دوره 8، شماره 3 - ( 5-1402 )
جلد 8 شماره 3 صفحات 477-468 |
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Meza Miranda E R, Samudio A, Ferrerira F, Gómez R, Rojas B, Fernandez F, et al . Nutritional Composition, Phytochemical Performance, Total Content of Polyphenols, Antioxidant Capacity, Bioactive Compounds of Guavijú Fruits (Eugenia Pungens), and Their Potential Health Benefits. JNFS 2023; 8 (3) :468-477
URL: http://jnfs.ssu.ac.ir/article-1-500-fa.html
URL: http://jnfs.ssu.ac.ir/article-1-500-fa.html
Nutritional Composition, Phytochemical Performance, Total Content of Polyphenols, Antioxidant Capacity, Bioactive Compounds of Guavijú Fruits (Eugenia Pungens), and Their Potential Health Benefits. Journal of Nutrition and Food Security. 1402; 8 (3) :468-477
چکیده: (1566 مشاهده)
Background: Autochthonous fruits such as Guavijú have beneficial health properties through their bioactive compounds and antioxidant capacity. This study aims to evaluate nutritional composition, phytochemical performance, total content of polyphenols, antioxidant capacity, and bioactive compounds of Guavijú (Eugenia pungens) fruits. Methods: Macronutrients were analyzed using Anthrona method for carbohydrates, Kjeldahl method for proteins, and Soxhlet method for total fat. Phytochemical screening was performed to detect phenols, flavonoids, saponins, alkaloids, steroids and triterpenoids, as well as leukoanthocyanidins and quinones. The total content of polyphenols was obtained using Folin-Ciocalteu method. Antioxidant capacity was determined by ORAC method, and the identification of bioactive compounds was carried out through LC-QqQ MS/MS. Results: Macronutrients were found in proportions of 33.4%, 5.5%, and 4.5% for carbohydrates, proteins, and fats, respectively. Phytochemical screening revealed the presence of phenols and triperthenoids. The total polyphenol content was 46.6 mg/g. Antioxidant capacity was 11394±705 μmol/100 g. Conclusions: The identified bioactive compounds were cyanidin, delphinidin, enotein B, quercetin, and myricitrin. The results revealed that beneficial health properties due to the content of bioactive compounds and antioxidant capacity, which constitutes a food, can prevent diseases.
دریافت: 1400/7/29 | انتشار: 1402/6/6 | انتشار الکترونیک: 1402/6/6
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