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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Tropical fruit by-products water extracts as sources of soluble fibres and phenolic compounds with potential antioxidant, anti-inflammatory, and functional properties

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Author(s):
Cavalcanti de Albuquerque, Marcela Albuquerque [1, 2] ; Levit, Romina [3] ; Beres, Carolina [4] ; Bedani, Raquel [1, 2] ; de Moreno de LeBlanc, Alejandra [3] ; Saad, Susana Marta Isay [1, 2] ; Guy LeBlanc, Jean [3]
Total Authors: 7
Affiliation:
[1] Univ Sao Paulo, Food Res Ctr, Sao Paulo - Brazil
[2] Univ Sao Paulo, Sch Pharmaceut Sci, Dept Biochem & Pharmaceut Sci, Av Prof Lineu Prestes 580, BR-05508000 Sao Paulo, SP - Brazil
[3] Consejo Nacl Invest Cient & Tecn, CERELA, CP T4000ILC, San Miguel De Tucuman, Tucuman - Argentina
[4] Brazilian Agr Res Corp EMBRAPA, Amer Ave 29501, BR-23020470 Guaratiba, RJ - Brazil
Total Affiliations: 4
Document type: Journal article
Source: Journal of Functional Foods; v. 52, p. 724-733, JAN 2019.
Web of Science Citations: 5
Abstract

Fibre content, phenolic content, antioxidant and anti-inflammatory activities were evaluated for water extracts of fruit by-products (passion fruit, orange, acerola, and mango). The impact of these extracts on microbial growth, folate production, and adhesion ability of Streptococcus thermophilus TH-4 and Lactobacillus rhamnosus LGG was investigated. Mango water extract (MWE) presented the highest phenolic content and antioxidant activity. Orange water extract (OWE) and MWE showed the best anti-inflammatory potential by decreasing the highest nitric oxide levels. When TH-4 and LGG were grown together, folate production was only stimulated by MWE. Passion fruit water extract and OWE increased the TH-4 adhesion whereas acerola water extracts and MWE improved LGG adhesion when strains were used individually. These results showed that fruit by-product water extracts (FWE), especially from mango, presented potential beneficial biological and functional properties. These FWE could be used to develop new functional antioxidant foods and natural pharmaceutical ingredients. (AU)

FAPESP's process: 13/50506-8 - Bioactive components from by-products of food processing used in a symbiotic approach for improving human health and well-being (BioSyn)
Grantee:Susana Marta Isay Saad
Support type: Research Projects - Thematic Grants
FAPESP's process: 16/50480-7 - Vitamin producing lactic acid bacteria for the design of innovative biofortified foods and nutraceuticals for populations with increased vitamin needs
Grantee:Bernadette Dora Gombossy de Melo Franco
Support type: Regular Research Grants