Nutritional composition and phytochemical compounds of pineapple (Ananas comosus) and its emerging potential for the development of functional foods
Abstract
The pineapple (Ananas Comusus) is one of the most important commercial fruit crops in the world, it is known as the queen of fruits due to its excellent flavor. Pineapple is the third most important tropical fruit in the world after banana and citrus. It is a very consumed and appreciated fruit has obtained popularity over the years due in part to its content in compounds with a beneficial contribution to human health. Pineapple is a rich source of vitamins, minerals, dietary fiber and other important compounds. The group of bioactive compounds consists of phenolic compounds, which include anthocyanins, phenolic acids, stilbenes, tannis and carotenoids, among others, such as bromelain recognized as the most valuable and studied bioactive fruit these compounds can be considered as nutraceuticals due to the preventive effect against oxidative stress, cardiovascular diseases and cancer. It is important to highlight that the pineapple contains characteristic compounds of high value, so that it constitutes a deposit and genetic patrimony to be explored. This review describes the main nutritional characteristics and their involvement in food and health.
Downloads
References
Páez, M.G. (1998). Caracterización morfológica de especies silvestres de Ananas spp. Proc. Interamer. Soc. Trop. Hort. Vol. 42:128-132.
Servicio de Información Agroalimentaria y Pesquera. Piña, reina de las frutas tropicales. Servicio de Información Agroalimentaria y Pesquera Blog. Fecha de publicación: 26 de junio de 2018 https://www.gob.mx/siap/articulos/pina-reina-de-las-frutas-tropicales?idiom=es
Luther, H.E. (2006). An alphabetical list of bromeliad binomials. The Marie Selby Botanical Gardens. Sarasota, Florida, USA. The Bromeliad Society International. 124 pp.
Valderrain, R.G., Begoña, de A., Sánchez, M.C., González, A.G. (2017). Functional properties of pineapple. Handbook of Pineapple Technology: Production, Postharvest. Science, Processing and Nutrition, (240-257).
Ercisli, S. and Orhan, E. (2007) Chemical composition of white ( Morus alba), red ( Morus rubra) and black ( Morus nigra) mulberry fruits. Food Chemistry, 103, 1380-1384. doi:10.1016/j.foodchem.2006.10.054
USDA [United States Department of Agriculture]. National Nutrient Database for Standard Reference Release, [Online], Disponible: http://www.ars.usda.gov/ba/bhnrc/ndl. [Fecha de consulta: 13/04/2019].
Chandalia, M., Garg, A., Lutjohann, D., Von Bergmann, K., Grundy, S.M. Brinkley, L.J. (2000). Beneficial effects of high dietary fiber intake in patients with type 2 diabetes mellitus. New England Journal of Medicine 342(19), 1392–1398.
Lu, X.‐H., Sun, D.‐Q., Wu, Q.‐S., Liu, S., H., Sun, G.‐M. (2014). Physico‐chemical properties, antioxidant activity and mineral contents of pineapple genotypes grown in China. Molecules Vol. 19(6), 8518–8532.
Lu, X.‐H., Sun, D.‐Q., Wu, Q.‐S., Liu, S., H., Sun, G.‐M. (2014). Physico‐chemical properties, antioxidant activity and mineral contents of pineapple genotypes grown in China. Molecules Vol. 19(6), 8518–8532.
Cordenunsi, B., Saura‐Calixto, F., Diaz‐Rubio, M.E., Zuleta, A., Tiné, M.A., Buckeridge, M.S., Silva, G.B.D., Carpio, C., Giuntini, E.B., Menezes, E.W.D. (2010). Carbohydrate composition of ripe pineapple (cv. Perola) and the glycemic response in humans. Food Science and Technology 30(1), 282–288.
Rickman, J.C., Bruhn, C.M. and Barrett, D.M. (2007), Nutritional comparison of fresh, frozen, and canned fruits and vegetables II. Vitamin A and carotenoids, vitamin E, minerals and fiber. J. Sci. Food Agric., 87: 1185-1196. https://doi.org/10.1002/jsfa.2824
Bourassa, M.G. y Tardif, J.C. (2006). Antioxidants and Cardiovascular Disease. USA,Springer.
Farid, H.M., Akhtar, S., Anwar, M. (2015). Nutritional value and medicinal benefits of Pineapple. J Nut and Food Vol. 4, pp. 84-88.
