Uruguayan Native Fruits Provide Antioxidant Phytonutrients and Potential Health Benefits
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1 Uruguayan Native Fruits Provide Antioxidant Phytonutrients and Potential Health Benefits A. Feippe, F. Ibáñez, P. Calistro and R. Zoppolo National Fruit Research Program National Institute for Agricultural Research INIA Las Brujas Canelones Uruguay B. Vignale Experimental Station of San Antonio School of Agronomy University of the Republic Salto Uruguay Keywords: total phenolics, anthocyanins, nutraceuticals, genetic resources Abstract Consumer awareness about health beneficial effects of secondary metabolites from fruits has increased interest in fruits with high levels of these compounds. Globally, non-traditional fruits are generating growing interest for their nutraceutical potential. Uruguay is a primary center of origin of several species of fruits with unique flavor, aroma, appearance and nutritional properties. Those traits have led to their domestication and development as commercial crops. Involved species Guayabo del Pais (Acca selowiana (Berg.) Burret); Pitanga (Eugenia uniflora L.); Arazá (Psidium cattleianum Wis) and Guaviyú (Myrcianthes pungens (Berg) Legr.) belong to the family Myrtaceae. The objective of this work was to evaluate total polyphenol (TP) content, total anthocyanins (TA) and the free radical scavenging activity (antioxidant capacity, AC) of native fruits in regard to nutraceutical potential. Guaviyú showed a range between mg TP /100 g fresh weight; of AC; mg anthocyanins/100 g fresh weight. Values for Pitanga were mg TP/100 g; AC; mg of TA. Arazá gave values ranging between mg of TP/100 g; of AC and mg of TA. Guayabo del Pais showed a range of mg of TP/100 g and for the AC. This study indicated that Uruguayan native fruits have potential as valuable sources of antioxidant components. Data illustrated interesting variability both at the intra-species level as well as among different species under study, indicating a significant input for the breeding of commercial cultivars derived from native Uruguayan germplasm. INTRODUCTION The interest in native fruits has increased recently in Uruguay due to their unique flavor, aroma, appearance and nutritional properties. Those traits have led to their domestication and development as commercial crops. Involved species include those belonging to the family Myrtaceae: Guayabo del Pais (Acca selowiana (Berg.) Burret); Pitanga (Eugenia uniflora L.); Arazá (Psidium cattleianum Wis) and Guaviyú (Myrcianthes pungens (Berg) Legr.). Fruit consumption has been associated with the prevention of degenerative diseases, due to the presence of certain compounds. Many substances are known to have functional properties like soluble and insoluble fiber, phytosterols, phytoestrogens, monounsaturated and polyunsaturated fatty acids, phenol derivatives, vitamins and other phytochemicals, with scientific evidence of their effects on the gastrointestinal, cardiovascular and immune systems (Rodriguez et al., 2003). In countries where consumption of guava is very high there has been a low incidence of cancer (Abe et al., 2000; Nakashima, 2001; Bresciani et al., 2007). Polyphenols include compounds like phenolic acids, anthocyanins and flavonoids found naturally in fruits. In fact there is a high correlation between phenolic content and antioxidant activity (capacity to capture reactive oxygen species produced in the oxidation processes of human metabolism) (Rodarte Castrejón et al., 2008). Anthocyanins and carotenoids are the main natural colorants currently used by the food industry (IFIC and FDA, 2004). Interest in anthocyanins has increased for the development of functional foods and nutraceutical Proc. XXVIII th IHC III rd IS on Plant Genetic Resources Ed.: K.E. Hummer Acta Hort. 918, ISHS
