Solanum diploconos fruits: profile of bioactive compounds and in vitro antioxidant capacity of different parts of the fruit

• Type: Article in International Scientific Journal
• Date: 2016

Authors

Ribeiro, AB (Author) Other; Chiste, RC (Author) Other; Lima, JLFC (Author) FMUP; Eduarda Fernandes (Author) FFUP

Journal

Title: Food and Function

Vol. 7 No. 1

Pages: 2249-2257

ISSN: 2042-6496

Publisher: Royal Society of Chemistry

Indexing

ISI Web of Knowledge - 3 Citations

Scopus - 5 Citations

Other information

Authenticus ID: P-00K-GQN

DOI: 10.1039/c6fo00326e

Abstract (EN): Solanum diploconos is an unexploited Brazilian native fruit that belongs to the same genus of important food crops, such as tomato (Solanum lycorpersicum) and potato (Solanum tuberosum). In this study, we determined, for the first time, the profile of bioactive compounds (phenolic compounds, carotenoids, ascorbic acid and tocopherols) of the freeze-dried pulp and peel of Solanum diploconos fruits, as well as of an extract obtained from the whole fruit. Additionally, the antioxidant potential of the whole fruit extract was evaluated in vitro, against reactive oxygen species (ROS) and reactive nitrogen species (RNS). Eighteen phenolic compounds were identified in the peel and pulp and 6 compounds were found in the whole fruit extract. Coumaric, ferulic and caffeic acid derivatives were revealed to be the major phenolic constituents. All-trans-beta-carotene was the major carotenoid (17-38 mu g g(-1), dry basis), but all-trans-lutein and 9-cis-beta-carotene were also identified. The peel and pulp presented <2 mu g per mL of tocopherols, and ascorbic acid was not detected. The whole fruit extract exhibited scavenging capacity against all tested ROS and RNS (IC50 = 14-461 mu g mL(-1)) with high antioxidant efficiency against HOCl. Thus, Solanum diploconos fruits may be seen as a promising source of bioactive compounds with high antioxidant potential against the most physiologically relevant ROS and RNS.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9