Chemical Characterization, Antioxidant Potential and Phenolic Profile of the Pulp and By-Products of Black puçá (Mouriri pusa), a Fruit from the Brazilian Cerrado region
The black puçá ( Mouriri pusa ) is an unconventional fruit from the Cerrado region of Brazil, commonly known as the jabuticaba of the forest. However, data on its nutritional and phytochemical composition are limited. This study investigated the nutritional composition, physicochemical characteristi...
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| creator | da Silva, Romilda Ramos Leal, Gabriela Fonseca da Costa Gomes, Camila de Oliveira, José Eduardo Bento da Silva Soares, Camila Mariane Morais, Rômulo Alves de Souza Martins, Glêndara Aparecida |
| description | The black puçá (
Mouriri pusa
) is an unconventional fruit from the Cerrado region of Brazil, commonly known as the jabuticaba of the forest. However, data on its nutritional and phytochemical composition are limited. This study investigated the nutritional composition, physicochemical characteristics, profile of carbohydrates and organic acids, phenolics and flavonoids individual, amino acids composition, bioactive substances, and antioxidant potential in the pulp, peel, and seed fractions of puçá-preto. The results confirm that puçá-preto is an important nutritional source. The main organic acids were malic acid (187.54 − 290.50 mg g
−1
) followed by tartaric acid (57.89 − 134.79 mg g
−1
). In the black puçá, 8 of the 9 essential amino acids were determined, with arginine presenting the highest results (0.24 – 2.03 g 100 g
−1
), followed by glutamic acid (0.34 – 1.87 g 100 g
−1
). It presented satisfactory results for vitamin C, carotenoids, and anthocyanins, demonstrating potential for pigment extraction. The pulp and peel showed good antioxidant activity in capturing free radicals by the DPPH method and reducing ferric ions in the pulp. Regarding individual phenolic compounds, quercetin was the major compound in the pulp fraction (4.69 µg mL
−1
); on the other hand, kaempferol had greater expression in the peels (20.78 µg mL
−1
), while myricetin was quantified only in the seeds (10.67 µg mL
−1
). The results showed that black puçá is rich in nutrients and bioactive products and can be fully utilized. The products from black puçá processing can be applied in the food and pharmaceutical industries.
Graphical Abstract |
| doi_str_mv | 10.1007/s11130-024-01258-8 |
| format | Article |
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Mouriri pusa
) is an unconventional fruit from the Cerrado region of Brazil, commonly known as the jabuticaba of the forest. However, data on its nutritional and phytochemical composition are limited. This study investigated the nutritional composition, physicochemical characteristics, profile of carbohydrates and organic acids, phenolics and flavonoids individual, amino acids composition, bioactive substances, and antioxidant potential in the pulp, peel, and seed fractions of puçá-preto. The results confirm that puçá-preto is an important nutritional source. The main organic acids were malic acid (187.54 − 290.50 mg g
−1
) followed by tartaric acid (57.89 − 134.79 mg g
−1
). In the black puçá, 8 of the 9 essential amino acids were determined, with arginine presenting the highest results (0.24 – 2.03 g 100 g
−1
), followed by glutamic acid (0.34 – 1.87 g 100 g
−1
). It presented satisfactory results for vitamin C, carotenoids, and anthocyanins, demonstrating potential for pigment extraction. The pulp and peel showed good antioxidant activity in capturing free radicals by the DPPH method and reducing ferric ions in the pulp. Regarding individual phenolic compounds, quercetin was the major compound in the pulp fraction (4.69 µg mL
−1
); on the other hand, kaempferol had greater expression in the peels (20.78 µg mL
−1
), while myricetin was quantified only in the seeds (10.67 µg mL
−1
). The results showed that black puçá is rich in nutrients and bioactive products and can be fully utilized. The products from black puçá processing can be applied in the food and pharmaceutical industries.
