Caffeinated and decaffeinated instant coffee consumption partially reverses high-fat diet-induced metabolic alterations in mice

Epidemiological data has associated coffee consumption with a lower prevalence of type 2 diabetes, metabolic syndrome and chronic liver disease. However, the mechanisms and coffee substances responsible for these effects remain unclear. In the present study, mice received caffeinated or decaffeinated instant coffee ad libitum during a two week period after inducing obesity by introducing a high-fat diet over a 10 week period. Body weight, glucose homeostasis, and liver and visceral adipose tissue inflammation were assessed. In addition, AKT signaling, the fatty acid profile and liver histopathological analyses were performed. Ingestion of caffeinated or decaffeinated coffee for 2 weeks resulted in reductions in glucose and insulin blood levels, and insulin tolerance was improved without reductions in final body weight or adiposity. Only caffeinated coffee modified the adipokine profile in visceral adipose tissue, resulting in a restoration of adiponectin levels. However, deleterious liver alterations, which manifested as reductions in steatosis, inhibition of iNOS expression and restoration of insulin inducing-AKT phosphorylation, were reversed by the ingestion of both caffeinated and decaffeinated coffee. Serum AST and ALT levels were also improved in mice after coffee ingestion, while the fatty acid profile in the liver and the cytokine profiles in adipose and liver tissues were not altered by coffee ingestion. Thus, instant coffee consumption reverses obesity-induced alterations in mice, and our results corroborate those of epidemiological studies that associated coffee consumption with a lower prevalence of obesity-related pathologies.     

Wild bitter gourd increased metabolic rate and up-regulated genes related to mitochondria biogenesis and UCP-1 in mice

The effects of bitter gourd (Momordica charantia, BG) on metabolic rate, mRNA expressions of UCP-1, genes related to mitochondria biogenesis and glucose homeostasis were investigated. C57BL/6J male mice were fed modified AIN-93G diets supplemented without (the Basal group) or with 5% (w/w) lyophilized BG powder (the BGP group) for 22 weeks. The BGP group had higher O₂ consumption, CO₂ production and respiratory quotient in the dark phase (p < 0.05) measured at 5th week. Compared to the Basal group, the BGP group had lower body weight and adipose mass, higher mRNA of UCP1, PGC-1α and NrF1 in white adipose tissue (p < 0.05), PGC-1α and NrF1 or tfam in skeletal muscle and brown adipose tissue (p < 0.05) and better glucose homeostasis. These results imply that BGP might increase mitochondria biogenesis and metabolic rate, which may lead to less fat accumulation and contribute, at least in part, to the improved control of glucose homeostasis.     

Anti-obesity effects of epigallocatechin-3-gallate,orange peel extract,black tea extract,caffeine and their combinations in a mouse model

The anti-obesity effects of epigallocatechin-3-gallate (EGCG), orange peel extract (OPE), black tea extract (BTE), and caffeine (CF) in female CF-1 mice were studied. Female CF-1 mice were fed high-fat diets containing 0.1% EGCG, 0.2% OPE, 0.2% BTE and 0.05% caffeine alone and in combination for 10 weeks. The body weight gain and weights of abdominal fat and brown adipose tissue were significantly reduced in mice whose diets contained OPE, BTE, caffeine, OPE + BTE and OPE + CF. Notably, mice fed a high-fat diet supplemented daily with 0.2% OPE + 0.2% BTE + 0.05% CF prevented body weight gain by 48.8%, parametrial fat pad weight by 88.2%, retroperitoneal fat pad weight by 82.8% and brown adipose tissue by 63.7% compared with mice fed a high-fat diet. On the basis of these findings, it was concluded that oral feeding of orange peel extract, black tea extract and caffeine had anti-obesity effects by suppressing body weight gain and adipose tissue formation.     

