Table 2.
Phytochemical content in the pulp, seed, and peel of mamey, açaí, passion fruit, lychee, and jackfruit.
| Phenolic Acids | |
|---|---|
| Phytochemical | Content |
| Gallic acid | Mamey PP: 0.47 mg/100 g fw [56]; 1.92 mg/100 g dw [57]; 170.91 ± 0.53 ppm fw [63] Açaí PP:6.87 ± 0.28 mg/100 g dw [60] Lychee: cv Qingke: 0.1055, cv Baila: 0.063, cv Jizui: 0.048 mg/100 g fw [58] |
| p-hydroxybenzoic acid | Mamey PP: 484 mg/100 g dw [63] Açaí PP: 1.0 ± 0.8 mg/100 g dw [10] Passion fruit: 0.0124 ± 0.0011 mg/100 g fw [11] Jackfruit PP: 19.978 ± 1.66 mg/g dw [75] |
| Protocatechuic acid | Açaí PP: 0.717 ± 0.054 mg/100 g [59]; PP: 1.7 ± 0.4 mg/100 g dw [10] |
| Protocatechuic acid hexoside | PP: 0.9 ± 0.6 mg/100 g dw [10] |
| Chlorogenic acid | Açaí PP: 0.909 ± 0.102 mg/100 g [59]; PP: 5.01 ± 0.78 mg/100 g dw [60] Passion fruit: 0.0183 ± 0.002 mg/100 g fw [11] Lychee: cv Qingke:0.008, cv Baila: 0.0219, cv Jizui: 0.064 mg/100 g fw [58] |
| Caffeic acid | Açaí PP: 0.238 ± 0.018 mg/100 g [59]; PP: 0.61 ± 0.22 mg/100 g dw [60]; PP: 1.9 ± 0.8 mg/100 g dw [10] Passion fruit: 0.0056 ± 0.0005 mg/100 g fw [11] Lychee: cv Qingke: 0.0621, cv Baila: 0.0576, cv Jizui: 0.114 mg/100 g fw [58] |
| Vanillic acid | Açaí PP: 4.655 ± 0.233 mg/100 g [59]; PP: 11.0 ± 5.8 mg/100 g dw [10] Passion fruit: 0.0426 ± 0.0029 mg/100 g fw [11] |
| Syringic acid | Açaí PP: 1.903 ± 0.120 mg/100 g [59]; PP: 1.62 ± 0.37 mg/100 g dw [60]; PP: 4.8 ± 1.1 mg/100 g dw [10] Lychee PP: 3.96 ± 0.95 μg/g fw [76] |
| Synapic acid | Açaí PP: 0.082 ± 0.010 mg/100 g [59] |
| p-coumaric acid | Açaí PP: 0.22 ± 0.015 mg/100 g [59]; PP: 1.74 ± 0.33 mg/100 g dw [60] Passion fruit: 0.024 ± 0.0015 mg/100 g fw [11] Lychee PP: 0.894 ± 0.119 mg/g dw [76] |
| Ferulic acid | Açaí PP: 0.322 ± 0.020 mg/100 g [59] Passion fruit: 0.0015 ± 0.0003 mg/100 g fw [11] Lychee PP: 6.26 ± 1.01 μg/g fw [76] |
| Kaftaric acid | Açaí PP: 0.86 ± 0.10 mg/100 g dw [60] |
| 5-caffeoylquinic acid | Açaí PP: 4.3 mg/100 g dw [10] Passion fruit PP: 0.0104 mg/100 g [61] Jackfruit PP: 3.42 ± 0.04 mg/100 g [20] |
| 4-caffeoylquinic acid | Passion fruit PP: 0.012 mg/100 g [61] Jackfruit 0.144 ± 0.004 mg/100 g [20] |
| 3,5-dicaffeoylquinic acid | Passion fruit PP: 0.0576 mg/100 g [61] Jackfruit PP: 0.131 ± 0.01 mg/100 g [20] |
| 4,5-dicaffeoylquinic Acid | Passion fruit PP: 0.0587 mg/100 g [61] Jackfruit PP: 0.050 ± 0.004 mg/100 g [20] |
