Remela de cachorro (Clavija lancifolia Desf.) fruits from South Amazon: Phenolic composition, biological potential, and aroma analysis

• Published in: Food research international Vol. 109; pp. 112 - 119
• Main Authors: Paz, Weider H.P., de Almeida, Richardson A., Braga, Neila A., da Silva, Felipe M.A., Acho, Leonard D.R., Lima, Emerson S., Boleti, Ana Paula A., dos Santos, Edson L., Angolini, Célio F.F., Bataglion, Giovana A., Koolen, Hector H.F.
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.07.2018
• Subjects: Amazon; Antioxidant activity; Clavija lancifolia; Remela de cachorro; Volatile compounds; Remela de cachorro; Clavija lancifolia; Volatile compounds; Amazon; Antioxidant activity
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2018.04.019

Remela de cachorro (Clavija lancifolia Desf.) is an Amazonian native fruit consumed specially in the Purus microregion. Because of its rarity, restricted consumption, and the lack of knowledge about its chemical composition, remela de cachorro fruit was studied in relation to its phenolic and aroma constitution. Using liquid chromatography tandem mass spectrometry (LC–MS/MS), 11 compounds (flavonoids and its glucosides along with organic acids) were tentatively identified by fragmentation patterns. A previously validated method was applied to quantify common antioxidant compounds in the raw pulps, for which kaempferol was the main compound. Gas chromatography mass spectrometry (GC–MS) with headspace solid-phase microextraction (HS-SPME) was employed to assess the aroma composition of remela de cachorro fruit. A total of 27 volatile organic compounds (VOCs) were identified for this fruit, for which benzaldehyde and linalool were the main VOCs. Furthermore, biological activities, such as antioxidant capacity (ABTS, DPPH, and ORAC methods), cytotoxicity, and α-glucosidase and lipase inhibitions of the hydroalcoholic extract of remela de cachorro fruit were evaluated. In vitro biological assays revealed the potential of this fruit as a bioactive food that should be further studied and explored in Amazonian products. [Display omitted] •Identification of 13 antioxidant compounds by LC-MS/MS•Quantification of 9 antioxidant compounds UHPLC-MS/MS (SRM) method•HS-SPME/GC–MS of 27 VOCs in remela de cachorro's aroma•Antioxidant, cytotoxicity, and enzyme inhibition potentials of the pulp extract•First report about the food composition of this rare native Amazonian fruit