Nutritional properties, determination of phenolic compounds and antioxidant potential of Victoria amazonica (Poepp.) J.C. Sowerby petiole

doi:10.21203/rs.3.rs-2239636/v1

Download PDF

Research Article

Nutritional properties, determination of phenolic compounds and antioxidant potential of Victoria amazonica (Poepp.) J.C. Sowerby petiole

https://doi.org/10.21203/rs.3.rs-2239636/v1

This work is licensed under a CC BY 4.0 License

Version 1

posted

You are reading this latest preprint version

This study reported for the first time the chemical profile of the petiole of Victoria amazonica (Poepp.) J.C. Sowerby, a non-conventional edible plant (NCEP), and demonstrated its nutritional and functional potential. Its proximate composition was determined by verifying the fiber, lipid, protein, ash, and carbohydrate contents in fresh samples. V. amazonica petiole has a high moisture content (97.62%), while has low amounts of protein, crude fiber and carbohydrates (3.10%, 1.81%, and 5.78%, respectively). At 19.5 kcal g^− 1, this NCEP can be classified as a low-calorie food, especially due to low lipid content of 1.47%. Amongst the extracts and solvent-partitioned fractions, the ethyl acetate fraction showed the highest total phenolic content (25.47 GAE mg 100 g^− 1) and antioxidant potential (IC₅₀: 13.67 µg mL^− 1), which were evaluated using the Folin-Ciocalteu and DPPH methods, respectively. In comparison with well-known conventional fruits and plants, based on results obtained for the methanolic extract, the petiole showed a low total phenolic content (13.61 GAE mg 100 g^− 1) and also an antioxidant potential (IC₅₀: 50.12 µg mL^− 1) that was 10-fold higher than the gallic acid reference standard. Five phenolic acids were identified by dereplication using liquid chromatography coupled to mass spectrometry (LC-DAD-ESI-Q-TOF-MS). Gallic, ferulic, p-coumaric and 3,4-dihydroxybenzoic acids, as well the flavonoid quercetin-3-O-rhamnoside, were identified in methanolic extract. As a low-carb and low-fat food, this unconventional edible plant can be incorporated into diets with dietary restrictions and can be classified as a functional food since it is a source of bioactive compounds.

Aquatic plant

non-conventional edible plant

water lily

chemical composition

bioactive compound

Victoria amazonica (Poepp.) J.C. Sowerby (Fig. 1), also known as the royal water lily, is an aquatic herbaceous plant, and the symbol of the Amazon region [1], though it can also be found in shallow lakes and waterways of the Guianas and the Pantanal biome in southern Brazil [2]. It belongs to the family Nymphaeaceae and, worldwide, it is probably one of the most well-known plants from the Amazon region [3, 4]. Despite being recognized primarily for its ornamental value and appreciated in numerous greenhouses around the world for its beauty and the peculiarity of its flowers, the species also has ecological, medicinal, and nutritional importance. Its flowers, rhizomes, stalks (petioles), stem and seeds can in fact be consumed [5]. Traditional populations living in Brazil consume a flour made from the dried seeds, which are starchy and are said to taste like popcorn [2, 6]. It is not by chance that its popular name in the region is “milho-da-água”, which literally translates as water maize.

The consumption of V. amazonica, considered a non-conventional edible plant (NCEP), in addition to being able to promote dietary diversification, can become a strategy for the maintenance of the forest, since this species develops in natural environments, without the need for inputs or the clearing of areas for agricultural production. Thus, its exploitation can be associated with environmental conservation [5]. The availability of nutritional information about these NCEPs can contribute to stimulating their consumption.

Located underneath the leaves of V. amazonica, the petiole is part of the basic constitution of the leaves’ external morphology. It connects the limbus to the stem and can be consumed raw or cooked [3, 4, 7]. Currently, the commercial use of the petiole involves the manufacture of jelly from this part of this plant [8]. However, a characterization that reveals the nutritional value of V. amazonica petiole has not yet been performed. Thus, this study aimed to determine the proximate composition of the raw petiole, evaluate the antioxidant activity, total phenolic content of solvent-partitioned fractions of the methanolic extract, as well as determine the phenolic compounds in the methanolic extract using the dereplication technique in order to provide reliable data on its the potential nutritional and functional value.