| p-coumaric acid, hexoside | Açaí PP: 1.0 ± 0.5 mg/100 g dw [10] |
| Isomer 1 of feruloyl sinapic acid | Açaí PP: 1.3 ± 0.6 mg/100 g dw [10] |
| Feruroylhydroxypyruvic acid | Açaí PP: 1.4 ± 0.5 mg/100 g dw [10] |
| Isomer 1 of caffeoyl shikimic acid | Açaí PP: 1.7 ± 1.5 mg/100 g dw [10] |
| Isomer 2 of feruloyl sinapic acid | Açaí PP: 0.8 ± 0.3 mg/100 g dw [10] |
| Isomer 2 of caffeoyl shikimic acid | Açaí PP: 5.4 mg/100 g dw [10] |
| Sinapoyl hexose | Açaí PP: 1.0 ± 0.8 mg/100 g dw [10] |
| Feruloylquinic hydroxy acid | Açaí PP: 0.7 ± 0.4 mg/100 g dw [10] |
| Sinapoyl rhamnose | Açaí PP: 1.4 ± 0.9 mg/100 g dw [10] |
| Feruloyl derivative | Açaí PP: 2.3 ± 0.7 mg/100 g dw [10] |
| Flavanols | |
| Catechin | Mamey PP: 0.99 -11.31 mg/100 g fw [56]; 75.01 ± 2.67 ppm fw [63] Açaí PP: 5.07 ± 0.48 mg/100 g dw [60] Lychee cv Qingke: 0.486, cv Baila: 0.246, cv Jizui: 0.215 mg/100 g fw [58] |
| Galocatechin-3-gallate | Mamey PP: 1.19 mg/100 g fw [56] Açaí PP: 25.00 ± 0.64 mg/100 g dw [60] |
| Gallocatechin | Mamey PP: 172.85 ± 2.21 ppm fw [63] Lychee PP: 2307.91 ± 66.76 μg/g fw [76] |
| Catechin-3-O-gallate | Mamey PP: 80.50 ± 0.81 ppm fw [63] |
| Epicatechin | Mamey PP: 0.58 mg/100 g fw [56];0.78 mg/100 g dw [57]; 24.42 ± 0.97 ppm fw [63] Açaí PP: 2.03 ± 0.09 mg/100 g dw [60] Lychee cv Qingke: 0.498, cv Baila: 0.393, cv Jizui: 0.249 mg/100 g fw [58]; PP: cv Hemaoil: 0.0425, cv Feizixiao: 0.0196, cv Lanzuhu: 0.008 mg/100 g dw [64] |
| Flavonols | |
| Flavonoids | Mamey PP: 65.24 ± 4.49 mg quercetin/100 g fw [48] Passion fruit PP: 158.037 ± 0.602 mg/L fw [62] Jackfruit PL: 279 ± 4; PP: 227 ± 31; SD: 162 ± 10 mg quercetin/100 g dw [22]; PL: 87,140 mg QE/100 g dw [28] |
| Rutin | Açaí PP: 3.89 ± 0.15 mg/100 g dw [60]; PP: 3.4 ± 0.7 mg/100 g dw [10] Passion fruit PP: 0.0227 ± 0.0027 mg/100 g fw [11] Lychee cv Qingke: 0.591, cv Baila: 0.563, cv Jizui: 1.888 mg/100 g [58]; PP: cv Hemaoil: 0.009, cv Feizixiao: 0.065, cv Lanzuhu: 0.023 mg/100 g dw [20] |
| Isorhamnetin rutinoside | Açaí PP: 1.7 ± 0.3 mg/100 g dw [10] |
| Dihydromyricetin | Mamey PP: 200.77 ± 11.73 ppm fw [63] |
| Myricitrin | Mamey PP: 25.48 ± 3.70 ppm fw [63] |
| Quercetin | Açaí PP: 13.566 ± 0.098 mg/100 g dw [59] Passion fruit PP: 0.0416 ± 0.0006 mg/100 g fw [11] Lychee PP: 1.325 ± 0.007 mg/g dw [76] |
| Quercetin-3-glucoside | Açaí PP: 1.54 ± 0.34 mg/100 g dw [60] |
