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Carbohydrates, volatile and phenolic compounds composition, and antioxidant activity of calabura (Muntingia calabura L.) fruit.
Food Res Int. 2018 06; 108:264-273.FR

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 β-Farnesene and dendrolasin identified by SPME-GC-MS were the major volatile components. UHPLC-MS/MS analysis revelled gallic acid (5325 μg/g dw) and cyanidin-3-O-glucoside (171 μg/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 μg/g dw) and insoluble-bound (2272 μg/g dw) forms. Free and glycosylated forms showed however the highest antioxidant activity due to occurrence of flavonoids (0.28-27 μg/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.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Pereira GA
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.
Arruda HS
Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil.
de Morais DR
Thomson Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas, UNICAMP, Campinas, SP 13083-970, Brazil.
Eberlin MN
Thomson Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas, UNICAMP, Campinas, SP 13083-970, Brazil.
Pastore GM
Bioflavors and Bioactive Compounds Laboratory, Department of Food Science, School of Food Engineering, University of Campinas, UNICAMP, Campinas, SP 13083-862, Brazil.

MeSH

AntioxidantsCarbohydratesChromatography, High Pressure LiquidColorColorimetryElaeocarpaceaeEnergy IntakeFluorometryFood AnalysisFruitGas Chromatography-Mass SpectrometryNutritive ValueOdorantsPhenolsSmellSolid Phase MicroextractionSpectrometry, Mass, Electrospray IonizationTandem Mass SpectrometryTasteVolatile Organic Compounds

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

29735056

Citation

Pereira, Gustavo Araujo, et al. "Carbohydrates, Volatile and Phenolic Compounds Composition, and Antioxidant Activity of Calabura (Muntingia Calabura L.) Fruit." Food Research International (Ottawa, Ont.), vol. 108, 2018, pp. 264-273.
Pereira GA, Arruda HS, de Morais DR, et al. Carbohydrates, volatile and phenolic compounds composition, and antioxidant activity of calabura (Muntingia calabura L.) fruit. Food Res Int. 2018;108:264-273.
Pereira, G. A., Arruda, H. S., de Morais, D. R., Eberlin, M. N., & Pastore, G. M. (2018). Carbohydrates, volatile and phenolic compounds composition, and antioxidant activity of calabura (Muntingia calabura L.) fruit. Food Research International (Ottawa, Ont.), 108, 264-273. https://doi.org/10.1016/j.foodres.2018.03.046
Pereira GA, et al. Carbohydrates, Volatile and Phenolic Compounds Composition, and Antioxidant Activity of Calabura (Muntingia Calabura L.) Fruit. Food Res Int. 2018;108:264-273. PubMed PMID: 29735056.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Carbohydrates, volatile and phenolic compounds composition, and antioxidant activity of calabura (Muntingia calabura L.) fruit. AU - Pereira,Gustavo Araujo, AU - Arruda,Henrique Silvano, AU - de Morais,Damila Rodrigues, AU - Eberlin,Marcos Nogueira, AU - Pastore,Glaucia Maria, Y1 - 2018/03/20/ PY - 2017/09/26/received PY - 2018/03/13/revised PY - 2018/03/15/accepted PY - 2018/5/9/entrez PY - 2018/5/8/pubmed PY - 2019/10/8/medline KW - Berries KW - Catechin (PubChem CID: 73160) KW - Cyanidin-3-O-glucoside KW - Cyanidin-3-O-glucoside (PubChem CID: 441667) KW - Delphinidin-3-O-glucoside (PubChem CID: 443650) KW - FODMAPs KW - Flavonoids KW - Fructose (PubChem CID: 5984) KW - Gallic acid KW - Gallic acid (PubChem CID: 370) KW - Gallocatechin (PubChem CID: 65084) KW - Glucose (PubChem CID: 79025) KW - Methyl salicylate KW - Methyl salicylate (PubChem CID: 4133) KW - Quercetin (PubChem CID: 5280343) KW - β-Farnesene KW - β-Farnesene (PubChem CID: 5281517) SP - 264 EP - 273 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 108 N2 - 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 β-Farnesene and dendrolasin identified by SPME-GC-MS were the major volatile components. UHPLC-MS/MS analysis revelled gallic acid (5325 μg/g dw) and cyanidin-3-O-glucoside (171 μg/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 μg/g dw) and insoluble-bound (2272 μg/g dw) forms. Free and glycosylated forms showed however the highest antioxidant activity due to occurrence of flavonoids (0.28-27 μg/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. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/29735056/Carbohydrates_volatile_and_phenolic_compounds_composition_and_antioxidant_activity_of_calabura__Muntingia_calabura_L___fruit_ DB - PRIME DP - Unbound Medicine ER -
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