Phenolic Compounds in Mesoamerican Fruits—Characterization, Health Potential and Processing with Innovative Technologies
Abstract
:1. Introduction
2. Nutritional Composition, Phenolic Compounds and Health Potential of Mesoamerican Fruits
2.1. Description and Geographical Region
2.2. Macronutrient Composition
2.3. Micronutrient Composition
2.4. Phenolic Compounds
2.4.1. Phenolic Acids
2.4.2. Flavonoids
2.4.3. Tannins
2.4.4. Lignans
2.4.5. Stilbenes
2.5. Health Benefits of Mesoamerican Fruits
3. Effects of Innovative Technologies on Phenolic Compounds in Fruits
3.1. High Hydrostic Pressure (HHP)
3.2. Pulsed Electric Fields (PEF)
3.3. Ultrasound (US)
3.4. Microwave (MW)
3.5. Cold Plasma (CP)
3.6. Ultraviolet Light (UV)
3.7. Mechanisms of Innovative Technologies on Phenolic Compounds
4. Conclusions
Funding
Conflicts of Interest
Abbreviations
PPO | Polyphenol oxidase |
PME | Pectin methyl esterase |
POD | Peroxidase |
HHP | High Hydrostatic Pressure |
PEF | Pulsed Electric Fields |
US | Ultrasound |
MW | Microwave |
CP | Cold Plasma |
UV light | Ultraviolet light |
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Scientific Name | Fruit Name (Spanish Name) | Native Regions | |
---|---|---|---|
1 | Anacardium occidentale L. | Cashew apple (Marañón) | Brazil and Central America [6]. |
2 | Annona cherimola Mill. | Cherimoya (Chirimoya) | Mesoamerica [7]. |
3 | Annona diversifolia Saff. | Annona (Ilama/Papausa) | Mesoamerica [8]. |
4 | Annona muricate L. | Soursop (Guanábana) | Central America and northern South America [8]. |
5 | Annona reticulata L. | Custard apple (Anona roja) | Mesoamerica (Guatemala and Belize) [8]. |
6 | Annona squamosa L. | Sugar apple (Saramuyo) | Southeast Mexico [8]. |
7 | Ardisia compressa Kunth | Chagalapoli | Tropical rain forests of Mexico [9]. |
8 | Byrsonima crassifolia (L.) Kunth | Nance | Amazon region and tropical America [10]. |
9 | Capsicum annuum L. | Bell pepper (Pimiento) | Capsicum annuum L. peppers (9–14): Domesticated species of Capsicum annuum var. Glabriusculum of Mesoamerican origin (Mexico) [11,12]. |
10 | Capsicum annuum L. | Jalapeño pepper | |
11 | Capsicum annuum L. | Poblano pepper | |
12 | Capsicum annuum L. | Serrano pepper | |
13 | Capsicum annuum L. | Yahualica pepper | |
14 | Capsicum annuum L. | Chilaca pepper | |
15 | Capsicum chinense Jacq. | Habanero pepper | Amazon region (domesticated in Mesoamerica) [13]. |
16 | Capsicum pubescens Ruiz et Pav. | Manzano pepper | Mesoamerica (Central and South America) [14]. |
17 | Carica papaya L. | Papaya | Mesoamerica (Mexico) [15]. |
18 | Chrysophyllum cainito L. | Cainito (Caimito) | Southern Mesoamerica (Panama) [16]. |
19 | Crataegus mexicana Moc. et Sessé | Mexican hawthorn (Tejocote) | Mesoamerica (Mexico) [17]. |
20 | Cucurbita pepo L. | Zucchini (Calabacita) | Mesoamerica (Mexico) [18]. |
21 | Diospyros digyna Jacq. | Black sapote (Zapote negro) | Mesoamerica [19]. |
22 | Hylocereus undatus (Haw.) Britton et Rose | Dragon fruit (Pitahaya) | Mesoamerica (central Mexico) [20]. |
23 | Manilkara zapota (L.) P. Royen | Sapodilla (Chicozapote) | Mesoamerica (Mexico, Guatemala and Belize) [21]. |
24 | Melicoccus bijugatus Jacq. | Mamoncillo (Guaya) | South America (Colombia and Venezuela) [22]. |
25 | Myrtillocactus geometrizans (Mart. ex Pfeiff) | Cactus berry (Garambullo) | Arid and semiarid regions of Mexico [23]. |
26 | Opuntia ficus-indica (L.) Mill. | Prickly pear (Tuna) | Mesoamerica (central and southern Mexico) [24]. |
27 | Opuntia joconostle Web. | Sour prickly pear (Xoconostle) | Mesoamerica [25]. |
28 | Persea americana Mill. | Avocado (Aguacate) | Mesoamerica (Mexico and Central America) [26]. |
29 | Physalis philadelphica Lam. | Tomatillo | Mesoamerica (Mexico) [8]. |
30 | Pouteria campechiana (Kunth) Baehni | Canistel (Zapote amarillo) | Mesoamérica (Bahamas, Belize, El Salvador, Guatemala and southern Mexico) [27]. |
