Prebiotic and antioxidant effects of the extracts from fruits and flowers of Cereus hildmannianus.

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F24%3AN0000036" target="_blank" >RIV/26722861:_____/24:N0000036 - isvavai.cz</a>

Result on the web

<a href="https://cjfs.agriculturejournals.cz/corproof.php?tartkey=cjf-000004-2685" target="_blank" >https://cjfs.agriculturejournals.cz/corproof.php?tartkey=cjf-000004-2685</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.17221/128/2024-CJFS" target="_blank" >10.17221/128/2024-CJFS</a>

Result language

angličtina

Original language name

Prebiotic and antioxidant effects of the extracts from fruits and flowers of Cereus hildmannianus.

Original language description

Cereus hildmannianus is a species with various nutritional and medicinal properties; however, the fruits and flowers have scarcely been explored. In this regard, the study investigated the bioproduction of total sugar content (TSC), total phenolic content (TPC), and total flavonoid content (TFC), antioxidant [DPPH – 2,2-diphenyl-1-picrylhydrazyl and ABTS – 2,2'-azino-bis-(-3-ethylbenzothiazoline-6-sulfonic acid)], iron chelation, and prebiotic activities of methanolic extracts from fruits (epicarps – EE, mesocarps – ME) and flowers (sepals – SE, petals – PE) of C. hildmannianus. The chemical profiles of the extracts were determined by ultra-high-performance liquid chromatography coupled with mass spectrometry. The highest accumulations of TSC were observed in the ME (64%), while the SE also had a high TFC (17 µg QE per mg DW; QE – quercetin equivalents, DW – dry weight) and the EE had a high TPC (646 µg GAE per mg DW; GAE – gallic acid equivalents). A total of 24 compounds (phenolic and organic acids; and glycosylated flavonoids) were putatively identified. The greatest antioxidant activities were obtained with the PE (DPPH: 199 µmol Trolox per mg DW; and ABTS: 59 µmol Trolox per mg DW), while the highest prebiotic effect´was obtained with ME and EE regarding both fermentability and production of lactic and acetic acids by multiple species of Lactobacillus and Bifidobacterium. These promising results of bioactive compounds in the fruits and flowers of C. hildmannianus have potential applications for food and pharmaceutical purposes.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40101 - Agriculture

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Czech Journal of Food Sciences

ISSN

1212-1800

e-ISSN

1805-9317

Volume of the periodical

42

Issue of the periodical within the volume

6

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

8

Pages from-to

415–422

UT code for WoS article

001356951000001

EID of the result in the Scopus database

2-s2.0-85214937897