Nutritional composition and total phenolic compounds content of pequi pulp (Caryocar brasiliense Cambess.)

Nara Rúbia Rodrigues Nascimento-Silva; Nathalia Silva Rodrigues Mendes; Flávio Alves Silva

doi:10.18067/jbfs.v7i2.281

Nutritional composition and total phenolic compounds content of pequi pulp (Caryocar brasiliense Cambess.)

Nara Rúbia Rodrigues Nascimento-Silva, Nathalia Silva Rodrigues Mendes, Flávio Alves Silva

Resumo

Pequi (Caryocar brasiliense subsp. brasiliense, Cambess), has relevant levels of lipids, fibers, and carotenoids, and can thus have a relevant effect on lipid metabolism and as an antioxidant agent. Therefore, the purpose of the present study was to describe the physical and chemical characteristics of the pulp of C. brasiliense Cambess collected in two cities of Minas Gerais, as well as its content of phenolic compounds. The fruits of C. brasiliense Cambess were collected in two cities in Minas Gerais: the Ponto Chique and the Jequitai on the ground after a natural fall, being submitted to hygiene and manually pulped. Then, the fruits underwent physical and chemical analyzes. To determine the nutritional composition of the fruits, moisture, ash, lipids, proteins, and total carbohydrates were analyzed. In order to prove the bioactive potential of the pequi pulp, an analysis of total phenolic compounds was carried out. The evaluation of the physical and chemical composition of the pulp of C. brasiliense Cambess from different cities in the north of Minas Gerais showed only physical differences and in the contents of phenolic compounds, possibly due to the great geographical proximity. However, further study is needed to determine the viability of pequi pulp as well as the fruits native to different regions of Minas Gerais. Both pulps stood out because of their considerable lipid and ash concentrations. Through the results, the potential of C. brasiliense Cambess was determined. There is evidence for significant antioxidant potential because of natural bioactive compounds present in the pulps.

Palavras-chave

Functional food; Health benefits; Nutrients; Polyphenols

Texto completo:

PDF (PORTUGUESE) (English)

Referências

Aguilar; E. C.; Jascolka; T. L.; Teixeira; L. G.; Lages; P. C.; Ribeiro; A. C. C.; Vieira; E. L. M.; Peluzio; M. C. G. & Alvarez-Leite; J. I. (2012). Paradoxical effect of a pequi oil-rich diet on the development of atherosclerosis: Balance between antioxidant and hyperlipidemic properties. Brazilian Journal of Medical and Biological Research; 45; 601–609. http://dx.doi.org/10.1590/S0100-879X2012007500074

Almeida; M. R.; Aissa A. F.; Gomes; T. D. U. H.; Darin; J. D. C.; Chisté; R. C.; Mercadante; A. Z.; Antunes; L. M. G. & Bianchi; M. L. P. (2013). In vivo genotoxicity and oxidative stress evaluation of an ethanolic extract from piquiá (Caryocar villosum) pulp. Journal of Medicinal Food. 16; 268–271. https://doi.org/10.1089/jmf.2012.0169

Almeida; S.P. & Silva; J.A. Piqui e buriti: importância alimentar para a população dos Cerrados. Planaltina: Embrapa-CPAC; 1994. 38p.

Alves; A. M.; Fernandes; D. C.; Sousa; A. G. O.; Naves; R. V. & Naves; M. M. V. N. (2014). Características físicas e nutricionais de pequis oriundos dos estados de Tocantins; Goiás e Minas Gerais. Brazilian Journal of Food Technology; 17(3); 198–203. http://dx.doi.org/10.1590/1981-6723.6013

Association of Official Agricultural Chemists – AOAC. (2019). Official methods of analysis of the Association of the Agricultural Chemists; Gaithersburg: AOAC

Araújo; F. D. (1995). A review of Caryocar brasiliense (Cariocaraceae) – an economically valuable species of the Central Brazilian Cerrado. Economic Botany. 49;40–48. https://www.jstor.org/stable/425569?seq=1#page_scan_tab_contents

