Physicochemical characterization of the pulp of interspecific hybrids between Euterpe oleracea and Euterpe precatoria

Authors

DOI:

https://doi.org/10.33448/rsd-v12i13.44391

Keywords:

Composition; Chromatography; Anthocyanin profile.

Abstract

The objective of this study was to physicochemically characterize pulp samples of interspecific hybrids between E. oleracea x E. precatoria, as well as to analyze the pulp yield and anthocyanin profile in the samples. The pulp yield for the hybrids studied was 34.63% for hybrid 1 and 24.42% for hybrid 2. Statistically significant differences were found between the two samples for the analysis of lipids, proteins and anthocyanins with the interspecific hybrid 2 presenting the highest levels for the aforementioned analyses. Regarding the anthocyanin profile, it was observed that hybrid 1 had a higher value of cyanidine 3-glucoside compared to rutinoside, contrary to what was observed for hybrid 2, which had a higher content of cyanidin 3-rutinoside. This indicates that between hybrids 1 and 2, there was a genetic predominance of E. oleracea for hybrid 1 and E. precatoria for hybrid 2, in relation to the anthocyanin profile.

References

Acai Berry Market Research Report. (2022). Acai Berry Market Size| Growth, Trends, Forecast, 2023-2031 (dataintelo.com).

ALNasser, M. N., Mellor, I. R., & Carter, W. G. A. (2022). preliminary assessment of the nutraceutical potential of acai berry (Euterpe sp.) as a potential natural treatment for Alzheimer’s disease. Molecules, 27, 4891.

Alavarsa-Cascales D., Aliaño-González M. J., Palma M., Barbero G. F., & Carrera C. (2022). Optimization of an Enzyme-Assisted Extraction Method for the Anthocyanins Present in Açai (Euterpe oleracea Mart.). Agronomy, 12(10), 2327. https://doi.org/10.3390/agronomy12102327.

Association of Official Analytical Chemists. (2011). Official methods of analysis of the Association of Official Analytical Chemists. Gaithersburg: AOAC International. 2590p.

Brasil, Ministério da Agricultura, Pecuária e Abastecimento. Instrução Normativa nº 37, de 08 de outubro de 2018. Regulamento Técnico para Fixação dos padrões de identidade e qualidade de polpa de fruta. Diário Oficial da República Federativa do Brasil. Brasília, DF, 8 out. Seção 1, p. 23, 2018.

Carvalho, J. E. U., & Muller, C. H. (2005). Biometria e rendimento percentual de polpa de frutas nativas da Amazônia. (Comunicado técnico, 139). Belém: Embrapa Amazônia Oriental. https://www.infoteca.cnptia.embrapa.br/bitstream/doc/404792/1/com.tec.139.ppd.

Carvalho, J. E. U., & Muller, C. H. (2005). Biometria e rendimento percentual de polpa de frutas nativas da Amazônia. (Comunicado técnico, 139). Belém: Embrapa Amazônia Oriental. https://www.infoteca.cnptia.embrapa.br/bitstream/doc/404792/1/com.tec.139.ppd.

Carvalho, A. V., Silveira, T. F. F., Oliveira, M. S. P., & Godoy, H. T. (2016). Chemical composition and antioxidant capacity of açaí (Euterpe oleracea) genotypes and commercial pulps. Journal of the Science of Food and Agriculture, 97(5), 1467-1474, 2016.

Chisté, R. C., Lopes, A. S., & Faria, L. J. (2010). Thermal and light degradation kinetics of anthocyanin extracts from mangosteen peel (Garcinia mangostana L.). International journal of food science & technology, 45(9), 1902-1908. https://doi.org/10.1111/j.1365-2621.2010.02351.x.

Flores, G., Dastmalchi, K., Paulino, S., Whalen, K., Dabo, A. J., Reynertson, K. A., Foronjy, R. F., D’armiento, J. M., & Kennelly, E. J. (2012). Anthocyanins from Eugenia brasilienis edible fruits as potential therapeutics for COPD treatment. Food Chemistry, 134, 1256–1262. https://doi.org/10.1016/j.foodchem.2012.01.086.

Fratantonio, D., Speciale, A., Ferrari, D., Cristani, M., Saija, A., & Cimino, F. (2015). Palmitate-induced endothelial dysfunction is attenuated by cyanidin-3-O-glucoside through modulation of Nrf2/Bach1 and NF-kB pathways. Toxicology Letters, 239, 152-160.

Gao, X., Cassidy, A., Schwarzschild, M. A., Rimm, E. B. & Ascherio, A. (2012). Habitual intake of dietary flavonoids and risk of Parkinson disease. Neurology, 78, 1138-1145.

Garcia, C., & Blesso, C. N. (2021). Antioxidant properties of anthocyanins and their mechanism of action in atherosclerosis. Free Radicals and Biological Medicines, 172, 152–166.

Hanula, M., Wyrwisz, J., Moczkowska, M., Horbánczuk, O. K., Pogorzelska-Nowicka, E., & Wierzbicka, A. (2020). Optimization of microwave and ultrasound extraction methods of açai berries in terms of highest content of phenolic compounds and antioxidant activity. Applied Sciences, 10, 8325.

Lima, L. C. De S. & Oliveira, M. S. P. (2023). Fases de floração e viabilidade polínica em acessos híbridos interespecíficos de açaizeiro. Research Society and Development, 12(8), e5812842879.2023.

