Grumixama (Eugenia brasiliensis Lam.) cultivada no Cerrado possui altos teores de compostos bioativos e elevado potencial antioxidante

Xu, KaWai; Alves-Santos, Aline Medeiros; Dias, Tiago; Naves, Maria Margareth Veloso

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FOOD TECHNOLOGY • Cienc. Rural 50 (4) • 2020 • https://doi.org/10.1590/0103-8478cr20190630 copiar

Grumixama (Eugenia brasiliensis Lam.) cultivada no Cerrado possui altos teores de compostos bioativos e elevado potencial antioxidante

Autoria SCIMAGO INSTITUTIONS RANKINGS

RESUMO:

Grumixama (Eugenia brasiliensis Lam.) é uma ‘berry’ nativa da Mata Atlântica. Informações sobre o perfil nutricional e bioativo do fruto cultivado no Cerrado não estão disponíveis na literatura. O objetivo deste estudo foi investigar a composição física e centesimal; o conteúdo em minerais, fenólicos totais, taninos totais e carotenoides totais; e a capacidade antioxidante (ensaios DPPH and FRAP) da grumixama roxa cultivada na região do Cerrado (Estado de Goiás). Os resultados mostraram uma composição física e centesimal similar à da grumixama nativa da Mata Atlântica. Entretanto, a grumixama cultivada no Cerrado apresentou teores de fibra alimentar e magnésio superiores. Além disso, a grumixama do Cerrado apresentou maiores teores de compostos fenólicos totais (com grande quantidade de taninos) e carotenoides e maior capacidade antioxidante do que os teores da grumixama nativa da Mata Atlântica, cereja, mirtilo e frutos nativos do Cerrado. Assim, o consumo do fruto inteiro (casca, polpa e semente) em dietas saudáveis e seu emprego como ingrediente em produtos alimentícios funcionais devem ser estimulados.

Palavras-chave:
Eugenia brasiliensis Lam.; nutrientes; compostos bioativos; polifenóis; atividade antioxidante.

Autoria

KaWai Xu

Department of Nutritional Science, University of Surrey, Guildford, Surrey, United Kingdom. University of SurreyUnited KingdomGuildford, Surrey, United KingdomDepartment of Nutritional Science, University of Surrey, Guildford, Surrey, United Kingdom.

http://orcid.org/0000-0003-2838-8003

Aline Medeiros Alves-Santos

Faculdade de Nutrição, Universidade Federal de Goiás (UFG), 74.605-080, Goiânia, GO, Brazil. Universidade Federal de GoiásBrazilGoiânia, GO, BrazilFaculdade de Nutrição, Universidade Federal de Goiás (UFG), 74.605-080, Goiânia, GO, Brazil.

http://orcid.org/0000-0001-7020-4859

Tiago Dias

http://orcid.org/0000-0002-4732-3072

Maria Margareth Veloso Naves ^*E-mail: mmvnaves@gmail.com. *Corresponding author.

http://orcid.org/0000-0003-4332-6206

E-mail: mmvnaves@gmail.com. ^*Corresponding author.

DECLARATION OF CONFLICT OF INTERESTS

The authors declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article.

AUTHORS’ CONTRIBUTIONS

KWX carried out the experiments and wrote down the manuscript. AMA-S and TD guided and aided the data collection and revised the manuscript. MMVN conceived and designed the study, and critically reviewed the manuscript. All authors approved the final version of the manuscript.

SCIMAGO INSTITUTIONS RANKINGS

Tabelas

Tabelas (2)

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Table 1
Comparison of proximate composition and mineral contents (fresh weight) of grumixama cultivated in the Cerrado (Goiás State) with grumixama grown in different Brazilian States of the Atlantic Rainforest region.

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Table 2
Bioactive compounds and antioxidant capacity of grumixama cultivated in the Cerrado (Goiás State) in comparison with grumixama cultivated in other Brazilian regions and other similar fruits from the Cerrado region and abroad.

Table 1 Comparison of proximate composition and mineral contents (fresh weight) of grumixama cultivated in the Cerrado (Goiás State) with grumixama grown in different Brazilian States of the Atlantic Rainforest region.

