| Title: | "Carbohydrates, volatile and phenolic compounds composition, and antioxidant activity of calabura (Muntingia calabura L.) fruit" |
| Author(s): | Pereira GA; Arruda HS; de Morais DR; Eberlin MN; Pastore GM; |
| Address: | "Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil. Electronic address: gap.araujo@outlook.com. Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil. Thomson Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas, UNICAMP, Campinas, SP 13083-970, Brazil" |
| DOI: | 10.1016/j.foodres.2018.03.046 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "Soluble carbohydrates, volatile and phenolic compounds from calabura fruit as well as its antioxidant activity were assessed. The low amount of fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) and similar amount of glucose and fructose allow us to classify the calabura berry as low-FODMAPs. The terpenes beta-Farnesene and dendrolasin identified by SPME-GC-MS were the major volatile components. UHPLC-MS/MS analysis revelled gallic acid (5325?ª+mug/g dw) and cyanidin-3-O-glucoside (171?ª+mug/g dw) as the main phenolic compounds, followed by gentisic acid, gallocatechin, caffeic acid and protocatechuic acid. In addition, gallic acid was found mainly in esterified (2883?ª+mug/g dw) and insoluble-bound (2272?ª+mug/g dw) forms. Free and glycosylated forms showed however the highest antioxidant activity due to occurrence of flavonoids (0.28-27?ª+mug/g dw) in these fractions, such as catechin, gallocatechin, epigallocatechin, naringenin, and quercetin. These findings clearly suggest that calabura is a berry with low energy value and attractive colour and flavour that may contribute to the intake of several bioactive compounds with antioxidant activity. Furthermore, this berry have great potential for use in the food industry and as functional food" |
| Keywords: | "Antioxidants/*analysis Carbohydrates/*analysis Chromatography, High Pressure Liquid Color Colorimetry Elaeocarpaceae/*chemistry Energy Intake Fluorometry Food Analysis/methods Fruit/*chemistry Gas Chromatography-Mass Spectrometry *Nutritive Value Odorants;" |
| Notes: | "MedlinePereira, Gustavo Araujo Arruda, Henrique Silvano de Morais, Damila Rodrigues Eberlin, Marcos Nogueira Pastore, Glaucia Maria eng Research Support, Non-U.S. Gov't Canada 2018/05/08 Food Res Int. 2018 Jun; 108:264-273. doi: 10.1016/j.foodres.2018.03.046. Epub 2018 Mar 20" |
