Nutrients and bioactive compounds in wild fruits from the Brazilian Amazon rainforest
DOI:
https://doi.org/10.5327/fst.17823Palavras-chave:
regional foods, Amazonian fruits, vitamins, nutritional valueResumo
The Amazon Rainforest presents a great diversity of wild fruits that constitute an important part of the diet of many families. The present study investigated the nutritional composition of pequiá (Caryocar villosum (Aubl.)), camapu (Physalis angulata L.), tucumã (Astrocaryum vulgare Mart.), uxi (Endopleura uchi (Huber.)), and bacaba (Oenocarpus bacaba Mart.). Gravimetric methods were used to determine moisture and ash after drying in an oven and a muffle furnace, respectively. Total phenolics by Folin-Ciocalteu method, carotenoids by HPLC-DAD, and minerals by atomic absorption spectrophotometry were used. C. villosum obtained the highest concentration of carbohydrates and K; P. angulata showed the highest concentration of Mg; A. vulgare obtained the highest concentration of dietary fiber and carotenoids; E. uchi had the highest concentration of Ca and the highest total energy value; and O. bacaba showed the highest concentration of proteins, P, and total phenolics. It was observed that the species A. vulgare presented the highest concentrations of the main nutrients analyzed; carbohydrates manifested in greater quantity in the species C. villosum, while phenolics were in the species A. vulgare and O. bacaba. The nutritional values found in these fruits are superior to those of other species consumed in Brazil, especially those arising from genetically improved crops.
Downloads
Referências
Almeida, M. M. B., Sousa, P. H. M., Arriaga, A. M. C., Prado, G. M., Magalhães, C. E. C., Maia, G. A., & Lemos, T. L. G. (2011). Bioactive compounds and antioxidant activity of fresh exotic fruits from northeastern Brazil. Food Research International, 44(7), 2155-2159. https://doi.org/10.1016/j.foodres.2011.03.051
Association of Official Analytical Chemists (AOAC) (2010). Official methods of analysis of the Association of Official Analytical Chemists. AOAC.
Barreto, G. P. M., Benassi, M. T., & Mercadante, A. Z. (2009). Bioactive compounds from several tropical fruits and correlation by multivariate analysis to free radical scavenger activity. Journal of the Brazilian Chemical Society, 20(10), 1856-1861. https://doi.org/10.1590/S0103-50532009001000013
Berto, A., Silva, A. F., Visentainer, J. V., Matsushita, M., & Souza, N. E. (2015). Proximate compositions, mineral contents and fatty acid compositions of native Amazonian fruits. Food Research International, 77(Part 3), 441-449. https://doi.org/10.1016/j.foodres.2015.08.018
Blois, M. S. (1958). Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199-1200. https://doi.org/10.1038/1811199a0
Bloor, S. J. (2001). Overview of methods for analysis and identification of flavonoids. Methods in Enzymology, 335, 3-14. https://doi.org/10.1016/s0076-6879(01)35227-8
Cardoso, L. M., Oliveira D. S., Bedetti, S. F., Ribeiro, S. M. R., & Pinheiro-Sant’Ana, H. M. (2013). Araticum (Annona crassiflora Mart.) from the Brazilian Cerrado: chemical composition and bioactive compounds. Fruits, 68(2), 121-134. https://doi.org/10.1051/fruits/2013058
Chandrasekara, A., & Shahidi, F. (2010). Content of Insoluble Bound Phenolics in Millets and Their Contribution to Antioxidant Capacity. Journal of Agricultural Food Chemistry, 58(11), 6706-6714. https://doi.org/ 10.1021/jf100868b
Dawson, I. K., Learkey, R., Clement, C. R., Weber, J. C., Cornelius, J. P., Roshetko, J. M., Vinceti, B., Kalinganire, A., Tchoundjeu, Z., Masters, E., & Jamnadass, R. (2014). The management of tree genetic resources and the livelihoods of rural communities in the tropics: Non-timber forest products, smallholder agroforestry practices and tree commodity crops. Forest Ecology and Management, 333, 9-21. https://doi.org/10.1016/j.foreco.2014.01.021
Dembitsky, V. M., Poovarodom, S., Leontowicz, H., Leontowicz, M., Vearasilp, S., Trakhtemberg, S., & Gorinstein, S. (2011). The multiple nutrition properties of some exotic fruits: Biological activity and active metabolites. Food Research International, 44(7), 1671-1701. https://doi.org/10.1016/j.foodres.2011.03.003
Detmann, E., Souza, M. A., & Valadares Filho, S. C. (2012). Métodos para análise de alimentos. Universidade Federal de Viçosa.
Duarte-Almeida, J. M., Santos, R. J., Genovese, M. I., & Lajolo, F. M. (2006). Avaliação da atividade antioxidante utilizando sistema beta-caroteno/ácido linoléico e método de seqüestro de radicais DPPH•. Food Science and Technology, 26(2), 446-452. https://doi.org/10.1590/S0101-20612006000200031
Eberhardt, M. V., Lee, C. Y., & Liu, R. H. (2000). Antioxidant activity of fresh apples. Nature, 405, 903-904. https://doi.org/10.1038/35016151
Faria, J. V., Valido, I. H., Paz, W. H. P., Silva, F. M. A., Souza, A. D. L., Acho, L. R. D., Lima, E. S., Boleti, A. P. A., Marinho, J. V. N., Salvador, M. J., Santos, E. L., Soares, P. K., Lópes-Mesas, M., Maia, J. M. F., Koolen, H. H. F., & Bataglion, G. A. (2021). Comparative evaluation of chemical composition and biological activities of tropical fruits consumed in Manaus, central Amazonia, Brazil. Food Research International, 139, 109836. https://doi.org/10.1016/j.foodres.2020.109836
Finco, F. D. B. A., Kammerer, D. R., Carle, R., Tseng, W. H., Boser, S., & Graeve, L. (2012). Antioxidant Activity and Characterization of Phenolic Compounds from Bacaba (Oenocarpus bacaba Mart.) Fruit by HPLC-DAD-MSn. Journal of Agricultural Food Chemistry, 60(31), 7665-7673. https://doi.org/10.1021/jf3007689
Frary, C. D., & Johnson, R. K. (2005). Energia. In Mahan, L. K., & Escott-Stump, S. (eds.). Krause: alimentos, nutrição e dietoterapia (pp. 20-34). Rocca.