31 | Pouteria sapota (Jacq.) H.E. Moore et Stearn | Mamey | Mesoamerica [8]. |
32 | Prunus serotina Ehrh. | Capulin | Mesoamerica (Mexico and Guatemala) [28]. |
33 | Psidium guajava L. | Guava (Guayaba) | Mesoamerica [29]. |
34 | Sechium edule (Jacq.) Swartz | Squash (Chayote) | Mesoamerica (southern Mexico and Guatemala) [8]. |
35 | Solanum lycopersicum L. | Tomato (Jitomate) | Peru-Ecuador (domesticated in Mexico) [30]. |
36 | Spondias mombin L. | Yellow mombin (Ciruela amarilla) | Mesoamerica [8]. |
37 | Spondias purpurea L. | Red mombin (Ciruela roja) | Mesoamerica (Yucatán in Mexico) [8]. |
38 | Stenocereus stellatus (Pfeiff.) Riccob. | Pitaya (Pitaya) | Mesoamérica (central Mexico) [31]. |
Fruit | Water | Protein | Fat | Carbohydrate 1 | Fiber, Total Dietary | Ref. | |
---|---|---|---|---|---|---|---|
(g) | (g) | (g) | (g) | (g) | |||
1 | Cashew apple | 86.3 | 0.2 | 0.1 | 11.1 | 3.2 | [36] |
2 | Cherimoya | 79.4 | 1.6 | 0.7 | 17.7 | 3.0 | [37] |
3 | White annona | 79.6 | 1.1 | 0.3 | 13.6 | 4.4 | [38] |
Pink annona | 78.9 | 0.9 | 0.2 | 18.4 | 0.6 | [37] | |
Deep Pink annona | 77.1 | 0.9 | 0.2 | 20.3 | 0.7 | [37] | |
4 | Soursop | 81.2 | 1.0 | 0.3 | 16.8 | 3.3 | [37] |
5 | Custard apple | 71.5 | 1.7 | 0.6 | 25.2 | 2.4 | [37] |
6 | Sugar apple | 73.2 | 2.1 | 0.3 | 23.6 | 4.4 | [37] |
7 | Chagalapoli | 80.5 | 8.6 | 0.6 | 11.9 | 3.6 | [39] |
8 | Nance | 80.6 | 0.7 | 1.2 | 17.0 | 7.5 | [37] |
9 | Bell pepper | 93.3 | 0.9 | 0.2 | 5.1 | 1.8 | [37] |
10 | Jalapeño pepper | 91.7 | 0.9 | 0.4 | 6.5 | 2.8 | [37] |
11 | Poblano pepper | 93.9 | 0.9 | 0.2 | 4.6 | 1.7 | [37] |
12 | Serrano pepper | 90.3 | 1.7 | 0.4 | 6.7 | 3.7 | [37] |
14 | Chilaca pepper | 89.4 | 1.5 | 0.3 | 7.4 | 0.9 4 | [40] |
15 | Habanero pepper | 91 | 2.3 | 0.8 | 3.6 | 1.6 4 | [40] |
17 | Papaya | 88.1 | 0.5 | 0.3 | 10.8 | 1.7 | [37] |
18 | Purple cainito | 84.5 | 0.6 | 1.7 | 12.7 | - | [40] |
White cainito | 84.7 | 0.8 | 1.6 | 13.2 | - | [40] | |
19 | Mexican hawthorn | 74.7 | 0.8 | 0.6 | 22.0 | 2.7 4 | [40] |
20 | Zucchini | 92.7 | 2.7 | 0.4 | 3.1 | 1.1 | [37] |
21 | Black sapote | 83.6 | 0.6 | 1.1 | 14.5 | 5.3 | [37] |
22 | Dragon fruit 2 | 82.3 | 1.4 | 0.1 | 13.6 | 2.1 4 | [40] |
23 | Sapodilla | 78.0 | 0.4 | 1.1 | 20.0 | 5.3 | [37] |
26 | Prickly pear | 87.6 | 0.7 | 0.5 | 9.6 | 3.6 | [37] |
27 | Sour prickly pears | 87.6 | 1.1 | 0.1 | 6.7 | 4.0 4 | [41] |
28 | Avocado | 73.2 | 2.0 | 14.7 | 8.5 | 6.7 | [37] |
29 | Tomatillo | 91.6 | 1.0 | 1.0 | 5.8 | 1.9 | [37] |
30 | Canistel | 60.6 | 2.0 | 0.5 | 35.9 | - | [42] |
31 | Mamey | 64.9 | 1.5 | 0.5 | 32.1 | 5.4 | [37] |
33 | Guava | 80.8 | 2.6 | 1.0 | 14.3 | 5.4 | [37] |
34 | Squash | 94.2 | 0.8 | 0.1 | 4.5 | 1.7 | [37] |
35 | Tomato | 94.8 | 1.2 | 0.2 | 3.2 | 0.9 | [37] |
36 | Yellow mombin | 70.4 | 1.4 | 0.1 | 26.7 | - | [42] |
37 | Red mombin | 76.2 | 0.9 | 0.1 | 22.0 | - | [42] |
38 | White pitaya 3 | 86.6 | 1.1 | 0.5 | 9.8 | 1.6 4 | [43] |
Yellow pitaya | 85.4 | 1.2 | 0.5 | 10.6 | 1.6 4 | [43] | |
Purple pitaya | 86.6 | 1.3 | 0.5 | 9.6 | 1.4 4 | [43] | |
Red pitaya | 86.4 | 1.3 | 0.4 | 9.8 | 1.6 4 | [43] |
Minerals | Vitamins | |||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Fruit | Ca | Fe | Mg | P | K | Na | Zn | Cu | Mn | Se | Vit C | Thiamin (B1) | Riboflavin (B2) | Niacin (B3) | Pantothenic Acid (B5) | Pyridoxine (B6) | Folate, Total | Vit A 3 | Ref. | |
mg | mg | mg | mg | mg | mg | mg | mg | mg | µg | mg | mg | mg | mg | mg | mg | µg | µg | |||
1 | Cashew apple | 37 | 6.68 | 292 | 593 | 660 | 12 | 5.78 | 2.20 | 1.66 | 19.9 | 0.5 | 0.42 | 0.06 | 1.06 | 0.86 | 0.42 | 25.0 | 0.0 | [36] |
2 | Cherimoya | 10 | 0.27 | 17 | 26 | 287 | 7 | 0.16 | 0.07 | 0.09 | - | 12.6 | 0.10 | 0.13 | 0.64 | 0.35 | 0.26 | 23.0 | 0.0 | [37] |
3 | White annona | 0.9 | - | 8 | - | 348 | 2 | 0.13 | - | - | - | 2.4 | - | - | - | - | - | - | - | [38] |
Pink annona | 23 | - | 13 | - | 336 | 3 | 12.71 | - | - | - | 1.6 | - | - | - | - | - | - | - | [37] | |
