« Previous AbstractChemical and nutritional characterization of Ambelania duckei (Apocynaceae) an unexplored fruit from the Amazon region    Next AbstractAromatic volatile organic compounds emissions in a tire recapping unit »

J Food Sci

Title:		Evaluation of the Amazonian fruit Ambelania acida: Chemical and nutritional studies
Author(s):		Correa PG; Moura LGS; Amaral ACF; Almeida MMH; Souza F; Aguiar JPL; Aleluia RL; Silva JRA;
Address:		"Chromatography Laboratory, Chemistry Department, Federal University of Amazonas, Manaus, Amazonas, Brazil. Laboratory of Medicinal Plants and Derivatives, Department of Chemistry of Natural Products, Farmanguinhos, Oswaldo Cruz Foundation, Rio de Janeiro, Rio de Janeiro, Brazil. Brazilian National Institute for Research in the Amazon, Coordination Society of Environment and Health (COSAS) and Laboratory of Physical Chemistry of Food (LFQA), Manaus, Amazonas, Brazil. Laboratory of Plant Genetics and Toxicology, Department of Biological Sciences Federal University of Espirito Santo, Vitoria, Espirito Santo, Brazil"
Journal Title:		J Food Sci
Year:		2023
Volume:		20230112
Issue:		2
Page Number:		757 - 771
DOI:		10.1111/1750-3841.16455
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"Ambelania acida is native to the Amazon region, with few published studies of its fruits. We examined the proximate composition of its fruits, including minerals, fatty acids, volatile organic compounds (VOCs), as well as its antioxidant capacity. The protein contents (2.61%) of the pulp and seeds (13.6%) were higher than observed in other taxa of the family or in other tropical fruits. Peel and pulp showed high contents of potassium, calcium, and magnesium, and the potassium content in the pulp was 1125 mg/100 g. The peel had higher contents of total phenolics, tannins, and ortho-diphenols than the pulp, as well as better antioxidant activity as evidenced by 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 1,1-diphenyl-2-picrylhydrazyl (DPPH), Ferric Reducing Antioxidant Power (FRAP), and Fe(2+) chelating activity assays. GC-MS analyses identified 42 VOCs in the peel and pulp, with more than 90% being classified as terpenes. Eleven types of fatty acids were identified in the lipid fractions of the peel, pulp, and seeds. Linoleic acid, an essential fatty acid for humans, was the principal fatty acid in the edible portion of the fruit, therefore, evidencing its nutritionally significant profile for the fruits when considering the relationship among polyunsaturated, saturated, and monounsaturated fatty acids. The information gathered here indicates that this native fruit is a healthy food source and its cultivation and consumption should be stimulated"
Keywords:		Humans *Fruit/chemistry *Antioxidants/chemistry Minerals/analysis Potassium Linoleic Acid/analysis Apocynaceae antioxidant activity chromatography nutritional phenolic compounds volatile organic compounds;
Notes:		"MedlineCorrea, Pollyane Gomes Moura, Leonardo Gomes Sanders Amaral, Ana Claudia Fernandes Almeida, Maira Martins H de Souza, Francisca das Chagas do Amaral Aguiar, Jaime Paiva Lopes Aleluia, Rene Lemos Silva, Jefferson Rocha de Andrade eng 2023/01/13 J Food Sci. 2023 Feb; 88(2):757-771. doi: 10.1111/1750-3841.16455. Epub 2023 Jan 12"