RESUMEN
The search for knowledge related to the Pitaya (Hylocereus polyrhizus [F.A.C. Weber] Britton & Rose, family Cactaceae) is commonly due to its beneficial health properties e aesthetic values. But process to obtain pitaya pulp is a first and important step in providing information for the subsequent use of this fruit as colorant, for example. Therefore, the effects of the pulping process on the metabolomic and chemometric profile of non-volatile compounds of pitaya were assessed for the first time. The differences in metabolic fingerprints using UPLC-QTOF-MSE and multivariate modeling (PCA and OPLS-DA) was performed in the following treatments: treatment A, which consists of pelled pitaya and no ascorbic acid addition during pulping; treatment B, use of unpelled pitaya added of ascorbic acid during pulping; and control, unpelled pitaya and no ascorbic acid addition during pulping. For the metabolomic analysis, UPLC-QTOF-MSE shows an efficient method for the simultaneous determination of 35 non-volatile pitaya metabolites, including isorhamnetin glucosyl rhamnosyl isomers, phyllocactin isomers, 2'-O-apiosyl-phylocactin and 4'-O-malonyl-betanin. In addition, the chemometric analysis efficiently distinguished the metabolic compounds of each treatment applied and shows that the use of unpelled pitaya added of ascorbic acid during pulping has an interesting chemical profile due to the preservation or formation of compounds, such as those derived from betalain, and higher yields, which is desirable for the food industry.
Asunto(s)
Cactaceae , Quimiometría , Cromatografía Líquida de Alta Presión , Cactaceae/química , Ácido Ascórbico/metabolismoRESUMEN
BACKGROUND: The ora-pro-nóbis (Pereskia aculeata Mill.) is a plant from Brazilian biodiversity used for food and medicinal purposes. It has ample technological potential, however, it is still underutilized, being classified as a Non-Conventional Food Plant (PANC). Prospective studies in intellectual property banks make it possible to expand perspectives for scientific research, enhancing the generation of new products. OBJECTIVE: Evaluate the patents of products containing Pereskia aculeata Mill. for the areas of food and health in intellectual property databases. METHODS: The study was conducted through structured prospective investigation (collection, processing and analysis) in 4 patent databases: National Institute of Intellectual Property (INPI) - Brazil, United States Patent and Trademark Office, World Trade Organization Intellectual Property (WIPO) and Espacenet. RESULTS: The evaluation showed a reduced number of registered patents. In general, 8 patent applications were examined, of which 7 are directly associated with the species (and its derivatives) and 1 is related to a device specially designed for harvesting leaves/fruits and removing thorns. The focus of the patents was the use of the species in the food, pharmaceutical and biotechnological areas, with emphasis on the use of the leaves in the extraction of mucilage and proteins. CONCLUSION: This study showed that Pereskia aculeata Mill. is a technologically promising plant, because of its nutritional and medicinal composition, and it is important to encourage innovation and the development of new products with the species.
Asunto(s)
Cactaceae , Patentes como Asunto , Estados Unidos , Estudios Prospectivos , Biotecnología , Cactaceae/metabolismo , Plantas ComestiblesRESUMEN
The effects of processing on the chemical, physicochemical, enzymatic, and volatile metabolic composition of pitaya pulp were assessed for the first time. To this end, the following treatments to obtain pitaya pulp were evaluated: Treatment A (TA, pulp processing without ascorbic acid), Treatment B (TB, whole fruit processing with ascorbic acid), and Control (whole fruit processing without ascorbic acid). The treatment employed in TB resulted in low polyphenol oxidase and peroxidase activity, and no significant chemical or physicochemical alterations in most parameters evaluated. In addition, TB presents high yields and fiber content compared to the TA or Control. For metabolic analysis, Gas Chromatography-Mass Spectrometry (GC-MS) was effective for the simultaneous determination of 80 volatile metabolites in pitaya. Chemometric analyses was used to efficiently distinguish the volatile compounds of each treatment, and demonstrated that TB presents an interesting volatile profile due the conservation or agregation of compounds.
