https://www.versta.org/wp-content/uploads/2012/10/Brazil_Fruits.pdf

Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil

Plant biomass are woody and non-wood materials (e.g., oil palm, bamboo, rattan, bagasse, and kenaf) and are abundant and renewable resource. Unfortunately, the heavy reliance on this resource is a threat to forest ecosystems and a recipe for accelerated land resource degradation. Due to the increasing scarcity of wood resources, many rural communities have shifted to utilization of crop residues for many different applications. The non-wood biomass is readily available, environmental friendly, and technologically suitable, and therefore, an excellent raw material for the future. The non-wood materials like bamboo, rattan, oil palm, and bagasse have superior properties and durability, which can be further prolonged by the modifi cation treatment. The modifi cation treatments increase the performance of the non-wood and could make it suitable for applications in many fi elds ranging from construction industry to automotive industry. This chapter deals with the properties improvement techniques of the selected non-wood biomasses and evaluates its applications for various purposes. The new developments dealing with the improvement of non-wood properties have also been presented in the chapter. The performance of non-wood biomass materials has been compared to the wood-based materials. Recent studies pertaining to the above topics have also been cited. Finally, the advanced applications of the improved non-wood biomasses have been highlighted.

Biomass and bioenergy

Summary
Phenolic compounds are secondary metabolites widely found in fruits, mostly represented by flavonoids and phenolic acids. The growing interest in these substances is mainly because of their antioxidant potential and the association between their consumption and the prevention of some diseases. The health benefits of these phytochemicals are directly linked to a regular intake and their bioavailability. Studies have shown the importance of the regular consumption of fruits, especially for preventing diseases associated with oxidative stress. In the present review, the most recent articles dealing with polyphenols in fruits are reviewed, focusing on their occurrence, main methods of extraction, quantification and antioxidant assays. In addition, the health benefits and bioaccessibility/bioavailability of phenolic compounds in fruits are addressed.

Phenolic compounds in fruits – an overview

Antioxidant capacity, phenolic content and vitamin C in pulp, peel and seed from 24 exotic fruits from Colombia

Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil

Total phenolic compounds and antioxidant capacities of major fruits from Ecuador

RP-HPLC-DAD was used to study the content of phenolic compounds in four Ecuadorian fruits (strawberry, Andean blackberry, plum, and capuli cherry). Compounds were identified using spectral characteristics of representative standards and reference samples. Further, LC-MS with MS/MS was used to confirm molecular assignments in previously unstudied capuli cherry. Gallic acid was detected in Andean blackberry, and galloyl esters were detected in strawberries. Both these berries contained ellagic acid derivatives as major compounds, followed by anthocyanins, cyanidin, and pelargonidin glycosides. Plums and capuli cherry showed similar profiles of phenolic compounds, with chlorogenic and neochlorogenic acids being the most important hydroxycinnamates. (-)-Epicatechin was found in high amounts in Andean blackberry, plums, and capuli cherry, while (+)-catechin was only found in capuli cherry. Proanthocyanidins were major compounds in all fruits, and all contained considerable amounts of quercetin derivatives and smaller amounts of kaempferol derivatives. LC-MS analysis of capuli cherry revealed dimeric and trimeric procyanidins, quercetin and kaempferol hexosides and pentosides, and a kaempferol-O,C-dipentoside.

Phenolic compounds in Rosaceae fruits from Ecuador.

Golden-yellow and purple-red tamarillos (Solanum betaceum Cav.) cultivated in Ecuador were studied for their physical properties, proximate composition, pH, degrees Brix, acidity, sugars, organic acids, minerals, vitamin C and beta-carotene content in the edible part. Results were compared with those for Spanish fruits. The golden-yellow and purple-red Ecuadorian fruits were larger (107 and 188 g) than the respective Spanish fruits (43 and 63 g), softer but generally similar in chemical composition except for fat (0.72 and 0.6%) and malic acid (0.32 and 0.53%) contents in the golden-yellow and purple-red Ecuadorian fruits. Tamarillo fruits are a good source of potassium (similar to 400 mg/100 g fresh weight). Total phenolics in the golden-yellow and purple-red varieties were 125 and 187 mg gallic acid equivalents/100 g fresh weight, respectively. The golden-yellow variety had weaker anti-DPPH radical activity than the purple-red variety. Flavonols were only found in the peel of both varieties, while hydroxycinnamic acid derivatives were found in peel and pulp.

Physical and chemical characteristics of golden-yellow and purple-red varieties of tamarillo fruit (Solanum betaceum Cav.)

The phenolic compounds in mortino (Vaccinium floribundum Kunth, family Ericaceae) from the paramos of Ecuador were studied by LC-DAD−MS/MS for the first time. (−)-Epicatechin, one dimer A and one trimer A were found at a total concentration of 18 mg/100 g FW. Of the flavonol glycosides (38 mg/100 g FW), quercetin and myricetin were found as -3-O-hexosides, -3-O-pentosides and -3-O-deoxyhexosides. Chlorogenic and neochlorogenic acids together with caffeic/ferulic acid derivatives were found as predominant components among the hydroxycinnamic acids in the berry. Anthocyanins, including cyanidin and delphinidin derivatives, were the major phenolic compound class quantified (345 mg cyanidin-3-O-glucoside/100 g FW).

Chemical composition and phenolic compound profile of mortiño (Vaccinium floribundum Kunth).

Objectives
To investigate if HDL cholesterol (HDL-c) could be a biomarker of the degree of severity according to prognostic prediction scores in community-acquired pneumonia (CAP) or the development of clinical complications such as pleural effusion.

/pdf/hdl-c-levels-predict-the-presence-of-pleural-effusion-and-3d0c4u2wp0.pdf

Catalina Vasco

Papers

Total phenolic compounds and antioxidant capacities of major fruits from Ecuador

Phenolic compounds in Rosaceae fruits from Ecuador.

Physical and chemical characteristics of golden-yellow and purple-red varieties of tamarillo fruit (Solanum betaceum Cav.)

Chemical composition and phenolic compound profile of mortiño (Vaccinium floribundum Kunth).

HDL-c levels predict the presence of pleural effusion and the clinical outcome of community-acquired pneumonia.