Title of article :
Nutritional Composition, Phytochemical Performance, Total Content of Polyphenols, Antioxidant Capacity, Bioactive Compounds of Guavijú Fruits (Eugenia Pungens), and Their Potential Health Benefits
Author/Authors :
Miranda ، Eliana R Meza Multidisciplinary Center for Technological Research - National University of Asunción , Samudio ، Antonio Multidisciplinary Center for Technological Research - National University of Asunción , Ferrerira ، Francisco Multidisciplinary Center for Technological Research - National University of Asunción , Gómez ، Rafael Multidisciplinary Center for Technological Research - National University of Asunción , Rojas ، Belén Faculty of Chemical Sciences - National University of Asunción , Fernandez ، Fátima Faculty of Chemical Sciences - National University of Asunción , Burgos ، Rodrigo Faculty of Chemical Sciences - National University of Asunción , Cardozo ، Gabriela Faculty of Chemical Sciences - National University of Asunción , Ayala ، José Multidisciplinary Center for Technological Research - National University of Asunción , Pérez Carvajal ، Ana National Center for Food Science and Technology - Costa Rica University , Capoteo ، Feliciano Prieg Analytical Chemistry Department - University of Córdoba
Abstract :
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.
Keywords :
Eugenia pungens , Polyphenols , Antioxidant capacity , Phytochemical screening , Bioactive compounds.
Journal title :
Journal of Nutrition and Food Security (JNFS)
Journal title :
Journal of Nutrition and Food Security (JNFS)
