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Pechiche (Vitex Cymosa Berteo Ex Speng), a Nontraditional Fruit From

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Pechiche (Vitex Cymosa Berteo Ex Speng), a Nontraditional Fruit From antioxidants Article Pechiche (Vitex cymosa Berteo ex Speng), a Nontraditional Fruit from Ecuador, is a Dietary Source of Phenolic Acids and Nutrient Minerals, in Addition to Efficiently Counteracting the Oxidative-Induced Damage in Human Dermal Fibroblasts Mabel Guevara 1,2, Luis A. Valdés-Silverio 3 , María G. Granda-Albuja 4, Gabriel Iturralde 4, Tatiana Jaramillo-Vivanco 1,5, Francesca Giampieri 6,7,8 , Celestino Santos-Buelga 2 , Ana M. González-Paramás 2 , Maurizio Battino 6,7,9 and José M. Álvarez-Suarez 1,10,* 1 Grupo de Investigación en Biotecnología Aplicada a Biomedicina (BIOMED). Universidad de Las Américas, Quito 170125, Ecuador; [email protected] (M.G.); [email protected] (T.J.-V.) 2 Grupo de Investigación en Polifenoles, Universidad de Salamanca, Campus Miguel de Unamuno, 37007 Salamanca, Spain; [email protected] (C.S.-B.); [email protected] (A.M.G.-P.) 3 Glendale Community College, Glendale, AZ 85302, USA; [email protected] 4 Laboratorios de Investigación. Universidad de Las Américas, Quito 170125, Ecuador; [email protected] (M.G.G.-A.); [email protected] (G.I.) 5 Jardín Botánico de Quito, Quito 170125, Ecuador 6 Nutrition and Food Science Group, Department of Analytical and Food Chemistry, CITACA, CACTI, University of Vigo, Vigo Campus, 36310 Vigo, Spain; [email protected] (F.G.); [email protected] (M.B.) 7 Department of Clinical Sciences, Universitá Politecnica delle Marche, 60131 Ancona, Italy 8 College of Food Science and Technology, Northwest University, Xi’an 710069, China 9 International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China 10 King Fahd Medical Research Center, King Abdulaziz University, Jeddah 21589, Saudi Arabia * Correspondence: [email protected]; Tel.: +593-2-398-1000 (ext. 7500) Received: 19 December 2019; Accepted: 23 January 2020; Published: 27 January 2020 Abstract: Pechiche fruits (Vitex cymosa Berteo ex Speng) from Ecuador were studied to determine their phenolic acid profile, nutrient minerals and capacity to protect primary human dermal fibroblasts (HDFa) against oxidative-induced damage. Up to five phenolic acids were identified, with homovanillic acid as the main one. Vitamin C, β-carotene and lutein were also determined. Phosphorus and potassium were the main macrominerals, while iron was the principal micromineral. HDFa were preincubated with a crude pechiche extract (PCext) and then subjected to oxidative stress. The activity of five antioxidant enzymes, intracellular reactive oxygen species (ROS) and ATP levels and lipid peroxidation and protein oxidation were used as markers of oxidative damage. Preincubation with PCext for 24 h allowed for the significant reduction of intracellular ROS levels, improved the intracellular ATP levels and protected lipids and proteins against oxidative damage (p < 0.05). Additionally, preincubation with PCext was also able to significantly (p < 0.05) improve the activity of the antioxidant enzymes catalase, superoxide dismutase, glutathione peroxidase, glutathione reductase and glutathione transferase, compared to the stressed group without pretreatment. The results obtained in this study suggest the potential of pechiche as a source of bioactive compounds, as well as its beneficial effect against oxidative stress. Antioxidants 2020, 9, 109; doi:10.3390/antiox9020109 www.mdpi.com/journal/antioxidants Antioxidants 2020, 9, 109 2 of 12 Keywords: Vitex cymosa Berteo ex Speng; pechiche; nontraditional fruits; Ecuador; antioxidant capacity; oxidative stress 1. Introduction Several studies provide scientific evidence that points to the relationship between the occurrence of chronic noncommunicable diseases and the imbalance between levels of free radicals species (mainly reactive oxygen species or ROS) and endogenous antioxidant defenses [1]. In fact, several studies have shown that populations with food patterns rich in fruit and vegetables suffer fewer incidences of chronic degenerative diseases related to aging and oxidative stress [2,3]. In this sense, knowledge of bioactive compounds’ contribution to local diets could allow for a better understanding of these diets’ potential in the prevention of these diseases. Currently, the search for new sources of bioactive compounds has led to researchers becoming interested in exotic and tropical fruits due to their potential as a source of bioactive compounds and their therapeutic value. In this context, traditional and nontraditional fruits consumed by the populations of South America, such as Ecuador, have been of great interest and have been studied in recent times [4–11]. Ecuador has a variety of climatic conditions with an extensive variety of native