2 industry because of their health benefits, such as reducing the risk of coronary heart disease (Zhang et al., 2004). MATERIALS AND METHODS The fruits used were harvested from the collection under evaluation by San Antonio Experimental Station, College of Agriculture, University of the Republic, Uruguay. Approximately 2 kg of fruits of each crop selection were collected at different stages of development and were frozen with liquid nitrogen and immediately stored at -20 C until analyzed in the Laboratory of Crop Physiology and Postharvest at INIA Las Brujas. The total phenolic content was determined using the Folin-Ciocalteu assay (Singleton and Rossi, 1965). Diluted fruit extracts were directly assayed at 760 nm with gallic acid serving as a standard. Results were expressed as milligrams of total phenolics (gallic acid equivalents, GAE) per 100 g of fresh weight (mg GAE/100 g FW). The antioxidant capacity (AC) was evaluated by the radical reduction of 2.2-diphenyl-1- picrylhydrazyl (DPPH) and expressed as percentage inhibition of DPPH. The total anthocyanin (TA) content was determined using the ph differential spectrophotometric method (Giusti and Wrolstad, 2001) and the results expressed in mg/100 g of fresh weight. The data obtained from the studied variables were subjected to analysis of variance by the software Microcomputer Statistical Programme - MSTAT (Nissen, 1988). RESULTS AND DISCUSSION The influence of genotype considered as a preharvest factor, shows variation in levels of total phenolics and antioxidant activity in different selections of Guayabo del Pais (Table 1). The selection II-2 of Guaviyú, showed no significant differences in total phenolics content and antioxidant activity between mature and less mature fruit. Meanwhile, maturity had an influence on anthocyanin pigment content, and statistically significant differences were observed between stages (Table 2). In the selection II-5, the values of total phenolic content, antioxidant activity and anthocyanin levels were significantly different between the two states (Table 3). The skin color from selections of the same species had an impact on levels of fruit phytochemicals, such as in selections VIII-2, VIII-3 and VIII-5 of Pitanga. The results showed that the fruit of black skin showed higher levels of polyphenols and anthocyanins, and antioxidant activity, followed by the red skin fruit. In fruits with orange skin, selected parameters were significantly lower compared to the previous two (Table 4). All species studied showed differences between them, in total content of phenols, anthocyanins, as well as antioxidant activity (Tables 5 and 6). Probably due to different factors that interact (genotype, climate, crop management, and state of development of the fruit) a wide range of values were obtained for the parameters under study. These results indicate that samples taken from both groups as isolated plants and in different stages of development, have significantly variable results. This allows a range of possibilities for genetic breeding when considering the concentration of nutraceuticals as a characteristic element of the cultivar. In any case it is important, in any characterization of fruit, to keep under consideration the maturity stage. CONCLUSIONS These native fruits could be a source of important antioxidant and nutraceutical components, comparable or superior to other fruits which are actually promoted for consumption due to their supply of these substances. In addition, species adapted to our climate and soil conditions, give us the potential to adjust production technology in an environmentally friendly way and taking into account the conservation of this natural resource. In this manuscript we are describing for the first time four native Uruguayan fruits as a rich source of antioxidants. We propose these exotic fruits to be considered as a potential source of bioactive phytochemicals for application in health promoting foods. 444
