Chemical Characterization and Bioaccessibility Assessment of Bioactive Compounds from Umbu (<i>Spondias tuberosa</i> A.) Fruit Peel and Pulp Flours

Umbu, a common fruit from the northeastern region of Brazil, contains many bioactive compounds not yet exploited. Thus, this study evaluated the potential of pulps and peels of mature and semi-mature umbu as a source of bioactive compounds. Trigonelline contents ranged from 1.75 to 6.14 mg/100 g, va...

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Autores principales:	Laís B. Cangussu, Pãmella Fronza, Adriana S. Franca, Leandro S. Oliveira
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	trigonelline technological properties fruit peels digestion simulation non-extractable phenolics Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/73b960fbe5044824a18fdd50a1b29143
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spelling	oai:doaj.org-article:73b960fbe5044824a18fdd50a1b291432021-11-25T17:33:15ZChemical Characterization and Bioaccessibility Assessment of Bioactive Compounds from Umbu (<i>Spondias tuberosa</i> A.) Fruit Peel and Pulp Flours10.3390/foods101125972304-8158https://doaj.org/article/73b960fbe5044824a18fdd50a1b291432021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2597https://doaj.org/toc/2304-8158Umbu, a common fruit from the northeastern region of Brazil, contains many bioactive compounds not yet exploited. Thus, this study evaluated the potential of pulps and peels of mature and semi-mature umbu as a source of bioactive compounds. Trigonelline contents ranged from 1.75 to 6.14 mg/100 g, values higher than those of many vegetables described in the literature, such as corn and barley. The contents of extractable and non-extractable phenolic compounds were also higher than those of other vegetables. Bioaccessibility of total extractable phenolics, flavonoids, and tannins was determined (15.67–37.73%, 31.87–39.10% and 18.81–114.27%, respectively). The constituent polysaccharides of the pulp and peel were tentatively chemically characterized as arabinoxylans, arabinogalactans, rhamnoarabinogalactans, xyloglucans, and pectin of the rhamnogalacturonan type. The technological potential of peel flours was evaluated. The maturation advancement showed no significant changes in the technological properties of the flours, except for color and water solubility index. Results indicated excellent prospects for future research on umbu pulps and peels as potential sources of natural bioactive compounds.Laís B. CangussuPãmella FronzaAdriana S. FrancaLeandro S. OliveiraMDPI AGarticletrigonellinetechnological propertiesfruit peelsdigestion simulationnon-extractable phenolicsChemical technologyTP1-1185ENFoods, Vol 10, Iss 2597, p 2597 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	trigonelline technological properties fruit peels digestion simulation non-extractable phenolics Chemical technology TP1-1185
spellingShingle	trigonelline technological properties fruit peels digestion simulation non-extractable phenolics Chemical technology TP1-1185 Laís B. Cangussu Pãmella Fronza Adriana S. Franca Leandro S. Oliveira Chemical Characterization and Bioaccessibility Assessment of Bioactive Compounds from Umbu (<i>Spondias tuberosa</i> A.) Fruit Peel and Pulp Flours
description	Umbu, a common fruit from the northeastern region of Brazil, contains many bioactive compounds not yet exploited. Thus, this study evaluated the potential of pulps and peels of mature and semi-mature umbu as a source of bioactive compounds. Trigonelline contents ranged from 1.75 to 6.14 mg/100 g, values higher than those of many vegetables described in the literature, such as corn and barley. The contents of extractable and non-extractable phenolic compounds were also higher than those of other vegetables. Bioaccessibility of total extractable phenolics, flavonoids, and tannins was determined (15.67–37.73%, 31.87–39.10% and 18.81–114.27%, respectively). The constituent polysaccharides of the pulp and peel were tentatively chemically characterized as arabinoxylans, arabinogalactans, rhamnoarabinogalactans, xyloglucans, and pectin of the rhamnogalacturonan type. The technological potential of peel flours was evaluated. The maturation advancement showed no significant changes in the technological properties of the flours, except for color and water solubility index. Results indicated excellent prospects for future research on umbu pulps and peels as potential sources of natural bioactive compounds.
format	article
author	Laís B. Cangussu Pãmella Fronza Adriana S. Franca Leandro S. Oliveira
author_facet	Laís B. Cangussu Pãmella Fronza Adriana S. Franca Leandro S. Oliveira
author_sort	Laís B. Cangussu
title	Chemical Characterization and Bioaccessibility Assessment of Bioactive Compounds from Umbu (<i>Spondias tuberosa</i> A.) Fruit Peel and Pulp Flours
title_short	Chemical Characterization and Bioaccessibility Assessment of Bioactive Compounds from Umbu (<i>Spondias tuberosa</i> A.) Fruit Peel and Pulp Flours
title_full	Chemical Characterization and Bioaccessibility Assessment of Bioactive Compounds from Umbu (<i>Spondias tuberosa</i> A.) Fruit Peel and Pulp Flours
title_fullStr	Chemical Characterization and Bioaccessibility Assessment of Bioactive Compounds from Umbu (<i>Spondias tuberosa</i> A.) Fruit Peel and Pulp Flours
title_full_unstemmed	Chemical Characterization and Bioaccessibility Assessment of Bioactive Compounds from Umbu (<i>Spondias tuberosa</i> A.) Fruit Peel and Pulp Flours
title_sort	chemical characterization and bioaccessibility assessment of bioactive compounds from umbu (<i>spondias tuberosa</i> a.) fruit peel and pulp flours
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/73b960fbe5044824a18fdd50a1b29143
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Chemical Characterization and Bioaccessibility Assessment of Bioactive Compounds from Umbu (<i>Spondias tuberosa</i> A.) Fruit Peel and Pulp Flours

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