The material and methods section is described in the Supplementary Material.

Centesimal composition

In Table 1, the chemical composition of the fresh V. amazonica petioles can be observed. The petioles showed a high moisture content (> 95%). In comparison, the V. amazonica seeds [9] have a water content (44.8%). Regarding the ash content, the petioles showed a high value (> 0.8%) in comparison with common fruit pulps from the Brazilian Amazon (< 0.5%) [10, 11]. In contrast to V. amazonica, other water lilies that belong to the Nymphaeaceae family, such as the red water lily (Nymphaea x rubra) and the zenkeri red tiger (Nymphaea lotus Linn), present low moisture (5.86–6.40%) and high ash content (22.69–27.36%) in their petioles [12, 13].

Table 1

Nutritional composition^† of *Victoria amazonica* petiole
Parameter	Victoria amazonica petiole	% DRI* (100 g d^− 1)
Moisture (%)	97.62 ± 0.02	-
Ash (%)	0.86 ± 0.08	-
Lipids (%)	1.47 ± 0.07	1.89-3.30^a
Crude fiber (%)	1.81 ± 0.06	4.76-7.24^b
Protein (%)	3.10 ± 0.02	5.54-6.74^c
Carbohydrates (%)	5.78 ± 0.06	4.45
Energy (Kcal 100 g^− 1)^d	48.78	-
^†Results as mean ± SD of measurements in triplicate
* Dietary reference intake (Institute of Medicine 2006)
^a Obtained based on an Acceptable macronutrient distribution range (AMDR) based on a diet of 2,000 kcal/day
^b Adequate intake (AI)
^c Recommended dietary allowance (RDA)
^d Calculated based on the method recommended by ANVISA [14]

The total protein content of fresh petioles was similar to other NCEP species reported in the literature such as the leaves of Xanthosoma taioba (3.05 g 100 g^− 1) [15] and Amaranthus viridis (2.11 g 100 g^− 1) [16]. For adults of an average age, the recommended dietary allowance (RDA) for total protein varies between 46–56 g d^− 1 [17]; therefore 100 g of fresh V. amazonica petiole provides a minimum of 5.54 g 100 g^− 1 of the recommended daily protein intake, thus indicating that this part of the water lily is a poor source of protein.

As well as protein content, the petiole of V. amazonica has a low crude fiber content, especially when compared with the values found in N. lotus and N. x rubra, 15.10-18.16%, respectively. Values close to those obtained in this study (1.6–1.87 g 100 g^− 1) were found in pulps of tropical fruits such as cubiu (Solanum sessiliflorum Dunal) and soursop (Annona muricata L.) [18]. Intakes of dietary fiber are related to a reduction in the risk of developing many diseases such as obesity, diabetes, and coronary heart diseases; and can improve blood pressure levels, serum lipid concentrations and immune function, besides helping to induce satiety [19, 20].

Carbohydrate content was the highest of the macronutrients found in V. amazonica petiole (> 5 g 100 g^− 1), which is low compared to data obtained for other water lily such as Nymphaea lotus (51.31–80.96 g 100 g^− 1) [21]. These values for total carbohydrates were in agreement with the range of values reported for other non-conventional plants such as perennial pigweed (Amaranthus deflexus L.), taro (Colocasia esculenta), and clove basil (Ocimum gratissimum), and other common vegetables [22]. Diets based on carbohydrate restriction are associated with the improvement of conditions such as type 2 diabetes, obesity and metabolic syndrome [23]. In this scenario, V. amazonica petiole emerges as an alternative food that can be used in diets with carbohydrate limitations.