Citharexylum solanaceum fruit extracts: Profiles of phenolic compounds and carotenoids and their relation with ROS and RNS scavenging capacities

Citharexylum solanaceum is a native fruit from Brazil, which both bioactive compounds and antioxidant potential were not yet investigated. Thus, the freeze-dried extracts of seed and pulp + skin of C. solanaceum fruits were obtained after solid-liquid extraction with ethanol and their bioactive compounds composition, namely phenolic compounds and carotenoids, were determined. The antioxidant capacity of both extracts against physiologically relevant reactive oxygen species (ROS) and reactive nitrogen species (RNS) was further investigated. Both C. solanaceum extracts showed high contents of phenolic compounds; however, pulp + skin extract presented 2.4-times more phenolic compounds (33.54 mg/g) than the seed extract (14.09 mg/g). Verbascoside (phenylpropanoid) was the major compound identified in both extracts (11–25 mg/g). Regarding the carotenoid composition, all-trans-lutein (14–42 μg/g) and all-trans-β-carotene (13–44 μg/g) were the major compounds in both extracts. The high content of phenolic compounds and carotenoids in pulp + skin extract might explain its higher scavenging capacity against all the ROS/RNS as compared to seed extract. In general, both extracts showed better scavenging capacity for the RNS than for the ROS. Our results indicate that C. solanaceum fruits can be explored as an important natural source of antioxidant compounds.     

Phenolic composition,antioxidant and antimicrobial activities of free and bound phenolic extracts of Moringa oleifera seed flour

Phenolic compounds, antioxidant and antibacterial activities of defatted Moringa oleifera seed flour (DMF) were investigated. The total phenolic and flavonoid contents were measured using colorimetric methods. Free phenolic acid and flavonoid profiles were analyzed by high performance liquid chromatography, while antioxidant capacities were evaluated using scavenging assays of 1,1-diphenyl-2-picrylhydrazyl radical (DPPH), ferric reducing antioxidant power and total antioxidant capacity. The results showed that extractability of phenolic compounds was significantly higher (p < 0.05) in bound phenolic extract (4173.00 ± 32.22 mg gallic acid equivalents (GAE)/100 g) than in free phenolic extract (780.00 ± 14.2 mg GAE/100 g) and it showed higher antioxidant and antimicrobial activities. The IC₅₀ value for DPPH radical scavenging activity was 0.9 ± 0.05 and 14.9 ± 0.07 mg/mL for bound phenolic and free phenolic extracts, respectively. Bound phenolic extract was more effective (minimum inhibitory concentration (MIC), 0.06–0.157%) than free phenolic extract (MIC, 0.117–0.191%) against tested bacteria. Ten phenolic compounds (gallic acid, p-coumaric acid, ferulic acid, caffeic acid, protocatechuic acid, cinnamic acid, catechin, epicatechin, vanillin and quercetin) were identified and quantified in both extracts. These natural plant phenolics from Moringa seeds could be a good source of antioxidants and antibacterials for food and pharmaceutical industries.     

Temperature-dependent kinetics of grape seed phenolic compounds extraction: Experiment and model

The kinetics of a batch solid–liquid extraction of total phenolic compounds (PC) from milled grape seed (Vitis vinifera L. cv. “Frankovka”) using 50% ethanol at different extraction temperatures (25–80 °C) was studied. The maximum yield of PC was 0.13 kg_GAE/kg_db after 200 min of extraction in agitated vessel at 80 °C. A new model based on the assumptions of a first order kinetics mechanism for the solid–liquid extraction and a linear equilibrium at the solid–liquid interface was developed. The model involves the concept of broken and intact cells in order to describe two successive extraction periods: a very fast surface washing process followed by slow diffusion of phenolic compounds from grape seeds to the solvent.The proposed model is suited to fit experimental data and to simulate the extraction of phenolic compounds, which was confirmed by the correlation coefficient (r ? 0.965), the root mean square error (RMSE ? 0.003 kg_GAE/kg_db) and the mean relative deviation modulus (E ? 2.149%). The temperature influenced both equilibrium partition coefficients of phenolic compounds and transport properties, which is manifested by a relatively high value of activation energy (23–24) kJ/mol and by values of effective diffusivity in seed particles.     

Development and validation of a LC-ESI-MS/MS method for the determination of phenolic compounds in honeydew honeys with the diluted-and-shoot approach

A simple, reproducible and sensitive method has been optimized and validated for simultaneous determination of 32 phenolic compounds in bracatinga (Mimosa scabrella Benth.) with the diluted-and-shoot approach, without the need of any additional clean-up steps. It has been based on high performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry and electrospray ionization (HPLC-ESI-MS/MS). The chromatography conditions were optimized, and due to the selectivity provided by MRM monitoring, LC separation required only 9 min. The developed method was validated on the basis of Eurachem and European Commission Decision 2002/657/EC guidelines. Mean recoveries ranged from 70.4 to 110%. Intra-day and inter-day precision with RSD (relative standard deviations) from 0.14 to 18.9% and 0.34 to 20.0%, respectively were achieved. Limits of detection (LOD) and quantification (LOQ) ranged from 0.03 to 3.20 μg L^− 1 and 0.20–12.8 μg L^− 1. Finally, the method was applied to samples and 20 phenolic compounds were quantified in all the samples analyzed, representing a contribution to the characterization and quantification of phenolic compounds from bracatinga (M. scabrella Bentham) honeydew honey.     

