Phenolic profiling, organic acids and sugars composition of feijoa (Acca sellowiana (O. Berg) Burret) and uvaia (Eugenia pyriformis Cambess) from the southern Brazilian highlands

ABSTRACT: Brazil is a large country with high biodiversity in its different regions. However, species of native fruits widely reported in the southern Brazil have not been properly explored so far, remaining underutilized by the food industry. This study evaluated the polyphenolic profile, as well as the composition of organic acids and sugars of the pulps of the feijoa, and the uvaia from southern brazilian highlands. The uvaia pulp showed the highest total polyphenol content and the highest antioxidant capacity by the methods used. The polyphenol (+)-catechin (6.54 mg 100g-1) was the major phenolic compound in uvaia pulp, which has not yet been reported in the literature for fruits of other regions. In addition, the feijoa pulp stood out for the presence of (-)-epicatechin (18.29 mg 100g-1). The pulps of native fruits in this study only quantified values for citric and malic acids. Malic acid (553.00 mg 100g-1) was the main acid in the uvaia pulp, and citric acid (455.60 mg 100g-1) was the main acid in the feijoa pulp. It is possible to note that the feijoa pulp showed the highest total sugar content (11.14 g 100g-1) and was the only pulp that contained sucrose. The uvaia pulp, conversely, showed fructose (3.10 g 100g-1) as the main sugar. The results obtained in this study contributed to the valuation and conservation of the species investigated, representing a promising alternative for the use of these native fruits in the development of new products.

摘要：巴西幅员辽阔，不同区域拥有极高的生物多样性。然而，巴西南部地区广泛记载的本土果树品种迄今尚未得到充分研究，且仍未被食品工业充分开发利用。本研究针对巴西南部高地产出的费约果（feijoa）与乌瓦伊果（uvaia）的果肉，分析了其多酚组成、有机酸及糖分构成。经检测，乌瓦伊果果肉的总多酚含量与抗氧化能力均为最高。多酚类物质(+)-儿茶素（(+)-catechin）（含量达6.54 mg·100g⁻¹）为乌瓦伊果果肉中的主要酚类成分，该成分在其他区域果品的相关文献中尚未见报道。此外，费约果果肉则以含有(-)-表儿茶素（(-)-epicatechin）（18.29 mg·100g⁻¹）为显著特征。本研究仅对两种本土果品果肉中的柠檬酸与苹果酸进行了定量分析：乌瓦伊果果肉中的主要有机酸为苹果酸（553.00 mg·100g⁻¹），而费约果果肉的主要有机酸则为柠檬酸（455.60 mg·100g⁻¹）。值得注意的是，费约果果肉的总糖含量最高（11.14 g·100g⁻¹），且是两种果肉中唯一含有蔗糖的样品；与之相反，乌瓦伊果果肉中的主要糖分则为果糖（3.10 g·100g⁻¹）。本研究所得结果有助于推动所研究物种的价值开发与物种保护，同时为这类本土果品在新型食品开发中的应用提供了极具潜力的可行方案。