Estudo Fitoquímico e Avaliação Antioxidante dos Caules de Commelina erecta (Commelinaceae) Resumo: O estudo fitoquímico dos extratos em acetato de etila e em etanol dos caules de Commelina erecta levou à identificação de luteolina (1), isoquercitrina (7) quercitrina (8), lactona do ácido sacarínico (2), três esteroides glicosilados (3-5) e ácido chiquímico (6). A caracterização química desses compostos foi realizada com base nos dados de EM e RMN, bem como em comparação com a literatura. O presente trabalho é o primeiro relato dessas substâncias em C. erecta. Adicionalmente, revelou esta espécie como uma interessante fonte natural de ácido chiquímico. O teor de fenois totais, juntamente com os ensaios de DPPH e ABTS dos extratos foram também avaliados.

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The present paper evaluated the influence of heat treatment (HT) and high-intensity ultrasound (HIUS) on the chemical profile of the Amazon fig (Ficus subapiculata, Moraceae) juices. Antioxidant activity, quantification of carotenoids, total phenolic compounds (TPC), pH, titratable acidity, soluble solids, color and chemical profile (NMR) were evaluated. Treatments did not change the pH (3.4–3.5), titratable acidity (0.044–0.048%) and soluble solids (2.3–2.4 °Brix). The highest antioxidant activity (DPPH, ABTS) and TPC were presented by the HT-treated juice, which was equivalent to 1235 ± 11 µM TE, 1440 ± 13 µM TE and 312 ± 5 mg GAE mL−1, respectively. The treatments influenced the color luminosity according to the L* and a* parameters, while the b* parameter showed no significant change. The L* parameter was elevated in all treated samples compared to the control sample. Analyzing the parameter a* f, it was verified that the sample with thermal treatment (HT) was different from the control sample, but presented similarity with the samples of the HIUS processes. The 1H NMR spectra of the juices showed similar chemical profiles in all treatments. The compounds α-glucose, β-glucose, fructose, citric, malic, quinic, and p-hydroxybenzoic acids were identified. The HT treatment presented higher efficiency to extract the antioxidant compounds from fig juices. The HIUS treatments with constant energy density also improved the tolerance of the antioxidant compounds, especially in conditions of higher potency and reduced time. Future studies will be devoted to carry out microbiological analysis and evaluate the stability of treated juices.