A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques

A total of 51 Brazilian teas from the species Camellia sinensis, Peumus boldus, Matricaria recutita, Baccharis trimera, Cymbopogon citratus, Pimpinella anisum, Mentha piperita, and Ilex paraguariensis were analyzed in terms of phenolic compounds, color and in vitro antioxidant capacity using ferric reducing antioxidant power (FRAP) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) assays. Data were processed using principal component analysis (PCA), hierarchical cluster analysis (HCA) and linear discriminant analysis (LDA). Significant (P < 0.01) correlations between antioxidant activity measured by DPPH and FRAP assays with the total phenolic compounds (r = 0.87; r = 0.90, respectively) and flavonoids (r = 0.79; r = 0.77, respectively) were attained. The compounds that displayed significant (P < 0.05) correlations with the antioxidant activity were gallic acid, catechin, epicatechin, procyanidin B2, quercetrin, and caffeine. PCA was a suitable approach to check for similarities among tea samples, explaining up to 50% of data variability. Four groups were suggested using HCA, in which cluster 3 showed the highest content of total phenolic compounds, flavonoids, antioxidant activity, gallic acid, and caffeine. All samples included in this group were from C. sinensis. The overall classification capacity obtained by LDA was 82.00%, in which 100% of samples from I. paraguariensis, C. citratus, M. recutita, and P. boldus were adroitly classified, while 60% of teas from P. anisum, 80% of M. piperita teas, and 88.24% of C. sinensis teas were correctly classified.     

Bean cultivars (Phaseolus vulgaris L.) have similar high antioxidant capacity,in vitro inhibition of α-amylase and α-glucosidase while diverse phenolic composition and concentration

Common beans are a good source of essential nutrients such as protein, fiber, vitamins, and minerals; they also contain phenolic compounds and other phytochemicals. Phenolic compounds exhibit high antioxidant capacity that promotes health benefits by reducing oxidative stress. The objective was to compare the composition and quantity of anthocyanins and other non-colored phenolic compounds in fifteen improved bean cultivars from Mexico and Brazil and their relation to antioxidant capacity and enzymes related to type-2 diabetes. Samples were analyzed for total phenolic compounds (TP), flavonoids, antioxidant capacity (AC), tannins and total anthocyanins. Type and quantity were evaluated by HPLC-ESI-MS. Delphinidin glucoside (0.9–129.0 mg/100 g dry coat), petunidin glucoside (0.7–115.0 mg/100 g dry coat) and malvidin glucoside (0.14–52.0 mg/100 g dry coat). Anthocyanidins were positively correlated when quantified by HPLC and colorimetric analysis (R = 0.99). Cultivar Negro-Otomi presented the highest concentration of anthocyanins (250 mg/100 g dry coat). Seventeen non-colored phenolic compounds were identified among cultivars; catechin, myricetin 3-O-arabinoside, epicatechin, vanillic acid, syringic acid and o-coumaric acid, presented the highest concentrations among identified phenolic compounds. The AC of all fifteen bean cultivars did not show significant differences (p > 0.05) ranging from 185.2 (FM-67) to 233.9 (FM-199) mmol TE/g coat. Compounds in the coat extracts of pinto and black cultivars were the most efficient to inhibit α-amylase and α-glucosidase. Studied cultivars differed in composition and concentration of phenolics including anthocyanins; however, there was no effect on AC as measured by oxygen radical absorbance capacity. Black beans contained delphinidin and ferulic acid, compounds commonly used as ingredients in functional foods due to their associated health benefits.     

