CADERNO DE CIÊNCIAS AGRÁRIAS
Agrarian Sciences Journal
Caderno de Ciências Agrárias está licenciado
com uma Licença Creative Commons
Atribuição - Não Comercial 4.0 Internacional
Bioactive compounds of pulp powder of tarumã fruits (Vitex megapotamica) at two
maturity stages
Larissa Karla Monteiro1, Sabrina Vicentini Schaefer2, Carolina Fischer3, Alessandra Orellana Luvizotti4,
Elisandra Rigo5, Georgia Ane Raquel Sehn6, Darlene Cavalheiro7
DOI: https://doi.org/10.35699/2447-6218.2024.46538
Abstract
This study aimed to characterize the pulp of the tarumã fruit, harvested at different stages of maturation (immature
and mature), in terms of physicochemical parameters and mineral content, and also to evaluate the bioactive com-
pounds of the powdered pulp of the fruits, through analysis of phenolic compounds, antioxidant capacity (DPPH and
ABTS) and anti-inflammatory activity. There was an increase (p≤0.05) in the pH, in the Ratio (soluble solids/titra-
table acidity) and in the sugar levels during the maturation of the tarumã fruits. The powdered pulp showed a more
intense red color (a*) when was mature, due to the degradation of chlorophyll and the synthesis of anthocyanins that
occur during fruit ripening. Among the minerals evaluated, relevant concentrations of potassium were detected in the
fruit pulp, and in ripe fruits, the concentration was even higher (p≤0.05). The values of total phenolic compounds,
antioxidant activity (for both evaluated methods) and anti-inflammatory activity were higher in aqueous extracts of
immature fruits. The tarumã can be a promising source of bioactive compounds, mainly the immature fruits, which
showed the best results, while the ripe fruits can be used as raw material for fermentation processes, or for the pro-
duction of natural dyes due to their intense purple color.
Keywords: Vitex megapotamica. Maturation. Minerals. Antioxidants. Anti-inflammatory.
Compostos bioativos da polpa em pó do tarumã (Vitex megapotamica) em dois
estádios de maturação
Resumo
Este estudo teve como objetivo caracterizar a polpa do fruto do tarumã, colhidos em diferentes estádios de maturação
(imaturo e maduro), quanto aos parâmetros físico-químicos e teor de minerais, e também avaliar os compostos bioativos
da polpa em pó dos frutos, através das análises de compostos fenólicos, capacidade antioxidante (DPPH e ABTS) e
1Universidade do Estado de Santa Catarina - UDESC. Pinhalzinho, Santa Catarina. Brasil.
https://orcid.org/0000-0001-9020-408X
2Universidade do Estado de Santa Catarina - UDESC. Pinhalzinho, Santa Catarina. Brasil.
https://orcid.org/0000-0002-9515-2298
3Universidade do Estado de Santa Catarina - UDESC. Pinhalzinho, Santa Catarina. Brasil.
https://orcid.org/0000-0001-9299-9138
4Universidade do Estado de Santa Catarina - UDESC. Pinhalzinho, Santa Catarina. Brasil.
https://orcid.org/0000-0003-0838-9893
5Universidade do Estado de Santa Catarina - UDESC. Pinhalzinho, Santa Catarina. Brasil.
https://orcid.org/0000-0002-5405-5168
6Universidade do Estado de Santa Catarina - UDESC. Pinhalzinho, Santa Catarina. Brasil.
https://orcid.org/0000-0002-3780-3670
7Universidade do Estado de Santa Catarina - UDESC. Pinhalzinho, Santa Catarina. Brasil.
https://orcid.org/0000-0003-2556-0277
*Autor para correspondência: darlene.cavalheiro@udesc.br
Recebido para publicação em 16 de maio de 2023. Aceito para publicação 24 de outubro de 2023.
e-ISSN: 2447-6218
Monteiro, L. K. et al. et al.
