ArticleFoods (Basel, Switzerland)2021
Chemical Characterization and Bioaccessibility Assessment of Bioactive Compounds from Umbu (
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed, 35 citations in OpenAlex.
- Functional compounds in tropical fruit processing by-products and intrinsic factors affecting their composition: A review.Current research in food science · 2025Review
- Alternative flours from pulp melons (Heliyon · 2024Article
- Article
- By-Products of Fruit and Vegetables: Antioxidant Properties of Extractable and Non-Extractable Phenolic Compounds.Antioxidants (Basel, Switzerland) · 2023Review
- Umbu Fruit Peel as Source of Antioxidant, Antimicrobial and α-Amylase Inhibitor Compounds.Molecules (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
Abstract
Umbu, a common fruit from the northeastern region of Brazil, contains many bioactive compounds not yet exploited. Thus, this study evaluated the potential of pulps and peels of mature and semi-mature umbu as a source of bioactive compounds. Trigonelline contents ranged from 1.75 to 6.14 mg/100 g, values higher than those of many vegetables described in the literature, such as corn and barley. The contents of extractable and non-extractable phenolic compounds were also higher than those of other vegetables. Bioaccessibility of total extractable phenolics, flavonoids, and tannins was determined (15.67-37.73%, 31.87-39.10% and 18.81-114.27%, respectively). The constituent polysaccharides of the pulp and peel were tentatively chemically characterized as arabinoxylans, arabinogalactans, rhamnoarabinogalactans, xyloglucans, and pectin of the rhamnogalacturonan type. The technological potential of peel flours was evaluated. The maturation advancement showed no significant changes in the technological properties of the flours, except for color and water solubility index. Results indicated excellent prospects for future research on umbu pulps and peels as potential sources of natural bioactive compounds.
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Registered trials
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