Ultrasound-assisted enzyme catalyzed hydrolysis of olive waste and recovery of antioxidant phenolic compounds

The ultrasound-assisted enzyme hydrolysis (UAEH) procedure for extraction of phenolics from olive waste (OW) was established. The optimized conditions obtained with response surface methodology (RSM) were pH 5.75, treatment 40 min and temperature 55 °C, the yield obtained reached to 4.0%. The extraction kinetics model was fitted well to the ln (C_t/C₀) = kt, and the rate constants (k) increased with the increased in the extraction temperature. Moreover, the values of k were higher and the activation energy was lower than ultrasound treatment alone. The thermodynamic parameters indicated the extraction process was easier under the UAEH. Compared with the petroleum ether and n-butyl alcohol, ethyl acetate extract fraction had high phenolic content (64.4 mg/g), especially hydroxytyrosol and tyrosol (17.2 mg/g and 14.1 mg/g), and exhibited excellent antioxidant activities in DPPH·, ABTS⁺·and FRAP assay. These finding revealed that OW could be used for a enrich source of natural phenolic compounds for development of food industry.Industrial relevanceOlive waste (OW) has been widely paid attention as sources of high-added value compounds, such as phenolic which can be obtained by the several methods. And phenolic extract as a food additive can not only improve the sensory quality of food, but also can enhance antioxidant capacity in fatty food matrices. Moreover, the use of this extract has better economic benefits than synthetic additives usually used in food industry. In this study, a novel green, simple and efficient technology was employed to extract the phenolic compounds, which was suitable for large-scale industrial use. The results indicated that ultrasound-assisted enzyme hydrolysis (UAEH) has significant potential in the extraction process of phenolics from OW exhibiting higher phenolic yield in shorter extraction times.     

Antioxidant activity of fresh and dry fruits commonly consumed in India

Epidemiological studies from other parts of the world indicate that increased consumption of fruits and vegetables are associated with lower risk of chronic degenerative diseases. Fruits are an important component of Indian diets. Studies indicate that fruits and vegetables are rich sources of phenolic compounds and antioxidant activity (AOA). Present study was taken up to determine the AOA and phenolic content of fresh and dry fruits commonly consumed in India by two different (radical scavenging) methods and relate it to their total phenolic content (TPC) for the first time. Fourteen commonly consumed fresh fruits and ten dry fruits were studied. AOA and TPC contents of both fresh and dry fruits showed marked variation. Correlation analysis between the TPC and AOA as assessed by the two methods showed that phenolics may contribute maximally to the ABTS (r = 0.84) and to lesser extent to DPPH (r = 0.77) in fresh fruits, where as in dry fruits they correlated well to DPPH activity (r = 0.97) and to a lesser extent to FRAP (r = 0.87). In general, the results indicate that majority of the fresh and dry fruits studied are rich in phenolic antioxidants with potent free radical scavenging activity imply their importance to human health.     

Effect of γ-irradiation on phenolic compounds in rice grain

Whole grain rice is rich in phenolic compounds. The effect of γ-irradiation on the main phenolic compounds in the rice grains of three genotypes (black, red, and white) was investigated. Three phenolic acids (p-coumaric acid, ferulic acid, and sinapinic acid) were identified as major phenolic compounds in all rice samples, while two anthocyanins (cyanidin-3-glucoside and peonidin-3-glucoside) were identified in pigmented grain samples. In general, γ-irradiation at most of doses could significantly (p < 0.05) decrease total phenolic acid contents in all samples and total anthocyanins contents in the black rice, but their decreases were not completely in a dose-dependent manner. Unexpectedly, 6 and 8 kGy significantly (p < 0.05) increased total contents of anthocyanins and phenolic acids in black rice. This study suggested that suitable doses of irradiation might be carefully selected and used to minimise the loss of antioxidant phenolic compounds in whole grain rice during storage.     

Chemical composition of wild edible mushrooms and antioxidant properties of their water soluble polysaccharidic and ethanolic fractions

Mushrooms have become attractive as functional foods and as a source of physiologically beneficial bioactive compounds. Herein, we describe and compare the chemical constituents (phenolic compounds, macronutrients, sugars, fatty acids, tocopherols and ascorbic acid) of four wild edible mushrooms widely appreciated in gastronomy: Armillaria mellea (Vahl) P. Kumm., Calocybe gambosa (Fr.) Donk, Clitocybe odora (Fr.) P. Kumm., Coprinus comatus (O.F. Müll.) Pers. Furthermore, the antioxidant activity of their water soluble polysaccharidic and ethanolic fractions was studied by three different in vitro assays. C. comatus revealed the highest concentrations of sugars (43.23/100 g dry weight), PUFA (77.46%), phenolic compounds (45.02 mg/kg), tocopherols (301.03 μg/100 g) and, among all of the fractions tested, its ethanolic fraction showed the highest antioxidant activity (EC₅₀ < 2.6 mg/ml). C. odora revealed one of the highest ascorbic acid (172.65 mg/100 g) contents and its water soluble polysaccharidic fraction showed the best antioxidant properties (EC₅₀ < 3.6 mg/ml) among the polysaccharidic fractions. The studied mushrooms species could potentially be used in well-balanced diets and as a source of bioactive compounds.     