Kris‐Etherton, P.M., Hecker, K.D., Bonanome, A., Coval, S.M., Binkoski, A.E., Hilpert, K.F., Griel, A.E. & Etherton, T.D. (2002). Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer. American Journal of Medicine, Vol. 113(9), 71–88.
Sun, J., Chu, Y.‐F., Wu, X., Liu, R.H. (2002) Antioxidant and antiproliferative activities of common fruits. Journal of Agricultural and Food Chemistry Vol. 50(25), 7449–7454.
Kongsuwan, A., Suthiluk, P., Theppakorn, T., Srilaong, V., and Setha, S. 2009. Bioactive compounds and antioxidant capacities of phulae and nanglae pineapple. Asian Journal of Food and Agro Industry, 2, 44-50.
Larrauri, J.A., Rupérez, P., Calixto, F.S. (1997). Pineapple shell as a source of dietary fiber with associated polyphenols. Journal of Agricultural and Food Chemistry, Vol. 45(10), 4028–4031.
Maurer, H. (2001) Bromelain: biochemistry, pharmacology and medical use. Cellular and Molecular Life Sciences Vol. 58(9), 1234–1245.
Szeto, Y.T., Tomlinson, B., Benzie, I.F. (2002) Total antioxidant and ascorbic acid content of fresh fruits and vegetables: implications for dietary planning and food preservation. British Journal of Nutrition, Vol. 87(01), 55–59.
Sun, J., Chu, Y.‐F., Wu, X., Liu, R.H. (2002) Antioxidant and antiproliferative activities of common fruits. Journal of Agricultural and Food Chemistry Vol. 50(25), 7449–7454.
Silva, L.M.R.D., Figueiredo, E.A.T., Ricardo, N.M.P.S., Vieira, I.G.P., Figueiredo, R.W.D., Brasil, I.M., Gomes, C.L. (2014) Quantification of bioactive compounds in pulps and by‐products of tropical fruits from Brazil. Food Chemistry Vol. 143, 398–404.
Ramulu, P. y Udayasekhara Rao, P. (2003) Total, insoluble and soluble dietary fiber contents of Indian fruits. Journal of Food Composition and Analysis, Vol. 16(6), 677–685.
Gardner, P.T., White, T.A., Mcphail, D.B., Duthie, G.G. (2000). The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices. Food Chemistry, 68(4), 471–474.
Philip, R.M., Antony, A.K., Vinu, T., Chandrasekharan, C.K., Sasikala, AK. y Gopalan R.K.(2013). An in vitro study reveals nutraceutical properties of Ananas Comosus (L.) Merr. Var. Mauritius fruit reside beneficial to diabetes. J. Sci Food Agric; Vol 94:943-950.
Hernández, M., Carvajal, C., Márquez, M., Báez, R., Morris, H., Santos, R., Chávez, M.A. (2005). Obtención de preparados enzimáticos a partir de tallos de piña (Ananas Comusus) con potencialidades de uso en la Biotecnología y la Medicina. Revista CENIC Ciencias Biológicas. Vol. 36.
Pandit, S. y B. (2015). A study on nutritional efficacy of pineapple juice in the treatment of bronchial asthma. International Journal of Scientific and Research Publications. Vol 5.
Ordesi P, Pisoni L, Nannei P, Macchi M, Borloni R, Siervo S. (2014). Therapeutic efficacy of bromelain in impacted third molar surgery: a randomized controlled clinical study. Quintessence Int; Vol. 45:679-84.
Juhasz, B., Thirunavukkarasu, M., Pant, R., Zhan, L., Varma, S., Secor, E., Srivastava, S., Raychaudhuri, U., Menon, V., Otani, H., Thrall, R., Maulik, Nilanjana. (2008.). Bromelain induces cardioprotection against ischemia-reperfusion injury through Akt/FOXO pathway in rat myocardium. J Physiol Heart Circ Physiol, 294 (3).
Devakate, R., Patil, V., Waje, S., Thorat, B. (2009). Purification and drying of bromelain. Separation and Purification Technology, 64(3), 259–264.
Balls, A., Thompson, R., Kies, M. (1941) Bromelin. Properties and commercial production. Industrial and Engineering Chemistry 33(7), 950–953.
Paulo A.G. Soares, Antônio F.M. Vaz, Maria T.S. Correia, Adalberto Pessoa, Maria G. Carneiro-da-Cunha, Purification of bromelain from pineapple wastes by ethanol precipitation, Separation and Purification Technology, Volume 98, 2012, Pages 389-395