3 Literature Cited Abe, I., Seki, T., Umehara, K., Miyase, T., Noguchi, H., Sakakibara, J. and Ono, T Green tea polyphenols: novel and potent inhibitors of squalene epoxidase. Biochem. Biophys. Res. Commun. 268: Bresciani, F., de Lera, R., Altucci, L. and Molinari, A.M Feijoa sellowiana derived natural flavone exerts anti-cancer action displaying HDAC inhibitory activities. Int. J. Biochem. Cell. Biol. 39: Food ingredients and colors International Food Information Council (IFIC) and US Food and Drug Administration (FDA). Washington, DC: IFIC Foundation. Giusti, M.M. and Wrolstad, R.E Unit F Anthocyanins. Characterization and Measurement with UV-Visible Spectroscopy. In: R.E. Wrolstad (ed.), Current Protocols in Food Analytical Chemistry, John Wiley & Sons: New York. Nakashima, H Biological activity of Feijoa peel extracts. Kagoshima University Research Center for the Pacific Islands, Occasional Papers 34: Nissen, O MSTAT-C. Microcomputer programme for the design, management, and analysis of agronomic research experiments. Vers. 1. Michigan State University, USA. Rodarte Castrejón, A.D., Eichholz, I., Rohn, S., Kroh, L.W. and Huyskens-Keil, S Phenolic profile and antioxidant activity of highbush blueberry (Vaccinium corymbosum L.) during fruit maturation and ripening. Food Chem. 109: Rodríguez, M.B., Monereo Megías, S. and Molina Baena, B Alimentos Funcionales y nutrición optima. Cerca o lejos? Rev. Esp. Salud Pública 77: Singleton, V.L. and Rossi, J.A Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16: Zhang, Z., Kou, X., Fugal, K. and McLaughlin, J Comparison of HPLC methods for determination of anthocyanins and anthocyanidins in bilberry extracts. Journal of Agricultural and Food Chem. 52: Tables Table 1. Total phenolics content and antioxidant activities from different Guayabo del Pais (Acca selowiana) selections. Selection Total phenolics Antioxidant activity (mg GAE/100 g) (% DPPH reduction) XII-10 Ca c 48 c LL3 VII b 54 b Ca 75 XII d 35 d RN 5 IX e 35 d Esc a 80 a Ca 75 XII c 55 b Ca 75 XII c 52 bc RN 3 VIII f 21 f Ca 127 XII c 52 bc JP IX e 27 e LL3 VIII b 56 b 445
4 Table 2. Selection II-2 of Guaviyú (Myrcianthes pungens). Variation of total phenolic content (mg GAE/100 g of fresh fruit), antioxidant activity (% of DPPH reduction) and anthocyanins (mg /100 g of fresh fruit) in two maturity stages. Maturity stages Total phenolics Antioxidant activity Anthocyanins (mg GAE/100 g) (% DPPH reduction) (mg/100 g fresh fruit) Mature 193 a 25 a 155 a Less mature 191 a 24 a 74 b Table 3. Selection II-5 of Guaviyú (Myrcianthes pungens). Variation of total phenolic content (mg GAE/100 g of fresh fruit), antioxidant activity (% of DPPH reduction) and anthocyanins (mg /100 g of fresh fruit) in two maturity stages. Maturity stages Total phenolics Antioxidant activity Anthocyanins (mg GAE/100 g) (% DPPH reduction) (mg/100 g fresh fruit) Mature 252 a 31 a 80 a Less mature 188 b 24 b 72 b Table 4. Variation of total phenolic content (mg GAE/100 g of fresh fruit), antioxidant activity (% of DPPH reduction) and anthocyanins (mg /100 g of fresh fruit) in Pitanga (Eugenia uniflora) selected by skin color. Skin color Total phenolics Antioxidant activity Anthocyanins (mg GAE/100 g) (% DPPH reduction) (mg/100 g fresh fruit) VIII-3 (black) 542 a 31 a 119 a VIII-5 (red) 320 b 26 b 76 b VIII-2 (orange) 205 c 22 c 18 c 446
5 Table 5. Maxima and minima values of total phenolic content and antioxidant activities obtained for all the genetic material obtained among for Guayabo del Pais (Acca selowiana (Berg.) Burret), Pitanga (Eugenia uniflora L.), Arazá (Psidium cattleianum Wis) and Guaviyú (Myrcianthes pungens (Berg) Legr.). Native fruits Total phenolics (mg GAE/100 g) Antioxidant activity (% DPPH reduction) Maximum Minimum Maximum Minimum Guayabo del país 648 a 129 b 82 a 24 b Pitanga 575 a 252 b 34 a 14 b Arazá 643 a 132 b 68 a 33 b Guaviyú 349 a 158 b 75 a 19 b Different letters within maximum and minimum indicate significant differences according to LSD at p<0.05. Table 6. Maxima and minima values of anthocyanins obtained for all the genetic material obtained among of Pitanga (Eugenia uniflora L.), Arazá (Psidium cattleianum Wis) and Guaviyú (Myrcianthes pungens (Berg) Legr.). Anthocyanins Native fruits (mg/100 g fresh fruit) Maximum Minimum Pitanga 110 a 83 b Arazá 17 a 12 b Guaviyú 132 a 51 b Different letters within maximum and minimum indicate significant differences according to LSD at p<
6 448
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