Deep pink annona | 14 | - | 14 | - | 347 | 3 | 14.01 | - | - | - | 1.5 | - | - | - | - | - | - | - | [37] | |
4 | Soursop | 14 | 0.6 | 21 | 27 | 278 | 14 | 0.10 | 0.09 | - | 0.6 | 20.6 | 0.07 | 0.05 | 0.90 | 0.25 | 0.06 | 14.0 | 0.0 | [37] |
5 | Custard apple | 30 | 0.71 | 18 | 21 | 382 | 4 | - | - | - | 19.2 | 0.08 | 0.10 | 0.50 | 0.14 | 0.22 | - | 2.0 | [37] | |
6 | Sugar apple | 24 | 0.6 | 21 | 32 | 247 | 9 | 0.10 | 0.09 | 0.6 | 36.3 | 0.11 | 0.11 | 0.88 | 0.23 | 0.20 | 14.0 | 0.0 | [37] | |
8 | Nance | 46 | 0.38 | 20 | 10 | 244 | 3 | 0.09 | 0.04 | 0.25 | 0.4 | 92.5 | 0.02 | 0.02 | 0.29 | 0.18 | 0.02 | 8.0 | 4.0 | [37] |
9 | Bell pepper | 9 | 0.37 | 11 | 22 | 188 | 3 | 0.17 | 0.05 | - | 0 | 97 | 0.06 | 0.05 | 0.66 | - | 0.25 | 23.0 | 67.0 | [37] |
10 | Jalapeño pepper | 12 | 0.25 | 15 | 26 | 248 | 3 | 0.14 | 0.05 | 0.10 | 0.4 | 118.6 | 0.04 | 0.07 | 1.28 | 0.32 | 0.42 | 27.0 | 54.0 | [37] |
11 | Poblano pepper | 10 | 0.34 | 10 | 20 | 175 | 3 | 0.13 | 0.07 | - | 0 | 80.4 | 0.06 | 0.03 | 0.48 | - | 0.22 | 10.0 | 18.0 | [37] |
12 | Serrano pepper | 11 | 0.86 | 22 | 40 | 305 | 10 | 0.26 | 0.13 | - | 0.4 | 44.9 | 0.05 | 0.08 | 1.54 | - | 0.51 | 23.0 | 47.0 | [37] |
14 | Chilaca pepper | 40 | 4.00 | - | 23 | 340 | - | - | - | - | 0.04 | 178.2 | 0.08 | 0.06 | 1.00 | - | - | - | 16.0 | [40,45] |
15 | Habanero pepper | 18 | 2.44 | - | 26 | - | - | - | - | - | - | 94 | 0.11 | 0.16 | 0.71 | - | - | - | - | [40] |
17 | Papaya | 20 | 0.25 | 21 | 10 | 182 | 8 | 0.08 | 0.05 | 0.04 | 0.6 | 60.9 | 0.02 | 0.03 | 0.36 | 0.19 | 0.04 | 37.0 | 47.0 | [40] |
18 | Purple cainito | 34 | 2.20 | - | 19 | - | - | - | - | - | - | 12.8 | 0.10 | 0.03 | 0.64 | - | - | - | - | [40] |
White cainito | 25 | 0.94 | - | 15 | - | - | - | - | - | - | 19.0 | 0.03 | 0.04 | 0.66 | - | - | - | 2.0 | [40] | |
19 | Mexican hawthorn | 94 | 1.56 | - | 33 | - | - | - | - | - | - | 73.8 | 0.04 | 0.05 | 0.43 | - | - | - | - | [37] |
20 | Zucchini | 21 | 0.79 | 33 | 93 | 459 | 3 | 0.83 | 0.10 | 0.20 | 0.3 | 34.1 | 0.04 | 0.04 | 0.71 | 0.37 | 0.14 | 20.0 | 25.0 | [37] |
21 | Black zapote | 27 | 2.48 | 12 | 29 | 193 | 12 | 0.10 | - | - | - | 28.7 | 0.00 | 0.02 | 0.26 | - | - | 14.0 | 3.0 | [40] |
22 | Dragon fruit 1 | 5 | 0.75 | - | 15 | - | - | - | - | - | - | 25.8 | 0.11 | 0.13 | 0.37 | - | - | - | 0.0 | [40] |
23 | Sapodilla | 21 | 0.80 | 12 | 12 | 193 | 12 | 0.10 | 0.09 | - | 0.6 | 14.7 | 0.00 | 0.02 | 0.20 | 0.25 | 0.04 | 14.0 | 3.0 | [37] |
26 | Prickly pear | 56 | 0.30 | 85 | 24 | 220 | 5 | 0.12 | 0.08 | 0.6 | 14 | 0.01 | 0.06 | 0.46 | 0.06 | 6.0 | 2.0 | [37] | ||
28 | Avocado | 12 | 0.55 | 29 | 52 | 485 | 7 | 0.64 | 0.19 | 0.14 | 0.4 | 10 | 0.07 | 0.13 | 1.00 | 1.39 | 0.26 | 81.0 | 7.0 | [37] |
29 | Tomatillo | 7 | 0.62 | 20 | 39 | 268 | 1 | 0.22 | 0.08 | 0.15 | 0.5 | 11.7 | 0.04 | 0.04 | 1.85 | 0.15 | 0.06 | 7.0 | 6.0 | [37] |
30 | Canistel | 20 | 1.00 | - | 42 | - | - | - | - | - | - | 43 | 0.02 | 0.02 | 3.13 | - | - | - | - | [42] |
31 | Mamey | 18 | 0.78 | 11 | 26 | 454 | 7 | 0.19 | 0.21 | 0.20 | - | 23 | 0.01 | 0.12 | 1.43 | 0.40 | 0.72 | 7.0 | 7.0 | [37] |
33 | Guava | 18 | 0.26 | 22 | 40 | 417 | 2 | 0.23 | 0.23 | 0.15 | 0.6 | 228.3 | 0.07 | 0.04 | 1.08 | 0.45 | 0.11 | 49.0 | 31.0 | [37] |
34 | Squash | 17 | 0.34 | 12 | 18 | 125 | 2 | 0.74 | 0.12 | 0.19 | 0.2 | 7.7 | 0.03 | 0.03 | 0.47 | 0.25 | 0.08 | 93.0 | 0.0 | [37] |
35 | Tomato | 5 | 0.47 | 8 | 29 | 212 | 42 | 0.14 | 0.06 | 0.09 | 0.4 | 16 | 0.05 | 0.03 | 0.59 | 0.19 | 0.06 | 29.0 | 75.0 | [37] |
36 | Yellow mombin | 34 | 3.00 | 73 | - | - | - | - | - | - | 51 | 0.10 | 0.05 | 0.94 | - | - | - | - | [42] | |
37 | Red mombin | 22 | 0.60 | - | 40 | -- | - | - | - | - | - | 43 | 0.07 | 0.03 | 1.00 | - | - | - | - | [42] |
38 | White pitaya 2 | - | - | - | - | - | - | - | - | - | - | 55 | - | - | - | - | - | - | - | [43] |
Yelllow pitaya | - | - | - | - | - | - | - | - | - | - | 44.5 | - | - | - | - | - | - | - | [43] | |