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Cad. Ciênc. Agrá., v. 15, p. 01–08, DOI: https://doi.org/10.35699/2447-6218.2024.46538
atividade anti-inflamatória. Observou-se um aumento (p≤0,05) do pH, da relação (sólidos solúveis/acidez titulável)
e dos teores de açúcares durante a maturação dos frutos do tarumã. A polpa em pó apresentou coloração vermelha
(a*) mais intensa quando estava madura, devido a degradação da clorofila e a síntese das antocianinas que ocor-
rem durante o amadurecimento de frutos. Dentre os minerais avaliados, foram detectadas concentrações relevantes
de potássio na polpa do fruto, sendo que, nos frutos maduros, a concentração foi ainda maior (p≤0,05). Os valores
de compostos fenólicos totais, atividade antioxidante (para os dois métodos avaliados) e atividade anti-inflamatória
foram maiores nos extratos aquosos dos frutos imaturos. O tarumã pode ser uma fonte promissora de compostos
bioativos, principalmente os frutos imaturos, que apresentaram os melhores resultados, enquanto os frutos maduros
podem ser utilizados como matéria-prima para processos fermentativos, ou para a produção de corantes naturais
devido a sua coloração púrpura intensa.
Palavras-chave: Vitex megapotamica. Maturação. Minerais. Antioxidante. Anti-inflamatório.
Introduction
Tarumã (Vitex megapotamica), also known as
“azeitona do mato”, “copiúba” among other popular na-
mes, belonging to the Lamiaceae family, has occurrence in
various Brazilian regions. The fruits are classified as dru
-
pes and are green when immature turning purple/black
when ripe, with juicy pulp and sweet flavor. Although
they are edible and can be consumed in natura, they have
been used only as a raw material for the manufacture of
jams and liqueurs (Caldeira et al., 2004; Cosmo et al.,
2009).
Studies on tarumã leaves have shown the antio-
xidant capacity and the presence of medicinal compounds
such as allopurinol when infused (Onofre et al., 2016).
Most of the studies on tarumã are related to the health
research area and focused only on leaves (Hamann et
al., 2016).
Fruit maturity phenomenon involves a series of
physiological, biochemical, and organoleptic changes,
including the degradation of chlorophylls a and b, degra-
dation of pigments, synthesis of new pigments (carote-
noids), changes in flavor, decreased acidity, higher soluble
solids levels, and changes in texture (Domingues; Ono;
Rodrigues, 2001). The advancement of maturity leads to
the oxidation of phenolic compounds, which contributes
to the biosynthesis of anthocyanins that accumulate in
this period (Castrejón et al., 2008; Belwal et al., 2019).
Therefore, it is important to study tarumã at different
maturity stages to understand the possible interference
of the fruit maturity on the bioactive compounds.
Phenolic compounds are the main bioactive com-
pounds in fruits and have health benefits, such as antial-
lergic, anti-inflammatory, and antimicrobial properties,
with emphasis on antioxidant activity (Balasundram;
Sundram; Samman, 2006). Research has been carried out
to search for fruits with antioxidant capacity, as reported
by Resende, Franca e Oliveira (2019). In this context, the
present study aimed to characterize tarumã fruit pulp
harvested in different maturity stages for the physicoche-
mical properties, minerals content, phenolic compounds,
and determination of antioxidant and anti-inflammatory
properties.
Materials and Methods
Materials
The Folin-Ciocalteau reagent, 2,2’-azino-bis
(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-di-
phenyl-1-picrylhydrazyl (DPPH), gallic acid, 6-hydroxy-
2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox),
sulfanilamide, sodium nitroprusside, acarbose, α-amylase,
and N-(1-naphthyl) ethylenediamine dihydrochloride
(NED) were purchased from Sigma-Aldrich (Brazil). So-
dium hydroxide, zinc acetate, and potassium ferrocyanide
were purchased from Synth (Brazil). Hydrochloric acid,
sulfuric acid, neutral lead acetate, copper sulfate, potas-
sium sulfate, sodium and potassium tartrate, acetone,
ethyl alcohol, methyl alcohol, potassium persulfate, and
sodium carbonate from Dinâmica (Brazil). Sodium phos-
phate monobasic was obtained from Cinética Reagentes e
Soluções (Brazil); sodium phosphate dibasic from Reatec
(Brazil), dinitrosalicylic acid (DNS) from Inlab (Brazil).
