Características químicas, teores de compostos bioativos, vitamina C e capacidade antioxidante da laranjinha-de-pacu (Pouteria glomerata (Miq.) Radlk.)

Abstract

There is a diversity very large fruit found in Brazil que still have not been studied. Therefore, studies are necessary in order to determine the nutritional quality of species little Known. The laranjinha-of-pacu, species Pouteria glomerata (Mic.) Radlk., is an edible fruit sweet odor, with sharp sour taste and little perception of sugar, used in the preparation of juices, sweets , ice cream and as fish food (bait). This study aimed to determine the chemical characteristics (acidity and pH), bioactive compounds (anthocyanins, vitamin C, carotenoids, flavonoids yellow, total flavonoids and phenolic) and the antioxidant capacity of the pulp laranjinha-of-pacu. The fruits collected in the municipality of Rosana - SP were separated into peel and pulp and studies were directed to the pulp. All analyzes were performed in triplicate. Different extracts (aqueous, ethanol, methanol and methanol-acetone) were prepared to determine the total phenolic compounds, total lavonoids and antioxidant activity by kidnapping methods of DPPH. free radicals and ABTS.. The titratable acidity and pH of the fruit, showed their potential consumption and industrialization when compared to other fruits of the biome. The levels of bioactive compounds found from this study demonstrated that laranjinha-of-pacu can be considered a source of vitamin C and natural compounds which have high antioxidant activity, stating the nutritional quality of the fruit. For total flavonoids and phenolic compounds when analyzed the influence of the extracts, the best phenolic compounds extractor solvents were methanolacetone (49.58 mg EAG 100 g-1) and ethanol (38.55 mg GAE 100 g-1) to flavonoids total did not observe a significant difference between the extracts. When analyzed the influence of the extracts for antioxidant activity, the best extracting solvent for the kidnapping method of free radical DPPH. they were ethanol (98.65%) and methanol (94.62%), while for the method of ABTS. radical, best extractor solvents were methanol (97.61%) and water (97.63%).