A low average value of total lipids was found, this being the macronutrient least present in the V. amazonica. However, compared with other unconventional tropical fruits from Brazil, 0.24–1.17% [24], and the leaves of unconventional food plants (UFPs) consumed in the northeastern region of Brazil, 0.14–0.34% [22], the lipid content was lower in these than found in the V. amazonica petiole. The acceptable macronutrient distribution range (AMDR) of a macronutrient is the expression of nutrient ingestion recommendations as a percentage of total caloric intake [25], which, in this case, is the range of energy provided to an adult based on fat intake. Using the energy guideline of 2,000 kcal/day, it was possible to establish a recommended daily intake based on the AMDR of 20–35% of the energy provided based on fat intake. Therefore, in terms of fat, the energy provided by the Amazonian water lily petiole is low, which confirms the potential of this plant part in a diet with restriction of fat intake.

Calorimetric determination

Via the bomb calorimeter assay, it was possible to determine the caloric value of the fresh V. amazonica petiole sample, which was found to be 19.55 kcal 100 g^− 1. In contrast with the applied system for estimating the energy value of foods using the Atwater factors [26], which is recommended by [14], it can be observed that this method overestimates the energy content (Table 1). According to [27], for certain applications, there are inaccuracies with the Atwater factor that are related to the digestibility of the macronutrients, more specifically in relation to the metabolizable energy value of any single food. The determination of the combustible energy content of food using adiabatic bomb calorimetry allows the measurement of single or mixed diets and can be applied to different kinds of foods. The energetic value of V. amazonica petiole is even lower than that the found in Mung bean (Vigna radiata L.; Family: Fabaceae) sprouts (30 kcal 100 g^− 1), which is a low calorie functional food that is consumed worldwide [28].

Total phenolic contents and antioxidant activities

Total phenolic contents and antioxidant activity of the methanolic extract and solvent-partitioned fractions of V. amazonica petiole were determined and then compared with gallic acid, which is the reference standard. The results are shown in Table 2. For the total phenolic compound content, a significant difference between the samples is highlighted, and the ethyl acetate fraction derived from the methanolic extract showed the highest TPC, as also presented by [29] who observed a higher TPC in the ethyl acetate fraction of Albizia myriophylla bark methanolic extract. Based on the present data, it is possible to observe a relationship between TPC and antioxidant potential. Based on IC₅₀ value, the EtOAc fraction of the methanolic extract shows a higher antioxidant capacity, which is related to the significantly greater total phenolic content. By analyzing and comparing data published on lotus (Nelumbo nucifera Gaertn - Nymphaeaceae) rhizomes, it was found that total phenolic content of the extract reached values between 88.7–340.7 mg GAE 100 g^− 1 [30], which corroborates the assumption that V. amazonica has a low content of this class of compounds as evidenced by high IC₅₀ value, since this is 10 times greater than the gallic acid reference standard.

Table 2

Results for antioxidant potential and total phenolic content (TPC)^† for the methanolic extract and solvent-partition fractions of *V. amazonica* petiole
Sample	IC₅₀ (µg mL^− 1)^*	TPC^ (GAE^* mg 100 g^− 1)
Chloroform fraction	33.24 ± 0.06^c	2.33 ± 0.15^a
Methanolic extract	50.12 ± 0.14^d	13.61 ± 0.01^b
Ethyl acetate fraction	13.67 ± 0.14^b	25.47 ± 0.57^c
Gallic acid (reference standard)	4.53 ± 0.24^a	-
^†Results as mean ± SD of measurements in triplicate
^a,b,c,d The values in the lines with different superscript letters are significantly different at p ≤ 0.05, one-way ANOVA, Tukey’s test

* Inhibitory concentration required to obtain a 50% antioxidant effect.

** Total phenolic content.

***Gallic acid equivalent.

Dietary polyphenols, which occur in plants, have been widely reported, especially because of the health-promoting activities of these compounds and these include antioxidant, anti-inflammatory, anticarcinogenic, antidiabetic, neuroprotective potential, antiadipogenic, and gut microbiota growth stimulus effects. Based on these findings, the consumption of foods containing polyphenols is encouraged in order to reduce the risk of chronic diseases [31]. Studies aiming to provide the characterization of phenolic compounds associated with the macronutrient profile and other micronutrients, especially with respect to non-conventional edible plants such as Victoria amazonica, allow better exploration of the potential of these plants for their integration in diets.

