Chemical Characterization and Bioaccessibility Assessment of Bioactive Compounds from Umbu (Spondias tuberosa A.) Fruit Peel and Pulp Flours
Laís Brito Cangussu, Pãmella Fronza, Adriana S. Franca, Leandro S. Oliveira
Foods
Abstract
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.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
bioaccessibility of total extractable phenolics, flavonoids, and tannins determined 15.67-37.73%, 31.87-39.10% and 18.81-114.27%, respectively
“Bioaccessibility of total extractable phenolics, flavonoids, and tannins was determined (15.67-37.73%, 31.87-39.10% and 18.81-114.27%, respectively).”
constituent polysaccharides of the pulp and peel chemically characterized as arabinoxylans, arabinogalactans, rhamnoarabinogalactans, xyloglucans, and pectin of the rhamnogalacturonan type
“The constituent polysaccharides of the pulp and peel were tentatively chemically characterized as arabinoxylans, arabinogalactans, rhamnoarabinogalactans, xyloglucans, and pectin of the rhamnogalactur...”
trigonelline ranged from 1.75 to 6.14 mg/100 g
“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.”