The other reagents used in the determinations were of
analytical grade.
Harvesting and preparation of fruits
Tarumã fruits were harvested in 2020, in the
plantation belonging to the Federal Institute of Educa-
tion, Science and Technology of Rio Grande do Sul - IFRS
Campus Sertão, in the city of Sertão/RS, Brazil (Latitude
28° 2’ 26’’ S, Longitude 52° 16’ 25” O), in two maturity
stages, determined by calculating the Ratio (total soluble
solids/titratable acidity).
After collection, the fruits were selected, clea-
ned, and sanitized with sodium hypochlorite solution
(200 mg.kg-1) for 15 minutes, washed in running water,
and placed in sieves to remove excess water. The fruits
were divided into two parts and vacuum packaged in
polyethylene bags (20 cm x 25 cm), placed in metalized
zipper pouch bags, and kept refrigerated (~ 5°C) in a
conventional refrigerator (Electrolux, Brazil) until analy-
sis.
Physicochemical characterization of fruits at different
maturity stages
After cleaning, the fruits selected for the analy-
sis were pulped and crushed in a high-speed industrial
Bioactive compounds of pulp powder of tarumã fruits (Vitex megapotamica) at two maturity stages
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Cad. Ciênc. Agrá., v. 15, p. 01–08, DOI: https://doi.org/10.35699/2447-6218.2024.46538
blender at 36.288 g force (Spolu, Brazil) for 5 minu-
tes. The samples were characterized according to AOAC
methodologies for moisture (method 925.45b); ether
extract by the Soxhlet method (method 920.39c); protein
(method 920.152) using a conversion factor of 5.75; ash
(method 940.26); total dietary fiber (method 985.29);
total soluble solids (°Brix) (method 932.14c); reducing
sugars in glucose) (method 925.36); non-reducing su
-
gars (method 925.35); pH (method 981.12); and total
titratable acidity (method 942.15a) (AOAC, 2016). The
carbohydrate content was calculated by difference.
Obtaining the fruit pulp powder
The whole fruits in natura, not used in the cha-
racterization analyses, were punctured with the aid of a
2 mm diameter needle, frozen in an ultra-freezer (ULT
335/710 D Vertical, Indrel, Brazil) for 24 hours at -86°C,
dehydrated at -60°C under the vacuum pressure of 0.05
mTorr in a freeze dryer (TFD 5503, IIShin, Netherlands)
for 24 hours, and then subjected to pulping. The pulps
were again frozen in the ultra-freezer (-86°C /24 hours)
and subjected to freeze-drying (-60°C /0.05 mTorr /24
hours) until reaching moisture content between 14%
and 15%. Then, the pulps were crushed in a high-speed
industrial blender at 36.288 g force (Spolu, Brazil) for
5 minutes, homogenized in a sieve (32 mesh), vacuum
packaged in metalized bags, and stored under freezing
(-86°C) until the analyzes.
The color of the tarumã pulp powder was evalua-
ted by reflectance using a Minolta colorimeter (CR-410,
HunterLab, Brazil), according to the methodology de-
fined by the manufacturer, using the CIELAB system.
The values of L* (brightness) varying from black (0) to
white (100), a* from green (-a *) to red (+ a *) and b*
from blue (-b*) to yellow (+ b*) were used to define
a three-dimensional color space. The equipment was
previously calibrated using white and black standards.
Mineral contents were also evaluated according to AOAC
method 985.35 (2016), with adaptations to determine
the Ca, Ti, Fe, Zn, K, Mg, Cd, Ni, Pb, Cu, and Na levels,
using a flame atomic absorption spectrometer (SpectrAA
220) and hollow cathode lamps 44 (VARIAN®).
