Nutritional Composition, Phytochemical Performance, Total Content of Polyphenols, Antioxidant Capacity, Bioactive Compounds of Guavijú Fruits (Eugenia Pungens), and Their Potential Health Benefits

Eliana R Meza Miranda; Antonio Samudio; Francisco Ferreira; Rafael Gómez; Belén Rojas; Fátima Fernández; Rodrigo Burgos; Gabriela Cardozo; José Ayala; Ana Pérez Carvajal; Feliciano  Priego Capote

doi:10.18502/jnfs.v8i3.13294

Eliana R Meza Miranda Multidisciplinary Center for Technological Research - National University of Asunción. San Lorenzo - Paraguay. San Lorenzo – Paraguay;
Antonio Samudio Multidisciplinary Center for Technological Research - National University of Asunción. San Lorenzo - Paraguay. San Lorenzo – Paraguay;
Francisco Ferreira Multidisciplinary Center for Technological Research - National University of Asunción. San Lorenzo - Paraguay. San Lorenzo – Paraguay;
Rafael Gómez Multidisciplinary Center for Technological Research - National University of Asunción. San Lorenzo - Paraguay. San Lorenzo – Paraguay;
Belén Rojas Faculty of Chemical Sciences - National University of Asunción. San Lorenzo – Paraguay
Fátima Fernández Faculty of Chemical Sciences - National University of Asunción. San Lorenzo – Paraguay
Rodrigo Burgos Faculty of Chemical Sciences - National University of Asunción. San Lorenzo – Paraguay
Gabriela Cardozo Faculty of Chemical Sciences - National University of Asunción. San Lorenzo – Paraguay
José Ayala Multidisciplinary Center for Technological Research - National University of Asunción. San Lorenzo - Paraguay. San Lorenzo – Paraguay
Ana Pérez Carvajal National Center for Food Science and Technology. Costa Rica University
Feliciano Priego Capote Analytical Chemistry Department. University of Córdoba - Spain.

DOI: https://doi.org/10.18502/jnfs.v8i3.13294

Keywords: Eugenia pungens; Polyphenols; Antioxidant capacity; Phytochemical screening; Bioactive compounds

Abstract

Background: Autochthonous fruits such as Guavijú have beneficial health properties through their bioactive compounds and antioxidant capacity. This study aims to evaluate nutritional composition, phytochemical performance, total content of polyphenols, antioxidant capacity, and bioactive compounds of Guavijú (Eugenia pungens) fruits.

Methods: Macronutrients were analyzed using Anthrona method for carbohydrates, Kjeldahl method for proteins, and Soxhlet method for total fat. Phytochemical screening was performed to detect phenols, flavonoids, saponins, alkaloids, steroids and triterpenoids, as well as leukoanthocyanidins and quinones. The total content of polyphenols was obtained using Folin-Ciocalteu method. Antioxidant capacity was determined by ORAC method, and the identification of bioactive compounds was carried out through LC-QqQ MS/MS.

Results: Macronutrients were found in proportions of 33.4%, 5.5%, and 4.5% for carbohydrates, proteins, and fats, respectively. Phytochemical screening revealed the presence of phenols and triperthenoids. The total polyphenol content was 46.6 mg/g. Antioxidant capacity was 11394±705 μmol/100 g.

Conclusions: The identified bioactive compounds were cyanidin, delphinidin, enotein B, quercetin, and myricitrin. The results revealed that beneficial health properties due to the content of bioactive compounds and antioxidant capacity, which constitutes a food, can prevent diseases.