New insights into the phenolic compounds and antioxidant capacity of feijoa and cherry fruits cultivated in Brazil

Helena de Oliveira Schmidt; Fernanda Camboim Rockett; André Vinícus Bazzan Klen; Luana Schmidt; Eliseu Rodrigues; Bruna Tischer; Paula Rossini Augusti; Viviani Ruffo de Oliveira; Vanuska Lima da Silva; Simone Hickmann Flôres; Alessandro de O Rios

doi:10.1016/j.foodres.2020.109564

New insights into the phenolic compounds and antioxidant capacity of feijoa and cherry fruits cultivated in Brazil

Food Res Int. 2020 Oct:136:109564. doi: 10.1016/j.foodres.2020.109564. Epub 2020 Jul 26.

Affiliations

¹ Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Avenue Bento Gonçalves, 9500, Prédio 43.212, Campus do Vale, Porto Alegre, RS CEP 91501-970, Brazil.
² Departament of Nutrition, Federal University of Rio Grande do Sul (UFRGS), Rua Ramiro Barcelos, 2400, Santa Cecília, Porto Alegre, RS, CEP 90040-060, Brazil.
³ Institute of Food Science and Technology, Federal University of Rio Grande do Sul (UFRGS), Avenue Bento Gonçalves, 9500, Prédio 43.212, Campus do Vale, Porto Alegre, RS CEP 91501-970, Brazil. Electronic address: alessandro.rios@ufrgs.br.

PMID: 32846605
DOI: 10.1016/j.foodres.2020.109564

Abstract

Acca sellowiana (feijoa) and Eugenia involucrata (cherry) are fruits species of Brazilian biodiversity (Myrtaceae family). In this study, a sampling process was used with three different harvesting sites. The composition of phenolic compounds of these fruits was determined by HPLC-DAD-MS/MS. Moreover, the antioxidant capacity of hydroethanolic extracts against hydrogen peroxide (H₂O₂), hydroxyl (OH), peroxyl (ROO^-) and ABTS radicals was evaluated. Thirty and twenty-seven phenolic compounds were identified in feijoa and cherry, respectively. The major phenolic compounds found were pedunculagin isomer (5040.87, 3443.66 and 1324.95 μg·g^-1) in feijoa and procyanidin (1406.54, 1888.00 and 1380.64 μg·g^-1) in cherry. Hydroethanolic extract of these fruits was a potent scavenger of free radicals and excellent source of phenolic compounds. In hydroethanolic extracts of feijoa, the phenolic content increased by around 50%, while in the cherry the content was similar to that found in the fruit. For ORAC method, sample 2 of feijoa and cherry showed values of 383 and 126 µM·TE·g^-1, respectively, featuring the highest antioxidant capacity. This study is the first to report the identification of castalagin, catechin and epicatechin in feijoa, and rutin in cherry. Besides, the health benefits, these fruits can contribute to biodiversity conservation.

Keywords: Bioactive compounds; Brazilian fruits; Family Myrtaceae; Food analysis; Mass spectrometry.

Publication types

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

MeSH terms

Antioxidants
Brazil
Feijoa*
Fruit
Hydrogen Peroxide
Tandem Mass Spectrometry

Substances

Antioxidants
Hydrogen Peroxide