Purple Pitaya | - | - | - | - | - | - | - | - | - | - | 41.8 | - | - | - | - | - | - | - | [43] | |
Red pitaya | - | - | - | - | - | - | - | - | - | - | 35.5 | - | - | - | - | - | - | - | [43] |
Fruit | Total Phenolics a | Antioxidant Capacity | Phenolic Profile | Bioactivity | Ref | |
---|---|---|---|---|---|---|
1 | Red cashew apple | 118–740 | 618 1 274 2 | Phenolic acids: ferulic, ellagic, caffeic, protocatechuic, gallic, gentisic, p-coumaric, salicylic and sinapic acid Flavonoids: 3-O-galactoside, 3-O-glucoside, 3-O-xylopyranoside, 3-O-arabinopyranoside, 3-O-arabinofuranoside, 3-O-rhamnoside of myricetin and quercetin Anthocyanins: 5-methylcyanidin 3-O-hexoside and hexosides of cyanidin, petunidin and peonidin Tannins: (−)-epigallocatechin, (−)-epigallocatechin-O-gallate and (−)-epicatechin-3-O-gallate | In vivo anti-diabetic, antioxidant, anti-obesity and anti-inflammatory activity In vitro antioxidant activity | [46,47,48,49,50,51,52] |
Yellow cashew apple | 186–634 | 642 1 345 2 | ||||
2 | Cherimoya | 125–683 | 879 1 230 2 867 3 | Phenylethanoids: hydroxytyrosol hexoside Phenolic acids: 4-O-caffeyolquinic acid, caffeic acid-O-hexoside and sinapic acid Flavonoids: catechin, epicatechin and quercetin-3-O-glucoronide. Tannins: procyanidin dimers, trimers and tetramers types A and B Lignins | In vitro antioxidant and anticancer activity | [53,54,55] |
3 | Annona/Ilama | 129–246 | 675 1 358 2 | Not reported | In vitro antidiabetic and antioxidant activity | [38,49,56,57] |
4 | Soursop | 236–577 | 1451 3 | Phenolic acids: p-coumaric, coumaric acid hexose, 5-caffeoylquinic, caffeic acid derivative and dicaffeoylquinic acid Flavonoids: dihydrokaempferol-hexoside | In vitro antioxidant activity | [58] |
5 | Custard apple | 358 | 650 1 376 2 | Not reported | In vitro antioxidant activity | [49] |
6 | Green sugar apple | 208 | 646 1 369 2 | Phenolic acids: gallic, protocatechuic, caffeic, p-coumaric, sinapic and ferulic acid Flavonoids: catechin, epicatechin and epigallocatechin gallate Tannins: procyanidin B2 | In vivo antidiabetic and antioxidant activity In vitro antioxidant activity | [49,59,60,61] |
Purple sugar apple | 82 | 656 1 3582 | ||||
7 | Chagalapoli | 1051 | 44501 | Phenolic acids: derivates of caffeic and p-coumaric acid (hydroxycinnamoyl compounds) Flavonoids: (+)-catechin, (−)-epicatechin, myricetin-O-hexoside, kaempferol di-deoxyhexosyl-hexoside, kaempferol di-deoxyhexosyl-hexoside, (epi)catechin-3-O-gallate, quercetin 3-O-rutinoside and isorhamnetin rutinoside Anthocyanins: delphinidin 3-O-galactoside, petunidin 3-O-galactoside, cyanidin 3-O-galactoside, peonidin 3-O-galactoside and malvidin 3-O-galactoside Tannins: procyanidin B2 | In vitro antioxidant activity | [62] |
8 | Green nance | 195 | 669 1 381 2 | Phenolic acids: gallic, tetragalloylquinic, ellagic acid galloyl hexoside, protocatechuic, p-hydroxybenzoic, caffeic and p-coumaric acid Flavonoids: (−) epicatechin, catechin, rutin, taxifolin, quercetin pentoside, kaempferol, hesperidin, quercetin-3-O-xyloside, quercetin and quercetin-3-glucoside Anthocyanins: cyanidin-3-glucoside, pelargonidin-3-glucoside, peonin-3-glucoside and delphinidin-3-glucoside Tannins: proanthocyanidin dimers | In vivo antidepressant activity In vitro antioxidant activity | [49,63,64,65] |
Red nance | 266 | 662 1 3762 | ||||
Yellow nance | 241 | 662 1 373 2 | ||||
9 | Green bell pepper | 48–120 | 856–1717 1 228–560 2 399 4 | Stilbenoids: resveratrol Phenolic acids: gallic, caffeic and chlorogenic Flavonoids: myricetin, quercetin, quercetin 3-rutinoside, quercetin-D-glucoside, luteolin and kaempferol Lignan amides: p-aminobenzaldehyde, N-cis-feruloyl tyramine, N-trans-feruloyl tyramine, grossamide, N-trans-p-coumaroyl tyramine, N-trans-feruloyl octopamine and N-trans-p-coumaroyl octopamine Phenolic amides: dihydrocapsaicin | In vitro antibacterial, anti-inflammatory and antioxidant activity | [66,67,68,69] |
