Search

The structure characteristics, functional properties, antioxidant and hypoglycemic activities of pectins extracted from feijoa peel with water (FP-W), acid (FP-A) and alkali (FP-B) were investigated. Results showed that the feijoa peel pectins (FPs) were mainly composed of galacturonic acid, arabinose, galactose and rhamnose. FP-W and FP-A had higher proportion of homogalacturonan domain, degree of esterification and molecular weight (for main component) than FP-B; FP-B owned the highest yield, protein and polyphenol contents. FP-W had a compact and smooth surface morphology unlike FP-A and FP-B. FP-W and FP-A had better thermal stability than FP-B. The rheological analysis suggested that the FPs exhibited pseudoplastic fluid behavior, and the elastic characteristics were dominant. Results showed that FP-W and FP-B had superior antioxidant and hypoglycemic activities than FP-A. According to correlation analysis, monosaccharide composition, sugar ratios and degree of acetylation were chief factors affecting the functional properties, antioxidant and hypoglycemic activities of the FPs., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

This study aimed to explore the potential anticancer activity of phenolic-rich feijoa extracts from the flesh, peel, and whole fruit on the human prostate cancer cell line (LNCaP). Results showed that feijoa extracts had cancer-specific anti-proliferative activity on the LNCaP cell line. The anticancer activity of feijoa extracts was shown through activation of the caspase-dependent apoptosis pathway based on the increase of sub-G1 phase in the cell cycle, the decrease of mitochondrial membrane potential, as well as the elevated caspase 3, 8, and 9 activity in the treated LNCaP cells. The anti-cancer activity of feijoa extracts could be attributed to the high total phenolic contents (0.14-0.37 mg GAE/mg dw) and, in particular, the high ellagic acid content (2.662-9.119 μg/mg dw). The successful activation of the caspase-dependent apoptosis pathway indicates that phenolic-rich feijoa extracts have a good potential to be utilized as a functional ingredient in foods and nutraceuticals., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

Abstract: The feijoa plant (Feijoa sellowiana, family Myrtaceae, synonym, Acca sellowiana) produces fruit similar to that of the guava. It is native to Brazil but is grown in many countries as a food crop, especially New Zealand, where it is valued for its highly aromatic fruit. This review covers published work on the bioactive components of the fruit of the feijoa and their pharmacology. Potential value might be added to this fruit if extracts of the fruit were to be used for nutraceutical purposes. [Copyright &y& Elsevier]

• First report on feijoa leaf extracts obtained by pressurized liquid extraction. • Static PLE provided high antioxidant activity with substantial solvent savings. • SFE extract inhibited the growth of typical foodborne pathogens. • Gallic acid, catechin and isoquercetin were the major phenolics identified. • The extracts present potential to be used as natural food additives. This work investigated the efficiency of pressurized liquid extraction (PLE) and supercritical fluid extraction with cosolvent (SFE) in obtaining feijoa leaf extracts with high antioxidant and antibacterial activities. PLE was performed in customized equipment with environmentally friendly solvents, at 40/80 °C, in dynamic and static mode, and SFE was carried out for 210 min at 30 MPa, 55 °C and 15% ethanol–water as cosolvent. PLE extract (80 °C/ethanol–water/dynamic) provided the highest yield, total phenolic content, and antioxidant activities, but it was not effective as antibacterial agent. In contrast, SFE extract exhibited effectiveness against S. aureus , E. coli, and S. typhimurium , with minimum inhibitory concentration values from 14,211 to 3,553 µg.mL−1. Finally, gallic acid, catechin and isoquercetin were the major phenolics identified by liquid chromatography. Our findings revealed that feijoa leaf extracts by PLE and SFE have remarkable bioactivity, presenting a great potential to be used as natural food additives. [ABSTRACT FROM AUTHOR]

• 19 aroma active compounds were identified in the characteristic feijoa aroma. • HS-SPME and chiral chromatography as fast method for enantiomeric ratio analysis. • Linalool enantiomeric ratio can assess origin, variety and authenticity of feijoa. • Sesquiterpenes are not responsible for the characteristic feijoa aroma. The odour-active compounds of feijoa (Acca sellowiana), were isolated by Solvent-Assisted Flavour Evaporation (SAFE). By application of GC-O and the aroma extract dilution analysis (AEDA), nineteen odorants were detected. Volatile compounds with highest flavour dilution (FD) factor were quantified by internal standard and relative response factor. On the basis of the quantitative data and odour thresholds in water, odour activity values (OAV) were calculated. High OAVs were determined for ethyl butanoate, Z -3-hexenal, linalool and methyl benzoate responsible for the fruity, green, flowery and medicinal notes. A recombination assay and omission tests, showed the relevance of Z -3-hexenal, linalool and methyl benzoate as odour active compounds in feijoa aroma. Headspace solid-phase microextraction (HS-SPME) was used in order to verified linalool enantiomeric distribution in two feijoa varieties. R-linalool was the major configuration in both varieties. Quimba variety showed an enantiomeric ratio 75:25 while for Mammoth variety, linalool enantiomeric ratio was 95:5 (R:S). [ABSTRACT FROM AUTHOR]