Graphical Abstract</description><identifier>ISSN: 0921-9668</identifier><identifier>ISSN: 1573-9104</identifier><identifier>EISSN: 1573-9104</identifier><identifier>DOI: 10.1007/s11130-024-01258-8</identifier><identifier>PMID: 39704851</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Amino acids ; Amino Acids - analysis ; Anthocyanins ; Anthocyanins - analysis ; Antioxidants ; Antioxidants - analysis ; Ascorbic acid ; Ascorbic Acid - analysis ; Biological activity ; Brazil ; Carbohydrates ; Carotenoids ; Carotenoids - analysis ; Chemical composition ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Composition ; Ecology ; Ferric ions ; Flavonoids ; Flavonoids - analysis ; Food industry ; Food processing ; Food Science ; Free radicals ; Fruit - chemistry ; Fruits ; Glutamic acid ; Kaempferol ; Malates - analysis ; Malic acid ; Mouriri ; Nutrients ; Nutrition ; Nutritive Value ; Organic acids ; Pharmaceutical industry ; Phenolic compounds ; Phenols ; Phenols - analysis ; Phytochemicals - analysis ; Plant Physiology ; Pulp ; Quercetin ; Seeds ; Seeds - chemistry ; Tartaric acid ; Tartrates - analysis</subject><ispartof>Plant foods for human nutrition (Dordrecht), 2025-03, Vol.80 (1), p.16, Article 16</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2024 Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><rights>2024. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.</rights><rights>Copyright Springer Nature B.V. 2025</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c2071-443f9fdfcd1ddf5cb5545c9920dbe2b09429ad36736219f33d7c416ef3c0fa873</cites><orcidid>0000-0003-1257-2527 ; 0009-0007-6275-4720 ; 0000-0002-3813-1028 ; 0009-0006-5018-1489 ; 0000-0003-3069-283X ; 0000-0002-0108-9575 ; 0000-0002-6194-5126</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11130-024-01258-8$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11130-024-01258-8$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27923,27924,41487,42556,51318</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/39704851$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>da Silva, Romilda Ramos</creatorcontrib><creatorcontrib>Leal, Gabriela Fonseca</creatorcontrib><creatorcontrib>da Costa Gomes, Camila</creatorcontrib><creatorcontrib>de Oliveira, José Eduardo Bento</creatorcontrib><creatorcontrib>da Silva Soares, Camila Mariane</creatorcontrib><creatorcontrib>Morais, Rômulo Alves</creatorcontrib><creatorcontrib>de Souza Martins, Glêndara Aparecida</creatorcontrib><title>Chemical Characterization, Antioxidant Potential and Phenolic Profile of the Pulp and By-Products of Black puçá (Mouriri pusa), a Fruit from the Brazilian Cerrado region</title><title>Plant foods for human nutrition (Dordrecht)</title><addtitle>Plant Foods Hum Nutr</addtitle><addtitle>Plant Foods Hum Nutr</addtitle><description>The black puçá (
Mouriri pusa
) is an unconventional fruit from the Cerrado region of Brazil, commonly known as the jabuticaba of the forest. However, data on its nutritional and phytochemical composition are limited. This study investigated the nutritional composition, physicochemical characteristics, profile of carbohydrates and organic acids, phenolics and flavonoids individual, amino acids composition, bioactive substances, and antioxidant potential in the pulp, peel, and seed fractions of puçá-preto. The results confirm that puçá-preto is an important nutritional source. The main organic acids were malic acid (187.54 − 290.50 mg g
−1
) followed by tartaric acid (57.89 − 134.79 mg g
−1
). In the black puçá, 8 of the 9 essential amino acids were determined, with arginine presenting the highest results (0.24 – 2.03 g 100 g
−1
), followed by glutamic acid (0.34 – 1.87 g 100 g
−1
). It presented satisfactory results for vitamin C, carotenoids, and anthocyanins, demonstrating potential for pigment extraction. The pulp and peel showed good antioxidant activity in capturing free radicals by the DPPH method and reducing ferric ions in the pulp. Regarding individual phenolic compounds, quercetin was the major compound in the pulp fraction (4.69 µg mL
−1
); on the other hand, kaempferol had greater expression in the peels (20.78 µg mL
−1
), while myricetin was quantified only in the seeds (10.67 µg mL
−1
). The results showed that black puçá is rich in nutrients and bioactive products and can be fully utilized. The products from black puçá processing can be applied in the food and pharmaceutical industries.