Assessing Rubus honey value: Pollen and phenolic compounds content and antibacterial capacity

Twenty-three honey samples from Galicia (Northwest Spain) were analysed to determine their botanical origin, phenolic compounds and antibacterial activity. In all samples Rubus pollen was predominant, followed by that of Castanea sativa. Other important pollens found belong to Cytisus type, Trifolium repens, Echium, Eucalyptus globulus, Erica umbellata, Erica cinerea, Campanula type and Frangula alnus.Eight phenolic compounds (caffeic, p-coumaric and ellagic acids, pinocembrin, chrysin, galangin, tectochrysin and kaempferol) were determined by solid-phase extraction (SPE) followed by HPLC/DAD analysis. p-Coumaric and ellagic acids were the main constituents of the phenolic fraction (ca. 5.5 mg/kg each, mean value), followed by the pair chrysin plus galangin (ca. 1.2 mg/kg, mean value) and pinocembrin (ca. 1.0 mg/kg, mean value). Antibacterial activity was checked against five Gram-positive bacteria (Staphylococcus aureus, Staphylococcus epidermidis, Micrococcus luteus, Enterococcus faecalis and Bacillus cereus) and four Gram-negative bacteria (Proteus mirabilis, Escherichia coli, Pseudomonas aeruginosa and Salmonella typhimurium). B. cereus and P. mirabilis were the most sensitive microorganisms. This is the first study concerning the phenolic compounds and antibacterial activity of Rubus honey, which proved to be a good source of phenolic compounds and antimicrobial agents with potential health benefits.     

Lactobacillus fermentum and Lactobacillus amylovorus as probiotics alter body adiposity and gut microflora in healthy persons

Modification of gut microflora has been reported as altering energy and lipid homeostasis, leading to changes in body composition. We evaluated whether consumption of Lactobacillus amylovorus (LA) and Lactobacillus fermentum (LF) as novel probiotics alters body adiposity through modification of gut microflora. Healthy, but overweight participants (n = 28) consumed yogurt containing 1.39 × 10⁹ colony-forming unit (CFU) microencapsulated LA, 1.08 × 10⁹ CFU microencapsulated LF, or a control yogurt using a randomized, double-blind crossover design. Body composition measurements showed that body fat mass was reduced in all treatments, with the greatest reduction from LA consumption. Bacterial distribution of gut microflora determined a significant reduction in the abundance of Clostridial cluster IV from LA consumption and significant increases in the abundance of Lactobacillus in both LF and LA treatments. The results suggest that modulation of gut microbial composition from probiotic consumption may contribute to altered energy metabolism and body composition.     

Glycine max (L.) Merr., Vigna radiata L. and Medicago sativa L. sprouts: A natural source of bioactive compounds

The consumption of sprouts, common in Asia, has been growing in western countries, once they are a natural healthy food and considered as a valuable dietary supplement. Comparing with their mature counterparts, sprouts are usually richer in health-promoting phytochemicals. So, the nutritional composition and the biological potential of widely consumed sprouts of three species – Glycine max (L.) Merr., Vigna radiata L. and Medicago sativa L. – were compared for the first time. Phenolic compounds and phytosterols were analyzed by HPLC–DAD and organic acids by HPLC–UV. The volatile profile was determined by HS-SPME/GC–IT/MS. Fourteen phenolic compounds (including four isoflavones), three sterols one triterpene, sixteen fatty acids, seven organic acids and thirty volatile compounds were determined. The antioxidant activity was assessed against DPPH^?, superoxide and nitric oxide radicals. G. max sprouts were the most active against DPPH^? (IC₅₀ = 1.337 mg/mL), while those of M. sativa were the most effective against superoxide and nitric oxide radicals (IC₅₀ = 67 μg/mL and IC₅₀ = 426 μg/mL, respectively). Data provide evidence of great similarities between G. max and M. sativa sprouts, both being rich in phenolic compounds, fatty acids and volatiles, and exhibiting better antioxidant activity. On the other hand, V. radiata showed higher amounts of sterols, triterpenes and organic acids. In this study it was found that the sprouts are a good source of bioactive compounds in our diet with health-promoting antioxidants.     

