Bioactive compounds of fruit parts of three Eugenia uniflora biotypes in four ripening stages
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2021
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Variability of secondary metabolites in edible (peel and pulp) and inedible (seeds) parts of three pitanga varieties, red, red-orange and purple, was investigated during the maturation process. Hydrolysable tannins, anthocyanins, and flavonoids were quantified by HPLC/DAD and carotenoids by absorbance. Peel/pulp showed greater complexity of constituents (carotenoids, anthocyanins, flavonoids, and hydrolysable tannins), while only tannins were identified in seeds, but in quantities of 10 to 100 times greater. The red-orange variety showed the highest levels of phenolic compounds in seeds and peel/pulp, except anthocyanins. The analysis of the principal response curves showed that the pitanga biotype has greater influence on metabolite variation than ripening stages. During peel/pulp maturation, a reduction in the levels of flavonoids and tannins contrasted with an increase in carotenoids and cyanidin-3-O-glucoside in all varieties, whereas in the seeds oenothein B, the major tannin, increased up to 1.32 g/100 g fresh weight. Such marked differences between fruit parts demonstrate that the seeds in stages E3 and E4 are a source of hydrolysable tannins, compounds known for their antitumor activity, while peel/pulp of all varieties in the ripe stage provide natural antioxidants, such as carotenoids and flavonoids. Lastly, the purple biotype can be a rich source of the cyanidin-3-O-glucoside pigment a potent bioactive compound.
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Myrtaceae, Pitanga, Ellagitannins, Principal response curvez, Fruit development
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SANTOS, Suzana C. et al. Bioactive compounds of fruit parts of three Eugenia uniflora biotypes in four ripening stages. Chemistry & Biodiversity, Zurich, v. 18, n. 12, e2100704, 2021. DOI: 10.1002/cbdv.202100704. Disponível em: https://onlinelibrary.wiley.com/doi/10.1002/cbdv.202100704. Acesso em: 11 jul. 2024.