Asunto(s)
Cactaceae/química , Cactaceae/metabolismo , Manipulación de Alimentos/métodos , Frutas/química , Frutas/metabolismo , Cactaceae/enzimología , Frutas/enzimologíaRESUMEN
O movimento de cervejas artesanais já está consolidado no Brasil, com um aumento de 485% no número cervejarias na ultima década. A incorporação de novos insumos e ingredientes faz com que a tradicional cerveja puro malte tenha um acréscimo de aromas, sabores, compostos orgânicos e bioativos, agregando valor e cultura a cervejas tipicamente regionais. Com base nessa idéia, o objetivo desse trabalho foi estudar a incorporação de Fava D'anta (Dimorphandra gardneriana Tulasne) e as alterações que esse produto causa no processo fermentativo da cerveja. Para a condução do experimento, foram estudados a adição de Fava e Rutina em diversas etapas do processo, logo após avaliados os parâmetros Cinéticos da Fermentação primaria, durante os primeiros 7 dias. Os parâmetros fermentativos mostram que a adição de rutina tanto no fruto da faveira, quanto na sua forma purificada quando adicionados no processo de fervura do mosto não apresentam diferença no desenvolvimento do processo.
Asunto(s)
Rutina , Cerveza/análisis , Estándar de Identidad y Calidad de Productos y ServiciosRESUMEN
Dimorphandra gardneriana Tulasne é conhecida como fava danta, é uma árvore brasileira, naturalmente do Cerrado e Caatinga, têm uma importância ecológica e funcional, seus frutos são ricos em flavonoides (rutina, quercetina, isoquercitrina). O objetivo deste trabalho foi estudar a estabilidade térmica da fava danta e da rutina purifica através da termogravimetria. As amostras foram analisadas no Termogravimétrico Shimadzu, TGA-51, no Laboratório de Materiais do IFPI, onde foram acondicionadas em porta-amostras de platina, com atmosfera de nitrogênio e com fluxo de 50 mL/min. A temperatura foi elevada a 600°C, com taxa de aquecimento de 2 °C/min. Obteve-se sucesso com a purificação da fava danta, pois a rutina obtida teve maior uniformidade nos eventos térmicos e maior estabilidade térmica em relação a fava.(AU)
Asunto(s)
Rutina/aislamiento & purificación , Fabaceae/química , Termotolerancia/fisiología , Respuesta al Choque Térmico/fisiología , Termogravimetría , Calor/efectos adversosRESUMEN
Dimorphandra gardneriana Tulasne é conhecida como fava danta, é uma árvore brasileira, naturalmente do Cerrado e Caatinga, têm uma importância ecológica e funcional, seus frutos são ricos em flavonoides (rutina, quercetina, isoquercitrina). O objetivo deste trabalho foi estudar a estabilidade térmica da fava danta e da rutina purifica através da termogravimetria. As amostras foram analisadas no Termogravimétrico Shimadzu, TGA-51, no Laboratório de Materiais do IFPI, onde foram acondicionadas em porta-amostras de platina, com atmosfera de nitrogênio e com fluxo de 50 mL/min. A temperatura foi elevada a 600°C, com taxa de aquecimento de 2 °C/min. Obteve-se sucesso com a purificação da fava danta, pois a rutina obtida teve maior uniformidade nos eventos térmicos e maior estabilidade térmica em relação a fava.
Asunto(s)
Fabaceae/química , Respuesta al Choque Térmico/fisiología , Rutina/aislamiento & purificación , Termotolerancia/fisiología , Calor/efectos adversos , TermogravimetríaRESUMEN
A complete characterization of yacon syrup was performed by analytical techniques, including NMR and UPLC-QTOF-MSE. The effect of the different stages of yacon syrup production on fructooligosaccharides (FOS) and chlorogenic acid (CGA) contents were also evaluated. As a result, in addition to higher levels of FOS and CGA, some mineral elements, such as K, Ca and P, and essential amino acids, such as tryptophan, valine, and threonine, were determined in yacon syrup. Twenty-five compounds were putatively identified, and the main compounds were phenolics derived from quinic and trans-cinnamic acids. Considering the different stages of yacon syrup production, the results indicate that the contents of FOS and CGA were maintained in the pulping, enzymatic maceration and microfiltration, leading to a concentration of these components in the last stage of processing (vacuum concentration). These results will be used to fortify this innovative and promising product in the area of functional foods.