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Jatobá Fruit (Hymenaea Courbaril L. Var. Stilbocarpa (Hayne) Y.T. Lee

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Jatobá Fruit (Hymenaea Courbaril L. Var. Stilbocarpa (Hayne) Y.T. Lee 27 Jatobá fruit (Hymenaea courbaril “ L. var. stilbocarpa (Hayne) Y.T. Lee & Langenh.): oil, resin, bark and flour analysis Rosana Gonçalves Rodrigues das Dôres Fernando Luiz Finger UFOP UFV Clarice Silva e Souza Giuseppe Micalizzi SZIE UNIME Maira Christina Marques Fonseca Sebastiano Pantò EPAMIG UNIME Juliana Cristina Santos Almeida Valeria Signorino UFOP UNIME Ivan Paiva Barbosa Daniele Giuffrida UFV UNIME 10.37885/200700694 RESUMO In the Brazilian Cerrado, there is a huge diversity of fruits, among which the Jatobá (Hymenaea courbaril L. var. stilbocarpa (Hayne) Y.T. Lee & Langenh. (Caesalpiniaceae), a tree that produces fruits rich in oil, resin and whose seeds has aryl farinaceous. This work analyzed the postharvest quality of ripe fruits, identifying components of the essential oil by CGMS, quantifying the phenolic compounds, flavonoids and antioxidant activity by spectrophotometry at ethanolic extracts from Jatobá bark, oil, resin and flour. The experimental design was in blocks randomized and the results were compared by ANOVA and medium test at 1%. The compounds detected at oil of Jatobá fruit provide better conservation ensuring a longer shelf life consequently an extensive marketing time. The compounds identified in oil and flour validate the use as a functional food and as a medicine. Palavras-chave: Brazilian Fruits; Cerrado; CGMS; Functional Food; Postharvest; Traditional Medicine INTRODUÇÃO Tropical fruits are appreciated for their flavor, color and shapes. The Cerrado, typical Brazilian biome, had an enormous diversity of fruits. The very particular characteristics of the fruits, the incidence of thousands of endemic species make Cerrado a unique environment, being one of the world's “Hot spots”[1, 2]. Due to the diversity of the typical fruits of the unique occurrence and of the non-domestication, these are marketed in popular markets, in streets, roads by the native population. Jatobá or Jatobá tree, Hymenaea courbaril L. var. stilbocarpa (Hayne) Lee et Lang. (Caesalpiniaceae) (Fig.1), medicinal plant of Brazilian Cerrado is an important natural resource. It reaches up to 20 - 40 m in height and trunk with up to 1 m in diameter of grayish color externally and internally pink-wine, from where wine resin (known as Jatobá wine) exudes [3, 4]. Figure 1. Hymenaea courbaril L. var. stilbocarpa (Hayne) Y.T. Lee & Langenh A. Jatobá Tree. B. Jatobá fruit (ripe fruits). C. Jatobá fruits and flour (transversal section). D. Jatobá fruits, seeds and flour (longitudinal section). E. Flour fruit. F, G, H, I. Barks, resin detail. I. Resin (12x). K, L, M. Hydro distillation process. K. Barks cut for distillation. L. Distillation process. M. Jatobá Oil (detail). The fruits have 10-20 cm of length and 4-6 cm in diameter which contain a flour pulp which is extracted and consumed by native population for diet helps, to reduce the risk of gastrointestinal and coronary illnesses. The flour is utilized in preparations as cake, breads, piece, ices, gels, creams, with thickener and emulsifier and its can added to infant food su- pplements such as flours, milk, powders [5]. The interest in studying flours of underutilized plants has been growing, due to the presence of nutrients and bioactive compounds beneficial to health, making these flours a functional food and because they are possible food inserted in the diet of allergenic people, such as celiac patient [6]. The nutritional composition Jatobá flour have a high content of dietary fiber, calcium, magnesium, sugars, and low content of lipid, ash, protein, starch and are used in human and animal food [7, 8, 9]. Jatobá fruits are Tecnologia de Alimentos: Tópicos Físicos, Químicos e Biológicos - Volume 2 403 edible, with flavor, aroma sui generis and they are many used by native population in respi- ratory disorders, asthma, lung diseases, throat inflammation, arthritis, rheumatism, coughs, fevers, circulatory problems, vermifuge, diarrhea, cystitis, among many other ethnopharma- cological citations. Pharmacologically, they have been employed in circulatory diseases, tonic in general, stimulant, in rheumatism, bronchodilator and expectorant (resin and oil) [3, 9, 10, 11, 12, 13]. Thus, the aim of this work was to analyze the postharvest quality of the fruits (biometry), identifying major components of the essential oil by CGMS, quantifying the phenolic compounds, flavonoids and antioxidant activity of ethanolic extracts of the bark, oil, resin and flour of theHymenaea courbaril L. var. stilbocarpa (Hayne) Lee et Lang. fruits. MATERIAL AND METHODS Harvesting the Jatobá fruits, treatments processing and biometric and physicoche- mical analyzes. Ripe fruits were picked at Cerrado region, in the same access, at Minas Gerais, Brazil. In the laboratory, the intact fruits were selected, segregated, separately in four blocks of 10 individuals and analyzed in their biometric