Lisboa, C. R.; Oliveira, M. S. P; Chisté, R. C.; Carvalho, A. V. (2022). Compostos bioativos e potencial antioxidante de diferentes acessos de Euterpe oleracea e Euterpe precatoria do banco ativo de germoplasma de açaí. Research, Society and Development, 11(12), e428111234824.

Maciel-Silva, F. W., Viganó, J., Castro, L. E. N., Sganzerla, W. G., Buller, L. S., Martínez, J., Rostagno, M. A., & Forster-Carneiro, T. (2022). Pressurized Liquid Extraction Coupled In-Line with SPE and on-Line with HPLC (PLE-SPExHPLC) for the Recovery and Purification of Anthocyanins from SC-CO2 Semi-Defatted Açaí (Euterpe oleracea). Food Research Internatinal, 160, 11171. https://doi.org/10.1016/j.foodres.2022.111711.

Martins, G. R., Amaral, F. R. L., Brum, F. L., Mohana-Borges, R., Moura, S. S., Ferreira, F. A., & Silva, A. S. A. (2020). Chemical characterization, antioxidant and antimicrobial activities of açaí seed (Euterpe oleracea Mart.) extracts containing A-and B-type procyanidins. LWT, 132, 109830.

Matta, F. V., Xiong, J., Lila, M. A., Ward, N. I., Felipe-Sotelo, M., & Esposito, D. (2020) Chemical composition and bioactive properties of commercial and non-commercial purple and white açaí berries. Foods, 9, 1481. https://doi.org/10.3390/foods9101481.

Mattietto, R. A.; Carvalho, A. V.; Lanes, N.; Oliveira, M. S. P., & Rosário, V. N. M. (2016). Composição química e nutricional da polpa de açaí: comparação entre as variedades roxa e branca. In: Congresso Brasileiro de Ciência e Tecnologia de Alimentos, 25.

Nascimento, E., Coutinho, A. L., Silva, C. J., Lima, V. L. A. G., & Santos, J. A. (2022). In vitro anticancer properties of anthocyanins: a systematic review. Biochimica et Biophysica Acta (BBA)-Reviews on Cancer, 1877(4), 188748.

Oliveira, M. S. P. (1999). Açaizeiro. In: Embrapa Amazônia Oriental. (Org.). Programa de melhoramento genético e de adaptação de espécies vegetais para a Amazônia Oriental. Belém, PA: Embrapa Amazônia Oriental, 1, 9-24.

Oliveira, M. S. P., Pinheiro, T. M. S., & Fiala, M. A. (2019). Práticas para a renovação do Banco Ativo de Germoplasma de espécies do gênero Euterpe (açaizeiros). Belém: Embrapa Amazônia Oriental, 12p. (Embrapa Amazônia Oriental. Comunicado Técnico, 315).

Peixoto, H., Roxo, M., Krstin, S., RöHrig, T., Richling, E., & Wink, M. (2016). An anthocyanin-rich extract of acai (Euterpe precatoria Mart.) increases stress resistance and retards aging-related markers in Caenorhabditis elegans. Journal of agricultural and food Chemistry, 64(6), 1283-1290. https://doi.org/10.1021/acs.jafc.5b05812.

Pereira A. S. et al. (2018). Metodologia da pesquisa científica. UFSM.

Pratheeshkumar, P., Son, Y.; Wang, X., Divya, S. P., Joseph, B., Hitron, J. A., Wang, L., Kim, D., Yin, Y., Roy, R. V., Lu, J., Zhang, Z., Wang, Y. & Shi, X. (2014). Cyanidin-3-glucoside inhibits UVB-induced oxidative damage and inflammation by regulating MAP kinase and NF-κB signaling pathways in SKH-1 hairless mice skin. Toxicology and Applied Pharmacology, 280, 127-137.

Torma, P. D. C. M. R., Brasil, A. V. S., Carvalho, A. V., Jablonski, A., Rabelo, T. K., Moreira, J. C. F., & Rios, A. O. (2017). Hydroethanolic extracts from different genotypes of açaí (Euterpe oleracea) presented antioxidant potential and protected human neuron-like cells (SH-SY5Y). Food chemistry, 222, 94-104.

Wrolstad, R. E., Durst, R. W. & Lee, J. (2005). Tracking color and pigment changes in anthocyanin products. Trends in Food Science & Technology, 16, 423 - 428. https://doi.org/10.1016/j.tifs.2005.03.019.

Yamaguchi, K. K. L., Pereira, L. F. R., Lamarao, C. V., Lima, E. S., & Veiga-Junior, V. F. (2015). Amazon açaí: chemistry and biological activities: a review. Food Chemistry, 179, 137-151.

Yuyama, L. K. O., Aguiar, J. P. L., Silva Filho, D. F., Yuyama, K., Jesus Varejão, M., Fávaro, D. I. T.; Caruso, M. (2011). Caracterização físico-química do suco de açaí de Euterpe precatoria Mart. oriundo de diferentes ecossistemas Amazônicos. Acta Amazonica, 41(4), 545-552.

Published

08/12/2023

How to Cite

CARVALHO, A. V.; MODESTO JUNIOR, E. N.; CHISTÉ, R. C. .; OLIVEIRA, M. do S. P. de . Physicochemical characterization of the pulp of interspecific hybrids between Euterpe oleracea and Euterpe precatoria. Research, Society and Development, [S. l.], v. 12, n. 13, p. e133121344391, 2023. DOI: 10.33448/rsd-v12i13.44391. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/44391. Acesso em: 16 nov. 2024.

Issue

Section

Exact and Earth Sciences