LC-DAD-ESI-Q-TOF-MS analysis of the constituents in the methanolic extract

The identification of polyphenols allows us to associate these compounds with antioxidant properties. The identification of phenolic compounds in the methanolic (MeOH) extract of the V. amazonica petiole was performed based on comparison with the retention time (RT) and m/z ratio of the patterns of flavonoids and phenolic acids in the positive and negative mode. Most of the compounds showed a higher response in negative mode, thus allowing a better detection of the metabolites. LC-DAD-ESI-Q-TOF-MS permitted the identification of five phenolic compounds, four of which are phenolic acids and one is a flavonol (Table 3). All compounds showed low error (≤ 6.8 ppm), which indicates the accuracy of the exact mass and molecular formula obtained.

Table 3

Phenolic profile of MeOH extract from *Victoria amazonica* using LC-MS in negative mode.
No	RT (min) standard	m/z (M-H) standard	RT (min) sample	m/z (M-H) sample	Error (ppm)	Identification^*
1	2.9	169.0145	2.9	169.0132	-15	Gallic acid
2	4.8	153.0182	4.7	153.0182	6.8	Protocatechuic acid
3	12.4	163.0398	12.3	163.0390	-4.4	p-Coumaric acid
4	14.5	193.0503	14.4	193.0495	-14.2	Ferulic acid
5	19.6	447.0922	19.8	447.0922	4.6	Quercitrin hydrate
* Gallic acid: 3,4,5-trihydroxybenzoic acid; protocatechuic acid: 3,4-dihydroxybenzoic acid; p-coumaric acid: 4-Hydroxycinnamic acid; ferulic acid: 4-Hydroxy-3-methoxycinnamic acid; and quercitrin hydrate: quercetin-3-O-rhamnoside

Protocatechuic acid has already been found in the leaves of Victoria amazonica [32]. The five compounds shown in Table 3 are reported herein for the first time in the petiole of V. amazonica. Secondary metabolites, such as phenolic acids and flavonoids, are notably beneficial as antioxidants [28]. The bioavailability of phenolic acids is largely investigated because of their health-promoting properties, which are mainly attributed to their antioxidant activity, second only to investigations of flavonoids [33].

Ferulic and p-coumaric acids are the two main representative of cinnamic acid derivatives and are found in various edible plants, especially cereal grains. With low toxicity and high absorptivity capacity, ferulic acid possesses many biological functions, such as the capacity to reduce cell damage, while also having antioxidant, anti-inflammatory, anticancer, immunostimulant properties, antidiabetic, antimicrobial and antithrombotic activities [34, 35]. Ferulic acid has a number of mechanisms of action in relation to antioxidant activity, including its capacity to bind to transition metals, inhibition of enzymes that catalyze the formation of free radicals through the cell respiration process. It acts as a hydrogen donor and, not only acts as a free radical scavenger, but also enhances scavenger enzyme activity [36–38]. Similarly, p-coumaric acid is also a considerably strong antioxidant due to its high capacity for scavenging free radicals, as well as the reduction of copper and iron ions [35, 39]. Available data indicate that the benzoic acid derivatives, gallic and protocatechuic acids, exert antioxidant and antidiabetic effects in vitro. When compared with protocatechuic acid, gallic acid presented DPPH radical scavenging that was significantly higher [40]; however, together, both phenolic acids interact in a synergic way and show a higher antioxidant capacity when analyzed individually [41].

