ArticleScientific reports2026
Dynamics of bioactive compounds and antioxidant activity of Guazuma ulmifolia Lam. fruits and pulp rheology throughout development.
Article in Scientific reports, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Guazuma ulmifolia Lam. (Malvaceae) is widely found throughout Latin America, especially in Brazil and Mexico, and its fruit, popularly known as mutamba, exhibit high bioactive potential. This study aimed to investigate the physicochemical, bioactive compounds, and antioxidant activity changes of G. ulmifolia fruit throughout their development, as well as the rheological properties of the hydro-homogenate of their pulp. For this purpose, fruit at beginning of development, immature-green, mature-green, and ripe stages were analyzed for pH, titratable acidity, soluble solids, total phenolics (Folin-Ciocalteu, Fast-Blue), flavonoids, antioxidant activity (phosphomolybdenum, ABTS, and β-carotene), and profiles of phenolic and alkaloids compounds. A hydro-homogenate of the pulp was prepared, and its properties were analyzed using a viscometer and Fourier-transform infrared spectroscopy (FTIR). The results indicated significant changes during fruit development. There was an increase in titratable acidity and soluble solids, accompanied by a reduction in pH, while levels of total phenolic compounds, flavonoids, and antioxidant activity decreased, possibly due to their conversion into other secondary metabolites. Chromatographic analysis revealed the presence of 11 compounds, with trigonelline, gallic acid, and resveratrol standing out, highlighting the functional potential of these fruits. Furthermore, the fluids obtained after pulp homogenization in water exhibited pseudoplastic behavior, with decreasing viscosity as the shear rate and temperature increased, reflecting structural changes in the cell walls. Rheological models and FTIR analyses confirmed alterations in polysaccharides, while multivariate analysis emphasized significant correlations between phenolic compounds, antioxidant activity, and viscosity. These findings suggest the potential of G. ulmifolia Lam. fruit for food and pharmaceutical applications.
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