Determination of phenolic compounds and antioxi-
dant activity
The extraction was carried out according to the
methodology described by Rufino et al. (2007a), with
modifications. For that, 1 g of tarumã pulp powder was
weighed in a 100 mL beaker, 40 mL of 50% methanol
was added, and the mixture was vortexed (Vortex Mixer
K45-2810, Kasvi, Brazil) and kept at rest for 60 minutes
at room temperature. Then, the mixture was transferred
to tubes and centrifuged (centrifuge SL-700, Solab, Bra-
zil) at 25.200 g force for 15 minutes. The supernatant
was transferred to a 100 mL volumetric flask. Then, 40
mL of 70% acetone was added to the residue from the
first extraction, homogenized, kept at rest (60 minutes),
and centrifuged (25.200 g force for 15 minutes). The
supernatant was then transferred to the volumetric flask
containing the first supernatant and the volume was
made up to 100 mL with distilled water. The extracts
were frozen at -86°C in the ultra-freezer (ULT 335/710
D Vertical, Indrel, Brazil) for the determination of the
antioxidant activity by DPPH, ABTS, and total phenolic
compounds.
The content of total phenolic compounds was
determined according to the Folin-Ciocalteu method. After
preparation, the samples were kept in the dark, at room
temperature, and absorbance readings were performed, in
triplicate, on a spectrophotometer (Cirrus 80 SA, Femto,
Brazil) at 760 nm, as described by Roesler et al. (2007),
with modifications. The quantification of total phenolic
compounds was performed using the standard curve of
gallic acid, and the results were expressed in gallic acid
equivalent per 100 g of sample (mg GAE.100 g-1).
The analyses of antioxidant activity by the DPPH
and ABTS radical scavenging method were performed as
described by Rufino et al. (2007b), respectively. A DPPH
standard curve was constructed, and the absorbance
readings of the samples were performed at 515 nm, in tri-
plicate, using a spectrophotometer (Cirrus 80 SA, Femto,
Brazil). For the calculation of EC50, the final absorbance
reading was performed after absorbance stabilization.
The results were expressed in mg.L-1, which corresponded
to the sample concentration required to reduce in 50%
the initial concentration of DPPH (EC50). For the ABTS
analyze, a Trolox standard curve was constructed, and
the absorbance readings of the diluted extracts were
performed at 734 nm, in triplicate, using a spectropho-
tometer (Cirrus 80 SA, Femto, Brazil). The results were
expressed in μM Trolox.g-1 of sample.
Determination of anti-inflammatory activity
The sample extract was prepared according to
the method of Wang et al. (2019). The nitric oxide radical
scavenging activity was determined as reported by Hazra,
Biswas e Mandal (2008). Absorbance readings of the
extracts were performed on a spectrophotometer (Cirrus
80 AS, Femto, Brazil) at 540 nm. A Trolox standard curve
was constructed, and the results were expressed in μM
Trolox.g-1 of sample.
Statistical analysis
The results were analyzed by analysis of variance
(ANOVA) and Tukey’s average comparison test at a 5%
significance level, using the STATISTICA 14 Trial Softwa-
re (Statsoft). Data were presented as mean values and
standard deviation of three measurements.
Results and Discussion
Physicochemical composition of tarumã fruits from
two maturity stages
Monteiro, L. K. et al. et al.
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The tarumã fruits presented high moisture levels,
in both degrees of ripening (Table 1), as observed for
most fruits and vegetables. The immature fruit showed
higher moisture content, due to the moisture transfer
from the peel to the pulp during the maturity stage. It is
noteworthy that climatic conditions, periods of intense
rain or extreme drought, may interfere with the moisture
of the fruits, which may have occurred in this study.
No significant difference was observed for the ash
contents, ether extract, total dietary fiber, and proteins
(Table 1) between the two maturity stages (p≤0.05).
The pH of the fruits increased during maturity, possibly
due to the decrease in total organic acids, since they
underwent degradation during ripening (Ayour et al.,
2017). Martineli et al. (2018), reported a lower pH for
grapes of the cultivar Vitria (4.05), when compared to
tarumã, and a decrease in acidity with increasing pH, as
also observed in our study.
