Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil; Department of Food and Nutrition, Faculty of Nutrition, Federal University of Mato Grosso, Avenida Fernando Corrêa da Costa, 2367 Cuiabá, Mato Grosso, Brazil.
Center of Nature and Human Sciences, Federal University of ABC, Avenida dos Estados, 5001 Santo André, São Paulo, Brazil.
Food Res Int. 2021 Jan;139:109910. doi: 10.1016/j.foodres.2020.109910. Epub 2020 Nov 24.
Fruta-do-lobo (Solanum lycocarpum St. Hill) is an underutilized native fruit commonly found in the Brazilian Cerrado, very known due to the presence of glycoalkaloids. In this work we evaluated the biochemical changes on carbohydrates, phenolic and alkaloids during ripening of fruta-do-lobo using chromatographic and spectrometric techniques. During ripening, we observed an increase in glucose, fructose and sucrose, while oligosaccharides levels varied. Chlorogenic acid isomers represented 80% of the identified phenolic compounds in unripe stage, but they reduced during ripening, resulting in predominance of p-coumaroylquinic acid (peel and pulp) and 1-O-sinapoyl-glucoside (seeds). Statistical analysis shows that the unripe fractions were richer in alkaloids compounds, which were the most important for antioxidant activity. Molecular network analysis summarizes the compound changes during ripening, especially regarding the alkaloid compounds, with a reduction of around 85% of solamargine abundance. These data show that fruta-do-lobo can presents different chemical compositions due their ripening stage providing support for future research aimed to the application of these compounds in glycemia control or uses of their extracts with higher content of alkaloids compounds.
狼桃（ Solanum lycocarpum St. Hill ）是一种未充分利用的本地水果，常见于巴西塞拉多，由于存在糖苷生物碱而广为人知。在这项工作中，我们使用色谱和光谱技术评估了狼桃在成熟过程中碳水化合物、酚类和生物碱的生化变化。在成熟过程中，我们观察到葡萄糖、果糖和蔗糖的含量增加，而低聚糖水平有所变化。绿原酸异构体在未成熟阶段代表了 80%的鉴定酚类化合物，但在成熟过程中它们减少了，导致 p-香豆酰奎宁酸（果皮和果肉）和 1-O-芥子酰葡萄糖苷（种子）占优势。统计分析表明，未成熟部分含有更丰富的生物碱化合物，这些化合物对抗氧化活性很重要。分子网络分析总结了成熟过程中化合物的变化，特别是生物碱化合物的变化，其中约 85%的澳洲茄碱丰度降低。这些数据表明，狼桃由于成熟阶段的不同，可以呈现出不同的化学成分，为未来旨在控制血糖或使用生物碱化合物含量更高的提取物的这些化合物的应用的研究提供了支持。
