Chem Biodivers 2021 Oct 5. Epub 2021 Oct 5.
Universidade Federal de Goias Instituto de Quimica, Instituto de Química, Campus Samambaia, Brasil, 74690-900, GOIÂNIA, BRAZIL.
Variability of secondary metabolites in edible (peel and pulp) and inedible (seeds) parts of three pitanga varieties, red, red-orange and purple, was investigated during the maturation process. Hydrolysable tannins, anthocyanins, and flavonoids were quantified by HPLC/DAD and carotenoids by absorbance. Peel/pulp showed greater complexity of constituents (carotenoids, anthocyanins, flavonoids, and hydrolysable tannins), while only tannins were identified in seeds, but in quantities of ten to one hundred times greater. Read More