Dietary fiber chemical structures and physicochemical properties of edible Pouteria glomerata fruits, native from Brazilian Pantanal.

Brazil Dietary Fiber / analysis Fruit / chemistry Humans Pouteria Xylans
Antioxidant capacity Brazilian fruits Dietary fiber Food analysis Malic acid Vitamin C

Journal

Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143

Informations de publication

Date de publication:
11 2020
Historique:
received: 07 04 2020
revised: 14 06 2020
accepted: 17 07 2020
entrez: 25 11 2020
pubmed: 26 11 2020
medline: 15 5 2021
Statut: ppublish

Résumé

Pouteria glomerata is a native species from the Brazilian Pantanal, whose fruit is edible and still underexploited. The objective of this study was to carried out the chemical, nutritional and antioxidant properties of this tropical fruit, as well as to isolate e characterize the chemical strucutre of their dietary fibers. DPPH and ORAC methods were used to determine the antioxidant capacity. Minerals were quantified using inductively coupled plasma optical emission spectrometry. Soluble and insoluble dietary fiber fractions were obtained by the standard enzymatic-gravimetric method and chemically characterized by monosaccharide composition, gel permeation and NMR spectroscopy. Results showed that P. glomerata fruits presented high antioxidant capacity and high levels of vitamin C, minerals, insoluble dietary fiber, and malic acid. The soluble dietary fiber was mainly composed of uronic acids, arabinose, and galactose, and NMR analysis indicated the presence of highly methylesterified homogalacturonan, arabinan and/or arabinogalactan as pectic polysaccharides. Hemicelluloses present in insoluble dietary fiber fraction were solubilized by alkaline treatment, and characterized as (1 → 4)-β-D-xylan. The results brings new chemical information about this native fruit and may open new opportunities for using it as a potential ingredient for health improvement by human comsumption.

Identifiants

DOI: 10.1016/j.foodres.2020.109576 PMID: 33233188
pubmed: 33233188
pii: S0963-9969(20)30601-3
doi: 10.1016/j.foodres.2020.109576
pii:
doi:

Substances chimiques

Dietary Fiber 0
Xylans 0

Types de publication

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

Langues

eng

Sous-ensembles de citation

IM

Pagination

109576

Informations de copyright

Copyright © 2020 Elsevier Ltd. All rights reserved.

Auteurs

Bruna Larissa Spontoni do Espirito Santo (BLS)

Program in Health and Development in the Midwestern Region, Federal University of Mato Grosso do Sul (UFMS), Campo Grande, MS, Brazil. Electronic address: bruna.spontoni@gmail.com.

Érica Caroline da Silva (ÉC)

Program in Health and Development in the Midwestern Region, Federal University of Mato Grosso do Sul (UFMS), Campo Grande, MS, Brazil. Electronic address: ericacarols@yahoo.com.br.

Camila Jordão Cândido (C)

Program in Health and Development in the Midwestern Region, Federal University of Mato Grosso do Sul (UFMS), Campo Grande, MS, Brazil. Electronic address: cahjordao@gmail.com.

Anderson Fernandes da Silva (AF)

Group of Spectroscopy and Bioinformatics Applied to Biodiversity and Health, Faculty of Medicine, Federal University of Mato Grosso do Sul (UFMS), Campo Grande, MS, Brazil. Electronic address: alemao_fer@hotmail.com.

Valter Aragão do Nascimento (VA)

Group of Spectroscopy and Bioinformatics Applied to Biodiversity and Health, Faculty of Medicine, Federal University of Mato Grosso do Sul (UFMS), Campo Grande, MS, Brazil. Electronic address: aragao60@hotmail.com.

Cíntia Reis Ballard (C)

Food and Nutrition Department, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil. Electronic address: cintia.reis.ballard@gmail.com.

Cinthia Baú Betim Cazarin (C)

Food and Nutrition Department, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil. Electronic address: cbetim@unicamp.br.

Mário Roberto Maróstica Júnior (M)

Food and Nutrition Department, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil. Electronic address: mmarosti@unicamp.br.

