Mexican Coccoloba uvifera L. Leaf and Fruit Extracts: Identification of Pentacyclic Triterpenes and Volatile Profile by GC-MS.

Mexican Coccoloba uvifera fruit contains polyphenols, flavonoids, and anthocyanins, while in the leaves, lupeol, α- and ß-amyrin have been previously identified by HPLC. However, the low resolution by HPLC of pentacyclic triterpenes (PTs) is a limitation. Moreover, the volatile profile of C. uvifera fruit is still unknown. Therefore, this study aimed to identify PTs in C. uvifera leaf and fruit extracts by CG-MS analysis and to determine the volatile profile of C. uvifera pulp by headspace solid-phase microextraction. The results showed trimethylsilylated compounds of standards lupeol, α- and ß-amyrin, indicating that the silylation reaction was suitable. These trimethylsilylated compounds were identified in leaf and fruit extracts. The fruit volatile profile revealed the presence of 278 esters, 20 terpenes, 9 aldehydes, 5 alcohols, and 4 ketones. The fruit showed a high content of esters and terpenes. Due to their flavour properties, esters are essential for the food, cosmetics, and pharmaceutics industries. Moreover, terpenes in the fruit, such as menthone, ß-elemene, junipene, and ß-caryophyllene have the potential as anticancer and phytopathogen agents. The results indicated that GC-MS is an alternative to HPLC approaches for identifying PTs. Besides, identifying volatile compounds in the fruit will increase the value of this plant and expand its application. Identifying PTs and volatile compounds in Mexican C. uvifera leads to a better understanding of the potential benefits of this plant. This would increase the consumption of Mexican C. uvifera fresh or as functional ingredients in nutraceutical or pharmaceutical products.

Edible pectin film added with peptides from jackfruit leaves obtained by high-hydrostatic pressure and pepsin hydrolysis.

Jackfruit (Artocarpus heterophyllus Lam.) is an evergreen tree that produces a high waste of leaves. This study evaluated the obtention of peptides from jackfruit leaves using pancreatin and pepsin, their antifungal activity, and their effect on pectin films. The protein content was 7.64 ± 0.12 g/100 g of jackfruit fresh leaves. Pancreatin produced a higher yield than pepsin in the obtention of peptides (p ≤ 0.05). However, peptides obtained after 2 h by pepsin hydrolysis (Pep-P) had six essential amino acids and inhibited > 99% of mycelial growth and spore germination of Colletotrichum gloeosporioides. Pectin films with Pep-P showed a slight brown color, lower thickness, water vapor permeability, and moisture content, as well as higher thermal stability and better inhibition properties against C. gloeosporioides than pectin films without Pep-P (p ≤ 0.05). Pectin films added with Pep-P from jackfruit leaf could be a green alternative to anthracnose control in tropical fruits.

Use of jackfruit leaf (Artocarpus heterophyllus L.) protein hydrolysates as a stabilizer of the nanoemulsions loaded with extract-rich in pentacyclic triterpenes obtained from Coccoloba uvifera L. leaf.

This study aimed to evaluate the encapsulating potential of a jackfruit leaf protein hydrolysate, through obtaining pentacyclic triterpenes-rich extract loaded nanoemulsion. Response surface methodology (RSM) was used to optimize the conditions to obtain an optimal nanoemulsion (NE-Opt). The effect of protein hydrolysate concentration (0.5-2%), oil loaded with extract (2.5-7.5%), and ultrasound time (5-15 min) on the polydispersity index (PDI) and droplet size of the emulsion (D[3,2] and D[4,3]) was evaluated. RSM revealed that 1.25% protein hydrolysate, 2.5% oil, and ultrasound time of 15 min produced the NE-Opt with the lowest PDI (0.85), D[3,2] (330 nm), and D[4,3] (360 nm). Encapsulation efficiency and extract loading of the NE-Opt was of 40.15 ± 1.46 and 18.03 ± 2.78% respectively. The NE-Opt was relatively stable during storage (at 4 and 25 °C), pH, temperature, and ionic strength. Then, the protein hydrolysate could be used as an alternative to conventional emulsifiers.