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Chemical and nutritional characterization of loengo (Anisophyllea boehmii) fruits as a source of important bioactive with impact on health

2024-12Journal article Open access
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dc.contributor.authorLofa, Alcides Morais
dc.contributor.authorMourato, Miguel
dc.contributor.authorPrista, Catarina
dc.contributor.authorSousa, Isabel
dc.contributor.authorFerreira, Ricardo Boavida
dc.date.accessioned2025-08-13T12:59:33Z
dc.date.available2025-08-13T12:59:33Z
dc.date.issued2024-12
dc.description.abstractIntroduction: 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLofa 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.2024.1443185pt_PT
dc.identifier.doihttps://doi.org/10.3389/frfst.2024.1443185pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/102843
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherFrontierspt_PT
dc.relation.publisherversionhttps://www.frontiersin.org/pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAnisophyllea boehmipt_PT
dc.subjectnutritional compositionpt_PT
dc.subjectphenolic compoundspt_PT
dc.subjectantioxidant activity (AA)pt_PT
dc.subjectorganic acidspt_PT
dc.titleChemical and nutritional characterization of loengo (Anisophyllea boehmii) fruits as a source of important bioactive with impact on healthpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/Concurso de avaliação no âmbito do Programa Plurianual de Financiamento de Unidades de I&D (2017%2F2018) - Financiamento Base/UIDB%2F04129%2F2020/PT
oaire.citation.startPage1443185pt_PT
oaire.citation.titleFrontiers in Food Science and Technologypt_PT
oaire.citation.volume4pt_PT
oaire.fundingStreamConcurso de avaliação no âmbito do Programa Plurianual de Financiamento de Unidades de I&D (2017/2018) - Financiamento Base
person.familyNameMourato
person.familyNamePrista
person.familyNameSousa
person.familyNameFerreira
person.givenNameMiguel
person.givenNameCatarina
person.givenNameIsabel
person.givenNameRicardo Boavida
person.identifier23269
person.identifier86030
person.identifier.ciencia-id3D1E-4003-BF64
person.identifier.ciencia-id3C19-C25A-182D
person.identifier.ciencia-id8113-9DC6-277F
person.identifier.ciencia-id371D-28A0-4027
person.identifier.orcid0000-0003-4843-1064
person.identifier.orcid0000-0001-9307-1905
person.identifier.orcid0000-0001-9384-7646
person.identifier.orcid0000-0002-5027-7564
person.identifier.ridB-6904-2009
person.identifier.ridN-7079-2013
person.identifier.scopus-author-id56370610300
person.identifier.scopus-author-id6603433211
person.identifier.scopus-author-id6701317947
person.identifier.scopus-author-id8285312700
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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