Characterization of rutin, phenolic compounds and antioxidant capacity of pulps and by-products of tropical fruits
DOI:
https://doi.org/10.33448/rsd-v9i4.2812Keywords:
Antioxidants; Bioactive phytochemicals; By-product; Chromatography; Fruits.Abstract
In recent years the consumption of tropical fruits has increased, mainly due to their health benefits. This study aimed to identify and quantify the content of rutin using high performance liquid chromatography (HPLC) and other bioactive compounds in the pulp and in the by-products of tropical fruits from Brazil (acerola, guava, mango and caja-umbu). The levels of total polyphenols (Folin-Ciocaulteau), yellow flavonoids, anthocyanins and total antioxidant activity (ABTS method) were also analyzed. The results shows the large amount of bioactive compounds found in by-products, that have beneficial properties for health, and which are mostly wasted. The presence of rutin was observed in all pulps and by-products, but it was highest in the by-product of caja-umbu and acerola pulp. This study provides new information about the content of rutin in the pulp and by-products of tropical fruits, which is essential for future applications in the food industry. Moreover, it contributes to the recovery of by-products from the agro-industrial process.
References
Abrahão S. A., Pereira R. G. F, Duarte S. M. S., Lima A. R., Alvarenga D. J., Ferreira E. B. (2010). Compostos bioativos e atividade antioxidante do café (Coffea arábica L.). Ciência e Agrotecnologia 34, 414-420.
Ayala-Zavala JF, Vega-Veja V, Rosas-Dominguez C, Palafox-Carlos H, Villa-Rodriguez JÁ, Siddiqui M, Dávila-Aviña JE, González-Aguilar GA. (2011). Agro-industrial potential of exotic fruit by products as a source of food additives. Food Research International 44, 1866-1874.
Batista, A. G.; Silva, J. K.; Cazarin, C. B. B.; Biazoto, A. C. T.; Sawaya, A. C. H. F.; Prado, M. A.; Junior, M. R. M. (2017). Red-jambo (Syzygium malaccense): Bioactive compounds in fruits and leaves. LWT - Food Science and Technology, 76(B), 284-291.
Dorta, E.; Gonzalez, M.; Lobo, M. G.; Laich, F. (2015).Antifungal activity of mango peel and seed extracts against clinically pathogenic and food spoilage yeasts. Natural Product Research, 2598-2604.
Francis FJ. 1982. Analysis of anthocyanins. Anthocyanins as food colors. Academic Press: New York; 181-207.
Garcia-Ruiz, A.; Girones-Vilaplana, A.; Leon, P.; Moreno, D. A.; Stinco, C. M.; Melendez-Martinez, A. J.; Ruales, J. (2017). Banana Passion Fruit (Passiflora mollissima (Kunth) L.H. Bailey): Microencapsulation, Phytochemical Composition and Antioxidant Capacity. Molecules, 22(1), 85.
Kauark, F. S.; Manhães, F. C.; Medeiros, C. H. (2010). Methodology of the research: a practical guide. Itabuna: Via Litterarum.
Khallouki, F.; Voggel, J.; Breuer, A.; Klika, K. D.; Ulrich, C. M.; Owen, R. W. (2017). Comparison of the major polyphenols in mature Argan fruits from two regions of Morocco. Food Chemistry, 221, (15),1034–1040.
Larrauri J.A., Rupérez P., Saura-Calixto F. (1997). Effect of drying temperature on the stabilitity of polyphenols and antioxidant activity of red grape pomace peels. Journal of Agriculture and Food Chemistry, 45, 1390-1393.
Leao, D. P.; Franca, A. S.; Oliveira, L. S.; Bastos, R.; Coimbra, M. A. (2017). Physicochemical characterization, antioxidant capacity, total phenolic and proanthocyanidin content of flours prepared from pequi (Caryocar brasilense Camb.) fruit by-products. Food Chemistry, 225(15),146-153.
Melo, E. A.; Maciel, M. I. S., Lima, V. A. G. L., Nascimento, R. J. (2008). Capacidade antioxidante de frutas. Brazilian Journal of Pharmaceutical Sciences, 44, 193-201.
Nasirizadeh N., Dehghanizadeh H., Yazdanshenas M. E., Moghadam M. R., Karimi A. (2012). Optimization of wool dyeing with rutin as natural dye by central composite design method. Industrial Crops and Products 40, 361-366.
Pereira, A.S. et al. (2018). Metodologia do trabalho científico. [eBook]. Santa Maria. Ed. UAB / NTE / UFSM. Available at:
https://repositorio.ufsm.br/bitstream/handle/1/15824/Lic_Computacao_Metodologia-Pesquisa-Cientifica.pdf?sequence=1. Accessed on: Feb. 23, 2020.
Raudone, L.; Raudonis, R.; Liaudanskas, M.; Janulis, V.; Viskelis, P. (2017). Phenolic antioxidant profiles in the whole fruit, flesh and peel of apple cultivars grown in Lithuania. Scientia Horticulturae, 216(14), 186-192.
Ribani, M.; Bottoli, C. B. G; Collins, C. H.; Jardim, I. C. S. F.; Melo, L. F. C. (2004). Validação em métodos cromatográficos e eletroforéticos. Quimica Nova 27, 771-780.
Rufino, M. S. M.; Alves, R. E.; Brito, E. S.; Pérez-Jiménez, J.; Saura-Calixto, F.; Mancini-Filho, J. (2010). Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil. Food Chemistry 121, 996-1002.
Silva, L. M. R.; Figueiredo, E. A. T.; Ricardo, ; Vieira, ; Figueiredo, R. W.; Brasil, I. M.; Gomes, C. L. (2014). Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil. Food Chemistry 143, 398-404.
Wach, A.; Pyrzynska, H.; Biesaga, M. (2007). Quercetin content in some food and herbal samples. Food Chemistry 100, 699-704.
Downloads
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
