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

Everton da Silva Santos, Gabriela Krausová, Ivana Hyršlová, Maria de Fátima Pires da Silva Machado, Arildo José Braz de Oliveira, Gizem Özlük and Regina Aparecida Correia Gonçalves
Additional contact information
Everton da Silva Santos: Graduate Program in Pharmaceutical Sciences, State University of Maringá, Maringá, Brazil
Gabriela Krausová: Department of Microbiology and Technology, Dairy Research Institute, Prague, Czech Republic
Ivana Hyršlová: Department of Microbiology and Technology, Dairy Research Institute, Prague, Czech Republic
Maria de Fátima Pires da Silva Machado: Department of Biotechnology, Genetic and Cell Biology, State University of Maringá, Maringá, Brazil
Arildo José Braz de Oliveira: Graduate Program in Pharmaceutical Sciences, State University of Maringá, Maringá, Brazil
Gizem Özlük: Food Engineering Department, Hitit University, Çorum, Türkiye
Regina Aparecida Correia Gonçalves: Graduate Program in Pharmaceutical Sciences, State University of Maringá, Maringá, Brazil

Czech Journal of Food Sciences, 2024, vol. 42, issue 6, 415-422

Abstract: 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.

Keywords: cactus; phytochemicals; food; phenolic compounds; prebiotic activity (search for similar items in EconPapers)
Date: 2024
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/128/2024-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/128/2024-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:42:y:2024:i:6:id:128-2024-cjfs

DOI: 10.17221/128/2024-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().