Graphical Abstract</description><subject>Amino acids</subject><subject>Amino Acids - analysis</subject><subject>Anthocyanins</subject><subject>Anthocyanins - analysis</subject><subject>Antioxidants</subject><subject>Antioxidants - analysis</subject><subject>Ascorbic acid</subject><subject>Ascorbic Acid - analysis</subject><subject>Biological activity</subject><subject>Brazil</subject><subject>Carbohydrates</subject><subject>Carotenoids</subject><subject>Carotenoids - analysis</subject><subject>Chemical composition</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Composition</subject><subject>Ecology</subject><subject>Ferric ions</subject><subject>Flavonoids</subject><subject>Flavonoids - analysis</subject><subject>Food industry</subject><subject>Food processing</subject><subject>Food Science</subject><subject>Free radicals</subject><subject>Fruit - chemistry</subject><subject>Fruits</subject><subject>Glutamic acid</subject><subject>Kaempferol</subject><subject>Malates - analysis</subject><subject>Malic acid</subject><subject>Mouriri</subject><subject>Nutrients</subject><subject>Nutrition</subject><subject>Nutritive Value</subject><subject>Organic acids</subject><subject>Pharmaceutical industry</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Phenols - analysis</subject><subject>Phytochemicals - analysis</subject><subject>Plant Physiology</subject><subject>Pulp</subject><subject>Quercetin</subject><subject>Seeds</subject><subject>Seeds - chemistry</subject><subject>Tartaric acid</subject><subject>Tartrates - analysis</subject><issn>0921-9668</issn><issn>1573-9104</issn><issn>1573-9104</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2025</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kb1uFDEUhS0EIpvAC1AgSzSJlAH_jT0usyMCSEFsAbXl9U_WwTNe7BkpydtQUfAYeTGc3QASBdXV1fnO8bUOAC8weo0REm8KxpiiBhHWIEzarukegQVuBW0kRuwxWCBJcCM57w7AYSlXqJo4b5-CAyoFYl2LF-Bnv3FDMDrCfqOzNpPL4VZPIY2n8Gys8zpYPU5wlSZX18rp0cLVxo0pBgNXOfkQHUweThsHV3Pc7oDlTVMlO5up3GvLqM1XuJ3vftx9h8cf05xDDnUv-uQUanie5zBBn9OwS1lmfRti0CPsXc7aJpjdZb3oGXjidSzu-cM8Al_O337u3zcXn9596M8uGkOQwA1j1EtvvbHYWt-adduy1khJkF07skaSEakt5YJygqWn1ArDMHeeGuR1J-gRON7nbnP6NrsyqSEU42LUo0tzURQzwTpOJavoq3_Qq_q5sV63o3gnBJeVInvK5FRKdl5tcxh0vlEYqfsq1b5KVatUuypVV00vH6Ln9eDsH8vv7ipA90Cp0njp8t-3_xP7C1EVq70</recordid><startdate>20250301</startdate><enddate>20250301</enddate><creator>da Silva, Romilda Ramos</creator><creator>Leal, Gabriela Fonseca</creator><creator>da Costa Gomes, Camila</creator><creator>de Oliveira, José Eduardo Bento</creator><creator>da Silva Soares, Camila Mariane</creator><creator>Morais, Rômulo Alves</creator><creator>de Souza Martins, Glêndara Aparecida</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0003-1257-2527</orcidid><orcidid>https://orcid.org/0009-0007-6275-4720</orcidid><orcidid>https://orcid.org/0000-0002-3813-1028</orcidid><orcidid>https://orcid.org/0009-0006-5018-1489</orcidid><orcidid>https://orcid.org/0000-0003-3069-283X</orcidid><orcidid>https://orcid.org/0000-0002-0108-9575</orcidid><orcidid>https://orcid.org/0000-0002-6194-5126</orcidid></search><sort><creationdate>20250301</creationdate><title>Chemical Characterization, Antioxidant Potential and Phenolic Profile of the Pulp and By-Products of Black puçá (Mouriri pusa), a Fruit from the Brazilian Cerrado region</title><author>da Silva, Romilda