Distribution of nutrients and functional potential in fractions of Eugenia pyriformis: An underutilized native Brazilian fruit.

Uvaia is a Brazilian native species whose fruit has few studies on the nutritional composition and antioxidant properties. In this study, we evaluated for the first time the proximate composition, mineral content, carbohydrate profile, identification of organic compounds, and determination of antioxidant properties in two fractions of this fruit (edible fraction and seed). Edible fraction showed the highest content of ash, lipids, proteins, total fibers, minerals mainly K and Mg (1557.61 and 124.40 mg 100 g-1, respectively), and carbohydrates such as fructose, sucrose, glucose (123.08; 64.40; and 42.39 mg g-1, respectively), and maltotetraose (G4). From the ESI-LTQ-XL-MS/MS analysis, it was possible to identify 22 compounds in the edible fraction and 16 compounds in the uvaia seed, including organic acids, phenolic acids and flavonoids. On the other hand, uvaia seed had the highest content of total phenolics, flavonoids and antioxidant capacity. These results suggest that this fruit has great potential to be used in industry, with emphasis on making food with functional claims.

Phytochemicals and biological activities of mutamba (Guazuma ulmifolia Lam.): A review.

Guazuma ulmifolia Lam. (Malvaceae), popularly known as mutamba and guácimo, is a tree found in the Latina America, especially in Brazil and Mexico. Mutamba tree has been used as traditional medicine to treat several pathological conditions, such as diarrhoea, coughs, and gastrointestinal and cardiovascular disorders. Phytochemical studies on this plant have resulted in the discovery of secondary metabolites that have shown bioactivities, including antimicrobial, antiprotozoal, antioxidant, and antidiarrheal activities, and cardioprotective effect. The traditional uses of G. ulmifolia have been experimentally proved by in vitro and in vivo studies, in which its bioactivities were associated to its phytochemical composition, mainly proanthocyanidins dimer B and trimer C (condensed tannins). The current review assesses and summarizes the progress about the phytochemical and healthy properties of G. ulmifolia published until 2019. This review intends to present the current knowledge and perspectives about G. ulmifolia and its potential use as food and therapeutic plant.