Campomanesia spp. native fruits as potential source of health-promoting compounds

Silvani Verruck; Anildo Cunha Junior; Marcelo Maraschin; Nei Fronza; Jean Carlos Budke; Guilherme de Souza Hassemer; Elane Schwinden Prudencio; Sheila Mello da Silveira

doi:10.14393/BJ-v37n0a2021-54318

Authors

Silvani Verruck Universidade Federal de Santa Catarina https://orcid.org/0000-0003-0266-5885
Anildo Cunha Junior Embrapa Suínos e Aves https://orcid.org/0000-0002-4808-080X
Marcelo Maraschin Universidade Federal de Santa Catarina https://orcid.org/0000-0002-4146-4835
Nei Fronza Instituto Federal Catarinense https://orcid.org/0000-0002-5126-831X
Jean Carlos Budke Universidade Regional Integrada do Alto Uruguai e das Missões https://orcid.org/0000-0003-2035-962X
Guilherme de Souza Hassemer Universidade Regional Integrada do Alto Uruguai e das Missões https://orcid.org/0000-0003-1069-2322
Elane Schwinden Prudencio Universidade Federal de Santa Catarina https://orcid.org/0000-0001-6060-3864
Sheila Mello da Silveira Instituto Federal Catarinense https://orcid.org/0000-0002-5703-9411

DOI:

https://doi.org/10.14393/BJ-v37n0a2021-54318

Keywords:

Antioxidant Activity, Bioactive Compounds, Campomanesia xanthocarpa var. littoralis, Campomanesia xanthocarpa, Campomanesia eugenioides, Native Fruits.

Abstract

Campomanesia xanthocarpa var. littoralis, Campomanesia xanthocarpa (Berg), and Campomanesia eugenioides are native fruit plants found in Brazil. Due to the scarce number of controlled scientific studies comparing different native Campomanesia species, this study sought to determine their bioactive compounds and antioxidant properties. C. eugenioides proved to be a rich source of total phenolic compounds, also showing the best antioxidant capacity by the ABTS, DPPH and molybdenum reduction power methods. On the other hand, C. xanthocarpa var. littoralis showed the best results for total flavonoids content, and Iron(II) chelation power. The phenolic compounds contents present in C. eugenioides could be responsible for the best antioxidant activity. This study provides key scientific data regarding the use of valuable fruits from different edible Campomanesia species to produce bioactive ingredients, as well as natural preservatives for food products. Thus, our results contribute to the discovery of the potential application of these native Campomanesia Brazilian fruits, as a natural product with functional and antioxidant properties.

Downloads

Download data is not yet available.

References

BANERJEE, A., DASGUPTA, N. and DE, B. In vitro study of antioxidant activity of Syzygium cumini fruit. Food Chemistry. 2005, 90(4), 727–733. https://doi.org/10.1016/j.foodchem.2004.04.033

BARBIERI, S.F., et al. Extraction, purification and structural characterization of a galactoglucomannan from the gabiroba fruit (Campomanesia xanthocarpa Berg), Myrtaceae family. Carbohydrate Polymers. 2017, 174, 887–895. https://doi.org/10.1016/j.carbpol.2017.07.015

BARROS, R.G.C., et al. Evaluation of bioactive compounds potential and antioxidant activity in some Brazilian exotic fruit residues. Food Research International. 2017, 102, 84–92. https://doi.org/10.1016/j.foodres.2017.09.082

BIAVATTI, M.W., et al. Preliminary studies on Campomanesia xanthocarpa (Berg.) and Cuphea carthagenensis (Jacq.) J.F. Macbr. aqueous extract: weight control and biochemical parameters. Journal of Ethnopharmacology. 2004, 93 (2–3), 385–389. https://doi.org/10.1016/j.jep.2004.04.015

BRAND-WILLIAMS, W., CUVELIER, M. E. and BERSET, C. Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology. 1995, 28 (1), 25–30. https://doi.org/10.1016/S0023-6438(95)80008-5

CARVALHO, A.V., et al. Phenolic composition and antioxidant capacity of bacaba-de-leque (Oenocarpus distichus Mart.) genotypes. Journal of Food Composition and Analysis. 2016, 54, 1–9. https://doi.org/10.1016/j.jfca.2016.09.013

CHEN, G-L., et al. Total phenolic contents of 33 fruits and their antioxidant capacities before and after in vitro digestion. Industrial Crops and Products. 2014, 57, 150–157. https://doi.org/10.1016/j.indcrop.2014.03.018

CONTESSA, C., et al. Total antioxidant capacity and total phenolic and anthocyanin contents in fruit species grown in Northwest Italy. Scientia Horticulturae. 2013, 160, 351–357. https://doi.org/10.1016/j.scienta.2013.06.019