| Kaempferol | Açaí PP: 0.521 ± 0.036 mg/100 g dw [59] |
| Flavanones | |
| Naringenin | Açaí PP: 1.64 ± 0.48 mg/100 g dw [60] |
| Hesperidin | Açaí PP: 1.96 ± 0.51 mg/100 g dw [60] |
| Flavones | |
| Isovitexin | Açaí PP: 12.0 ± 4.8 mg/100 g dw [10] Passion fruit PP: 2.76 mg/100 g dw [20] |
| Homoorientine | Açaí PP: 9.9 ± 4.9 mg/100 g dw [10] |
| Vitexin | Açaí PP: 9.8 ± 5.2 mg/100 g dw [10] |
| Escoparina | Açaí PP: 0.6 ± 0.2 mg/100 g dw [10] |
| Chrysoeriol | Açaí PP: 0.5 ± 0.3 mg/100 g dw [10] |
| Orientin | Açaí PP: 15.0 ± 6.3 mg/100 g dw [10] Passion fruit PL: 0.970 mg/100 g dw [20] |
| Isoorientin | Passion fruit PL: 19.63 mg/100 g dw [62]; PP: 16.226 ± 0.050 mg/L fw [11] |
| Luteolin | Açaí PP: 2.161 ± 0.216 mg/100 g [59]; PP: 0.9 ± 0.3 mg/100 g dw [10] |
| Apigenin | Açaí PP: 1.257 ± 0.134 mg/100 g [59] |
| Flavonones | |
| Taxifolin deoxyhexose isomer 1 | Açaí PP: 2.8 ± 1.7 mg/100 g dw [10] |
| Taxifolin deoxyhexose isomer 2 | Açaí PP: 1.3 ± 0.7 mg/100 g dw [10] |
| Taxifolin | Açaí PP: 1.2 ± 0.4 mg/100 g dw [10] |
| Anthocyanins | |
| Malvidin-3-glucoside | Açaí PP: 6.9 ± 0.82 mg/100 g dw [60] |
| Malvidin-3.5-diglucoside | Açaí PP: 11.51 ± 1.37 mg/100 g dw [60] |
| Cyanidin-3-glucoside | Açaí PP: 67.33 ± 1.06 mg/100 g dw [60]; PP: 0.13–541.5 mg/100 g fw [44] |
| Cyanidin-3-rutinoside | Açaí PP: 2.57–1395.3 mg RAE/100 g fw [44] |
| Pelargonidin-3-glucoside | Açaí PP: 111.92 ± 3.04 mg/100 g dw [60] |
| Peonidin-3-glucoside | Açaí PP: 1.32 ± 0.29 mg/100 g dw [60] |
| Total anthocyanins | Mamey: PP: 5.57 ± 0.07 mg TA/100 g fw [48] Açaí PP: 35.41 mg of cianidine-3-glucoside equivalent/100 g fw [68]; PP: 587 ± 53 mg cyanidin-3-glucoside equivalents/100 g of dw [67] Jackfruit PP: 0.46 mg TA/100 g fw [69] |
| Proanthocyanidins | |
| Procyanidin B1 | Açaí PP: 1.99 ± 0.36 mg/100 g dw [60] |
| Procyanidin B2 | Açaí PP: 5.03 ± 0.4 mg/100 g dw [60] Lychee PP: cv Hemaoil: 39.93, cv Feizixiao: 0.032, cv Lanzuhu: 0.017 mg/100 g dw [20] |
| Procyanidin A2 | Açaí PP: 11.53 ± 1.53 mg/100 g dw [60] Lychee PP: cv Hemaoi: 0.018, cv Feizixiao: 0.001 mg/100 g dw [20] |
| Stilbenes | |
| trans-resveratrol | Açaí PP: 0.38±0.14 mg/100 g dw [60] |
| Carotenoids | |
| Neoxanthin | Mamey PP: Genotype 8747: 1.024 ± 0.263, Genotype 11,129: 0.370 ± 0.099 mg/100 g dw [19] Jackfruit PP: All-trans-neoxanthin: 8.85 μg/100 g wm; 9-cis-neoxanthin: 6.87 μg/100 g [73] |