Ramos ; Leal, Gabriela Fonseca ; da Costa Gomes, Camila ; de Oliveira, José Eduardo Bento ; da Silva Soares, Camila Mariane ; Morais, Rômulo Alves ; de Souza Martins, Glêndara Aparecida</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2071-443f9fdfcd1ddf5cb5545c9920dbe2b09429ad36736219f33d7c416ef3c0fa873</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2025</creationdate><topic>Amino acids</topic><topic>Amino Acids - analysis</topic><topic>Anthocyanins</topic><topic>Anthocyanins - analysis</topic><topic>Antioxidants</topic><topic>Antioxidants - analysis</topic><topic>Ascorbic acid</topic><topic>Ascorbic Acid - analysis</topic><topic>Biological activity</topic><topic>Brazil</topic><topic>Carbohydrates</topic><topic>Carotenoids</topic><topic>Carotenoids - analysis</topic><topic>Chemical composition</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Composition</topic><topic>Ecology</topic><topic>Ferric ions</topic><topic>Flavonoids</topic><topic>Flavonoids - analysis</topic><topic>Food industry</topic><topic>Food processing</topic><topic>Food Science</topic><topic>Free radicals</topic><topic>Fruit - chemistry</topic><topic>Fruits</topic><topic>Glutamic acid</topic><topic>Kaempferol</topic><topic>Malates - analysis</topic><topic>Malic acid</topic><topic>Mouriri</topic><topic>Nutrients</topic><topic>Nutrition</topic><topic>Nutritive Value</topic><topic>Organic acids</topic><topic>Pharmaceutical industry</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Phenols - analysis</topic><topic>Phytochemicals - analysis</topic><topic>Plant Physiology</topic><topic>Pulp</topic><topic>Quercetin</topic><topic>Seeds</topic><topic>Seeds - chemistry</topic><topic>Tartaric acid</topic><topic>Tartrates - analysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>da Silva, Romilda Ramos</creatorcontrib><creatorcontrib>Leal, Gabriela Fonseca</creatorcontrib><creatorcontrib>da Costa Gomes, Camila</creatorcontrib><creatorcontrib>de Oliveira, José Eduardo Bento</creatorcontrib><creatorcontrib>da Silva Soares, Camila Mariane</creatorcontrib><creatorcontrib>Morais, Rômulo Alves</creatorcontrib><creatorcontrib>de Souza Martins, Glêndara Aparecida</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Plant foods for human nutrition (Dordrecht)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>da Silva, Romilda Ramos</au><au>Leal, Gabriela Fonseca</au><au>da Costa Gomes, Camila</au><au>de Oliveira, José Eduardo Bento</au><au>da Silva Soares, Camila Mariane</au><au>Morais, Rômulo Alves</au><au>de Souza Martins, Glêndara Aparecida</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Chemical Characterization, Antioxidant Potential and Phenolic Profile of the Pulp and By-Products of Black puçá (Mouriri pusa), a Fruit from the Brazilian Cerrado region</atitle><jtitle>Plant foods for human nutrition (Dordrecht)</jtitle><stitle>Plant Foods Hum Nutr</stitle><addtitle>Plant Foods Hum Nutr</addtitle><date>2025-03-01</date><risdate>2025</risdate><volume>80</volume><issue>1</issue><spage>16</spage><pages>16-</pages><artnum>16</artnum><issn>0921-9668</issn><issn>1573-9104</issn><eissn>1573-9104</eissn><abstract>The black puçá (
Mouriri pusa
