Metabolomic profiling of acerola clones according to the ripening stage
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ORIGINAL PAPER
Metabolomic profiling of acerola clones according to the ripening stage Lorena Galdino da Franca1 · Elenilson Alves Filho2 · Laiza Brito Ribeiro2 · Jaiane Silva Barbosa Evangelista3 · Lorena Mara Silva4 · Pahlevi Augusto de Souza1 · Carlos Farley Herbster Moura4 · Kirley Marques Canuto4 · Fernando Antonio Souza de Aragão4 Received: 21 June 2020 / Accepted: 7 September 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Acerola fruits possess important biological properties due to the presence of several bioactive compounds. Therefore, this study aimed to determine the metabolomic profiling of acerola fruits in different ripening stages using 1H qNMR spectroscopy, and correlate it with ascorbic acid (vitamin C) and phenolic contents along with antioxidant activity. The usage of multivariate regression modeling permitted satisfactorily predict the concentrations of ascorbic acid for each ripening stage through whole 1H NMR spectrum (δ 0.6 to 9.3). Among the 38 different acerola clones investigated, four produced fruits with highest polyphenols content, others three produced fruits with highest amount of ascorbic acid, and only one presented fruits with highest antioxidant activity and relevant content of ascorbic acid and polyphenols. The ascorbate and aldarate metabolomic pathways were deeply related to the fruit ripening by multivariate statistical analysis. Furthermore, contents of ascorbic acid and total phenolics, fruits maturation stage and 1H NMR results presented elevate relationship (less correlation for antioxidant activity), which highlighted the importance of the correlated evaluation of all variables to reach complementary and associated results. These findings are relevant to achieve valuable information of acerola fruits and correlated products for functional foods. Keywords Malpighia emarginata · Foodomics · NMR · Chemometrics
Introduction
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s11694-020-00649-0) contains supplementary material, which is available to authorized users. * Elenilson Alves Filho [email protected] 1
Instituto Federal de Educação, Ciência e Tecnologia do Ceará/IFCE, Limoeiro do Norte, CE CEP 62930‑000, Brazil
2
Departamento de Engenharia de Alimentos, Universidade Federal Do Ceará/UFC, Fortaleza, CE CEP 60356‑000, Brazil
3
Universidade Federal do Ceará/UFC – Departamento de Fitotecnia, Fortaleza, CE CEP 60356‑001, Brazil
4
Embrapa Agroindústria Tropical, Fortaleza, CE 60511‑110, Brazil
Fruits are indispensable for a healthy and balanced diet, contributing to human wellness and longevity. Acerola (Malpighia emarginata) is a fruiting plant whose importance has been increasing not only for food industry but also for other economic sectors [1]. It is known that acerola fruit is rich in ascorbic acid (vitamin C) [2], which plays several biological properties such as the formation of proteins (eg. collagen), and good antioxidant effect [3, 4]. Additionally,
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