obtain data of nutritional interest that can allow the best use of fruits as raw material
The other minerals, potassium, calcium, magnesium, sulfur, iron, manganese, copper and boron, presented higher contents in unripe fruits, which increases its potential for processing, since cagaita fruits are usually processed unripe

Summary

Introduction

Exotic or native Brazilian fruits present great nutritional, economic and social potential. Studies indicate that cagaita fruits are highly nutritious, contain 90% water, low caloric value (36.6 Kcal), 5.9% carbohydrates, source of functional compounds such as vitamin C and β-carotene and phenolic compounds such as flavonoids, which are antioxidant and anti-mutagenic substances (ROESLER et al, 2007, CARDOSO et al, 2011 and ROCHA et al, 2013). Another peculiar characteristic of this fruit is its contens of phenolic compounds and minerals. According to Morgano et al (1999) and Silva et al (2008), cagaita fruits are considered important sources of minerals

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