Table 1 – Physicochemical composition (wet basis) of tarumã fruits from two maturity stages
Parameters Maturity stages
Immature Ripe
Moisture (%) 84.53 ± 0.38a81.05 ± 0.74b
Ash (%) 1.40 ± 0.13a1.28 ± 0.17a
Ethereal Extract (%) 1.13 ± 0.03a1.17 ±0.02a
Protein (%) 0.97 ± 0.06a0.87 ± 0.06a
Total Dietary Fiber (%)* 3.44 ± 0.02a3.01 ± 0.31a
Carbohydrates (%) 8.54 12.20
pH 5.61 ± 0.11b6.02 ± 0.06a
Soluble Solids (°Brix) 12.93 ± 0.35b18.77 ± 0.31a
Total Titratable Acidity (%) 1.43 ± 0.07a1.11 ±0.11b
Reducing sugars (%) 40.66 ± 2.78b53.49 ± 5.09a
Non-reducing sugars (%) 41.27 ± 0,84b43.80 ± 1.24a
Ratio** 9.34 16.15
Values expressed as mean ± standard deviation; *Fraction included in carbohydrates; **Ratio: soluble solids / total titratable acidity; Averages
followed by the same letter, on the same line, do not differ statistically by the Tukey test at the 5% level of significance.
The total titratable acidity was significantly higher
in the immature fruits when compared to the ripe fruit,
corroborating the pH results (Table 1). Organic acids are
used as substrates for respiratory processes and consumed
during the ripening metabolism, leading to the release of
sugars, resulting in a lower acidity (Chitarra; Chitarra,
2005; Pimentel et al., 2010) with a consequent increase
in pH values.
A significant difference (p≤0.05) was observed
for the soluble solids (°Brix), reducing sugars, and non-
-reducing sugars, with higher values for the ripe fruits
(Table 1). The increase in these levels with maturity is due
to the biosynthesis and degradation of polysaccharides
in simple sugars, evidencing the maturation of the fruits
(Sehn et al., 2021).
The sugars contents tend to increase during matu-
rity and are higher for ripe fruits, which are related to the
soluble solids content (Monteiro et al., 2018). According
to Maieves et al. (2015), the higher sugar contents (re-
ducing and non-reducing) show the predominant sugar
in the fruit, which was observed in the present study for
glucose and fructose (reducing sugar), while non-reducing
sugars such as sucrose were not predominant. With these
results it is possible to indicate that the mature tarumã
can be a good raw material for fermentation processe.
Color and mineral of tarumã pulp powder from two
maturity stages
The color variation between the powders is given
by the values of the coordinates L*, a* and b* (Table 2),
which are shown in Figure 1. The reduction in lightness
(L*) observed (p≤0.05) is related to degree of ripe-
ness of the fruits, with a darker color when ripe and low
brightness intensity. As the L* axis reflects the lightness
(values range from 0 to 100), values far from 100 (total
white) indicate the darker samples. An increase in the
coordinate a* was observed for the powder of ripe fruits,
with positive results, therefore indicating a tendency to
red color. In contrast, a reduction in the b* coordinate
was observed from the immature to the mature stage,
due to the fruit’s development and consequent ripening.
Bioactive compounds of pulp powder of tarumã fruits (Vitex megapotamica) at two maturity stages
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Cad. Ciênc. Agrá., v. 15, p. 01–08, DOI: https://doi.org/10.35699/2447-6218.2024.46538
Positive b* values indicate a tendency to yellow color at
the end of ripening.
The loss of the green color of the fruits is a com-
mon alteration due to the degradation of pigments such
as chlorophyll present in plant cells. The pH is one of
the factors responsible for this degradation, leading to
the release of organic acids, and therefore the oxidation
of this pigment. From these reactions, other compounds
are formed, such as anthocyanins that are responsible
for the purple color of fruits (Chitarra; Chitarra, 2005;
Maieves et al., 2015).
The major mineral (Table 2) determined in this
study was potassium, for both maturity stages, with a
higher content found in the ripe fruit. Gomes et al. (2019),
studied the mineral content of Niagara and Bordo grape
pulp, and reported potassium, calcium, and magnesium
levels of 433.69 and 623.89 mg.100 g-1; 12.01 and 8.72
mg.100 g-1; and 10.45 and 5.90 mg.100 g-1, respectively.
