Perfil químico e bioprospecção de amêndoas de cacau analisadas por espectrometria de massas com ionização por paper spray
DOI:
https://doi.org/10.33448/rsd-v9i8.6882Palavras-chave:
PS-MS; Theobroma cacao; Compostos bioativos; 20-Hidroxiecdisona; Clovamida.Resumo
A qualidade dos produtos derivados do cacau tem cada vez mais recebido reconhecimento e relevância tanto pelos consumidores quanto produtores do fruto. As amêndoas são os principais componentes responsáveis por grande parte da cadeia agroindustrial sendo atualmente valorizadas pelas propriedades bioativas contidas nos subprodutos da espécie, gerando um grande interesse na exploração dos potenciais do cacau. Grande parte dos trabalhos que objetivam avaliar os compostos encontrados nas amêndoas do fruto empregam HPLC, UHPLC e LC-MS. Este trabalho objetivou empregar a técnica de Espectrometria de Massas com Ionização por Paper Spray (PS-MS) para o estudo do perfil químico e de bioprospecção de amêndoas de cacau (Theobroma cacao) da variedade forasteiro cultivados na região Transamazônica do Pará. Foram preparados extratos metanólicos de amostras de amêndoas de cacau e em seguida avaliadas nos modos de ionização negativo e positivo. Os resultados demonstram que no modo positivo foi possível identificar 11 compostos, constituintes das classes das metilxantinas (18,2%), fenilpropanoides (9,1%), esteróides (27,3%) e flavonóides (45,5%), já no modo de ionização negativa foi possível identificar 55 compostos entre ácidos hidroxibenzóicos (16,4%), fenilpropanoides (20,0%), flavonoides (52,7%), açúcares e glicosídeos (10,9%). A metodologia empregada de PS-MS se demonstrou eficaz para a avaliação das amostras, possibilitando identificar no total sessenta e seis compostos. As propriedades bioativas atribuídas ao cacau foram confirmadas nas amostras analisadas pelos compostos identificados por PS-MS indicando a qualidade da matéria prima e descrevendo o seu perfil químico e contribuindo para o maior entendimento dos seus atributos.
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