Abstract
ABSTRACT This study aimed to quantify polyphenolic compounds and antioxidant activity of four fruits native to the coast of Ceara under different maturation stages aiming their use for a healthier diet. Myrtle (Eugenia punicifolia (Kunth) DC.) fruits were collected at the Botanical State Park of Ceara, in Caucaia-CE and guajiru (Chrisobalanus icaco L.), manipuça (Mouriri cearensis Huber) and murici-pitanga (Byrsonima gardneriana A. Juss.) fruits were collected at the Botanical Garden of São Gonçalo, São Gonçalo do Amarante-CE. Fruits were collected and transported to the Laboratory of Plant Ecophysiology, being characterized, processed and frozen for chemical assessments at the Laboratory of Physiology and Postharvest Technology - Embrapa Agroindústria Tropical: polyphenolic compounds and total antioxidant activity. The ESTAT software was used for statistical analyses. The polyphenolic content had the highest and the lowest value for guajiru fruits with 480.73 and 10.90 mg/100 g, respectively and total antioxidant activity, the highest value was found for manipuça fruits, with 42.99 µM of Trolox/g of pulp and the lowest value for guajiru fruits, with 1.45 µM of Trolox/g of pulp. There was a significant correlation between polyphenolic content and total antioxidant activity obtained for guajiru fruits, which showed high correlation coefficient, R = -0.95 (P < 0.05).
Highlights
IntroductionFruit consumption has been associated with a decrease in cardiovascular and cancerous diseases, and this effect is promising due to the presence of antioxidants, which neutralize reactive species or free radicals, reducing oxidative damage in cell metabolism (SOUZA et al 2014).In order to understand the bioavailability of antioxidants and the functions of phenols of plant origin in the human body, it is important to determine their quantity and chemical structures (KOOLEN et al, 2013, BATAGLION et al, 2014, CARVALHOSILVA et al, 2014 BATAGLION et al, 2015, BERTO et al, 2015).The frequency and development of chronic diseases are partly due to the imbalance of functional components in the biological parameters, among which phenolic compounds, carotenoids, flavonoids, anthocyanins, terpenes, vitamin C and other phytochemicals present in almost all fruits found in Brazilian fruit species
The results obtained for total extractable polyphenols (POL) at the different maturation stages of fruits (Figure 1) presented the following values: in guajiru fruits, minimum of 10.90 mg / 100 g in E4 and maximum of 480.73 mg / 100 g in E3; in manipuçá fruits, minimum of 18.28 mg / 100 g in E1 and maximum of 94.91 mg / 100 g in E4; in murici-pitanga fruits, minimum of 153.51 mg / 100 g in E3 and maximum of 373.98 mg / 100 g in E2; and in myrtle fruits, minimum of 75.51 mg / 100 g in E6 and maximum of 180.68 mg / 100 g in E2
Among the maturation stages of the four fruits studied, stage 3 for guajiru fruits, stage 4 for manipuçá fruits, stage 2 for murici-pitanga fruits and stage 2 for myrtle fruits showed the highest polyphenolic values when compared to the other stages, guajiru fruits stood out, which presented the highest value
Summary
Fruit consumption has been associated with a decrease in cardiovascular and cancerous diseases, and this effect is promising due to the presence of antioxidants, which neutralize reactive species or free radicals, reducing oxidative damage in cell metabolism (SOUZA et al 2014).In order to understand the bioavailability of antioxidants and the functions of phenols of plant origin in the human body, it is important to determine their quantity and chemical structures (KOOLEN et al, 2013, BATAGLION et al, 2014, CARVALHOSILVA et al, 2014 BATAGLION et al, 2015, BERTO et al, 2015).The frequency and development of chronic diseases are partly due to the imbalance of functional components in the biological parameters, among which phenolic compounds, carotenoids, flavonoids, anthocyanins, terpenes, vitamin C and other phytochemicals present in almost all fruits found in Brazilian fruit species. Fruit consumption has been associated with a decrease in cardiovascular and cancerous diseases, and this effect is promising due to the presence of antioxidants, which neutralize reactive species or free radicals, reducing oxidative damage in cell metabolism (SOUZA et al 2014). Natural antioxidants from medicinal plants have been intensively investigated in order to discover compounds capable of protecting from diseases related to oxidative stress and damage induced by free radicals. In this sense, polyphenolics have gained importance due to their potential as prophylactic and therapeutic agents in many diseases; many studies have been conducted by the scientific community reporting their antioxidant effects (KINDL et al, 2015)
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