| Lycopene | Lychee SD: 0.0043 mg/100 g [77] |
| Violaxanthin | Mamey PP: Genotype 8747: 0.360 ± 0.119, Genotype 11,129: 0.164 ± 0.057 mg/100 g dw [19] |
| Luteoxanthin | Mamey PP: Genotype 8747: 0.569 ± 0.163, Genotype: 11,129: 0.180 ± 0.0 80 mg/100 g dw [19] |
| Lutein and zeaxanthin | Açaí PP: 0.367 ± 0.142 mg/100 g dw [17]; PP: 0.717 mg/100 g dw [44] Passion fruit Lutein; PL: 0.504 mg/100 g dw [36]; Zeaxanthin; PL: 0.065 mg/100 g dw [36]; PP: 0.044 mg/100 g dw [36] Passion fruit PP: All-trans-lutein: 37.02 μg/100 g fw; All-trans-zeaxanthin: 0.96 μg/100 g fw [75] |
| Capsoneoxanthin | Mamey PP: Genotype: 8747: 1.428 ± 0.402, Genotype: 11,129: 0.454 ± 0.170 mg/100 g dw [19] |
| α-Carotene | Açaí PP: 0.450 ± 0.002 mg/100 g dw [17] Jackfruit PP: All trans-αcarotene: 1.24 μg/100 g fw [73] |
| β-cryptoxanthin epoxide | Mamey PP: Genotype 8747: 0.208 ± 0.058, Genotype 11,129: 0.042 ± 0.020 mg/100 g dw [19] Passion fruit PL: 0.075 mg/100 g dw [36]; PP: 0.254 μm/100 g dw [36] Jackfruit PP: 1.21 μg/100 g fw [73] |
| 13-cis-β-Carotene | Açaí PP: 0.055 ± 0.037 mg/100 g dw [17] Jackfruit PP: 2.45 μg/100 g fw [73] |
| 9-cis-β-Carotene | Açaí PP: 0.365 ± 0.002 mg/100 g dw [17] Jackfruit PP: 0.79 μg/100 g fw [73] |
| β-Carotene | Mamey 1.2–1.5 mg β-carotene/100 g [78] Açaí PP: 0.010–0.149 mg/100 g dw [44] Passion fruit PL: 0.272; PP: 1.334 mg of β-carotene equivalents mg/100 g dw [36] Lychee SD: 2.77 mg/mL [77]; PL: 195.09 mg/mL [39]; PP: 0.291 mg of β-carotene equivalents/100 g fw [39] Jackfruit PP: All trans-β-carotene 29.55 μg/100 g fw [73] |
| Total carotenoids | Mamey PP: Genotype 8747: 8.076, Genotype 11,129: 3.786 mg/100 g fw [19]; PP: 36.12 ± 1.24 mg β-carotene/100 g fw [48]; PP: 1.127 ± 0.005 mg β-carotene/100 g fw [57] Açaí PP: 4.15 ± 0.41 mg/100 g dw [67]; PP: 4.2345 ± 0.007 mg/100 g dw [17] Passion fruit PP: 25.10 mg/100 g fw [72] Jackfruit PP: 0.592 mg/100 g fw [41]; PP: 107.98 μg/100 g fw [73] |
| Tocopherols | |
| Total tocopherols | Passion fruit PP: 0.52 mg/100 g fw [72] |
| δ- Tocopherol | Mamey PP: 0.360 ± 0.030 mg/100 g dw [57] |
| Ascorbic acid | |
| Vitamin C | Mamey PP: 29.37 ± 3.58 mg vitamin C/100 g fw [48] Lychee PP: 34.7 ± 7.8 mg vitamin C/100 g fw [39] |
dw: dry weight; fw: fresh weight; PP: pulp; PL: peel; SD: seed; TA: total anthocyanins. Units are shown unmodified from the original sources.