Chemical composition, antioxidant and hypolipidemic potential of peel flour Myrciaria cauliflora (jabuticaba)

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No. of bitstreams: 5 cli.pdf: 2071528 bytes, checksum: dac792d5c097644e675cbf4a0a1ef994 (MD5) license_url: 52 bytes, checksum: 3d480ae6c91e310daba2020f8787d6f9 (MD5) license_text: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) license_rdf: 23898 bytes, checksum: e363e809996cf46ada20da1accfcd9c7 (MD5) license.txt: 2110 bytes, checksum: b4c884761e4c6c296ab2179d378436d4 (MD5) Previous issue date: 2013-02-19Myrciaria cauliflora (jabuticabeira) ? uma esp?cie frut?fera, nativa do Brasil e bastante cultivada em pomares dom?sticos de Minas Gerais. Por?m, pouco se conhece sobre a composi??o qu?mica e efeitos biol?gicos dos res?duos de seus frutos. Diante disso, o presente trabalho teve como objetivo avaliar a composi??o qu?mica, o potencial antioxidante (in vitro) e hipolipid?mico (in vivo) da farinha das cascas do fruto de Myrciaria cauliflora. Para tanto, frutos (jabuticabas) maduros foram despolpados manualmente e suas cascas secas e trituradas at? a obten??o de uma farinha homog?nea (FCJ). Avaliou-se sua composi??o centesimal, conte?do mineral, fen?licos totais, flavon?ides e antocianinas, assim como sua atividade antioxidante in vitro atrav?s de diferentes m?todos (DPPH, ABTS?+, FRAP e ?-caroteno/?cido linol?ico). A FCJ foi submetida ? extra??o hidroalco?lica e os extratos fracionados em Cromatografia em Coluna (CC). Os fitoconstituintes isolados foram caracterizados por IV e RMN. O potencial hipolipid?mico foi avaliado em grupos de ratos machos alimentados com dietas semipurificadas, sendo a dieta Padr?o (PDR) baseada na AIN93M, a dieta Controle (CTRL) semelhante ? PDR e suplementada com 7% de banha de porco, e tr?s dietas experimentais semelhantes ? CTRL, por?m suplementadas com 7, 10 e 15% de FCJ (JAB1, JAB2 e JAB3, respectivamente). N?veis s?ricos e hep?ticos de colesterol, bem como n?veis s?ricos de HDL, triglicer?deos e glicose foram avaliados. A excre??o fecal de lip?deos foi avaliada tamb?m. A FCJ foi classificada como fornecedora de alto teor de fibras (15,26%). Os teores de fen?licos totais (1895 mg ?cido g?lico/100 g), flavon?ides (8,960 g de catequina /100g) e antocianinas (0,6823 g de cianidina-3-glicos?deo/100g) foram altos assim como a atividade antioxidante verificada pela captura de radicais-livres DPPH (3,184 g de FCJ/g DPPH) e ABTS?+ (1017 ?mol Trolox/g de FCJ), redu??o dos ?ons Fe+3 (167,7 mM de Fe2SO4/100g) e capacidade de inibi??o do branqueamento do ?-caroteno (75,96% de inibi??o para a concentra??o de 1000 mg/L). O ?cido c?trico, o sitosterol e o sitosterol-D-glicopiranos?deo foram isolados, sendo, os dois ?ltimos, citados pela primeira vez nesta esp?cie. A inclus?o da FCJ, nas tr?s propor??es, reduziu o colesterol total (CT) e os triglicer?deos (TG) s?ricos em rela??o ? dieta CTRL. A dieta JAB3 elevou os n?veis de HDL s?ricos e reduziu os de colesterol hep?tico em rela??o ? CTRL. A dieta JAB3 reduziu a glicose s?rica em compara??o ? JAB2, mas essa diferen?a n?o foi significativa em rela??o ? PDR, ? CTRL ou ? JAB1. N?o houve diferen?a na excre??o fecal de lip?deos entre os grupos experimentais. Os resultados obtidos poder?o servir de aux?lio para o melhor aproveitamento deste res?duo e compreens?o de seus efeitos metab?licos al?m de contribuir para garantir a seguran?a da sua ingest?o como alimento.Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Qu?mica, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2011.ABSTRACT Myrciaria cauliflora (jabuticabeira) is a fruit specie, native in Brazil and created mainly in domestic gardens in Minas Gerais. However, little is known about its chemical composition and biological effects in the fruit residue. In front of this, the present work had as a goal to evaluate the chemical composition, antioxidant potential (in vitro) and hypolipidemic (in vivo) of Myrciaria cauliflora fruit peel flour (FCJ). For that, mature fruits (jabuticaba) were pulped manually and its peel was dried and crushed to obtain a homogeneous flour (FCJ). There had been evaluated the proximate composition, mineral content as well as total phenolic, flavonoids and anthocyanins as their antioxidant activity in vitro through different methods (DPPH, ABTS?+, FRAP and ?-caroten/acid linoleic). The FCJ was also subjected to extraction with water-alcohol extracts fractionated in column chromatography (CC). The phytochemicals isolated were characterized IR and NMR. The lipid-lowering activity was evaluated in groups of male rats, fed with semipurified diets, being a PDR diet based on AIN93M; a CTRL diet based on PDR, but added 7% of pork lard; and three experimental diets similar to CTRL, but added MPF at 7, 10 and 15% (JAB1, JAB2 and JAB3, respectively). Serum and liver cholesterol as well as serum levels of HDL, triglycerides and glucose were evaluated. Fecal output of lipids was also evaluated. The FCJ was classified as a supplier of high-fiber (15,26%). The levels of total phenolic (1895 mg gallic acid/100 g), flavonoids (8,960 g de catechin /100g) and anthocyanins (0,6823 g de cyanidin-3-glucoside/100g) were high as the antioxidant activity verified to capture of free radicals DPPH (3,184 g de FCJ/g DPPH) and ABTS?+ (1017 ?mol Trolox/g de FCJ), to reduction of ions Fe+3 (167,7 mM de Fe2SO4/100g) and capacity in inhibition of whitening of ?-caroten (75,96% of inhibition of concentration of 1000 mg/L). The citric acid, sitosterol and sitosterol-?D-glucopyranoside were isolated, being the last two, mentioned in this specie for the first time. The inclusion of the MPF, at the three ratios reduced serum cholesterol and triglycerides compared to CTRL. JAB3 diet raised serum HDL cholesterol and reduced liver cholesterol compared to CTRL. JAB3 diet reduced serum glucose compared to JAB2, but this difference was not significant compared to PDR, CTRL or JAB1. There was no difference in fecal output of lipids between the groups. The results obtained may serve as an aid to better utilization of residue and to understand the MFP metabolic effects in addition to ensure the safety of its intake as a food