Compostos Bioativos De Extratos De Pequi De Diferen Tes  Regiões Do Cerrado

Oliveira, C. L. L.; Pinto, Ellen Godinho; Rezende, P. R. De C.

doi:10.18677/encibio_2017a159

Cited by 4 publications

(1 citation statement)

References 7 publications

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“…The concentrations of carotenoids composing pequi oil vary greatly, with some reports indicating a discrepancy of up to 6.5 times. However, many authors do not specify the region of origin of the fruit, making it difficult to attribute these variations to the location of pequi collection [ 6 , 12 , 75 , 78 ].…”

Section: Resultsmentioning

confidence: 99%

Anti-Inflammatory Activity of Pequi Oil (Caryocar brasiliense): A Systematic Review

Silva,

Pinheiro,

Ombredane

et al. 2023

Pharmaceuticals

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Disorders in the inflammatory process underlie the pathogenesis of numerous diseases. The utilization of natural products as anti-inflammatory agents is a well-established approach in both traditional medicine and scientific research, with studies consistently demonstrating their efficacy in managing inflammatory conditions. Pequi oil, derived from Caryocar brasiliense, is a rich source of bioactive compounds including fatty acids and carotenoids, which exhibit immunomodulatory potential. This systematic review aims to comprehensively summarize the scientific evidence regarding the anti-inflammatory activity of pequi oil. Extensive literature searches were conducted across prominent databases (Scopus, BVS, CINAHL, Cochrane, LILACS, Embase, MEDLINE, ProQuest, PubMed, FSTA, ScienceDirect, and Web of Science). Studies evaluating the immunomodulatory activity of crude pequi oil using in vitro, in vivo models, or clinical trials were included. Out of the 438 articles identified, 10 met the stringent inclusion criteria. These studies collectively elucidate the potential of pequi oil to modulate gene expression, regulate circulating levels of pro- and anti-inflammatory mediators, and mitigate oxidative stress, immune cell migration, and cardinal signs of inflammation. Moreover, negligible to no toxicity of pequi oil was observed across the diverse evaluated models. Notably, variations in the chemical profile of the oil were noted, depending on the extraction methodology and geographical origin. This systematic review strongly supports the utility of pequi oil in controlling the inflammatory process. However, further comparative studies involving oils obtained via different methods and sourced from various regions are warranted to reinforce our understanding of its effectiveness and safety.

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Section: Resultsmentioning

confidence: 99%

Anti-Inflammatory Activity of Pequi Oil (Caryocar brasiliense): A Systematic Review

Silva,

Pinheiro,

Ombredane

et al. 2023

Pharmaceuticals

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Non-enzymatic and enzymatic antioxidant components of the mature Cambuí metabolism

et al. 2019

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The objective of this work was to identify and evaluate the bioactive compounds, as well as the antioxidant potential, present in mature fruits of cambuizeiro (Myrcia multiflora) from the Chapada do Araripe, Brazil. In the fruits were evaluated: vitamin C, total anthocyanins, yellow flavonoids, total polyphenols, total antioxidant activity by the FRAP, DPPH and ABTS methods, and the antioxidant superoxide dismutase (SOD) and catalase (CAT) activity. Cambui had an average vitamin C content of 56.40 mg/100 g, 2869.44 mg/100 g total anthocyanins 2858.50 mg/100 g yellow flavonoids and 1007.64 mg EAG/100 g of total polyphenols. While the total antioxidant activity according to FRAP method was 123.94 μM ferrous sulphate/g, DPPH was 1805.66 g/g EC50, and ABTS was 32.62 μM trolox/g. The enzymatic activity of SOD was 846,203 AU/g, while CAT did not read. These results indicate that the mature fruits of cambuizeiro present high antioxidant potential, corroborating to the idea that their consumption may result in benefits to human health.

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Influence of Drying Temperature and Pulp Layer Thickness on the Physical and Physicochemical Quality of Pequi Powder1

et al. 2021

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The objective of this work was to characterize the physical and physicochemical parameters of pequi powders obtained by means of convective drying at different temperatures (50, 60, 70 and 80 °C) and pulp layer thicknesses (0.5, 1.0 and 1.5 cm). Initially, the physicochemical characterization of fresh pulp was carried out, followed by convective drying under the conditions mentioned, until the equilibrium moisture content and subsequent disintegration to obtain the powders. Subsequently, the physical and physicochemical properties of the obtained powders were analyzed and the best powder was selected based on reduced moisture content and water activity and lower peroxide index. Pequi pulp showed a high fat content and a yellowish color; with the increase in drying temperature, there were reductions in the moisture content, water activity and protein content of the powders. As for the color parameters, the powder showed a darkening with the increase in drying time; the water adsorption isotherms of the selected pequi powder were classified as Type II, and the GAB model showed the best fits. The pequi powders showed good solubility and low cohesiveness. The powder that showed good flowability was produced at a drying temperature of 60 °C and with pequi pulp layer thickness of 0.5 cm.

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Compostos Bioativos De Extratos De Pequi De Diferen Tes Regiões Do Cerrado

Cited by 4 publications

References 7 publications

Anti-Inflammatory Activity of Pequi Oil (Caryocar brasiliense): A Systematic Review

Anti-Inflammatory Activity of Pequi Oil (Caryocar brasiliense): A Systematic Review

Non-enzymatic and enzymatic antioxidant components of the mature Cambuí metabolism

Influence of Drying Temperature and Pulp Layer Thickness on the Physical and Physicochemical Quality of Pequi Powder1

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