Chemical Characterization and Antioxidant Capacity of Guapeva

Abstract

AbSTRACT-Fruits of the Brazilian cerrado usually have typical flavor and high levels of nutrients; however, many of these fruits are little known and marketed. The aim of this study was to chemically and bioactively characterize guapeva fruit, according to standard methodologies. Guapeva has high moisture (65 %) and minerals (1%) content and significant content of phenolic compounds (220 GAE/100g) and consequent antioxidant activity (329.29 µmol/ Trolox eq). This fruit has desirable features to compose a healthy diet and should be further explored in research and economically. Index terms: bioactives, cerrado, fruits, Pouteria gardneriana. CARACTERIZAÇÃO QUÍMICA E CAPACIDADE ANTIOXIDANTEDA GUAPEVA RESUMO-Os frutos do cerrado em geral apresentam sabores próprios e elevados teores de nutrientes, no entanto, grande parte desses frutos ainda é pouco conhecida e comercializada. O objetivo deste estudo foi caracterizar química e bioativamente o fruto da guapeva, de acordo com metodologias padronizadas, para colaborar com a literatura e contribuir a título de informação, socialmente. A guapeva possui alto teor de umidade (65%) e de minerais (1%) além do teor expressivo de fenólicos (220 GAE/100 g) e consequente atividade antioxidante (329,29 µmol/ Trolox eq). Esse fruto tem características desejáveis para compor uma dieta saudável e deve ser mais explorado tanto em pesquisa quanto economicamente. Termos para indexação: bioativos, cerrado, frutas, Pouteria gardneriana.

Physical-chemical and biochemical characterization of Buchenavia tomentosa Eichler fruits

“…However, the glycidic content of B. tomentosa fruits, with an average value of 20.86, showed relatively high carbohydrate contents, compared to those reported for puça fruits (6.64%), araticum (3.83%), mangaba (1.20%), gabiroba (11.6%), guapeva (12.23%), curriola (17.16%), gabiroba (15.68%) and murici (18.85%) (Silva et al, 2008;Morzelle et al, 2015;Siqueira et al, 2017). As for the caloric value, which varied from 81.78 Kcal to 102.69 kcal, these fruits can be considered relatively caloric, when compared to fruits of araçá (37 kcal), cagaita (20 kcal) (Souza et al, 2012).…”

“…Protein contents were very similar among the samples, close to 0.10%, except for sample 5, which had a content (1.15) higher than those determined for the other samples. These values show a low protein potential for B. tomentosa fruits when compared to other fruits such as araticum (1.22%), cajú-do-cerrado (1.18%), mangaba (1.20%), açaí (21%), guapeva (1.88%), murici (1.94%), gabiroba (1.43%) and Curriola (2.08%), which present higher protein values than the general average of B. tomentosa fruits (Roesler et al, 2007;Silva et al, 2008;Gordon et al, 2012;Morzelle et al, 2015;Siqueira et al, 2017). On relation to the gross fiber contents, these were also low, being inferior to those of curriola (1.06%), gabiroba (0.41%) and murici (1.02%).…”

“…43, 359.50, 660.19, 457.43, 433.84, 799.80, 799.80 mg GAE 100 g -1 . These results were also higher than the values (expressed as mg GAE 100 g -1 ) found for several fruits of Amazonian and Brazilian savannah species, such as camu-camu (1400) Araticum (580), Cagaita (200), Jenipapo (651), Lobeira (1.166), Jabuticaba (1.15, methanolic extract 1.04 ethanolic), Guapeva (79.00, pulp and 474.10, husk), Cagaita (141.95), Cajú-do-cerrado (160.74), Gabiroba (1222.59) (Neves et al, 2012;Siqueira et al, 2013;Naspolini et al, 2016;Siqueira et al, 2017). However, the found values are similar to those reported for açaí fruit, with 3437 mg GAE 100 g-1 (Gordon et al, 2012), which is a known fruit rich in phenolic compounds.…”

“…However, the process of agricultural development has undermined the ecosystem sustainability and contributed to the extinction of many species of animals and plants, including native fruit trees, wildlife base of support and source of food for local populations. On general, the fruits of the Brazilian savannah arouse an increasing scientific interest, due to their nutritional and functional properties, combined with the potential to add value and conserve the biodiversity of this biome (Siqueira et al, 2017).…”

Otimização da extração de compostos antioxidantes da guapeva (pouteria gardneriana radlk) através da análise de superfície de resposta

“…Da sua vasta reserva natural, destacam-se as espécies frutíferas exóticas de características sensoriais peculiares e intensas (Rocha et al, 2011, Morzelle et al, 2015. O consumo das frutas do cerrado aumentou nas últimas décadas, e essa crescente procura, deu-se principalmente em razão das suas propriedades funcionais, em especial os compostos bioativos, que desempenham um papel fundamental para a manutenção da saúde contra os radicais livres produzidos pelo organismo (Silva et al,2008, Siqueira et al, 2017. Research, Society andDevelopment, v. 9, n. 7, e328973978, 2020 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v9i7.3978 Mas apesar da grande difusão dos frutos e do crescente interesse científico, econômico e social que o cerca, existe ainda uma grande variedade de frutos desconhecidos e pouco estudados, e neste contexto, destaca-se a guapeva (Siqueira et al, 2017).…”