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Chemical profile and nutraceutical features of cape gooseberry fruit and fruiting calix

2022Documento de conferência Acesso aberto
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dc.contributor.authorAñibarro-Ortega, Mikel
dc.contributor.authorDias, Maria Inês
dc.contributor.authorPetrović, Jovana
dc.contributor.authorSoković, Marina
dc.contributor.authorSimal-Gandara, Jesus
dc.contributor.authorPinela, José
dc.contributor.authorBarros, Lillian
dc.date.accessioned2023-03-21T15:32:16Z
dc.date.available2023-03-21T15:32:16Z
dc.date.issued2022
dc.description.abstractThe Solanaceae Physalis peruviana L. is a South American native plant commonly known as cape gooseberry. Widely spread in the last century, today it is cultivated or grows wild across the world in tropical, subtropical and even temperate regions. A notable feature of this species is the formation of a large, papery husk derived from the calyx, which covers the fruit. The cape gooseberry fruit is mainly consumed fresh but can be transformed into derived products such as jam, sauces, syrups, marmalades, snacks, and beverages.1 It is also used in folk medicine for the treatment of some diseases and health conditions, as well as its fruiting calyx.1 Thus, given the increasing use and popularity of this fruit, it is important to go further in its nutritional and phytochemical composition, as well as its bioactive properties. While there is more information about the fruit than about its calyx, this is an important by-product of cape gooseberry processing that deserves further investigation as a source of bioactive compounds.2 This work aimed to characterize the chemical composition and nutraceutical properties of cape gooseberry fruit and its calyx. The fruit was characterized for its proximate composition (moisture, fat, protein, ash, and total dietary fiber; available carbohydrates were calculated by difference) following official methods of food analysis and free sugars, organic acids, fatty acids, and tocopherols were quantified by different chromatographic techniques. Hydroethanolic extracts of fruit and calyx were then prepared by solid/liquid extraction and used to characterize the phenolic profiles by the HPLC-DAD-ESI/MSn technique. Both extracts were also used to evaluate the in vitro antioxidant activity, through cell-based lipid peroxidation and oxidative hemolysis inhibition assays, and antimicrobial effects against foodborne bacteria and fungi, using serial microdilution methods.3 The nutritional analysis revealed that the cape gooseberry fruit contains high levels of reducing sugars and dietary fiber. The fat content was relatively low and composed mostly of polyunsaturated fatty acids. Interesting amounts of tocopherols and ascorbic acid were also detected, thus highlighting the nutritional value of this fruit. Regarding the phenolic composition, caffeoyl-hexoside and apigenin derivatives were identified in the fruit extract, while phenolic acids and quercetin-type flavonoids predominated in the calyx extract. The latter showed greater capacity to inhibit lipid peroxidation and oxidative hemolysis than the fruit extract, and it was also more effective against most of the tested foodborne microorganisms. Overall, cape gooseberry proved to be an exotic functional fruit with a balanced nutritional profile and high antioxidant activity. In turn, its fruiting calyx showed potential to be upcycled into bioactive ingredients for food and nutraceutical application, among others.pt_PT
dc.description.sponsorshipWe would like to thank the Foundation for Science and Technology (Fundação Para a Ciência e a Technologua, FCT) for the financial support to CIMO (UIDB/00690/2020) through national funds FCT/MCTES; to FCT for the PhD studentship granted to M. Añibarro-Ortega (2020.06297.BD) and the contracts of M.I. Dias (CEECINS), J. Pinela (CEECIND/01011/2018) and L. Barros (CEECINS). To the Ministry of Education, Science and Technological Development of Republic of Serbia (451-03-9/2021-14/200007). M. Añibarro-Ortega also thanks the mobility support from the University of Vigo.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationAñibarro-Ortega, Mikel; Dias, Maria Inês; Petrović, Jovana; Soković, Marina; Simal-Gandara, Jesus; Pinela, José; Barros, Lillian (2022). Chemical profile and nutraceutical features of cape gooseberry fruit and fruiting calix. In XVI Encontro de Química dos Alimentos - Bio-Sustentabilidade e Bio-Segurança Alimentar, Inovação e Qualidade Alimentar: Livro de Resumos. Castelo Brancopt_PT
dc.identifier.isbn978-989-8124-36-4
dc.identifier.urihttp://hdl.handle.net/10198/27913
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade Portuguesa de Químicapt_PT
dc.relation51-03-9/2021-14/200007pt_PT
dc.relationMountain Research Center
dc.relationValorisation of steroidal compounds from Solanaceae crop by-products into novel nutraceutical ingredients
dc.relationNot Available
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectCape gooseberry fruitpt_PT
dc.subjectFruiting calyxpt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleChemical profile and nutraceutical features of cape gooseberry fruit and fruiting calixpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleValorisation of steroidal compounds from Solanaceae crop by-products into novel nutraceutical ingredients
oaire.awardTitleNot Available
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//2020.06297.BD/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/CEEC IND 2018/CEECIND%2F01011%2F2018%2FCP1578%2FCT0002/PT
oaire.citation.conferencePlaceCastelo Brancopt_PT
oaire.citation.endPage225pt_PT
oaire.citation.startPage225pt_PT
oaire.citation.titleXVI Encontro de Química dos Alimentos - Bio-Sustentabilidade e Bio-Segurança Alimentar, Inovação e Qualidade Alimentar: Livro de Resumospt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamCEEC IND 2018
person.familyNameAñibarro-Ortega
person.familyNameDias
person.familyNamePinela
person.familyNameBarros
person.givenNameMikel
person.givenNameMaria Inês
person.givenNameJosé
person.givenNameLillian
person.identifier469085
person.identifier.ciencia-idC61D-DD88-73C7
person.identifier.ciencia-id2A13-4BE6-C7CF
person.identifier.ciencia-id771C-2B43-B108
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0002-2835-5079
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0001-7523-1637
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridM-8242-2013
person.identifier.ridB-4466-2014
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id54392272800
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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