Physicochemical characterization of the pulp of interspecific hybrids between Euterpe oleracea and Euterpe precatoria
DOI:
https://doi.org/10.33448/rsd-v12i13.44391Keywords:
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.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Ana Vânia Carvalho; Elivaldo Nunes Modesto Junior; Renan Campos Chisté; Maria do Socorro Padilha de Oliveira
![Creative Commons License](http://i.creativecommons.org/l/by/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.