Antioxidant activity and characterization of constituents in copao fruits (Eulychnia acida Phil., Cactaceae) by HPLC–DAD–MS/MSn

Copao (Eulychnia acida Phil., Cactaceae) is an endemic species occurring in arid areas of northern Chile. The fruits are commercialized by peasants within the Elqui and Limari valleys and are appreciated for its acidic and refreshing taste. We now report the total phenolic (TP) and total flavonoid (TF) content, antioxidant activity, phenolic composition and main phenolic distribution in pulp and epicarp of copao fruits from different harvesting places from both valleys. The ascorbic acid content was determined in fresh fruit pulp, epicarp and juice. The phenolic-enriched extract was analyzed for antioxidant effect and composition. Ferulic acid, 9,10-dihydroxy-4,7-megastigmadien-3-one hexoside, isorhamnetin and quercetin glycosides were identified by HPLC–DAD–MS/MS analysis. The main compounds were isolated and fully characterized by NMR techniques. The main phenolic in the samples was isorhamnetin-3-O-[α-rhamnopyranosyl-(1 → 6)-β-glucopyranoside]. The HPLC pattern of the phenolic-enriched extracts of the fruits allows a differentiation of samples from the Elqui and Limari valleys. All fruit extracts and Amberlite-retained fraction from the methanolic extract were devoid of toxicity against human gastric AGS cells and human lung fibroblasts, with IC₅₀ values > 400 μg/mL for AGS and 344 to > 400 μg/mL for fibroblasts, respectively. The compound identification, associated with the antioxidant activity and insignificant cell toxicity, adds relevant information for the possible development of this native fruit into a new crop.     

Protective role of litchi (Litchi chinensis Sonn.) flower extract against cadmium- and lead-induced cytotoxicity and transforming growth factor β1-stimulated expression of smooth muscle α-actin estimated with rat liver cell lines

The protective potential of litchi flower acetone extract (LFAE) against cadmium (Cd)- and lead (Pb)-induced hepatocytotoxicity, and transforming growth factor β1 (TGF-β1)-mediated activation of hepatic stellate cells (HSCs) were evaluated. Phenolic compounds were plentiful in LFAE (429 mg/g of dried extract); epicatechin (122.1 mg/g of dried extract), gentisic acid (60.2 mg/g of dried extract) and proanthocyanidin A2 (163.3 mg/g of dried extract) were the major flavanoid, phenolic acid and proanthocyanidin, respectively. Cd and Pb treatments significantly promoted lipid peroxidation and DNA damage in rat liver cells (Clone 9), and caused viabilities of the cells down. However, LFAE addition could dose-dependently decrease the Cd- and Pb-induced lipid peroxidation and DNA fragmentation, and increase the cell viabilities. LFAE could also suppress TGF-β1-induced activation of HSCs concluded from down-regulating expression of smooth muscle α-actin (αSMA). These effects should be attributed to the antioxidant action of phenolic compounds in LFAE.     

Phenolic and aroma compositions of pitomba fruit (Talisia esculenta Radlk.) assessed by LC–MS/MS and HS-SPME/GC–MS

Pitomba (Talisia esculenta Radlk.) is a Brazilian exotic fruit consumed specially in the Amazonian region. Because of its large consumption and also due to the lack of knowledge regarding its chemical composition, pitomba fruit was studied in relation to its phenolic and aroma constitution. Using liquid chromatography tandem mass spectrometry (LC–MS/MS), 13 phenolic compounds (catechins, flavonoids and organic acids) were tentatively identified by comparison with standards and by fragmentation patterns. A validated method was applied to quantify common phenolic compounds of the pitomba pulp, for which quinic acid was the main compound (507.8 ± 7.4 μg g^− 1 DWP). Gas chromatography mass spectrometry (GC–MS) was employed along with headspace solid-phase microextraction (HS-SPME) to assess the aroma composition of pitomba fruit. A total of 27 volatile organic compounds (VOCs) were tentatively identified for pitomba fruit, for which 2-phenethyl acetate (17.89%) and isopentyl acetate (13.43%) esters were the main VOCs, contributing to the characteristic aroma of pitomba. The antioxidant capacity of the extract of pitomba fruit was evaluated by ABTS, DPPH and ORAC assays. We observed that pitomba has a moderate antioxidant activity.