Características físico-químicas, polifenóis e flavonoides amarelos em frutos de espécies de pitaias comerciais e nativas do Cerrado

Abstract

3RESUMO -Apesar do grande potencial comercial da pitaia, ainda são escassos os estudos de caracterização físico-química de frutos da pitaia, principalmente considerando espécies nativas do Cerrado. Neste trabalho, objetivou-se analisar a caracterização físico-química, polifenóis e flavonoides amarelos totais de frutos de espécies de pitaia Hylocereus costaricensis, Hylocereus undatus, Selenicereus setaceus e Selenicereus megalanthus. Para as avaliações físico-químicas, foram realizadas as análises de sólidos solúveis, pH e acidez total titulável. Para a determinação dos compostos fenólicos, realizaram-se as análises de polifenóis extraíveis totais e flavonoides amarelos. Foram observadas diferenças significativas entre as espécies de pitaia e entre as partes basal, mediana e apical dos frutos, quanto às características físico-químicas e a concentração de compostos fenólicos. A espécie S. megalanthus apresentou maior quantidade de sólidos solúveis, apresentando, assim, a polpa mais doce. Tal característica foi mais pronunciada na parte mediana do fruto de todas as espécies. Houve diferença significativa entre o pH, com valores variando de 4,84 a 5,67, classificando-se como alimentos pouco ácidos. A acidez variou de 0,10 % a 0,15 % de ácido cítrico. H. costaricensis merece destaque pela presença de maior quantidade de polifenóis totais e de flavonoides amarelos, diferenciando-se significativamente das demais espécies. Termos para indexação: Cactaceae, variabilidade genética, melhoramento. PHYSICOCHEMICAL CHARACTERISTICS, POLYPHENOLS AND YELLOW FLAVONOIDS IN FRUITS OF COMMERCIAL AND WILD PITAYA SPECIES FROM THE BRAZILIAN SAVANNASABSTRACT -Although the high commercial potential of pitaya, there are yet few studies of physicochemical characterization of pitaya fruits, especially considering wild species from the Brazilian Savannas. This study was conducted with the objective to analyze the physico-chemical characterization, total polyphenols and yellow flavonoids of fruits of Hylocereus costaricensis, Hylocereus undatus, Selenicereus setaceus and Selenicereus megalanthus pitaya species. For the physico-chemical analyzes the percentage of soluble solids, pH value and total acidity. For the phenolic compounds quantification, total flavonoids and yellow polyphenols extractable were analyzed. Significant differences of chemical characteristics and the amount concentration of phenolic compounds were observed among pitaya species and basal, middle and apical portions of fruit. The species S. megalanthus had higher amounts of soluble solids. This characteristic is more pronounced in the middle part of the fruit of all species. There was significant difference of pH, with values ranging from 4.84 to 5.67. The pitaya fruits are classified as low acid fruits. The acid content ranged from 0.10% to 0.15% of citric acid. H. costaricensis presented higher amount of total polyphenols and yellow flavonoids, differing significantly from the other species.

Physicochemical characterization, antioxidant activity, and sensory analysis of beers brewed with cashew peduncle (Anacardium occidentale) and orange peel (Citrus sinensis)

“…Moreover, the polyphenols content was higher than that found by Piazzon et al (2010), who quantified phenolics in several types of beers, among which, wheat beer presented 504 ± 44 GAE mg/L. This increase can be explained by the fact that the cashew peduncle has considerable amounts of phenolic compounds (Lima et al, 2013).…”

“…These results suggest that there should be a threshold in the concentration of polyphenols content to promote a significant effect on antioxidant activity. The presence of phenolic compounds and antioxidant activity in orange peel (Kelebek et al, 2009;Hegazy & Obrahium, 2012;Park et al, 2014;Davies et al, 2017) and cashew peduncle (Lopes et al, 2012;Lima et al, 2013;Andrade et al, 2015) have been confirmed in others studies. Moreover, formulations presented antioxidant activity values (Table 5) higher than those found by Marques et al (2017) in craft beers.…”

QUALITY, ANTIOXIDANT AND ENZYMATIC ACTIVITIES OF FACHEIRO (Pilosocereus pachycladus RITTER) FRUITS DURING MATURATION

“…The yellow flavonoid content of the facheiro fruit's pericarp differed among the maturity stages (Table 4), showing that those phenolic compounds accumulated as maturation progressed: the content in G, IP, and R fruit was 0.74; 0.72, and 1.3 mg.100 g -1 , respectively. Lima et al (2013) reported a yellow flavonoid content of 6.03 mg.100 g -1 in pitayas (H. costaricensis), which, according to the authors, was 6-fold higher than in S. megalanthus fruit (0.88 mg.100 g -1 ). Thus, the yellow flavonoid content found in the facheiro pericarp in the present study is similar to that of S. megalanthus, but much lower than the other pitaya species, as evaluated by Lima et al (2013).…”

“…Lima et al (2013) reported a yellow flavonoid content of 6.03 mg.100 g -1 in pitayas (H. costaricensis), which, according to the authors, was 6-fold higher than in S. megalanthus fruit (0.88 mg.100 g -1 ). Thus, the yellow flavonoid content found in the facheiro pericarp in the present study is similar to that of S. megalanthus, but much lower than the other pitaya species, as evaluated by Lima et al (2013). However, Dantas et al (2016) found that yellow flavonoids in T. inamoena increased from 1.51 to 5.21 mg.100 g -1 in the pulp and 1.14 to 9.11 mg.100 g -1 in the epicarp, during maturation.…”

“…There have been several studies on the sensorial and quality characteristics of other fruits of Caatinga species (DANTAS et al, 2015a;LIMA et al, 2013), as well as on the presence of bioactive compounds of importance and their impacts on the functional potential of the fruit (SILVA et al, 2009;DANTAS et al, 2015b;DANTAS et al, 2015c;DANTAS et al, 2016;SILVA et al, 2018), but more extensive studies are needed to broaden the understanding of the quality features of the facheiro fruit. Also, due to the fast darkening of the pulp following exposure to air, it is needed to evaluate the activity of enzymes of technological relevance, such as peroxidase, which is capable of oxidizing important phenolic compounds, resulting in a reduction in quality (DUARTE;RIVERA;CUENCA, 2005;KOHAICH;BAAZIZ, 2015).…”