and exotic fruit species of potential interest as sources of several nutrients and bioactive compounds. Mainland Ecuador has three well-defined geographical regions characterized by their climatic conditions and typical vegetation. The coast, a lowlands region, is located between the Andes mountain range and the Pacific Ocean and is home to one of the largest production areas of tropical fruits, be they native, exotic or introduced, and these are distributed and consumed nationwide and, in some cases, exported abroad. As part of the typical vegetation of this region, one finds the nontraditional fruit known as pechiche (Vitex cymosa Berteo ex Speng). Pechiche belongs to the Vitex genus, Lamiaceae family and is a small tree or shrub occurring in tropical and subtropical regions. This plant is endemic to Panama, the Netherlands Antilles, Venezuela, Brazil, Bolivia, Colombia, Ecuador, Peru, Argentina and Paraguay and is threatened due to deforestation [12]. The plant is commonly known as taruma, as aceituno in Colombia or as pechiche in Ecuador. In Ecuador, it is found growing wild in the provinces of Guayas, El Oro, Manabí and Los Ríos, all located in the western coastal region [12]. Pechiche fruits are harvested between December and February and consist of a fleshy drupe of black or purple; they are ovoid between 1.5 and 2 cm in length with a bitter taste (Figure1), but when cooked they become a delicious preserve with a very sweet flavor that is very popular with people on the Ecuadorian coast. However, at present, studies related to their chemical composition and possible beneficial effect on health are scarce [13]. Recently, some reports have highlighted the composition and potential biological effects of different fruits consumed in Ecuador [4–6,8]. However, these studies are still limited given the country’s potential and traditional culture, which has used plants and fruits since ancient times for nutritional and medical purposes [14]. Therefore, the aim of this study was to determine the phytochemical profile of the nontraditional pechiche fruits as well as their potential role in preventing the oxidative damage in an in vitro model of human dermal fibroblast. Antioxidants 2020, 9, 109 3 of 12 Antioxidants 2020, 9, x FOR PEER REVIEW 3 of 12 FigureFigure 1. Pechiche fruit. ( (aa)) Pechiche Pechiche plant plant leaves leaves with with ripe ripe and and unripe fruits. ( (bb)) Ripe Ripe and and unripe fruits,fruits, epicarp epicarp and and endocarp, endocarp, seed and fruit juice. 2.2. Materials Materials and and Methods Methods 2.1.2.1. Pechiche Pechiche Fruits Fruits PechichePechiche fruits fruits ( (VitexVitex cymosa cymosa BerteoBerteo ex ex Speng) Speng) were were collected collected directly directly from from the the plant plant in in the provinces of Guayas and El Oro, Ecuador, between December 2017 and February 2018, during their correspondingcorresponding crop crop season. On On two two different different occasi occasions,ons, two two batches batches of of 0.5 0.5 kg kg of of fruits without damagedamage and similar in terms of their degree of ripenessripeness werewere randomlyrandomly collected.collected. The specimens were identifiedidentified atat thethe JardJardínín Bot Botánicoánico de de Quito, Quito, Ecuador, Ecuador, using using the the reference reference vouchers vouchers available available in thein thecenter’s center’s herbarium. herbarium. Fruits Fruits were were freeze-dried, freeze-dried, and and then then the the exocarp exocarp and and mesocarp mesocarp were were ground ground to to a afine fine powder powder and and stored stored at at –20 –20◦ C°C until until the the analysis analysis waswas performed.performed. For phenolic acids analysis and mineralmineral nutrient nutrient composition, composition, the the exocarp, exocarp, the the me mesocarpsocarp and and the the whole whole fruit (without seeds) were analyzedanalyzed separately. 2.2. Phenolic Acids Analysis 2.2. Phenolic Acids Analysis 2.2.1. Extraction of Phenolic Acids 2.2.1. Extraction of Phenolic Acids Phenolic acids were extracted according to previously reported methods [15] Sample powders Phenolic acids were extracted according to previously reported methods [15] Sample powders (500 mg) were extracted with ethanol–water (80:20) and continuously shaken for 2 h in the dark at (500 mg) were extracted with ethanol-water (80:20) and continuously shaken for 2 hrs in the dark at room temperature. Then samples were centrifuged twice (10 min, 5000 rpm) and filtered through a room temperature. Then samples were centrifuged twice (10 min, 5000 rpm) and filtered through a Whatman® cellulose filters. The solid residue was re-extracted twice, and supernatants were combined. Whatman® cellulose filters. The solid residue was re-extracted twice, and supernatants were Finally, the extracts were
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