Balasundram; N.; Sundram; K. & Samman; S. (2006). Phenolic compounds in plants and agri-industrial by-products: antioxidant activity; occurrence; and potential uses. Food Chemistry. 99;191-203. https://doi.org/10.1016/j.foodchem.2005.07.042

Bligh; E. G. & Dyer; W. J. (1959). A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology; 37; 911–917. https://doi.org/10.1139/o59-099

Cardoso; L. M.; Reis; B. L.; Hamacek; F. R. & Pinheiro-Sant’ana; H. M. (2013). Chemical characteristics and bioactive compounds of cooked pequi fruits (Caryocar brasiliense Camb.) from the Brazilian Savannah. Fruits. 68; 3–14. https://doi.org/10.1051/fruits/2012047

Central de Abastecimento de Goiás S/A – CEASA-GO. (2016). Análise Conjuntural. Governo de Goiás. http://www.ceasa.go.gov.br/files/ConjuturaAnual/Analise Conjututal2018.pdf. Acesso em: 02 Jul. 2019.

Chisté; R. C. & Mercadante; A. (2012). Identification and quantification; by HPLC-DAD-MS/MS; of carotenoids and phenolic compounds from the Amazonian fruit Caryocar villosum. Journal of Agricultural and Food Chemistry; 60; 5884–5892. https://www.tib.eu/en/search/id/BLSE% 3ARN314346967/ Identification-and-Quantification-by-HPLC-DAD-MS/

Collevatti; R. G.; Grattapaglia; D. & Hay; J. D. (2001). Blackwell Science; Ltd Population genetic structure of the endangered tropical tree species Caryocar brasiliense; based on variability at microsatellite loci. Molecular Ecology; 10; 349–356. https://doi.org/10.1046/j.1365-294X.2001.01226.x

Collevatti; R. C.; Nabout; J. C. & Diniz-Filho; J. A. F. (2011). Range shift and loss of genetic diversity under climate change in Caryocar brasiliense; a Neotropical tree species. Tree Genetics e Genomes; 7(6); 1237–1247. DOI:10.1007/s11295-011-0409-z

Cordeiro; M. W. S.; Ferri; P. H.; Cavallieri; A. L. F. & Naves; M. M. V. (2013). Características físicas; composição químico-nutricional e dos óleos essenciais da polpa de Caryocar brasiliense nativo do estado de Mato Grosso. Revista Brasileira de Fruticultura. 35;1127–1139. http://dx.doi.org/10.1590/S0100-29452013000400024

Delgado-Vargas; F.; Jiménez; A. R. & Paredes-López; O. (2000). Natural pigments: carotenoids; anthocyanins; and betalains – characteristics; biosynthesis; processing; and stability. Critical Reviews in Food Science and Nutrition; 40(3); 173–289. DOI:10.1080/10408690091189257

Diniz-Filho; J. A. F.; Nabout; J. C.; Bini; L. M.; Soares; T. N.; Telles; M. P. C.; Marco-Junior; P. & Collevatti; R. G. (2009). Niche modelling and landscape genetics of Caryocar brasiliense (“Pequi” tree: Caryocaraceae) in Brazilian Cerrado: an integrative approach for evaluating central–peripheral population patterns. Tree Genetics e Genomes; 5(4); 617–627. DOI:10.1007/s11295-009-0214-0

Finco; F. D. B.; Silva; I. G. & Oliveira; R. B. (2012). Physicochemical characteristics and antioxidant activity of three native fruits from Brazilian Savannah (Cerrado). Revista Alimentos e Nutrição; 23(2); 179–185.

Genovese; M. I; Pinto; M. S.; Gonçalves; A. E. S. S. & Lajolo FM. (2008). Bioactive compounds and antioxidant activity of exotic fruits and commercial frozen pulps from Brazil.