Red bell pepper | 64–414 | 696 1 6322 | ||||
Yellow bell pepper | 55–260 | 504 1 472 2 | ||||
10 | Jalapeño pepper | 92–244 | 229–538 2 4368–12, 420 3 55–659 4 | Phenolic compounds in peppers (10–16): Phenolic acids: sinapic acid-O-hexoside, caffeic acid glycoside, p-hydroxybenzoic acid β-glucoside and vanillic acid 1-O-β-D-glucopyranoside Flavonoids: quercetin, luteolin, kaempferol, apigenin, quercetin dihexoside, quercetin 3,7-di-O-rhamnopyranoside, apigenin apiofuranosyl-glucopyranoside, quercetin glucopyranoside, luteloin-glucopyranoside, naringenin chalcone hexose and naringenin 7-O-glucoside Phenolic amides: capsaicin, dihydrocapsaicin and nordihydrocapsaicin Lignans: Lariciresinol glucopyranoside | Bioactivity in peppers (10–16): In vivo antidiabetic, hypocholesterolemic, cardioprotective and antiobesity activity In vitro antidiabetic, anti-inflammatory, anticancer and antioxidant activity | [69,70,71,72,73,74,75,76,77,78] |
11 | Poblano pepper | 188–305 | 48 2 0.5 5 62 6 | |||
12 | Serrano pepper | 69–296 | 242–476 2 6344–6844 3 487–5554 | See section above (compilation of phenolics and bioactivity in peppers 10–16) | ||
13 | Yahualica pepper | 180 | 70 6 | See section above (compilation of phenolics and bioactivity in peppers 10–16) | ||
14 | Chilaca pepper | 974 | 710 1 47–55 2 215 4 | See section above (compilation of phenolics and bioactivity in peppers 10–16) | ||
15 | Habanero pepper | 16–232 | 2027–2694 1 260 2 481–898 4 | See section above (compilation of phenolics and bioactivity in peppers 10–16) | ||
16 | Manzano pepper | 132 | 2 8900 | See section above (compilation of phenolics and bioactivity in peppers 10–16) | ||
17 | Papaya | 45–159 | 661 1 270–988 3 | Phenolic acids: caffeic acid-O-hexoside-O-rhamnoside, caffeic acid hexoside-O-pentoside, protocatechuic acid-O-hexoside, ferulic and p-coumaric acid Flavonoids: quercetin-3-O(2′rhamnosyl)-rutinoside, quercetin-3-O-glucuronide and apigenin-O-pentoside | In vitro antiproliferative, anti-inflammatory and antioxidant activity | [53,58,79,80] |
18 | Green cainito | 18–20 | 685 1 333 2 | Phenolic acids: gallic acid Flavonoids: (+)-catechin, (−)-epicatechin, (+)-galocatechin, (−)-epigallocatechin, quercetin, quercitrin, isoquercitrin and myricitrin Tannins | In vivo hypertensive and gastroprotective activity Ex vivo antihypertensive activity In vitro antihypertensive, anticancer and antioxidant activity | [49,81,82,83,84] |
Purple cainito | 15–80 | 650 1 367 2 | ||||
19 | Mexican hawthorn | 50–550 | 1472 5 0.06–0.35 6 | Phenolic acids: chlorogenic acid Flavonoids: (+)-catechin, (−)-epicatechin, rutin, vitexin, hyperoside, quercetin and vitexin 2-O-rhamnoside Tannins: procyanidin dimer, procyanidin trimer and progyadinidin tetramer | In vitro antioxidant and relaxant activity | [85,86] |
20 | Zucchini | 519–867 | 12 6 370 5 | Phenolic acids: p-coumaric, ferulic, caftaric, chlorogenic, caffeic, 2-O-caffeoylmalic, chicoric, dicaffeic, sinapic acid hexoside, protocatechuic, p-hydroxybenzoic, benzoic, vanillic, vanillic acid glycoside and hydroxybenzoic acid hexose Flavonoids: quercetin 3-O-rhamnosyl-rhamnosyl-glucoside, luteolin O-glucoside, quercetin, isorhamentin, robinin, quercetin 3-rutinoside, quercetin O-glucoside, isorhamnetin O-rutinoside, kampeferol rutinoside, kaempferol O-glycoside, astragalin, myricetin and rutin Tannins | In vitro antioxidant activity | [87,88,89] |
21 | Black zapote | 158–247 | 560 1 118 2 | Phenolic acids: cinnamic acid, p-hydroxybenzoic acid, dicoumaroylhexose-deoxyhexose, caffeic acid, sinapic acid, ferulic acid, o-coumaric acid and protocatechuic acid Flavonoids: catechin, epicatechin, myricetin, diapigenin hexoside, isorhamnetin hexose-malonate and dimyricetin hexose-malonate Tannins | In vitro antioxidant and anticancer activity | [49,90,91] |
