These differences could be related to several factors that

can influence the levels of bioactive compounds in fruits and their by-products, such as type of cultivation, climate, fruit variety, and time of the year (Deng, West, & Jensen, 2010). Resveratrol was identified in guava and surinam cherry by-products (Table 5) with levels of resveratrol of 25.67 and 112.51 μg/g d.b., respectively, results not reported so far in the literature. Resveratrol was not detected in the other fruits and by-products samples. Resveratrol is a natural stilbene found in many vegetable species, generally in two forms: trans-(E) and cis (Z), with trans-Resveratrol isomer being recognized for its biological activity ( Medina-Bolivar et al., 2007 and Sautter et al., 2005). trans-Resveratrol displays antioxidant and anti-inflammatory AZD6244 properties

( Kalantari & Das, 2010). trans-Resveratrol has been widely studied in grapes and red wines. Even though many factors such as the plant variety, environmental conditions, extraction procedure and solvent used during extraction can influence the quantification of this compound in plant tissues Selleck Luminespib ( Roldan, Palacios, Caro, & Perez, 2003), it reaches about 40.6 μg/g in the aqueous extract from Thompson seedless dried grapes ( Zhao & Hall, 2008). Other edible and non-edible sources of resveratrol include dark chocolate (0.4 μg/g d.b.) ( Counet, Callemien, & Collin, 2006), peanuts (0.03–0.14 μg/g d.b.) ( Sanders, McMichael, & Hendrix, 2000), cranberry 5355.6 ng/g d.b. ( Borowska,

Mazur, Kopciuch, & Buszewski, 2009) and grape skin and pomace (1.17–5.32 mg/100 g d.b. Muscadine variety) ( Casas et al., 2010). When compared to the content of this compound in other commercial polyphenolic extract as determined by Counet et al. (2006), and Casas et al. (2010) one can notice that the content of this compound in guava and surinam cherry by-products (2.57 mg/100 g and 11.25 mg/100 g dry weight), even if present in lower quantities than in commercial red wine (337 mg/100 g dry extract), is still higher than in white grape pomace (0.9 mg/100 g d.b.), skin (3.1 mg/100 g d.b.), stem (1.7 mg/100 g d.b.), and seed (0.2 mg/100 g d.b.). Therefore, guava and surinam cherry by-products can be considered as a rich source of resveratrol. Thiamet G That is particularly interesting considering that this compound has a wide range of nutraceutical and phytopharmaceutical properties. Coumarin (1,2-benzopyrone) is a natural product having a sweet-herbaceous and cherry flower-like odor (Yang et al., 2009). Coumarins are lactones derived from o-hydroxycinnamic acids by cyclization and ring closure between the o-hydroxy and carboxyl groups. These compounds are present mainly in the families Asteraceae, Apiaceae, Fabaceae, Lamiaceace, and Poaceae. Coumarin occurs in plant tissue in bound form as the trans-o-glucosyloxycinnamic acid ( Kovacik & Repcak, 2008).