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Sapucaia nut (Lecythis pisonis Cambess) and its by-products: A promising and underutilized source of bioactive compounds. Part II: Phenolic compounds profile.
Food Res Int. 2018 10; 112:434-442.FR

Abstract

In this study, the profile of the bioactive compounds of sapucaia nut (Lecythis pisonis Cambess) and its by-products have been investigated. The phenolic profile by LC-ESI-MS/MS, the total phenolic content, the condensed tannins and the antioxidant activity of the sapucaia nut and shell were determined. 14 phenolic compounds were identified in the sapucaia nut extract, primarily phenolic acids and flavonoids. Catechin, epicatechin, myricetin, ellagic acid and ferulic acid presented significant correlation to the antioxidant activity. The sapucaia shell contained 22 phenolic compounds, 13 of which were quantified. The sapucaia shell extract showed a high content of total phenolic compounds, a high condensed tannins content, and high antioxidant activity. The higher antioxidant activity of the shell can be associated with a higher content of phenolics. Overall, it can be concluded that the sapucaia nut is a raw material rich in phenolic compounds that present high antioxidant activity. The nuts and the cake may be used as a promising raw material for the food industry, while the shells could be an alternative source of natural antioxidants. Further use in the cosmetics and pharmaceutical industry may also be envisaged.

Authors+Show Affiliations

Laboratory of Fats and Oils, Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil.Laboratory of Fats and Oils, Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil.Empresa Brasileira de Pesquisa Agropecuária do Meio-Norte (EMBRAPA Meio-Norte), Piauí, Brazil.Department of Chemistry, Federal University of Santa Catarina, Florianópolis, SC, Brazil.Department of Chemistry, Federal University of Santa Catarina, Florianópolis, SC, Brazil.Laboratory of Fats and Oils, Department of Food Science and Technology, Federal University of Santa Catarina, Florianópolis, SC, Brazil. Electronic address: jane.block@ufsc.br.

Pub Type(s)

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

Language

eng

PubMed ID

30131155

Citation

Demoliner, Fernanda, et al. "Sapucaia Nut (Lecythis Pisonis Cambess) and Its By-products: a Promising and Underutilized Source of Bioactive Compounds. Part II: Phenolic Compounds Profile." Food Research International (Ottawa, Ont.), vol. 112, 2018, pp. 434-442.
Demoliner F, de Britto Policarpi P, Vasconcelos LFL, et al. Sapucaia nut (Lecythis pisonis Cambess) and its by-products: A promising and underutilized source of bioactive compounds. Part II: Phenolic compounds profile. Food Res Int. 2018;112:434-442.
Demoliner, F., de Britto Policarpi, P., Vasconcelos, L. F. L., Vitali, L., Micke, G. A., & Block, J. M. (2018). Sapucaia nut (Lecythis pisonis Cambess) and its by-products: A promising and underutilized source of bioactive compounds. Part II: Phenolic compounds profile. Food Research International (Ottawa, Ont.), 112, 434-442. https://doi.org/10.1016/j.foodres.2018.06.050
Demoliner F, et al. Sapucaia Nut (Lecythis Pisonis Cambess) and Its By-products: a Promising and Underutilized Source of Bioactive Compounds. Part II: Phenolic Compounds Profile. Food Res Int. 2018;112:434-442. PubMed PMID: 30131155.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Sapucaia nut (Lecythis pisonis Cambess) and its by-products: A promising and underutilized source of bioactive compounds. Part II: Phenolic compounds profile. AU - Demoliner,Fernanda, AU - de Britto Policarpi,Priscila, AU - Vasconcelos,Lúcio Flavo Lopes, AU - Vitali,Luciano, AU - Micke,Gustavo Amadeu, AU - Block,Jane Mara, Y1 - 2018/06/21/ PY - 2018/03/28/received PY - 2018/06/18/revised PY - 2018/06/20/accepted PY - 2018/8/23/entrez PY - 2018/8/23/pubmed PY - 2019/11/15/medline KW - 4–hydroxymethylbenzoic acid (PubChem CID: 129720531) KW - ABTS KW - Antioxidant KW - Aromadendrin (PubChem CID: 122850) KW - Catechin (PubChem CID: 73160) KW - DPPH KW - Ellagic acid (PubChem CID: 5281855) KW - Epicatechin (PubChem CID: 72276) KW - Epicatechingallate (PubChem CID: 107905) KW - Epigallocatechin (PubChem CID: 72277) KW - FRAP KW - Ferulic acid (PubChem CID: 445858) KW - Gallic acid (PubChem CID: 370) KW - Kaempferol (PubChem CID: 5280863) KW - LC-ESI-MS/MS KW - Myricetin (PubChem CID: 5281672) KW - Naringerin (PubChem CID: 42607905) KW - Protocatechuic acid (PubChem CID: 72) KW - Quercitin (PubChem CID: 5280343) KW - Salicylic acid (PubChem CID: 338) KW - Sapucaia nut shell KW - Sinapaldehyde (PubChem CID: 5280802) KW - Sinapic acid (PubChem CID: 637775) KW - Siryngic (PubChem CID: 10742) KW - Taxifolin (PubChem CID: 439533) KW - Vanillic acid (PubChem CID: 8468) KW - Vanillin (PubChem CID: 1183) KW - p-coumaric acid (PubChem CID: 637542) SP - 434 EP - 442 JF - Food research international (Ottawa, Ont.) JO - Food Res. Int. VL - 112 N2 - In this study, the profile of the bioactive compounds of sapucaia nut (Lecythis pisonis Cambess) and its by-products have been investigated. The phenolic profile by LC-ESI-MS/MS, the total phenolic content, the condensed tannins and the antioxidant activity of the sapucaia nut and shell were determined. 14 phenolic compounds were identified in the sapucaia nut extract, primarily phenolic acids and flavonoids. Catechin, epicatechin, myricetin, ellagic acid and ferulic acid presented significant correlation to the antioxidant activity. The sapucaia shell contained 22 phenolic compounds, 13 of which were quantified. The sapucaia shell extract showed a high content of total phenolic compounds, a high condensed tannins content, and high antioxidant activity. The higher antioxidant activity of the shell can be associated with a higher content of phenolics. Overall, it can be concluded that the sapucaia nut is a raw material rich in phenolic compounds that present high antioxidant activity. The nuts and the cake may be used as a promising raw material for the food industry, while the shells could be an alternative source of natural antioxidants. Further use in the cosmetics and pharmaceutical industry may also be envisaged. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/30131155/Sapucaia_nut__Lecythis_pisonis_Cambess__and_its_by_products:_A_promising_and_underutilized_source_of_bioactive_compounds__Part_II:_Phenolic_compounds_profile_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0963-9969(18)30497-6 DB - PRIME DP - Unbound Medicine ER -