Article ID Journal Published Year Pages File Type
6395295 Food Research International 2015 13 Pages PDF
Abstract
The “araçá-pera” (Psidium acutangulum DC) is an exotic guava consumed by the Brazilian Amazon population. This paper describes 22 compounds from this fruit by UHPLC-HRMS and NMR methods, being one disaccharide, five monosaccharides, two organic acids, one trihydroxycinnamic acid glucopyranosyl, one tannine digalloyl glucopyranosyl, five triterpenoid acids, and six fatty acids. It also quantifies the level of ascorbic acid (AA) by HPLC-MS (74.32 ± 1.23 mg/100 g of fresh fruit), and defines the chemical antioxidant activities by DPPH and ABTS+ assays (24.96 ± 0.75, 90.57 ± 0.63 mg of vitamin C/100 g fresh fruit, respectively), and a cell-based assays (76-100%). These results have shown that this exotic guava can be consumed as a nutraceutical ingredient, as well as be used in the production of functional foods in the Amazonian diet to prevent chronic and oxidative diseases.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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