The flavonol quercitrin hydrate (quercetin-3-O-rhamnoside) was identified in the methanolic extract of V. amazonica petiole. However, several compounds have been isolated from methanolic extracts of V. amazonica leaves, including anthocyanins [42], steroids, phenolic carboxylic acids, and chlorophylls [32]. In petals of Victoria species, Wu et al. [43] detected fourteen flavonoids, which included ten flavonols and four anthocyanins. The authors observed that different compositions of flavonoids result in different colors between the inner and outer petals. Quercitrin hydrate was reported for the first time in V. amazonica. Wound-healing properties, such as the increase of hydroxyproline content, re-epithelization of the injury site, significative reduction of C-reactive protein (CRP) level and decrease of the inflammatory process based on the reduction of the proinflammatory factor tumor necrosis factor-α (TNF-α), were reported for quercitrin hydrate by [44]. In addition, among the most common properties associated with phenolic compounds, such as antimicrobial, anti-inflammatory and antioxidant properties, the latter has been the most investigated, mainly due to the need to obtain substances that are capable of acting in the inhibition of oxidative stress caused by reactive oxygen species (ROS) [45]. Quercitrin hydrate had its antioxidant effect investigated by [46], and it was concluded that the mechanism of this activity occurs through direct participation in the scavenging of ROS and through the Fe²⁺- binding. These achievements related to this compound, along with the presence of other polyphenols in V. amazonica that also act to attenuate and help prevent certain skin disorders [45], may explain the healing properties associated to this species, which, in folk medicine, is often used for this purpose [4].

Further studies should be developed in order to investigate the quantities of these phenolic compounds and their individual and associated contribution to antioxidant activity in Victoria amazonica.

Victoria amazonica petiole is a low-calorie food with a high moisture and moderate mineral content. This non-conventional edible plant is a source of polyphenols that includes phenolic acids and flavonol, which contributes to its antioxidant activity, and thus its petiole can be classified as potential functional food. This study is the first to provide nutritional information about this aquatic plant, which is one that can be included in energy-restricted diets.

ACKNOWLEDGMENTS

The authors are grateful to Central Analítica - Centro de Apoio Multidisciplinar - Universidade Federal do Amazonas (CA/CAM/UFAM), to the Laboratório de Abertura de Amostra e Ensaios Químicos (LAEQ), Central Analítica do Laboratório de Química de Produtos Naturais (CALTQPN), and also to the research team Química Aplicada à Tecnologia at Central de Análises Químicas (CAQ-UEA). We also thank Matthew Miller for revising the text in English.

DECLARATIONS

Ethics Approval This article does not contain any studies with human participants and/or animals performed by any of the authors.

Consent to Participate Not applicable.

Consent for Publication Not applicable.

Conflict of Interest The authors declare that they have no conflict of interest.

Authors’ contributions Conceptualization [Sara Kethleen Soares de Loiola]; Data curation [Sara Kethleen Soares de Loiola, Patrícia de Souza Pinto Hidalgo]; Methodology [Sara Kethleen Soares de Loiola, Valdely Ferreira Kinupp, Sergio Massayoshi Nunomura, Rita de Cassia Saraiva Nunomura, Magno Perêa Muniz, Sergio Duvoisin Junior, Lilian Macedo Bastos, Rochelly Mesquita da Silva, Lorena Mota Castro]; Data curation [Sara Kethleen Soares de Loiola, Patrícia de Souza Pinto Hidalgo]; Formal analysis and investigation [Sara Kethleen Soares de Loiola, Sergio Massayoshi Nunomura, Rita de Cassia Saraiva Nunomura, Valdely Ferreira Kinupp, Sergio Duvoisin Junior, Patrícia de Souza Pinto Hidalgo]; Supervision [Patrícia de Souza Pinto Hidalgo]; Resources [Valdely Ferreira Kinupp, Sergio Massayoshi Nunomura, Rita de Cassia Saraiva Nunomura, Patrícia de Souza Pinto Hidalgo]; Writing - original draft [Sara Kethleen Soares de Loiola, Lorena Mota de Castro, Patrícia de Souza Pinto Hidalgo]; Writing - review & editing [Lorena Mota de Castro].

Funding No funding was received for conducting this study.

