Quercetin in Tropical Fruit Pulps and their By-Products: Quantification and Encapsulation Using Cashew Gum

Title:Quercetin in Tropical Fruit Pulps and their By-Products: Quantification and Encapsulation Using Cashew Gum

Volume: 14 Issue: 4

Author(s): Larissa M.R. da Silva*, Evania A.T. de Figueiredo, Nagila M.P. Silva Ricardo, Icaro G.P. Vieira, Raimundo W. de Figueiredo, Raimundo R. de Almeida and Ana C.S. de Lima

Affiliation:

• Department of Food Engeneering, Federal University of Ceara, Campus do Pici, P.O. Box 12.168, Fortaleza, Ceara 60356-000,Brazil

Keywords: Pulps, by-products, tropical fruits, phenolic compounds, quercetin, nanoparticles, cashew gum.

Abstract: Background: The identification and quantification of quercetin in tropical fruits could be an incentive to consume these fruits as health promoters. The purpose of this study was to identify and quantify the levels of quercetin in tropical fruits extracts, and then select the extract with the highest levels of quercetin, in order to synthesize nanoparticles using cashew gum as core material.

Method: The detection and quantification of quercetin of pulps and by-products of tropical fruits were performed using HPLC. The extraction of cashew gum (core material) was performed in order to synthesize the particles, using the extract that presented higher content of quercetin. The nanoparticles were submitted to characterization (particle size, X-ray diffraction, infrared spectroscopy, color, phenolic compounds, rheological behavior, antioxidant and antimicrobial activity).

Results: The Surinam cherry and mango by-products in addition to the mombim, acerola and Surinam cherry pulps were found to have the highest levels of quercetin. The Surinam cherry by-product was selected to synthesize the cashew gum nanoparticles. Nanoparticles (Surinam cherry and standard quercetin) have similar particle size, between 4.34 and 6.01nm. The Surinam cherry nanoparticle had higher levels of phenolic compounds and similarly high antioxidant activity compared to control nanoparticles. The samples showed a pseudoplastic behavior. The Surinam cherry nanoparticle synthesized with cashew gum had lower minimum inhibitory concentration than pure fruit extract for Salmonella enterica.

Conclusion: The nanoparticles with Surinam cherry by-product extract can be included in food products for higher level of bioactive compounds and as natural preservative.

Cite this article as:

da Silva M.R. Larissa *, de Figueiredo A.T. Evania, Silva Ricardo M.P. Nagila, Vieira G.P. Icaro, de Figueiredo W. Raimundo, de Almeida R. Raimundo and de Lima C.S. Ana, Quercetin in Tropical Fruit Pulps and their By-Products: Quantification and Encapsulation Using Cashew Gum, Current Bioactive Compounds 2018; 14 (4) . https://dx.doi.org/10.2174/1573407213666170530080010