Bioactive compounds of fruit parts of three Eugenia uniflora biotypes in four ripening stages
| dc.creator | Santos, Suzana da Costa | |
| dc.creator | Pereira, Marx Osório Araújo | |
| dc.creator | Santos, Karoline Batista dos | |
| dc.creator | Ferri, Pedro Henrique | |
| dc.date.accessioned | 2024-07-25T19:24:14Z | |
| dc.date.available | 2024-07-25T19:24:14Z | |
| dc.date.issued | 2021 | |
| dc.description.abstract | 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. | |
| dc.identifier.citation | 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. | |
| dc.identifier.doi | 10.1002/cbdv.202100704 | |
| dc.identifier.issn | e- 1612-1880 | |
| dc.identifier.issn | 1612-1872 | |
| dc.identifier.uri | https://onlinelibrary.wiley.com/doi/10.1002/cbdv.202100704 | |
| dc.identifier.uri | http://repositorio.bc.ufg.br//handle/ri/25074 | |
| dc.language.iso | eng | |
| dc.publisher.country | Suica | |
| dc.publisher.department | Instituto de Química - IQ (RMG) | |
| dc.rights | Acesso Restrito | |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | |
| dc.subject | Myrtaceae | |
| dc.subject | Pitanga | |
| dc.subject | Ellagitannins | |
| dc.subject | Principal response curvez | |
| dc.subject | Fruit development | |
| dc.title | Bioactive compounds of fruit parts of three Eugenia uniflora biotypes in four ripening stages | |
| dc.type | Artigo |