Table 2 – Color, minerals and total phenolic compounds, antioxidant and anti-inflammatory activities of tarumã pulp
powder, from two maturity stages
Parameters Stages
Immature Ripe
Color
L* 27.55 ± 0.37a21.59 ± 0.22b
a* 3.15 ± 0.12b7.15 ± 0.11a
b* 21.80 ± 0.16a18.63 ± 0.14b
Minerals (mg.100 g-1)
Potassium 118.90 ± 4.61b158.04 ± 5.65a
Calcium 9.15 ± 0.90a9.13 ± 0.96a
Magnesium 8.75 ± 0.13a8.60 ± 0.30a
Zinc 0.27 ± 0.08a0.24 ± 0.06a
Iron 0.06 ± 0.03a0.03 ± 0.01a
Total Phenolic Compounds 474.91 ± 10.15a383.16 ± 4.44b
ABTS 319.98 ± 0.29a287.74 ± 1.70b
DPPH 1019.25 ± 17.25b2583.5 ± 36.5a
Anti-inflammatory 35.58 ± 0.16a33.73 ± 0.31b
Values expressed as mean ± standard deviation. Total Phenolic Compounds (mg EAG.100 g-1 sample); Antioxidant activity by the ABTS radical (μM
TROLOX.g-1 of sample); Antioxidant activity by the radical DPPH, expressed as EC50 (mg.L-1); Anti-inflammatory (μmol TROLOX.g-1 of sample).
Averages followed by the same letter, on the same line, do not differ statistically by the Tukey test at the 5% level of significance.
The cultivar Niagara presented higher levels for all
minerals, while the cultivar Bordo showed lower calcium
and magnesium levels when compared to the tarumã
pulp of the present study. Gordon et al. (2012), studied
açaí fruits at different degrees of ripening and reported
higher potassium, calcium, and magnesium levels when
compared with this study, with values of 4271 and 930
mg.100 g-1; 962 and 930 mg.100 g-1; and 397 and 172
mg.100 g
-1
, for immature and ripe fruits, respectively.
The zinc and iron levels of tarumã pulp were higher than
the values obtained by Gomes et al. (2019), for Bordo
grape pulp, with values of 0.016 and 0.019 mg.100 g-1,
respectively. The Niagara cultivar showed 0.08 and 0.18
mg.100 g-1 for these minerals, respectively, and only the
iron content was higher than that found for the tarumã
pulp powder.
Total phenolic compounds, antioxidant activities
(DPPH and ABTS), and anti-inflammatory properties
of tarumã pulp powder
The total phenolic compounds (Table 2) were
higher for the powder from the immature fruits, pro
-
bably due to the advance of fruit ripening, in which the
conversion of soluble into insoluble compounds occurs
due to the binding of polysaccharide network in the fruit
cell walls. In fruits, in addition to acting against pests,
these compounds affect the nutritional value and the
sensory quality, providing distinct color, texture, and
flavor (Everette et al., 2010; Benchikh et al., 2014).
Monteiro, L. K. et al. et al.
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Cad. Ciênc. Agrá., v. 15, p. 01–08, DOI: https://doi.org/10.35699/2447-6218.2024.46538
Figure 1 – Immature (A), ripe (B) fruits and immature (C), ripe (D) tarumã pulp powder.
Casarin et al. (2016), studied blackberry flour
and reported 344.94 mg EAG.100 g
-1
of sample, which is
lower when compared to the tarumã pulp powder from
both maturity stages. These differences are due to several
factors, including the diversity of phenolic compounds,
the nature of the compound, the extraction method, the
extraction efficiency, sample size, extraction time, and
storage conditions. The solubility of these compounds can
also be influenced by the polarity of the solvent used, the
degree of polymerization, and the interactions between
other compounds (Angelo; Jorge, 2007).
Regarding the antioxidant activity determined
by the ABTS and DPPH assays, the immature fruits sho-
wed higher ABTS values and lower DPPH values when
compared to the ripe fruits, indicating that the extract
from immature fruit pulp powder presented greater an-
tioxidant capacity, with a significant difference (p≤0.05)
when compared with the extract from the ripe fruit pulp
powder (Table 2).