DASTMALCHI, K., et al. Chemical composition and in vitro antioxidative activity of a lemon balm (Melissa officinalis L.) extract. LWT - Food Science and Technology. 2008, 41(3), 391–400. https://doi.org/10.1016/j.lwt.2007.03.007

DEWANTO, V., et al. Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity Thermal Processing Enhances the Nutritional Value of Tomatoes by Increasing Total Antioxidant Activity. Journal of Agricultural and Food Chemistry. 2002, 50, 3010–3014. https://doi.org/10.1021/jf0115589

DONADO-PESTANA, C.M., et al. Polyphenols from Brazilian native Myrtaceae fruits and their potential health benefits against obesity and its associated complications. Current Opinion in Food Science. 2018. 19, 42–49. https://doi.org/10.1016/j.cofs.2018.01.001

DRÖGE, W. Free Radicals in the Physiological Control of Cell Function. Physiological Reviews. 2002, 82(1), 47–95. https://doi.org/10.1152/physrev.00018.2001

HAMINIUK, C.W.I., et al. Chemical, antioxidant and antibacterial study of Brazilian fruits. International Journal of Food Science and Technology. 2011, 46(7), 1529–1537. https://doi.org/10.1111/j.1365-2621.2011.02653.x

HEIM, K.E., TAGLIAFERRO, A.R. and BOBILYA, D.J. Flavonoid antioxidants: Chemistry, metabolism and structure-activity relationships. Journal of Nutritional Biochemistry. 2002, 13(10), 572–584. https://doi.org/10.1016/S0955-2863(02)00208-5

LANDRUM, L.R. and KAWASAKI, M.L. The Genera of Myrtaceae in Brazil: An Illustrated Synoptic Treatment and Identification Keys. Brittonia. 1997, 49(4), 508. https://doi.org/10.2307/2807742

LIMA, D.F., et al. O gênero Campomanesia (Myrtaceae) no estado do Paraná, Brasil. Rodriguésia. 2011, 62 (3), 683–693. https://doi.org/10.1590/2175-7860201162313

MOURA-COSTA, G.F., et al. Antimicrobial activity of plants used as medicinals on an indigenous reserve in Rio das Cobras, Parana, Brazil. Journal of Ethnopharmacology. 2012, 143(2), 631–638. https://doi.org/10.1016/j.jep.2012.07.016

PAZ, M., et al. Brazilian fruit pulps as functional foods and additives: Evaluation of bioactive compounds. Food Chemistry. 2015, 172, 462–468. https://doi.org/10.1016/j.foodchem.2014.09.102

PEREIRA, M.C., et al. Characterization and antioxidant potential of Brazilian fruits from the Myrtaceae family. Journal of Agricultural and Food Chemistry. 2012, 60(12), 3061–3067. https://doi.org/10.1021/jf205263f

PEREIRA, M.C., et al. Characterization, bioactive compounds and antioxidant potential of three Brazilian fruits. Journal of Food Composition and Analysis. 2013, 29(1), 19–24. https://doi.org/10.1016/j.jfca.2012.07.013

PRIETO, P., PINEDA, M. and AGUILAR, M. Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E. Analytical biochemistry. 1999, 269(2), 337–341. https://doi.org/10.1006/abio.1999.4019

RE, R., et al. Antioxidant activity applying an improved ABTS radical. Free Radical Biology & Medicine. 1999, 26(98), 1231–1237. https://doi.org/10.1016/S0891-5849(98)00315-3

RUFINO, M.S.M., et al. Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil. Food Chemistry. 2010, 121(4), 996–1002. https://doi.org/10.1016/j.foodchem.2010.01.037

SANTOS, M.S., et al. Quantification of the major bioactive phytochemicals in the gabiroba (Campomanesia xanthocarpa Berg) juice. Acta Scientiarum. Technology. 2013, 35(4), 783–787. https://doi.org/10.4025/actascitechnol.v35i4.13910

SINGLETON, V.L., ORTHOFER, R. and LAMUELA-RAVENTÓS, R.M. Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. Methods in Enzymology. 1999, 299, 152–178. https://doi.org/10.1016/S0076-6879(99)99017-1

VALLILO, M.I., et al. Características físicas e químicas dos futos do cambucizeiro (Campomanesia phaea). Revista Brasileira de Fruticultura. 2005, 27(2), 241–244. https://doi.org/10.1590/S0100-29452005000200014

VALLILO, M.I., et al. Composição química dos frutos de Campomanesia xanthocarpa Berg-Myrtaceae. Ciência e Tecnologia de Alimentos. 2008, 28, 231–237. https://doi.org/10.1590/S0101-20612008000500035

VASCO, C., RUALES, J. and KAMAL-ELDIN, A. Total phenolic compounds and antioxidant capacities of major fruits from Ecuador. Food Chemistry. 2008, 111(4), 816–823. https://doi.org/10.1016/j.foodchem.2008.04.054