22 | Dragon fruit | 42–59 | 220–900 1 199 2 953 3 | Phenylethanoid: tyrosol Stilbene: coumarin Phenolic acids: gallic, ellagic, caffeoyl hexoside and p-coumaroyl quinic acid Flavonoids: quercetin 3-O-rutinoside, kaempferol hexoside, isorhamnetin hexoside, isorhamnetin 3-O-glucoside, eriodictyol hexoside, eriodictyol, naringenin acetylhexoside and taxifolin acetylhexoside Tannins | In vivo antidiabetic, wound healing and antihypertensive activity In vitro anticancer, anti-inflammatory and antioxidant activity | [49,58,79,92,93,94,95,96,97] |
23 | Sapodilla | 15–159 | 405 1 208 2 4847 3 | Phenolic acids: 4-O-galloylchlorogenic, gallic, 4-O-galloylchlorogenate and methyl chlorogenate acid Flavonoids: quercitrin, myricitrin, (+)-catechin and (+)-gallocatechin | In vivo antitumor, anti-obesity, and antidiabetic activity In vitro antioxidant activity | [49,58,98,99] |
24 | Mamoncillo | 295–647 | 665 1 322 2 | Stilbenes: resveratrol derivative Phenolic acid derivatives: p-coumaric acid derivative, caffeic acid derivative, ferulic acid derivative p-hydroxybenzoylhexose and p-coumaroylhexose acid | In vitro antioxidant activity | [49,100] |
25 | Cactus berry | 740–1046 | 17 1 171 2 320 3 47–3300 4 | Phenolic acids: caffeic, gallic, vanillin, ellagic, protocatechuic, p-hydroxybenzoic, quinic and ferulic acid hexoside Flavonoids: quercetin, (−)-epicatechin, epigallocatechin, queretin-3-O-rhamnosyl rutinoside-glucoside, kaempferol-7-O-neohesperiodoside and isorhamnetin rhamnosyl-rutinoside Tannins: proanthocyanidins | In vivo antidiabetic and renal protective activity In vitro antioxidant, anti-inflammatory, antidiabetic and anticancer activity | [101,102,103,104] |
26 | Green prickly pear | 38–62 | 2630 3 | Phenolic acids: piscidic, caffeic, ferulic, hydroxybenzoic, eucomic, protocatechuic, malic and succinic acid Flavonoids: isorhamnetin glucosyl-rhamnosyl-rhamnoside, isorhamnetin glucosyl-rhamnosyl-penstoside, isorhamnetin-hexosyl-hexosyl-pentoside, isorhamnetin glucosyl-pentoside, rutin, kaempferol-glucosyl-rhamnoside, isorhamnetin glucosyl-rhamnoside, isorhamnetin and isorhamnetin-3-O-robinobioside | In vivo antidiabetic, antioxidant and kidney protective activity In vitro anticancer, antioxidant, anti-inflammatory and antidiabetic activity. | [91,105,106,107,108,109,110] |
Purple prickly pear | 282–350 | 308–630 2 2348–2378 3 | ||||
Red prickly pear | 198–218 | 83–540 2 1988–2348 3 | ||||
Yellow prickly pear | 62–158 | 23–345 2 1253–2115 3 | ||||
27 | Sour prickly pear | 132–260 | 6400 1 988 2 42 6 253–313 7 | Phenolic acids: gallic, vanillic, 4-hydroxybenzoic, syringic, ferulic and protocatechuic acid Flavonoids: epicatechin, catechin, rutin, vanillin, quercetin, quercitrin and kaempferol | In vivo antidiabetic and antioxidant activity In vitro antioxidant activity | [111,112,113,114,115,116] |
28 | Avocado | 11–490 | 130 2 1160 3 | Phenylethanoids: tyrosol-hexoside pentoside Phenolic acids: caffeic acid, α-resorcyclic acid, protocatechuic acid, p-coumaric acid glycoside, 5-feruloylquinic acid, ferulic acid, benzoic acid, trans-cinnamic acid, chlorogenic acid and sinapinic acid Flavonoids: catechin, epicatechin, epigallocatechin, rutin, quercetin, myricetin, kaempferol and isorhamnetin Proanthocyanidins: (epi)gallocatechin benzylthioether, catechin benzynthioether, epicatechin, benzylthioether and (epi)afzelchin benzylthioether and benzyl mercaptan | In vivo anti-obesity and antidiabetic activity In vitro anticancer, anti-inflammatory, antidiabetic, and antioxidant activity | [79,117,118,119,120,121,122,123] |
29 | Tomatillo | 78–970 | 15–90 6 | Phenolic acids: chlorogenic, caffeoyl hexoside, coumaroyl hexoside, coumaroyl dihexoside, feruloyl dihexoside, sinapoyl hexoside and cinnamoyl dihexoside acid Flavonoids: quercetin, epicatechin, kaemperol-3-O-glycoside, quercetin-3-O-glycoside and dihydroflavonol Anthocyanins (in purple varieties) | In vitro antioxidant activity | [124,125,126] |