Macharek e Hanchi (2017), studied lemon fruits
at different degrees of ripening and reported higher DPPH
values for immature fruits when compared to ripe fruits,
probably due to the higher total phenolics levels in these
fruits, which may also have occurred in the present study,
once the extract from immature pulp powder showed
higher total phenolic compounds and antioxidant activity
values. The results reported by Gordon et al. (2012),
in “açaí” fruits at different ripening stages, showed an-
tioxidant activity by the ABTS assay of 17 and 2.78 µM
Trolox.100 g-1 dry sample for immature and ripe fruits,
respectively. Although the results found for the tarumã
fruit pulp were lower when compared with the results
reported by those authors, a similar behavior was ob-
served, with a reduction of antioxidant activity with an
increase in the degree of ripening.
Similar behavior was also observed by other
authors, such as Castrejón et al. (2008), who reported
significant differences in the phenolic compounds and the
antioxidant activity of blueberries (Vaccinium corymbosum
L.), which reduced throughout the maturity. A certain
amount of phenolic compounds is accumulated in imma-
ture fruits, which protects the fruits from diseases that can
be transmitted during pre-maturity. The advancement of
maturity leads to the oxidation of phenolic compounds,
contributing to the biosynthesis of anthocyanins that
accumulate during this period (Belwal et al., 2019).
Greater anti-inflammatory activity was observed
for the extract from the immature fruit pulp powder when
compared to ripe fruits. Gómez-Maqueo et al. (2019),
investigated the anti-inflammatory activity by the nitric
oxide radical scavenging activity (NO%) for two varieties
of prickly pear (Opuntia ficus-indica L.) and reported
values of 300.6 and 273.6 mmol Trolox.g-1 for the varie-
ties Pelota and Sanguinos, respectively, which was higher
than the results found for the tarumã fruits of this study.
Gómez-Maqueo et al. (2019), used high hydrosta-
tic pressure for pear extracts under controlled conditions,
which may have contributed to the antioxidant potential.
Another factor that may have influenced the results is
the solvent used in the extraction, methanol, which can
be considered more effective for the extraction of com-
pounds that inhibit the production of the NO radical. In
addition, the characteristics of each fruit can interfere
Bioactive compounds of pulp powder of tarumã fruits (Vitex megapotamica) at two maturity stages
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Cad. Ciênc. Agrá., v. 15, p. 01–08, DOI: https://doi.org/10.35699/2447-6218.2024.46538
with the results, due to the interaction between each
species and the extraction solvent. It is noteworthy that
the extracts of the tarumã pulp powder, for analysis of
anti-inflammatory activity, were obtained using water
as a single solvent.
Conclusion
Significant differences were observed for the
physicochemical properties of tarumã fruits evaluated
at different stages of maturity. The reduction of acidity
levels, the increase in soluble solids, pH levels, and su-
gar contents confirmed the fruit ripening in the periods
evaluated. The major minerals in the fruit pulps were
potassium at both maturity stages, which was more re-
levant in the mature pulps, followed by calcium and
magnesium. The best results of antioxidant activity, total
phenolic compounds, and anti-inflammatory activity were
observed for the pulp powder from the immature fruit,
which presented the highest total phenolic compounds
content. The characterization of little-known fruits, such
as tarumã, can launch further studies on its properties,
mainly concerning the sugar contents, the antioxidant
activity, and the phenolic compounds, aiming at the later
application in products both in the food and the phar-
maceutical industries.
Acknowledgments
The authors thank the Instituto Federal de Educa-
ção, Ciência e Tecnologia do Rio Grande do Sul – Campus
Sertão in particular Professor Odivan Zanella for donation
of tarumã fruits.
Funding
The author Larissa Karla Monteiro thanks the
Universidade do Estado de Santa Catarina (UDESC) for
the financial support offered through fellowships (PRO-
MOP). The authors are grateful to FAPESC (2021TR854)
for financial support.
Authors contribution
LKM: Conceptualization, methodology, validation,
formal analysis, research and writing. SVS: Research. CF:
Research. AOL: Research. ER: Visualization and writing.
GARS: Conceptualization, visualization and writing.
DC: Project management, supervision, data curation,
visualization and writing.
Full Disclosure
The authors also declare that there is no conflict
of interest in the research and publication of the manus-
cript.
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