parameters weight (g) and longitudinal and trans- verse diameters (mm). Posteriorly, the fruits were opened, separated into seeds, peels, and flour which were properly measured. In the physical evaluation, the determination of moisture (wb, wet basis), total ashes and pH were done by gravimetry, incineration and pH meter [14]. Preparation of the ethanol extracts of bark, resin and flour Jatobá In the ethanolic extracts preparation, 100 g of bark (TJB), resin (TJR) and flour (TJF) were weighed, added Ethanol PA (98°GL) and extracted by successive macerations until the exhaustion. The extracts were collected, filtered and evaporated in water bath at 40 ± 1 ºC until the dry extract is obtained. The residual treatments (TJB, TJR and TJF) were weighed and the average yields of the extracts, percentage of water and dry mass were calculated in relation to the initial dry mass. Obtaining and analyzing Jatobá oil For jatobá oil or the treatment TJO, 100 g bark fruits were used for essential oil extraction by hydro distillation using Clevenger apparatus for 4 hours second European Pharmacopeia 8th methodology (2014). The oil obtained was reunited in vials, protected from light and heat, stored in refrigerator at 5 oC and perceptual yield was estimated. For the transportation of the 404 Tecnologia de Alimentos: Tópicos Físicos, Químicos e Biológicos - Volume 2 oil for this analysis, due registration with MCBIO/ SISBIO/ Brazil was done and the permission for research, publication and dissemination of data is by Dr. RGR Dores. GC-FID analysis The CG analyses was executed Shimadzu GCMS-QP2010 system, equipped with an SLB-5MS column (Supelco, USA), 30 m x 0.25 mm I.D. x 0.25 µm film thickness. Oven temperature was programmed in 50 °C at 3 °C min-1 to 280 °C, held 5 minutes. The injector was held at temperature of 280 °C; the FID temperature was set at 300 °C (sampling rate 40 -1 -1 ms) and gas flows were 40 mL min for hydrogen, 40 mLmin for make up (N2/ Air) and 400 Lmin-1 for air, respectively. Carrier gas was He, at a linear velocity of 30.0 cms-1 and a pres- sure of 99.5 KPa. Data were processed through GCsolution software (Shimadzu). Samples, diluted 1:10 in hexane, were injected in split mode, with a split ratio of 1:100 and the volume injection was 0.4 µL. Quantification of compounds was done by peak area integration and internal normalization by response factors measured on the basis of the previously consoli- dated procedure. Each response factor was measured by choosing, when possible, different standard compounds representative of the main chemical groups typically determined in Jatobá essential oils. The internal standard used was nonane at a concentration of 2.5g 25 mL-1. Each sample was analysed for three consecutive runs. These analyses were done in the PANLAB, at Messina University. Phenolic compounds, flavonoids and antioxidant activity. In the dosage of phenolic compounds, 1 mg of each treatment (TJB, TJR, TJO and TJF) were weighed and added to 1.6 mL of 7.5% sodium carbonate and 1.0 mL of the Folin- -Ciocalteu reagent, [15] homogenizing in vortex and then treatments were left sheltered from light and heat for 30 minutes. The absorbance was measured in a spectrophotometer at 720 nm. Standard curve was constructed with gallic acid and the results expresses as gallic acid as a function of the initial fresh mass (g 100 g-1 initial mass). The quantification of flavonoids was done using aluminum chloride (AlCl3). 1 mg of the treatments (TJB, TJR and TJF) were diluted in 1mL of methanol and 1 mL of 5% aluminum chloride in methanol solution were added, homogenizing in vortex. The absorbance measured by spectrophotometry at 430 nm (Temperature = 27 ºC, relative humidity = 69%). Standard curve was constructed with rutin and the results expressed in g of rutin per 100 g of initial mass. The antioxidant activity was measured from 2 mg of the TJO, TJB, TJR, and TJF treatments that were diluted in 1 mL of methanol and added to 1000 µL of 4M DPPH solution.16 Controls were BHA (2-tert-Butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole) (positive control) and DPPH (2,2-diphenyl-1-picryl-hydrazyl) (negative control). Methanol was Tecnologia de Alimentos: Tópicos Físicos, Químicos e Biológicos - Volume 2 405 used as white. The absorbance measurements were taken at 0 and 30 minutes in a spec- trophotometer at 520 nm (relative humidity = 69%, Temperature = 24.4 °C). The antioxidant activity was calculated by the equation: The regression equations were measured as a function of time (60 minutes). Experimental design The experimental design was in completely randomized blocks with all treatments (bark, flour, resin and oil) in four replicates to the variables analyzed. The date submitted to variance analysis and means comparisons by the Tukey test at 1% significance. RESULTS Biometry, oil analysis, phenolic compounds, flavonoids and antioxidant activity do- sages The biometric analysis of fruits provides subsidies for the differentiation of species of the same genus and between varieties of a the same species [16].
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