Lucimara Mach Côrtes Cordeiro (L)

Department of Biochemistry and Molecular Biology, Federal University of Paraná, Curitiba, PR, Brazil. Electronic address: lucimaramcc@ufpr.br.

Kahlile Youssef Abboud (K)

Department of Biochemistry and Molecular Biology, Federal University of Paraná, Curitiba, PR, Brazil. Electronic address: kahlilebbd@gmail.com.

Carlos Alexandre Carollo (C)

Laboratory of Natural Products and Mass Spectrometry, Pharmacy Course, Federal University of Mato Grosso do Sul, Campo Grande, MS, Brazil. Electronic address: carloscarollo@gmail.com.

Denise Brentan Silva (D)

Laboratory of Natural Products and Mass Spectrometry, Pharmacy Course, Federal University of Mato Grosso do Sul, Campo Grande, MS, Brazil. Electronic address: denise.brentan@gmail.com.

Deisy Dos Santos Freitas (D)

LP2 Research Laboratory, Institute of Chemistry, Federal University of Mato Grosso do Sul (UFMS), Campo Grande, MS, Brazil. Electronic address: deisysantos89@yahoo.com.br.

Luciana Marçal Ravaglia (L)

LP2 Research Laboratory, Institute of Chemistry, Federal University of Mato Grosso do Sul (UFMS), Campo Grande, MS, Brazil. Electronic address: luciana_cgms@hotmail.com.

Glaucia Braz Alcantara (G)

LP2 Research Laboratory, Institute of Chemistry, Federal University of Mato Grosso do Sul (UFMS), Campo Grande, MS, Brazil. Electronic address: glabraz@yahoo.com.br.

Karine de Cássia Freitas (K)

Program in Health and Development in the Midwestern Region, Federal University of Mato Grosso do Sul (UFMS), Campo Grande, MS, Brazil; Faculty of Pharmaceutical Sciences, Food and Nutrition (FACFAN), Nutrition Course, Postgraduate Program in Health and Development in the Midwestern Region, Federal University of Mato Grosso do Sul (UFMS), Campo Grande, MS, Brazil.

Elisvânia Freitas Dos Santos (EF)

Program in Health and Development in the Midwestern Region, Federal University of Mato Grosso do Sul (UFMS), Campo Grande, MS, Brazil; Faculty of Pharmaceutical Sciences, Food and Nutrition (FACFAN), Nutrition Course, Postgraduate Program in Health and Development in the Midwestern Region, Federal University of Mato Grosso do Sul (UFMS), Campo Grande, MS, Brazil. Electronic address: elisvania@gmail.com.

Priscila Aiko Hiane (P)

Program in Health and Development in the Midwestern Region, Federal University of Mato Grosso do Sul (UFMS), Campo Grande, MS, Brazil; Faculty of Pharmaceutical Sciences, Food and Nutrition (FACFAN), Nutrition Course, Postgraduate Program in Health and Development in the Midwestern Region, Federal University of Mato Grosso do Sul (UFMS), Campo Grande, MS, Brazil. Electronic address: priscila.hiane@ufms.br.

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Classifications MeSH

questionsmedicales.fr › Régions géographiques › Amériques › Amérique du Sud › Brésil › Dietary fiber chemical structures and...
questionsmedicales.fr › Aliments et boissons › Aliments › Fibre alimentaire › Dietary fiber chemical structures and...
questionsmedicales.fr › Aliments et boissons › Aliments › Fruit › Dietary fiber chemical structures and...
questionsmedicales.fr › Eucaryotes › Animaux › Chordés › Vertébrés › Mammifères › Eutheria › Primates › Haplorhini › Catarrhini › Hominidae › Humains › Dietary fiber chemical structures and...
questionsmedicales.fr › Eucaryotes › Viridiplantae › Streptophyta › Embryophyta › Tracheobionta › Magnoliopsida › Elaeocarpaceae › Sapotaceae › Pouteria › Dietary fiber chemical structures and...
questionsmedicales.fr › Glucides › Polyosides › Xylanes › Dietary fiber chemical structures and...