As flores comestíveis são utilizadas na alimentação humana há centenas de anos a fim de melhorar a aparência e o sabor de diversos pratos na culinária. Dentre as flores que podem ser ingeridas, uma das mais conhecidas é a capuchinha (Tropaeolum majus L.), de origem mexicana e peruana, cuja coloração do cálice varia, podendo ser amarelo claro, alaranjado ou vermelha. A capuchinha é fonte de compostos bioativos, como a quercetina, as antocianinas, o ácido gálico, os ácidos clorogénicos e carotenoides, os quais conferem capacidade antioxidante a essas flores. Assim, transcendendo a sua aparência visual e o seu sabor, a capuchinha oferece benefícios à saúde da população devido aos seus compostos antioxidantes, que ajudam no combate de doenças crônicas, auxiliam na prevenção de degeneração muscular, de desordens imunológicas e da oxidação de lipoproteínas de baixa densidade. Tendo isso em vista, o objetivo do trabalho foi determinar a capacidade antioxidante das flores de capuchinha. As flores utilizadas foram as capuchinhas alaranjadas, amarelas e vermelhas. A determinação da capacidade antioxidante foi feita através do método ABTS. As flores de capuchinha vermelha apresentaram a maior capacidade antioxidante (13,59 μmol de Trolox/g) seguido pelas flores alaranjadas (4,10 μmol de Trolox/g) e amarelas (2,99 μmol de Trolox/g). Este resultado pode ser explicado pela maior concentração de compostos fenólicos presentes nas flores vermelhas. Dessa forma, as capuchinhas, em especial as de flores vermelhas, poderiam ser mais utilizadas na alimentação humana devido aos seus potenciais benefícios para a saúde.
This study aimed to chemically characterize the pulps of the tropical fruits araticum (Annona crassiflora), buriti (Mauritia flexuosa), coquinho azedo (Butia capitata), cagaita (Eugenia dysenterica), and cajá (Spondias mombin), with a focus on antioxidant potential and microminerals. Calcium levels in the Araticum pulp are 9.35 mg/100 g and the iron content was 4.78 mg/100 g. In cagaita pulp, the calcium content was 15.35 mg/100 g and magnesium content was 66.00 mg/100 g. The iron content present in coquinho pulp was 11.47 mg/100 g and in cagaita it was 11.53 mg/100 g. The extracts with the highest contents of total phenolic compounds were araticum (433.80 mg GAE/g) and coquinho (173.5 mg GAE/g). Araticum pulp had the highest antioxidant potential because it had the lowest EC50 (0.04 mg/mL). The results presented here demonstrate the great potential of the fruits of the Cerrado in terms of rich mineral nutrients and bioactive compounds.
This study investigated baru oil and partially defatted baru flour from the northwest region of Minas Gerais, Brazil. The physicochemical characterization of the oil was made by determining the fatty acid profile using gas chromatography, lutein, and α- and β- carotenes by means of high-performance liquid chromatography, and total carotenoids by spectrophotometry. The flour was analyzed for its chemical composition, fiber, and mineral contents. Baru oil presented excellent quality parameters and high contents in unsaturated fatty acids and carotenoids. The flour showed relevant levels of proteins, lipids, and dietary fiber, in addition to having representative mineral contents for food such as manganese, magnesium, and copper. Thus, baru oil and the by-product of its extraction offer a rich chemical composition, and their application may add nutritional value to foods in addition to reducing negative environmental impacts.
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