Financial interests The authors have no relevant financial or non-financial interests to disclose.

Data Availability All data generated in this study are included in this published article (and its Supplementary Information file).

Chen CY, Kao CL, Yeh HC, Li HT, Wu MD, Cheng MJ, Li WJ (2022) A New Ketone Derivative from Victoria amazonica. Chem Nat Compd 58:385–386. https://doi.org/10.1007/s10600-022-03691-0
Lim TK (2016) Victoria amazonica. Lim TK Edible Medicinal and Non-Medicinal Plants, 1st edn. Springer International Publishing, New York, pp 123–127. https://doi.org/10.1007/978-3-319-26062-4_9.
Hoehne FC (1948) Plantas aquáticas. Secretaria da Agricultura, São Paulo
Rosa-Osman SM, Rodrigues R, Mendonça MS, Souza LA, Piedale MTF (2011) Morfologia da flor, fruto e plântula de Victoria amazonica (Poepp.) J.C. Sowerby (Nymphaeaceae). Acta Amazonica 41:21–28. https://doi.org/10.1590/S0044-59672011000100003
Kinupp VF, Lorenzi H (2014) Plantas alimentícias não convencionais (PANC) no Brasil: Guia de identificação, aspectos nutricionais e receitas ilustradas. Instituto Plantarum de Estudos da Flora., São Paulo
Teixeira N, Melo J, Batista LF, Paula-Souza J, Fronza P, Brandão M (2019) Edible fruits from Brazilian biodiversity: A review on their sensorial characteristics versus bioactivity as tool to select research. Food Res Int 119:325–348. https://doi.org/10.1016/j.foodres.2019.01.058
Pott VJ, Pott A (2000) Plantas aquáticas do Pantanal. Embrapa
Flor de Jambu (2022) Geleia de Vitória-régia (150 g). https://flordejambu.com/produto/geleia-de-vitoria-Regia-150g/. Accessed 13 September 2022
Tozin LR, Corrêa-Da-Costa LB, Scremin-Dias E(2016) Fruit and seed biometry and germination of Victoria amazonica (Poepp.) J.C. Sowerby (Nymphaeaceae) from the Pantanal floodplain. Acta Scient: Biol Sci 38:221–227 https://doi.org/10.4025/actascibiolsci.v38i2.28621
Virgolin LB, Seixas FRF, Janzantti NS (2017) Composition, content of bioactive compounds, and antioxidant activity of fruit pulps from the Brazilian Amazon biome. Pesquisa Agropecuaria Brasileira 52:933–941. https://doi.org/10.1590/S0100-204X2017001000013
Montero IF et al (2020) Nutrients in Amazonian fruit pulps with functional and pharmacological interest. Afr J Pharm Pharmacol 14:118–127. https://doi.org/10.5897/ajpp2020.5136
Mohammed A, Publisher Y, Uka UN (2013) Evaluation of nutritional composition of waterlily (Nymphaea lotus Linn) from Tatabu-Flood Plain, north central Nigeria. J Fish Aquat Sci 8:261–264. https://doi.org/10.3923/jfas.2013.261.264
Phahom T, Roudaut G(2022) Moisture sorption characteristics and dynamic mechanical thermal analysis of dried petiole and rhizome of red water lily (Nymphaea x rubra). Heat and Mass Transf. https://doi.org/10.1007/s00231-022-03258-3
ANVISA - Agência Nacional de Vigilância Sanitária (2003) Resolução RDC N° 360, de 23 de dezembro de 2003. https://bvsms.saude.gov.br/bvs/saudelegis/anvisa/2003/res0360_23_12_2003.html. Acessed 13 September 2022.
Botrel N, Freitas S, Fonseca MJDO, Melo RADC, Madeira N(2020) Nutritional value of uncultivated leafy vegetables in the Cerrado Biome. Brazilian J Food Technol 23. Article e2018174. http://dx.doi.org/10.1590/1981-6723.17418
Sharma N, Gupta PC, Rao CV (2012) Nutrient content, mineral content, and antioxidant activity of Amaranthus viridis and Moringa oleifera leaves. Res J Med Plant 6:253–259. https://doi.org/10.3923/rjmp.2012.253.259
