Exploration of the Potential Bioactive Molecules of Tamarillo (<i>Cyphomandra betacea</i>): Antioxidant Properties and Prebiotic Index
Tamarillo is an alternative for the consumption of food with high added value through various technological methodologies with nutritional quality and low cost, generating an economic impact on society. The objective of this research was to evaluate the potential of tamarillo red variety, as a sourc...
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| Format: | Article |
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MDPI AG
2021-11-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/11/23/11322 |
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| author | Verónica Reyes-García Alfonso Totosaus Lourdes Pérez-Chabela Zaida Nelly Juárez Gabriel Abraham Cardoso-Ugarte Beatriz Pérez-Armendáriz |
| author_facet | Verónica Reyes-García Alfonso Totosaus Lourdes Pérez-Chabela Zaida Nelly Juárez Gabriel Abraham Cardoso-Ugarte Beatriz Pérez-Armendáriz |
| author_sort | Verónica Reyes-García |
| collection | DOAJ |
| description | Tamarillo is an alternative for the consumption of food with high added value through various technological methodologies with nutritional quality and low cost, generating an economic impact on society. The objective of this research was to evaluate the potential of tamarillo red variety, as a source of bioactive compounds, to generate scientific information on the importance of its chemical composition and antioxidant and prebiotic properties. Different analyses were carried out: spectroscopic methods (IR, UV, NMR) of pulp flour and epicarp flour, antioxidant properties, prebiotic activity, and bromatological analysis. The spectra obtained by FTIR, UV, and NMR allowed the identification of chemical structures associated with the inulin-like functional groups. Pulp flour showed the highest prebiotic activity with values of 1.49 for <i>Lactiacidbacillus. plantarum</i>. Total phenolic compounds content in pulp flour was 206.23 mg/100 g dry weight, with an acceptable antioxidant property (ABTS+ = 6.27 TEAC and DPPH= %AA of 91.74 at a concentration of 250.00 µg/mL, 131.26 of IC<sub>50</sub> ascorbic acid). The results regarding tamarillo as a source of bioactive molecules with important physiological properties as an antioxidant and putative prebiotic indicate it is a good alternative for the formulation of functional foods. |
| first_indexed | 2024-03-10T04:56:50Z |
| format | Article |
| id | doaj.art-06e8ac33264c4244885bc03b86770b03 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T04:56:50Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-06e8ac33264c4244885bc03b86770b032023-11-23T02:06:16ZengMDPI AGApplied Sciences2076-34172021-11-0111231132210.3390/app112311322Exploration of the Potential Bioactive Molecules of Tamarillo (<i>Cyphomandra betacea</i>): Antioxidant Properties and Prebiotic IndexVerónica Reyes-García0Alfonso Totosaus1Lourdes Pérez-Chabela2Zaida Nelly Juárez3Gabriel Abraham Cardoso-Ugarte4Beatriz Pérez-Armendáriz5Biotechnology Faculty, Biological Sciences Deanery, Universidad Popular Autónoma del Estado de Puebla, 21 sur 1103 Barrio de Santiago, Puebla 72410, MexicoFood Science Lab and Pilot Plant, Tecnológico Nacional de México/TES Ecatepec, Ecatepec 55210, MexicoBiotechnology Department, Universidad Autónoma Metropolitana, Iztapalapa 09340, MexicoChemistry Area, Department of Biological Sciences, Universidad Popular Autónoma del Estado de Puebla, 21 sur 1103 Barrio de Santiago, Puebla 72410, MexicoGastronomy Faculty, Universidad Popular Autónoma del Estado de Puebla, 21 sur 1103 Barrio de Santiago, Puebla 72410, MexicoBiotechnology Faculty, Biological Sciences Deanery, Universidad Popular Autónoma del Estado de Puebla, 21 sur 1103 Barrio de Santiago, Puebla 72410, MexicoTamarillo is an alternative for the consumption of food with high added value through various technological methodologies with nutritional quality and low cost, generating an economic impact on society. The objective of this research was to evaluate the potential of tamarillo red variety, as a source of bioactive compounds, to generate scientific information on the importance of its chemical composition and antioxidant and prebiotic properties. Different analyses were carried out: spectroscopic methods (IR, UV, NMR) of pulp flour and epicarp flour, antioxidant properties, prebiotic activity, and bromatological analysis. The spectra obtained by FTIR, UV, and NMR allowed the identification of chemical structures associated with the inulin-like functional groups. Pulp flour showed the highest prebiotic activity with values of 1.49 for <i>Lactiacidbacillus. plantarum</i>. Total phenolic compounds content in pulp flour was 206.23 mg/100 g dry weight, with an acceptable antioxidant property (ABTS+ = 6.27 TEAC and DPPH= %AA of 91.74 at a concentration of 250.00 µg/mL, 131.26 of IC<sub>50</sub> ascorbic acid). The results regarding tamarillo as a source of bioactive molecules with important physiological properties as an antioxidant and putative prebiotic indicate it is a good alternative for the formulation of functional foods.https://www.mdpi.com/2076-3417/11/23/11322tamarillo (<i>Cyphomandra betacea</i>)antioxidant propertiesABTSDPPHFTIRUV |
| spellingShingle | Verónica Reyes-García Alfonso Totosaus Lourdes Pérez-Chabela Zaida Nelly Juárez Gabriel Abraham Cardoso-Ugarte Beatriz Pérez-Armendáriz Exploration of the Potential Bioactive Molecules of Tamarillo (<i>Cyphomandra betacea</i>): Antioxidant Properties and Prebiotic Index Applied Sciences tamarillo (<i>Cyphomandra betacea</i>) antioxidant properties ABTS DPPH FTIR UV |
| title | Exploration of the Potential Bioactive Molecules of Tamarillo (<i>Cyphomandra betacea</i>): Antioxidant Properties and Prebiotic Index |
| title_full | Exploration of the Potential Bioactive Molecules of Tamarillo (<i>Cyphomandra betacea</i>): Antioxidant Properties and Prebiotic Index |
| title_fullStr | Exploration of the Potential Bioactive Molecules of Tamarillo (<i>Cyphomandra betacea</i>): Antioxidant Properties and Prebiotic Index |
| title_full_unstemmed | Exploration of the Potential Bioactive Molecules of Tamarillo (<i>Cyphomandra betacea</i>): Antioxidant Properties and Prebiotic Index |
| title_short | Exploration of the Potential Bioactive Molecules of Tamarillo (<i>Cyphomandra betacea</i>): Antioxidant Properties and Prebiotic Index |
| title_sort | exploration of the potential bioactive molecules of tamarillo i cyphomandra betacea i antioxidant properties and prebiotic index |
| topic | tamarillo (<i>Cyphomandra betacea</i>) antioxidant properties ABTS DPPH FTIR UV |
| url | https://www.mdpi.com/2076-3417/11/23/11322 |
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