Identification of functional compounds in baru (Dipteryx alata Vog.) nuts: Nutritional value, volatile and phenolic composition, antioxidant activity and antiproliferative effect

[Display omitted] •The main volatile compounds in baru nuts are hexanal and 2,5-dimethyl-pyrazine.•Gallic acid esters and gallotannins were the main phenolics of baru nuts.•Baru nut extracts inhibited cell proliferation in HT29 cell spheroids.•Gallic acid and ester derivatives were responsible for t...

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Bibliographic Details
Published in:Food research international 2020-05, Vol.131, p.109026-109026, Article 109026
Main Authors: Oliveira-Alves, Sheila C., Pereira, Rafaela Sofia, Pereira, Ana Bárbara, Ferreira, António, Mecha, Elsa, Silva, Andreia B., Serra, Ana Teresa, Bronze, Maria R.
Format: Article
Language:English
Subjects:
Antioxidant activity
Antioxidants - analysis
Brazil
Cell Proliferation - drug effects
Chromatography, Liquid
Colorectal cancer
Dipteryx - chemistry
Electrochemical activity
Fatty Acids - analysis
Gallic Acid - analogs & derivatives
Gallic Acid - analysis
Gallotannins
Gas Chromatography-Mass Spectrometry
HT29 Cells
Humans
Hydrolyzable Tannins - analysis
Nutritive Value
Nuts - chemistry
Phenolic acids
Phenols - analysis
Plant Extracts - analysis
Plant Extracts - pharmacology
Seeds - chemistry
Spectrometry, Mass, Electrospray Ionization
Tandem Mass Spectrometry
Volatile compounds
Volatile Organic Compounds - analysis
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Summary:[Display omitted] •The main volatile compounds in baru nuts are hexanal and 2,5-dimethyl-pyrazine.•Gallic acid esters and gallotannins were the main phenolics of baru nuts.•Baru nut extracts inhibited cell proliferation in HT29 cell spheroids.•Gallic acid and ester derivatives were responsible for the antiproliferative effect. This work aimed to contribute to the nutritional and functional characterization of roasted baru nuts, a seed widely consumed and produced in Brazil. Baru nut was characterized in terms of its nutritional value and volatile composition (SPME-GC–MS analysis). The ultrasound assisted extraction was used to extract free and bound phenolic compounds that were identified by LC-DAD-ESI-MS/MS method. Bioactivity assays were carried out to evaluate the antioxidant activity (ORAC and HOSC assay) and anticancer effect (inhibition of HT29 cell growth and targeting of cancer stemness) of baru nut extracts and phenolic compounds. Results showed that baru is a good source of protein and monounsaturated fatty acids, specifically oleic acid (47.20 g/100 g). The predominant volatile compounds are hexanal (71.18%) and 2,5-dimethyl-pyrazine (9.43%). The main phenolic compounds identified were gallic acid and its derivatives, such as gallic acid esters and gallotannins. Among all, gallic acid and methyl gallate seemed to be the main compounds responsible for the high antioxidant activity. The antiproliferative effect evaluated of baru extracts in HT29 cell line showed ability to impair cell growth in both monolayer and spheroid cultures and to reduce ALDH+ population. These results supply new information about the functional compounds presents in baru nut, which are important sources of natural antioxidants and antiproliferative compounds.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2020.109026