Institute Of Medicine (US) (2006) Dietary reference intakes: The essential guide to nutrient requirements. National Academies Press (US): Washington (DC)
Andrade Júnior MC, Andrade JS (2014) Amazonian Fruits: An Overview of Nutrients, Calories and Use in Metabolic Disorders. Food Nutr Sci 05:1692–1703. https://doi.org/10.4236/fns.2014.517182
Anderson JW et al (2009) Health Benefits of Dietary Fiber. Nutr Rev 67:188–205. http://dx.doi.org/10.1111/j.1753-4887.2009.00189.x
Vuholm S et al (2014) Appetite and Food Intake after Consumption of Sausages with 10% Fat and Added Wheat or Rye Bran. Appetite 73:205–211. http://dx.doi.org/10.1016/j.appet.2013.09.028
Wasagu RSU, Lawal M, Galadima LG, Aliero AA (2015) Nutritional composition, antinutritional factors and elemental analysis of Nymphaea lotus (Water lily). BAJOPAS 8:1–5. https://doi.org/10.4314/bajopas.v8i1.1
Moura IO et al(2021) Chemical characterization, antioxidant activity and cytotoxicity of the unconventional food plants: sweet potato (Ipomoea batatas (L.) Lam.) leaf, major gomes (Talinum paniculatum (Jacq.) Gaertn.) and caruru (Amaranthus deflexus L.). Waste and Biomass Valorization 12:2407–2431. https://doi.org/10.1007/s12649-020-01186-z
Volek JS et al (2021) Alternative dietary patterns for americans: low-carbohydrate diets. Nutrients 13:1–23. https://doi.org/10.3390/nu13103299
Berni P, Campoli SS, Negri TC, de Toledo NMV, Canniatti-Brazaca SG (2019) Non-conventional tropical fruits: Characterization, antioxidant potential and carotenoid bioaccessibility. Plant Foods Hum Nutr 74:141–148. https://doi.org/10.1007/s11130-018-0710-1
Wolfe RR, Cifelli AM, Kostas G, Kim IY (2017) Optimizing protein intake in adults: Interpretation and application of the recommended dietary allowance compared with the acceptable macronutrient distribution range. Adv Nutr 8:266–275. https://doi.org/10.3945/an.116.013821
Atwater WO, Bryant AP(1900) The availability and fuel value of food materials. Agriculture Experiment Station 12th Annual Report. p.73–110. Government Printing Office: Washington, DC: US
Novotny JA, Gebauer SK, Baer DJ (2012) Discrepancy between the Atwater factor predicted and empirically measured energy values of almonds in human diets. Am J Clin Nutr 96:296–301. https://doi.org/10.3945/ajcn.112.035782
Ganesan K, Xu B (2018) A critical review on phytochemical profile and health promoting effects of mung bean (Vigna radiata). Food Sci Hum Wellness 7:11–33. https://doi.org/10.1016/j.fshw.2017.11.002
Meng GY et al (2020) Evaluation and determinants of secondary metabolites and its antioxidant activities of various fractions from Albizia myriophylla bark. Proc 61:7. https://doi.org/10.3390/iecn2020-07004
Yang D, Zhang Q, Ren G, Ying T (2017) A comparative study on antioxidant activity of different parts of lotus (Nelumbo nuficera gaertn) rhizome. Food Sci Technol 37:135–138. https://doi.org/10.1590/1678-457X.10816
Cardona F, Andrés-Lacueva C, Tulipani S, Tinahones FJ, Queipo-Ortuño MI (2013) Benefits of polyphenols on gut microbiota and implications in human health. J Nutr Biochem 24:1415–1422. https://doi.org/10.1016/j.jnutbio.2013.05.001
Chang MY, Wu HM, Li HJ, Chen SJ, Chen CY (2014) Secondary metabolites from the leaves of Victoria amazonica. Chem Nat Compd 50:955–956. https://doi.org/10.1007/s10600-014-1131-5
