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Advisor(s)
Abstract(s)
Introduction: Fruits are vital for human health, providing nutrients and other
compounds linked to protection against different diseases. Loengo (Anisophyllea
boehmii Engl.) produces an edible stone fruit, plum-shaped (drupe), dark blue and
maroon or carmine in the ripening stage, which is generally, consumed fresh in
the production areas. Characterization of this fruit will contribute to estimate its
nutritional and pharmaceutical potential impact. The present work aimed at the
physic-chemical, nutritional and antioxidant activity characterization of
loengo fruit. Methods: Soluble solid contents (SSC) in the pulp were assessed in juice, at room
temperature. Total protein was determined using the Dumas method. In what
concerns the mineral composition were determined by ICP-OES. Organic acids
identification and quantification was accomplished using a high-performance
liquid chromatography (HPLC) system. The total polyphenol contents (TPC) were
determined in 96-well microplate assays. Antioxidant activity were determined by
2,2-diphenyl-1-picrylhydrazyl (DPPH) and the ferric reducing antioxidant power
(FRAP) assay Results and discussion: Composition, in terms of fresh matter is as follows: pulp
soluble sugar content (refractometer) is 19.5% ± 0.02%, and pulp titratable acidity
1.2% ± 0.1% expressed in citric acid; total protein content is 7.4% ± 0.02%, 8.0% ±
0.1%, 16.9% ± 0.2%, for the peel, pulp and seed, respectively. In what concerns the
mineral composition, the results obtained show that it is a good source of
minerals, mainly potassium and phosphorus, but also calcium, sulfur, and
magnesium, with the pulp richer in potassium, the seed in phosphorus, and
the peel in calcium. As expected, the pulp showed the highest total soluble sugar
content, whereas the seed had the lowest. The main sugars found in the pulp
were glucose and fructose. In the peel citric acid was the main organic acid found,
together with malic, oxalic, and ascorbic acids. Most antioxidant activity was
found in the seed. The results of this work provide important information to recommend the consumption of this fruit for its sweet taste, chemical and
nutritional composition, and, most of all, for its richness in total phenolic
compounds for it potential to formulate nutraceutical foods.
Description
Keywords
Anisophyllea boehmi nutritional composition phenolic compounds antioxidant activity (AA) organic acids
Pedagogical Context
Citation
Lofa AM, Mourato MP, Prista C, Sousa I and Ferreira RB (2024) Chemical and nutritional characterization of loengo (Anisophyllea boehmii) fruits as a source of important bioactive with impact on health. Front. Food Sci. Technol. 4:1443185. https://doi.org/10.3389/frfst.2024.1443185
Publisher
Frontiers