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Investigating the Chemical Profile of Underexplored Parts of Dipteryx alata (Baru) Using the PS-MS Technique.
Nunes, Bruna Vieira; Silva, Viviane Dias Medeiros; Ramos, Ana Luiza Coeli Cruz; Coelho, Talvane; Melo, Angelita Cristine de; Ferreira, Ricardo Manuel de Seixas Boavida; Augusti, Rodinei; Lucena, Reinaldo Farias Paiva de; Melo, Júlio Onésio Ferreira; Araújo, Raquel Linhares Bello de.
Afiliación
  • Nunes BV; Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil.
  • Silva VDM; Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 36307-352, MG, Brazil.
  • Ramos ALCC; Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil.
  • Coelho T; Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 36307-352, MG, Brazil.
  • Melo AC; Curso de Farmácia, Campus Centro-Oeste, Universidade Federal de São João del-Rei, Sete Lagoas 36307-352, MG, Brazil.
  • Ferreira RMSB; Instituto Superior de Agronomia, Universidade de Lisboa, 1649-004 Lisboa, Portugal.
  • Augusti R; Departamento de Química, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil.
  • Lucena RFP; Instituto de Biociências, Universidade Federal de Mato Grosso do Sul, Cidade Universitária, Campo Grande 79070-900, MS, Brazil.
  • Melo JOF; Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 36307-352, MG, Brazil.
  • Araújo RLB; Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, MG, Brazil.
Plants (Basel) ; 13(13)2024 Jul 03.
Article en En | MEDLINE | ID: mdl-38999672
ABSTRACT
The baru (Dipteryx alata Vog.), a fruit native to the Cerrado biome, is well-known for its almonds, which are extensively exploited and exported. Unfortunately, the remaining parts of this fruit are often discarded. This study investigates the fixed chemical constituents of the baru, including the bark, pulp, endocarp, and almonds, using the PS-MS technique in positive and negative ionization modes. Notably, this research presents the first chemical profile of baru almonds in both their raw and roasted states. The analysis identified 57 compounds reported for the first time in a baru and 24 common compounds. The majority of these compounds are classified as flavonoids. In both ionization modes, the peel exhibited a higher proportion of phenolic compounds, although the chemical compounds varied among the peel, pulp, almond, and endocarp. These findings highlight the perspective of bioeconomy and biotechnology. By staggering baru fruit production alongside extractivists, we can optimize the utilization of all parts of the fruit. Furthermore, given the knowledge of the biological properties of flavonoids and the baru composition, we recommend additional studies to analyze their potential in preventing chronic non-communicable diseases.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Plants (Basel) Año: 2024 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Suiza
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Plants (Basel) Año: 2024 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Suiza