Lafay S, Gil-Izquierdo A (2008) Bioavailability of phenolic acids. Phytochem Rev 7:301–311. https://doi.org/10.1007/s11101-007-9077-x
Bourne LC, Rice-Evans C (1998) Bioavailability of ferulic acid. Biochem Biophys Res Commun 253:222–227. https://doi.org/https://doi.org/10.1006/bbrc.1998.9681
Boz H (2015) p-Coumaric acid in cereals: Presence, antioxidant and antimicrobial effects. Int J Food Sci Technol 50:2323–2328. https://doi.org/10.1111/ijfs.12898
Graf E (1992) Antioxidant potential of ferulic acid. Free Radic Biol Med 13:435–448. https://doi.org/10.2307/j.ctt20q23kf.11
Kiewlicz J, Szymusiak H, Zielinski R (2015) Otrzymywanie, stabilność termiczna i właściwości przeciwutleniające długołańcuchowych estrów kwasu ferulowego. Żywność Nauka Technologia Jakość 22. https://doi.org/10.15193/ZNTJ/2015/101/066
Zduńska K, Dana A, Kolodziejczak A, Rotsztejn H (2018) Antioxidant properties of ferulic acid and its possible application. Skin Pharmacol Physiol 31:332–336. https://doi.org/10.1159/000491755
Masek A, Chrzescijanska E, Latos M (2016) Determination of antioxidant activity of caffeic acid and p-coumaric acid by using electrochemical and spectrophotometric assays. Int J Electrochem Sci 11:10644–10658. https://doi.org/10.20964/2016.12.73
Adefegha SA, Oboh G, Ejakpovi II, Oyeleye SI (2015) Antioxidant and antidiabetic effects of gallic and protocatechuic acids: a structure–function perspective. Comp Clin Path 24:1579–1585. https://doi.org/10.1007/s00580-015-2119-7
Palafox-Carlos H et al (2012) Antioxidant interactions between major phenolic compounds found in “Ataulfo” mango pulp: Chlorogenic, gallic, protocatechuic and vanillic acids. Molecules 17:12657–12664. https://doi.org/10.3390/molecules171112657
Strack D, Wray V, Metzger JW, Grosse W (1992) Two anthocyanins acylated with gallic acid from the leaves of. Vic amazonica Phytochem 31:989–991. https://doi.org/https://doi.org/10.1016/0031-9422(92)80054-I
Wu Q et al (2018) Relations between the flavonoid composition and flower color variation in Victoria amazonica. Plant Biol 20:674–681. https://doi.org/10.1111/plb.12835
Elloumi W et al (2022) Wound healing potential of quercetin-3-O-rhamnoside and myricetin-3-O-rhamnoside isolated from Pistacia lentiscus distilled leaves in rats model. Biomed Pharmacother 146:112574. https://doi.org/10.1016/j.biopha.2021.112574
Dzialo M, Mierziak J, Korzun U, Preisner M, Szopa J, Kulma A (2016) The potential of plant phenolics in prevention and therapy of skin disorders. Int J Mol Sci 17:1–41. https://doi.org/10.3390/ijms17020160
Li X, Jiang Q, Wang T, Liu J, Chen D (2016) Comparison of the antioxidant effects of quercitrin and isoquercitrin: Understanding the role of the 6″-OH group. https://doi.org/10.3390/molecules21091246. Molecules 21

No competing interests reported.

SupplementaryMaterial.docx

Download PDF

Version 1

posted

You are reading this latest preprint version

Nutritional properties, determination of phenolic compounds and antioxidant potential of Victoria amazonica (Poepp.) J.C. Sowerby petiole

Status:

Version 1

Abstract

Figures

Introduction

Materials And Methods

Results And Discussion

Conclusion

Declarations

References

Additional Declarations

Supplementary Files

Status:

Version 1