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Lima, G.d.S.* ; Maciel, L.I.L. ; Lenz, T.* ; Machado, H.G.* ; Lima, N.M.* ; Simão, J.L.* ; Severino, V.G.* ; Rychlik, M.* ; Gontijo, B.* ; Pieczonka, S. ; Schmitt-Kopplin, P.

Metabolomic profile of edible Amazonian Arecaceae fruits by FT-ICR-MS: Insights into chemical, nutritional and antioxidant profiles.

Food Chem. 525:150319 (2026)
Verlagsversion Forschungsdaten DOI PMC
Open Access Hybrid
Creative Commons Lizenzvertrag
Amazonian palm fruits (Arecaceae), including açaí (Euterpe oleracea), pupunha (Bactris gasipaes), buriti (Mauritia flexuosa), bacaba (Oenocarpus bacaba), and tucumã (Astrocaryum aculeatum) are traditionally consumed for their nutritional and therapeutic properties, yet their comprehensive metabolomic characterization remains limited. Here, an integrative foodomics approach combining untargeted and targeted analyses was applied. Direct infusion FT-ICR-MS enabled the annotation of over 10,000 molecular formulas, revealing extensive chemical diversity. Van Krevelen diagrams and chemometric analyses (HCA, PCA, PLS-DA) highlighted distinct metabolomic signatures across species. Targeted assays showed that açaí and pupunha exhibited the highest total phenolic and flavonoid contents and the strongest antioxidant activities, comparable with Trolox, while tucumã presented the highest folate content (132.64 μg/100 g DW) These findings demonstrate associations between molecular composition and functional properties. This work represents the first FT-ICR-MS-based metabolomic characterization of these fruits, expanding current knowledge and providing a robust framework for their valorization in food and nutraceutical applications.
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Publikationstyp Artikel: Journalartikel
Dokumenttyp Wissenschaftlicher Artikel
Schlagwörter Arecaceae ; Nutraceutical ; Metabolomics ; Antioxidant ; Flavonoid ; Functional Food; Buriti Mauritia-flexuosa; Bioactive Compounds; Medicinal-plants; Euterpe-oleracea; Capacities; Extracts; Anthocyanins; Tocopherol; Phenolics; Acid
ISSN (print) / ISBN 0308-8146
e-ISSN 1873-7072
Zeitschrift Food Chemistry
Quellenangaben Band: 525, Heft: Pt 1, Seiten: , Artikelnummer: 150319 Supplement: ,
Verlag Elsevier
Verlagsort Amsterdam [u.a.] ; Jena
Begutachtungsstatus Peer reviewed
Institut(e) Research Unit BioGeoChemistry and Analytics (BGC)
Förderungen National Council for Scientific and Technological Development (CNPq, Conselho Nacional de Desenvolvimento Cientifico e Tecnologico, Brazil)