Avaliação da evolução de compostos fenólicos durante o amadurecimento de frutos de três variedades de Eugenia uniflora
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Data
2021-10-28
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Universidade Federal de Goiás
Resumo
Surinam cherry (Eugenia uniflora L., Myrtaceae) is a highly appreciated fruit in Brazil and for better use of its nutraceutical and medicinal potential it can be processed into jams or other forms. In order to increase the knowledge about the bioactive compounds of this species, the variability of secondary metabolites during the maturation of fruit seeds and skin/pulp of three varieties of E. uniflora was evaluated. Quantifications of tannins, flavonoids, anthocyanins and carotenoids were performed by HPLC and UV-VIS absorbance. The results obtained were compared by ANOVA (Multivariate Statistical Analysis). The peel/pulp extracts showed greater complexity of constituents: carotenoids, anthocyanins, flavonoids and tannins, while only tannins were identified in seeds, but in quantities of ten to one hundred times greater. The red-orange variety had the highest contents of phenolic compounds in both parts of the fruit, with the exception of the cyanidin-3-glycoside pigment which was higher in the purple variety. Flavonoid and tannin contents decreased in contrast to pigment increase during peel/pulp maturation in the three varieties, while in seeds the major tannin, oenotein B, increased up to 1.32g/100g. Thus, the medicinal use of pitanga depends on the part of the fruit used, the variety and the degree of ripeness.
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Palavras-chave
Pitanga, Elagitaninos, Flavonoides, Carotenoides, Cianidina-3-glicosídeo, Surinam cherry, Ellagitanins, Flavonoids, Carotenoids, Cyaniding-3-glucoside
Citação
PEREIRA, Marx Osório Araújo. Avaliação da evolução de compostos fenólicos durante o amadurecimento de frutos de três variedades de Eugenia uniflora. 2021. 39 f. Trabalho de Conclusão de Curso (Graduação) – Faculdade de Farmácia, Universidade Federal de Goiás, Goiânia, 2021.