Gibson, R. S., Bailey, K. B., Gibbs, M., & Ferguson, E. L. (2010). A Review of Phytate, Iron, Zinc, and Calcium Concentrations in Plant-Based Complementary Foods Used in Low-Income Countries and Implications for Bioavailability. Food and Nutrition Bulletin, 31(2), 134-146. https://doi.org/10.1177/15648265100312S206
Institute of Medicine (IOM). (2011). Dietary Reference Intakes (DRIs): Vitamin A, Vitamin K, Arsenic, Boron, Cromium, Copper, Iodine, Iron, Manganese, Molybdenium, Nickel, Silicon, Vanadium and Zinc, Natl. National Academic Press.
Kevers, C., Falkowski, M., Tabarat, J., Defraigne, J., Dommes, J., & Pincemail, J. (2007). Evaluation of Antioxidant Capaciy during storage if select fruits and vegetables. Journal of Agricultural Food Chemistry, 55(21), 8596-8603. https://doi.org/10.1021/jf071736j
Khambalia, A. Z., Aimone, A. M., & Zlotkin, S. H. (2011). Burden of anemia among indigenous populations. Nutrition Reviews, 69(12), 693-719. https://doi.org/10.1111/j.1753-4887.2011.00437.x
Leal, A. S., Gonçalves, C. G., Vieira, I. F. R., Cunha, M. R. R., Gomes, T. C. B., & Marques, F. R. (2010). Evaluation of mineral concentration and anti-nutritional factors phytate and oxalate in multimix from the Metropolitan Region of the City of Belo Horizonte/MG. Nutrire, 35(2), 39-52.
Machado, C. C., Prata, E. M. P., & Kinupp, V. F. (2021). Human food dynamics in highly seasonal ecosystems: a case study of plant-eating in riverine communities in Central Amazon. ournal of Ethnobiology, 41(2), 247-262. https://doi.org/10.2993/0278-0771-41.2.247
Malavolta, E., Vitti, G. C., & Oliveira, S. A. (1997). Avaliação do estado nutricional das plantas: princípios e aplicações. POTAFOS.
Medina-Medrano, J. R., Almaraz-Abarca, N., González-Elizondo, M. S., Uribe-Soto, J. N., González-Valdez, L. S., & Herrera-Arrieta, Y. (2015). Phenolic constituents and antioxidant properties of five wild species of Physalis (Solanaceae). Botanical Studies, 56, 24. https://doi.org/10.1186/s40529-015-0101-y
Núcleo de Estudos e Pesquisa em Alimentação (NEPA) (2011). Tabela Brasileira de Composição de Alimentos. UNICAMP.
Paula Filho, G. X., Barriera, T. F., Pinheiro, S. S., Cardoso, L. M., Martino, H. S. D., & Pinheiro-Sant’Ana, H. M. (2015). ‘Melão croá’ (Sicana sphaerica Vell.) and ‘maracujina’ (Sicana odorifera Naud.): chemical composition, carotenoids, vitamins and minerals in native fruits from the Brazilian Atlantic forest. Fruits, 70(6), 341-349. https://doi.org/10.1051/fruits/2015035
Polmann, G., Badia, V., Danielski, R., Ferreira, S. R. S., & Block, J. M. (2021). Non-conventional nuts: An overview of reported composition and bioactivity and new approaches for its consumption and valorization of co-products. Future Foods, 4, 100099. https://doi.org/10.1016/j.fufo.2021.100099
Rodriguez-Amaya, D. B. (1996). Assessment of the Provitamin A contents of foods – The Brazilian Experience. Journal of Food Composition and Analysis, 9(3), 196-230. https://doi.org/10.1006/jfca.1996.0028
Santos, M. M. R., Fernandes, D. S., Cândido, C. J., Cavalheiro, L. F., Silva, A. F., Nascimento, V. A., Ramos Filho, M. M., Santos, E. F., & Hiane, P. A. (2018). Physical-chemical, nutritional and antioxidant properties of tucumã (Astrocaryum huaimi Mart.) fruits. Semina: Ciências Agrárias, 39(4), 1517-1532. https://doi.org/10.5433/1679-0359.2018v39n4p1517
Singleton, V. L., Orthofer, R., & Lamuela-Raventós, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology, 299, 152-177. https://doi.org/10.1016/S0076-6879(99)99017-1
Souza, V. R., Pereira, P. A. P., Queiroz, F., Borges, S. V., & Carneiro, J. D. S. (2012). Determination of bioactive compounds, antioxidant activity and chemical composition of Cerrado Brazilian fruits. Food Chemistry, 134(1), 381-386. https://doi.org/10.1016/j.foodchem.2012.02.191
