Caracterização E Capacidade Antioxidante Do Jambu (Spilanthes Oleracea L.) in Natura Procedente Do Cultivo Convencional E De Hidroponia / Characterization and the Antioxidant Capacity of Jambu (Spilanthes Oleracea L.) in Natura Coming From Conventional and Hydroponics Farming

Abstract

RESUMO O jambu (Spilanthes oleracea L.), hortaliça cultivada principalmente no Brasil de uso gastronômico e medicinal tem sido popularizada em diversos restaurantes. As amostras de jambu, convencional e hidropônica, foram adquiridas diretamente dos produtores. Constatou-se que o jambu in natura é um alimento propício ao desenvolvimento de micro-organismos devido o valor do pH e de umidade elevados. O jambu apresentou bom teor de vitamina C com 49,03 e 28,50 (mg/100g) para jambu convencional e hidropônico, respectivamente, apresentando diferença significativa. Os dois tipos de jambu estudados mostraram-se também fonte de compostos fenólicos totais com valores de 360,21 (mg/L) para o jambu convencional e 396,89 (mg/L) para o jambu hidropônico, e não apresentaram diferença significativa entretanto, o teor de flavonoides totais diferiu significativamente em que o jambu convencional apresentou a maior concentração com 24,35 (mg/100g) e o jambu hidropônico de 15,75 (mg/100g). O potencial antioxidante foi maior no jambu convencional com 64,92 (µM trolox/g b.s) do que no jambu hidropônico 60,08 (µM trolox/g b.s) e em ambos os modos de cultivo os resultados foram superiores quando comparados ao de hortaliças convencionais como rúcula, repolho e acelga.

Mass spectrometry characterization and antioxidant potential evaluation of alkylamides in the aqueous extract of Acmella oleracea (L.) R. K. Jansen obtained from Tabatinga-AM

“…In another research, Nunes (2016) used different thermal treatments in the preparation of the aqueous extract of A. oleracea leaves and, after obtaining the extracts, the antioxidant potential was determined and, after observing the values presented by the author, note The percentages of capture of the DPPH radical range from a minimum of 12.31% to a maximum of 41.95%, these results being lower than those obtained in the present study. The research carried out by Pires and Silva (2020) on the antioxidant capacity of the entire jambu plant, cultivated in two different ways, it was possible to observe that the antioxidant percentage values determined were not greater than 64.91%. In general, when the values of the present study are compared with the literature, a relevant result is obtained, thus, to complement the present study, additional experiments will be carried out to determine the efficient concentration, EC 50 , which is the concentration necessary to consume 50% of the DPPH radicals present in solution.…”

“…Through this study, the presence of flavonoids in low concentration in the flowers was determined, with an IC50 of 307.21 µg/mL for the DPPH test. In a recent study by Pires and Silva (2020), it was determined that conventional jambu has a vitamin C content of 49.03 mg per 100g of plant material. Regarding its antioxidant potential, using the ABTS dosage method, the obtained value was 64.92 µM trolox/g b.s, very close to the standard 52.98 µM trolox/g b.s (Rabêlo; Da Costa et al, 2013).…”