Chromatographic profile and bioactive compounds found in the composition of pupunha oil (Bactris gasipaes Kunth): implications for human health

Abstract

Objective The presence of dietary bioactive compounds in the human diet becomes a major factor in combating the etiology of different pathologies. Thus, the aim of this investigation was to evaluate the fatty acids profile, cardiovascular functionality indices, bioactive compounds and spectroscopic pattern of peach palm oil (pupunha oil) and their impact on human health. Methods The oil was obtained by soxhlet extraction; the oil yield and qualities were determined according to the standards of the Association of Official Analytical Chemists. For the fatty acids profile, the practical recommendations of the American Oil Chemists’ Society and of the International Organization for Standardization were followed. Total carotenoids and polyphenols were determined by spectrophotometry; the composition of the chemical groups was determined by infrared spectroscopy. The anti-atherogenic, antithrombogenic and hypocholesterolemic indices were obtained using mathematical models. Results The results showed good quality oil based on acid and peroxyde indices (2.45±0.33mg KOH g-1 and 5.47±1.05mEq kg-1). The main fruit bioactive compound was β-carotene (832.4±0.64µg/100g). The chromatographic profile showed a high saturated fatty acid content (53.74%); unsaturated (46.25%); fats were monounsaturated (39.66%) and polyunsaturated (6.59%). The antiatherogenic, antithrombogenic and hypocholesterolemic indices were, on average, 1.10, 2.04 and 0.84, respectively. The spectroscopic profile exhibited bands with variation from 2918.8cm-1 to 714cm-1. Conclusion The results indicate that the consumption of isolated lipid content of the pupunha palm oil provides health protection with emphasis on the prevention of cardiovascular diseases.

Fatty acid composition, cardiovascular functionality, thermogravimetric-differential, calorimetric and spectroscopic behavior of pequi oil (Caryocar villosum (Alb.) Pers.)

“…The results of the atherogenicity index and of the thrombogenicity index, found in reduced values in the composition of food and in the proportion of diets as a whole, are desirable factors, as they reveal a better nutritional and functional composition of the oil as adjuvant in the prevention of cardiovascular disease risks. In the present study, the two indices were lower than 0.8, positively influencing the reduction of cardiovascular impairment risk if added to usual diets (Pinto et al, 2018;Santos et al, 2020).…”

“…On the other hand, the predominance of polyunsaturated fatty acids (70.7%) content shows the functional potential of this raw material, that is active in the modulation of pathways that can influence cholesterolemia, with decreased hepatic production of VLDL, precursor of LDL, both by enhancing the catabolic effect of this fatty acid in the peroxisomes, and by interfering in the receptors and by increasing the hepatocytes membranes' liquid, altering the activity of LDL receptors and the quantity of liver receptors (Bezerra et al, 2017 ;Serra et al, 2019;Santos et al, 2020). Table 2 shows the functional quality indices, calculated from the percentages of saturated, polyunsaturated and monounsaturated fatty acids of pequi oil, obtained from the quantitative data of its fatty acid profile.…”

“…The high values exhibited in this relationship are directly related to cholesterol metabolism as they can promote the formation of high density lipoproteins (HDL). Thus, the higher its value, the more suitable the oil is for human consumption (Santos et al, 2020).…”

Uso de metodologias analíticas para determinação de compostos fenólicos em alimentos no Brasil: avanços e fragilidades

“…O Brasil tem uma grande diversidade biológica vegetal (Brack, 2020), e esta, junto à grande produtividade, pode ser utilizada na alimentação humana e explorada sustentavelmente para produzir extratos com aplicação terapêutica no controle e prevenção de diversas doenças (Faller & Fialho, 2009;Santos et al, 2020). As frutas, por exemplo, podem se tornar uma fonte inesgotável de recursos nutricionais, uma vez que são uma fonte potencial de compostos bioativos, como os compostos fenólicos, vitaminas, carotenóides e minerais, e reconhecidas como fontes de fibras alimentares (Schiassi et al, 2018).…”

“…Portanto, a importância dos compostos bioativos vegetais para a indústria alimentícia, química e farmacêutica é crescente. Nesse sentido, várias pesquisas foram publicadas evidenciando a capacidade antioxidante de alguns compostos fenólicos e seus benefícios à saúde humana (Huber & Amaya, 2008;Medina et al, 2011;Santos et al, 2020;Bennemann et al, 2018).…”