Food Science and Technology International; 14(3); 207–214. https://doi.org/10.1177/1082013208092151

Gobbo-Neto; L. & Lopes; N.P. (2007). Plantas Medicinais: fatores de influência no conteúdo de metabólitos secundários. Quimica Nova; 30(2); 374–81. http://dx.doi.org/10.1590/S0100-40422007000200026

Godoy; H. T. & Rodriguez-Amaya; D. B. (1994). Occurrence of cis-isomers of provitamin A in Brazilian fruits. Journal of Agricultural and Food Chemistry; 42; 1306–1313. https://doi.org/10.1021/jf00042a011

Institute of Medicine – IOM. (2001). Food and Nutrition Board.

Dietary Reference Intakes: for vitamin A; vitamin K; arsenic; boron; cromium; copper; iodine; iron; manganese; molybdenium; nickel; silicon; vanadium and zinc. National Academy Press; Washington; 317–324.

Johson; E. J. (2012). A possible role for lutein and zeaxanthin in cognitive function in the elderly. American Journal of Clinical Nutrition; 96; 1161S–1165S. https://doi.org/10.3945/ajcn.112.034611

Labuza; T. P. (1980). The effect of water activity on reaction kinetics of food deterioration. Food Tecnology. 1980.

Leão; D. P.; Franca; A. S.; Oliveira; L. S.; Bastos; R. & Coimbra; M. A. (2017). Physicochemical characterization; antioxidant capacity; total phenolic and proanthocyanidin content of flours prepared from pequi (Caryocar brasilense Camb.) fruit by-products. Food Chemistry; 225; 146–153. https://doi.org/10.1016/j.foodchem.2017.01.027

Lima; A.; Silva; A. M. O.; Trindade; R. A.; Torres; R. P. & Mancini-Filho; J. (2007). Composição química e compostos bioativos presentes na polpa e na amêndoa do pequi (Caryocar brasiliense; Camb.). Revista Brasileira de Fruticultura. 29; 695–698. http://dx.doi.org/10.1590/S0100-29452007000300052

Mcguire; R. G. (1992). Reporting of objective color measurements. Hort Science; 27(12); 1254–1255. https://journals.ashs.org/hortsci/view/journals/hortsci/27/12/article-p1254.pdf

Merril; A. L. & Watt; B. K. (1973). Energy value of food: basis and derivation. Washington: United States Departament of Agriculture.

Moura; N. F.; Chaves; L. J. & Naves; R. V. (2013). Caracterização física de frutos de pequizeiro (Caryocar brasiliense Camb.) do Cerrado. Revista Árvore; 37(5); 905–912. http://dx.doi.org/10.1590/S0100-67622013000500013

Nascimento-Silva; N. R. R. & Naves; M. M. V. (2019). Potential of whole pequi (Caryocar spp.) fruit—pulp; almond; oil; and shell—as a medicinal food. Journal of Medicinal Food; 00 (0) 2019; 1–11. https://doi.org/10.1089/jmf.2018.0149

Oliveira; F. F.; Araújo; J. C.; Pereira; A. F.; Brito; G. A.; Gondim; D. V.; Ribeiro; R. A.; Menezes; I. R. & Vale; M. L. (2015). Antinociceptive and anti-inflammatory effects of Caryocar coriaceum Wittm fruit pulp fixed ethyl acetate extract on zymosan-induced arthritis in rats. Journal of Ethnopharmacology. 174; 452–65. doi: 10.1016/j.jep.2015.08.017

Oliveira; M. N. S.; Gusmão; E.; Lopes; P. S. N.; Simões; M. O. M.; Ribeiro; L. M. & Dias; B. A. S. (2006). Estádio de maturação dos frutos e fatores relacionados aos aspectos nutritivos e de textura da polpa de pequi (Caryocar brasiliense Camb.). Revista Brasileira de Fruticultura; 28(3); 380–386. http://dx.doi.org/10.1590/S0100-29452006000300010.