30 | Canistel | 98 | 54 5 | Phenolic acids: gallic acid Flavonoids: (+)-gallocatechin, (+)-catechin and myricitrin Tannins | In vivo hepatoprotective and antioxidant activity In vitro antioxidant and anti-inflammatory activity | [127,128,129] |
31 | Mamey | 14–29 | 394 1 113 2 | Phenolic acids: gallic, syringic, p-coumaric, protocatechuic hexose-malonate, hydroxybenzoic acid derivative, p-hydroxybenzoic acid dimer and p-hydroxybenzoic acid Flavonoids: epicatechin dimer, epicatechin, gallocatechin and catechin 3-O-gallate Proanthocyanidins | In vitro antioxidant activity | [49,130] |
32 | Capulin | 243–331 | 130 2 | Phenolic acids: chlorogenic acid Flavonoids: (+)-catechin, quercetin hexoside, quercetin dipentoside, kaempferol hexoside, quercetin 3-O-glucoronide, rutin and quercetin-3-O-arabinoside Anthocyanins: cyanidin-3-O-glucoside and cyanidin-3-O-rutinoside and cyanidin Proanthocyanidins: procyanidin dimer B and procyanidin trimer B | In vivo antihypertensive and vasorelaxant activity In vitro antioxidant activity | [54,131,132,133] |
33 | Guava | 175–462 | 3 1 1–300 2 1305 3 | Phenolic acids: gallic, chlorogenic, caffeic, p-coumaric, syringic, vanilic, ferulic and ellagic acid Flavonoids: catechin gallate, quercetin hexoside, quercetin pentoside, quercetin, (+) catequin, rutin and kaempferol Proanthocyanidins: PAC B-Type (E)GC-(E)C and PAC B-Type (E)Cg-(E)GC Ellagitannins: bilactone of valoneic acid | In vitro anticancer and antioxidant activity | [54,58,134,135] |
34 | Squash | 80–494 | 76 2 34 4 | Phenolic acids: cinnamic, protocatechuic acid hexoside and coumaric acid Flavonoids: apigenin glucoside pentoside, luteolin-7-O-rutinoside, lutein-7-O-glucoside, muricitrin, apigenin 7-O-rutinoside, chrysoeriol 7-O-rutinoside, diosmetin and luteolin | In vivo antihypertensive, cardioprotective, antidiabetic Antiulcer and hepatic injury protective activity In vitro antioxidant activity | [136,137,138,139,140,141,142,143] |
35 | Tomato | 11–142 | 80 2 10–27 6 | Phenolic acids: chlorogenic, caffeic, p-coumaric, ferulic, hydroxybenzoic acid hexose, protocatechuic, gentisic, dihydroxybenzoic acid pentose, benzoic acid, coumaric acid hexose, sinapic acid hexose, feruloylquinic, isoferulic, dicaffeoylquinic, caffeoyl-hexose, coumaroyl-hexose and tricaffeoylquinic acid Flavonoids: quercetin, kaempferol, naringenin, naringenin dihexose, rutin hexoside, apigenin acetylhexoside, quercetin 3,7-dihexoside, rutin pentoside, kaempferol 3,7-dihexoside, isorhamnetin 3-sophoroside, rutin, kaempferol-3-rutinoside and naringenin chalcone | In vitro anticancer and antioxidant activity | [55,91,144,145] |
36 | Yellow mombin | 131–260 | 625 1 349 2 | Flavonoids: epicatechin and quercetin | In vivo gastroprotective and ulcer healing activity In vitro antioxidant activity | [49,146,147,148] |
37 | Red mombin | 116–249 | 663 1 170–333 2 | Phenolic acids: 3-caffeoylquinic, dihydroxybenzoic acid hexoside and gallic acid Flavonoids: quercetin 3-O-pentosylhexoside, quercetin-3-O-pentosylrutinoside, quercetin pentoside, quercetin deoxyhexoside, rutin, quercetin-3-O-glucopyranoside, kaempferol-3-O-rutinoside, kaempferol-3-O-hexosyl-pentoside, astragalin and rhamnetin hexosyl pentoside | In vivo and in vitro antioxidant activity | [49,54,149] |
38 | Pitaya | 18–160 | 250–900 1 2268–3369 8 | Phenylethanoids: tyrosol Phenolic acids: caffeoyl hexoside, feruloyl dihexoside and p-coumaroyl quinic acid Flavonoids: quercetin 3-O-rutinoside, kaempferol hexoside, isorhamentin hexoside, isorhamnetin 3-O-glucoside, eriodictyol hexoside, eriodictyol acetylhexoside, naringenin acetylhexoside and taxifolin acetylhexoside | In vitro antioxidant activity | [150,151] |
Fruit | Intensity (MPa) | Parameters Related to the Stability of Phenolic Compounds | Effect on Phenolic Content | Ref |
---|---|---|---|---|
Avocado slices | 200 |
| Not reported. | [163] |
>300 |
| Not reported. | ||