) is an unconventional fruit from the Cerrado region of Brazil, commonly known as the jabuticaba of the forest. However, data on its nutritional and phytochemical composition are limited. This study investigated the nutritional composition, physicochemical characteristics, profile of carbohydrates and organic acids, phenolics and flavonoids individual, amino acids composition, bioactive substances, and antioxidant potential in the pulp, peel, and seed fractions of puçá-preto. The results confirm that puçá-preto is an important nutritional source. The main organic acids were malic acid (187.54 − 290.50 mg g
−1
) followed by tartaric acid (57.89 − 134.79 mg g
−1
). In the black puçá, 8 of the 9 essential amino acids were determined, with arginine presenting the highest results (0.24 – 2.03 g 100 g
−1
), followed by glutamic acid (0.34 – 1.87 g 100 g
−1
). It presented satisfactory results for vitamin C, carotenoids, and anthocyanins, demonstrating potential for pigment extraction. The pulp and peel showed good antioxidant activity in capturing free radicals by the DPPH method and reducing ferric ions in the pulp. Regarding individual phenolic compounds, quercetin was the major compound in the pulp fraction (4.69 µg mL
−1
); on the other hand, kaempferol had greater expression in the peels (20.78 µg mL
−1
), while myricetin was quantified only in the seeds (10.67 µg mL
−1
). The results showed that black puçá is rich in nutrients and bioactive products and can be fully utilized. The products from black puçá processing can be applied in the food and pharmaceutical industries.
Graphical Abstract</abstract><cop>New York</cop><pub>Springer US</pub><pmid>39704851</pmid><doi>10.1007/s11130-024-01258-8</doi><orcidid>https://orcid.org/0000-0003-1257-2527</orcidid><orcidid>https://orcid.org/0009-0007-6275-4720</orcidid><orcidid>https://orcid.org/0000-0002-3813-1028</orcidid><orcidid>https://orcid.org/0009-0006-5018-1489</orcidid><orcidid>https://orcid.org/0000-0003-3069-283X</orcidid><orcidid>https://orcid.org/0000-0002-0108-9575</orcidid><orcidid>https://orcid.org/0000-0002-6194-5126</orcidid></addata></record> |
| fulltext | fulltext |
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| ispartof | Plant foods for human nutrition (Dordrecht), 2025-03, Vol.80 (1), p.16, Article 16 |
| issn | 0921-9668 1573-9104 1573-9104 |
| language | eng |
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| source | MEDLINE; SpringerLink Journals - AutoHoldings |
| subjects | Amino acids Amino Acids - analysis Anthocyanins Anthocyanins - analysis Antioxidants Antioxidants - analysis Ascorbic acid Ascorbic Acid - analysis Biological activity Brazil Carbohydrates Carotenoids Carotenoids - analysis Chemical composition Chemistry Chemistry and Materials Science Chemistry/Food Science Composition Ecology Ferric ions Flavonoids Flavonoids - analysis Food industry Food processing Food Science Free radicals Fruit - chemistry Fruits Glutamic acid Kaempferol Malates - analysis Malic acid Mouriri Nutrients Nutrition Nutritive Value Organic acids Pharmaceutical industry Phenolic compounds Phenols Phenols - analysis Phytochemicals - analysis Plant Physiology Pulp Quercetin Seeds Seeds - chemistry Tartaric acid Tartrates - analysis |
| title | Chemical Characterization, Antioxidant Potential and Phenolic Profile of the Pulp and By-Products of Black puçá (Mouriri pusa), a Fruit from the Brazilian Cerrado region |
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