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Food Res Int

Title:		A comprehensive characterization of Solanum lycocarpum St. Hill and Solanum oocarpum Sendtn: Chemical composition and antioxidant properties
Author(s):		Pereira APA; Angolini CFF; Paulino BN; Lauretti LBC; Orlando EA; Silva JGS; Neri-Numa IA; Souza J; Pallone JAL; Eberlin MN; Pastore GM;
Address:		"Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, Sao Paulo, Brazil. Electronic address: pereira.anap23@gmail.com. Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, Sao Paulo, Brazil. Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, Sao Paulo, Brazil; Faculty of Pharmaceutical Sciences, Federal University of Amazonas (UFAM), Manaus, Amazonas, Brazil. Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, Sao Paulo, Brazil; Sertao Campus, Federal University of Sergipe (UFS), Nossa Senhora da Gloria, Sergipe, Brazil. Institute of Chemistry, University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil"
Journal Title:		Food Res Int
Year:		2019
Volume:		20180925
Issue:
Page Number:		61 - 69
DOI:		10.1016/j.foodres.2018.09.054
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"In this study we evaluated the proximate composition of two Solanaceae fruits from Brazilian Cerrado, their mineral content, volatile organic compounds (VOCs), phenolic compounds profile, and antioxidant capacity employing Oxygen Radical Absorbance Capacity (ORAC) assay, for each part of the fruits (pulp, peel and seeds). Our results showed that the pulp has a high moisture content (74.62-85.40?ª+g/100?ª+g) and soluble fiber (1.29-2.06?ª+g/100?ª+g) content, and low fat, protein, and ash content. The peel exhibited high levels of carbohydrates and total fibers (6.55-11.39 and 12.35-13.12?ª+g/100?ª+g, respectively), while the seed presented high content of fat, protein, and insoluble fiber (10.14-12.62, 9.14-13.24 and 19.84-23.15?ª+g/100?ª+g). Potassium is the main mineral found in both fruits. It is the first time that the carbohydrate profile, volatile components, and phenolic compounds of the fruta-do-lobo and jua-acu are reported. 1-Kestose (GF2) and nystose (GF3) were found in both fruits. The main VOCs of jua-acu were esters, while in fruta-do-lobo, aldehydes were the major components. UPLC-Q-ToF fraction analysis of jua-acu and fruta-do-lobo revealed 24 phenolic compounds, most being hydroxycinnamic acids derivatives in jua-acu, and chlorogenic acids in fruta-do-lobo. The antioxidant capacity (ORAC) of the fruits ranged from 1.35 to 11.51?ª+mumol TE/100?ª+mL of extract. These results indicate that Solanum genus can be interesting for the Brazilian fruit market, and that it has potential to be exploited for agroindustry for diversification of fruit products"
Keywords:		Antioxidants/*analysis Fruit/*chemistry Phenols/analysis Solanum/*chemistry Volatile Organic Compounds/analysis Brazilian Cerrado Fruta-do-lobo Jua-acu Oligosaccharides Phenolic compounds;
Notes:		"MedlinePereira, Ana Paula Aparecida Angolini, Celio Fernando Figueiredo Paulino, Bruno Nicolau Lauretti, Leonardo Borges Chatagnier Orlando, Eduardo Adilson Silva, Joyce Grazielle Siqueira Neri-Numa, Iramaia Angelica Souza, Jane Delane Reis Pimentel Pallone, Juliana Azevedo Lima Eberlin, Marcos Nogueira Pastore, Glaucia Maria eng Research Support, Non-U.S. Gov't Canada 2019/08/31 Food Res Int. 2019 Oct; 124:61-69. doi: 10.1016/j.foodres.2018.09.054. Epub 2018 Sep 25"