Avocado puree | 600 |
| Degradation (processing) Enhanced extractability (storage). | [164,165] |
345–689 |
| Not reported. | [166] | |
Bell pepper slices | 100 |
| Degradation (processing). | [167] |
500 |
| Retention (processing). | ||
Cashew apple juice | 250–400 |
| Enhanced extractability (processing). | [168] |
Guava puree | 400 |
| Not reported. | [169] |
600 |
| Not reported. | ||
Papaya beverage | 550 |
| Degradation (processing) Retention (storage). | [170] |
Pitaya beverage | 400 |
| Degradation (processing). | [171] |
550–600 |
| Retention (processing and storage). | [172] | |
600 |
| Degradation (processing). | [171] | |
Prickly pear beverage | 550 |
| Enhanced extractability (processing). | [173] |
Prickly pear slices | 100 |
| Enhanced extractability (processing). | [174,175] |
350 |
| Enhanced extractability (processing). | [174,175] | |
600 |
| Enhanced extractability (processing). | [174,175] | |
400–600 |
| Enhanced extractability (processing) | [176] | |
Sapodilla jam | 400 |
| Enhanced extractability (processing). | [177] |
Tomato juice | 250 |
| Retention (processing and storage). | [178] |
Fruit | Intensity | Parameters Related to the Stability of Phenolic Compounds | Effects on Phenolic Content | Ref |
---|---|---|---|---|
Pulsed Electric Fields | ||||
Tomato juice | 20 kV/cm |
| Not reported. | [193] |
35 kV/cm |
| Retention (processing and storage). | [194] | |
Tomato fruit | 1 kV/cm |
| Synthesis (storage). | [181] |
1.2 kV/cm |
| Synthesis (storage). | [182] | |
1.2 kV/cm |
| Synthesis (storage). | [195] | |
Ultrasound | ||||
Avocado puree | 20 kHz |
| Not reported. | [196] |
Cashew apple puree | 226 W/cm2 |
| Enhanced extractability (processing). | [197] |
Custard apple juice | 20 kHz |
| Enhanced extractability (processing). | [198] |
Guava juice | 20 kHz+cellulase |
| Enhanced extractability (processing). | [199] |
Prickly pear juice | 20 kHz |
| Enhanced extractability (processing). | [200] |
Soursop puree | 24 kHz 50 °C +vacuum |
| Not reported. | [201] |
Tomato fruit | 45 kHz |
| Synthesis (storage). | [187] |
Tomato beverage | 37 kHz |
| Retention (processing). | [202] |
Microwave | ||||
Avocado puree | 11 W/g |
| Enhanced extractability (processing). | [191] |
Guava nectar | 500–950 W |
| Not reported. | [203] |
Jalapeño pepper | Not reported |
| Degradation (processing). | [192] |
Mamey pulp | 937 W |
| Not reported. | [204] |
Cold Plasma | ||||
Cashew apple juice | nitrogen 80 kHz |
| Enhanced extractability (processing). | [205] |
Pitaya fruit | 60 kV |
| Enhanced extractability (processing) Synthesis (storage). | [206] |
Dragon fruit | argon 40 W |
| Retention (processing). | [207] |
Tomato beverage | 50 kHz |
| Enhanced extractability (processing). | [202] |
Ultraviolet light | ||||
Pitaya juice | UV-C 57 µW/cm2 |
| Retention (processing). | [208] |
Prickly pear fruit | UV-B 6.4 W/m2 |
| Retention (processing)Synthesis (storage). | [209] |
Tomato beverage | UV-C Not reported |
| Retention (processing). | [202] |
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Gómez-Maqueo, A.; Escobedo-Avellaneda, Z.; Welti-Chanes, J. Phenolic Compounds in Mesoamerican Fruits—Characterization, Health Potential and Processing with Innovative Technologies. Int. J. Mol. Sci. 2020, 21, 8357. https://doi.org/10.3390/ijms21218357
Gómez-Maqueo A, Escobedo-Avellaneda Z, Welti-Chanes J. Phenolic Compounds in Mesoamerican Fruits—Characterization, Health Potential and Processing with Innovative Technologies. International Journal of Molecular Sciences. 2020; 21(21):8357. https://doi.org/10.3390/ijms21218357
Chicago/Turabian StyleGómez-Maqueo, Andrea, Zamantha Escobedo-Avellaneda, and Jorge Welti-Chanes. 2020. "Phenolic Compounds in Mesoamerican Fruits—Characterization, Health Potential and Processing with Innovative Technologies" International Journal of Molecular Sciences 21, no. 21: 8357. https://doi.org/10.3390/ijms21218357