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<p>Umbu is a native Brazilian fruit that is underutilized and has experienced post-harvest production losses. This study aimed to evaluate the bioactive and aroma potential of umbu pulp using a metabolomics and flavoromics approach. The extractable and non-extractable phenolic compounds were analyzed by LC-DAD-ESI-QToF-MS. The antioxidant activity of umbu was evaluated against four reactive oxygen species (H<sub>2</sub>O<sub>2</sub>, ABTS•<sup>+</sup>, •OH and ROO•). The volatile and aroma profile evaluation was carried out using gas chromatography associated with olfactometry, flame ionization detector, and quadrupole mass spectrometry (GC-O-FID/qMS). A total of 19 phenolic compounds and 1 organic acid were identified in umbu pulp. The extractable phenolics found in greater quantities were (µg g<sup>− 1</sup> dry weight, DW): myricetin (11.07), quercetin hexoside (8.40), epicatechin (7.43), rutin (7.43), and kaempferol (6.24). The non-extractable fraction accounted for 82% of the total polyphenol content and its major compounds were (µg g<sup>− 1</sup> DW) catechin (147.08) and caffeic acid (29.53). Both fractions presented antioxidant activity against H<sub>2</sub>O<sub>2</sub>, ABTS•<sup>+</sup>, •OH and ROO•. Regarding the volatile profile evaluated by HS-SPME-GC/qMS, 2,3-butanediol and phenylethyl alcohol were found at the highest concentrations. Citrus, floral and sweet odors of <i>p</i>-cymene, citral, β-linalool and nerol were predominant. The bioactive and aroma potential revealed possibilities for better use of umbu pulp as a raw material/ingredient for the food, beverage, and cosmetics industries.</p>

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Metabolomic and flavoromic approach to unravel the bioactive and aroma potential of Umbu (Spondias tuberosa Arruda) pulp

  • 期刊论文

  • 发表日期：

    2025年9月16日

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  • Rafaela Diogo Silveira,
  • Karolina Cardoso Hernandes,
  • Luana Peixoto Mallmann,
  • Viseldo Ribeiro de Oliveira,
  • Cláudia Alcaraz Zini,
  • Aline Camarão Telles Biasoto,
  • Juliane Elisa Welke

摘要

Umbu is a native Brazilian fruit that is underutilized and has experienced post-harvest production losses. This study aimed to evaluate the bioactive and aroma potential of umbu pulp using a metabolomics and flavoromics approach. The extractable and non-extractable phenolic compounds were analyzed by LC-DAD-ESI-QToF-MS. The antioxidant activity of umbu was evaluated against four reactive oxygen species (H2O2, ABTS•+, •OH and ROO•). The volatile and aroma profile evaluation was carried out using gas chromatography associated with olfactometry, flame ionization detector, and quadrupole mass spectrometry (GC-O-FID/qMS). A total of 19 phenolic compounds and 1 organic acid were identified in umbu pulp. The extractable phenolics found in greater quantities were (µg g− 1 dry weight, DW): myricetin (11.07), quercetin hexoside (8.40), epicatechin (7.43), rutin (7.43), and kaempferol (6.24). The non-extractable fraction accounted for 82% of the total polyphenol content and its major compounds were (µg g− 1 DW) catechin (147.08) and caffeic acid (29.53). Both fractions presented antioxidant activity against H2O2, ABTS•+, •OH and ROO•. Regarding the volatile profile evaluated by HS-SPME-GC/qMS, 2,3-butanediol and phenylethyl alcohol were found at the highest concentrations. Citrus, floral and sweet odors of p-cymene, citral, β-linalool and nerol were predominant. The bioactive and aroma potential revealed possibilities for better use of umbu pulp as a raw material/ingredient for the food, beverage, and cosmetics industries.