Oliveira; M. N. S.; Lopes; P. S. N.; Mercadante-Simões; M. O.; Pereira; E. G. & Ribeiro; L. M. (2016). Post-harvest quality of pequi (Caryocar brasiliense camb.) collected from the plant or after naturally falling off and subjected to slow and quick freezing. Revista Brasoleira de Fruticultura; 39; e-768. http://dx.doi.org/10.1590/0100-29452017768.

Palmeira; S. M.; Silva; P. R. P.; Ferrão; J. S. P.; Ladd; A. A. B. L.; Dagli; M. L. Z.; Grisolia; C. K. & Hernandez-Blazquez; F. J. (2016). Chemopreventive effects of pequi oil (Caryocar brasiliense Camb.) on preneoplastic lesions in a mouse model of hepatocarcinogenesis. European Journal of Cancer Prevention; 25:299–305. https://doi.org /10.1097/CEJ.0000000000000187

Paz; J. G.; Pacheco; P.; Silva; C. O. & Pascoal; G. B. (2014). Análise da composição nutricional e de parâmetros físico-químicos do pequi (Caryocar brasiliense camb) in natura. Linkania; 8; 73–86. http://linkania.org/master/article/view/156/106

Ribeiro; D.M.; Fernandes; D. C.; Naves; M. M. V. & Alves; A. M. (2014). Carotenoids are related to the colour and lipid content of the pequi (Caryocar brasiliense Camb.) pulp from the Brazilian

Savanna. Food Science and Technology; 34; 507–512. http://dx.doi.org/10.1590/1678-457x.6369

Sousa; F. C.; Silva; L. M. M.; Sousa; E. P.; Lima; A. K. V. O. & Figueiredo; R. M. F. (2012). Parâmetros físicos e físico-químicos da polpa de pequi. Revista Verde; 6(1); 12–15. https://www.gvaa.com.br/revista/index.php/RVADS/article/view/1143/1055

Torres; L. R. O.; Santana; F. C.; Shinagawa; F. B. & Mancini-Filho; J. (2018). Bioactive compounds and functional potential of pequi (Caryocar spp.); a native Brazilian fruit: a review. Grasas Aceites; 69; 1–16.

Torres; L. R. O.; Santana; F. C.; Torres-Leal; F. L.; Melo; I. L. P.; Yoshime; L. T.; Matos-Neto; E. M.; Seelaender; M. V. L.; Araújo; C. M. M.; Gogliati; B. & Mancini-Filho; J. (2016). Pequi (Caryocar brasiliense Camb.) almond oil attenuates carbon tetrachloride-induced acute hepatic injury in rats: Antioxidant and anti-inflammatory effects. Food and Chemical Toxicology; 97; 205–216. https://doi.org/10.1016/j.fct.2016.09.009

Vauzour; D.; Rodriguez-Mateos; A.; Corona; G.; Oruna-Concha; M. J. & Spencer; J. P. E. (2010). Polyphenols and human health: prevention of disease and mechanisms of action. Nutrients; 2; 1106–1131. https://doi.org/10.3390/nu2111106

Vera; R.; Naves; R. V.; Nascimento; J. L.; Chaves; L. J.; Leandro; W. M. & Souza; E. R. B. (2005). Caracterização física de frutos do pequizeiro (Caryocar Brasiliense Camb.) no estado de Goiás. Pesquisa Agropecuária Tropical; 35(2); 71–79. https://www.revistas.ufg.br/pat/article/view/2253

Yamaguchi; K. K.; Lamarão; C. V.; Aranha; E. S.; Souza; R. O. S.; Oliveira; P. D. A.; Vasconcellos; M. C.; Lima; E. S.; & Veiga-Junior; V. F. (2017). HPLC-DAD profile of phenolic compounds; cytotoxicity; antioxidant and anti-inflammatory activities of the amazon fruit Caryocar villosum. Química Nova; 40; 483–90. http://dx.doi.org/10.21577/0100-4042.20170028

DOI: http://dx.doi.org/10.18067/jbfs.v7i2.281