Grumixama	Goiás (whole fruit, fresh weight)	Rio de Janeiro (pulp)	São Paulo (pulp)	Santa Catarina (pulp)	Ouro Preto-MG (pulp)
-----------------------------------------------------------------Proximate composition (g/100g)-------------------------------------------------------------
Moisture	82.96 ± 0.10	-	86.55 ± 0.34	85.64 ± 0.20	90.15 ± 0.97
Carbohydrate	9.07 ± 0.29	-	8.25	9.51	7.83
Protein	0.71 ± 0.06	-	0.58 ± 0.01	0.58 ± 0.01	0.39 ± 0.01
Lipid	0.72 ± 0.19	-	0.24 ± 0.01	0.17 ± 0.16	0.02 ± 0.01
Ash	0.60 ± 0.01	-	0.50 ± 0.01	0.46 ± 0.02	0.36 ± 0.00
Total dietary fiber	5.94 ± 0.17	-	3.88 ± 0.18	3.64 ± 0.09	1.25 ± 0.05
Energy value (kcal/100g)	45.60 ± 0.92	-	37.48	41.89	33.06
--------------------------------------------------------------------Mineral (mg/100g)--------------------------------------------------------------------------
Calcium (Ca)	29.86 ± 6.80	19.80	-	-	-
Magnesium (Mg)	22.57 ± 1.46	0.07	-	-	-
Iron (Fe)	0.32 ± 0.11	0.52	-	-	-
Potassium (K)	201.63 ± 1.49	160.00	-	-	-
Sodium (Na)	1.93 ± 0.03	1.00	-	-	-
Zinc (Zn)	0.22 ± 0.01	0.14	-	-	-
Phosphorus (P)	1.93 ± 0.01	-	-	-	-

Values are presented as mean ± standard deviation of three replicates. References of grumixama data from each State: Goiás (present study); Rio de Janeiro (AGUIAR et al., 2016AGUIAR, T. M. et al. Study of grumixama (Eugenia Brasiliensis, Lam) fruit pulp and development of a jelly: rheological, sensorial and colorimetric evaluation. The Natural Products Journal, v.6, n.2, p.142-151, 2016. Available from: <Available from: https://doi.org/ 10.2174/2210315506999160506110340 >. Accessed: Jan. 27, 2020.
https://doi.org/ 10.2174/221031550699916... ); São Paulo and Santa Catarina (TEIXEIRA et al., 2015TEIXEIRA, L. L. et al. Identification of ellagitannins and flavonoids from Eugenia brasilienses Lam. (Grumixama) by HPLC-ESI-MS/MS. Journal of Agriculture and Food Chemistry, v.63, n.22, p.5417-5427, 2015. Available from: <Available from: https://doi.org/ 10.1021/acs.jafc.5b01195 >. Accessed: Jan. 30, 2020.
https://doi.org/ 10.1021/acs.jafc.5b0119... ); and Ouro Preto-MG (ZOLA et al., 2019ZOLA, F. G. et al. Mineral and centesimal contents, antioxidant activity and antimicrobial action of phenolic compounds from Eugenia brasiliensis Lam, Pulp. Food Science and Technology, v.39, 2019. Available from: <Available from: https://doi.org/ 10.1590/fst.18518 >. Accessed: Jan. 30, 2020.
https://doi.org/ 10.1590/fst.18518... ).

Table 2 Bioactive compounds and antioxidant capacity of grumixama cultivated in the Cerrado (Goiás State) in comparison with grumixama cultivated in other Brazilian regions and other similar fruits from the Cerrado region and abroad.

Parameters	Fruit, Location	Fresh weight	Dry weight	Reference
Total phenolics (mg GAE/100g)	Grumixama, GO (whole)	926.0 ± 33.0	5434.3 ± 193.5	Presente study
	Grumixama, SP (pulp)	415.1 ± 22.3	-	Silva et al. (2014SILVA, N. A. et al. Phenolic compounds and carotenoids from four fruits native from the Brazilian Atlantic Forest. Journal of Agricultural and Food Chemistry, v.62, n.22, p.5072-5084, 2014. Available from: <Available from: https://doi.org/ 10.1021/jf501211p >. Accessed: Jan. 30, 2020. https://doi.org/ 10.1021/jf501211p... )
	Grumixama, SP (pulp)	-	2669 ± 122	Infante et al. (2016INFANTE, J. et al. Antioxidant and anti-inflammatory activities of unexplored Brazilian native fruits. Plos One, v.11, n.4, e0152974, 2016. Available from: <Available from: https://doi.org/ 10.1371/journal.pone.0152974 >. Accessed: Jan. 29, 2020. https://doi.org/ 10.1371/journal.pone.01... )^*
	Grumixama, Florida (whole)	-	2480 ± 106	Reynertson et al. (2008REYNERTSON, K. A. et al. Quantitative analysis of antiradical phenolic constituents from fourteen edible Myrtaceae fruits. Food Chemistry, v.109, n.4, p.883-890, 2008. Available from: <Available from: https://doi.org/ 10.1016/j.foodchem.2008.01.021 >. Accessed: Jan. 30, 2020. https://doi.org/ 10.1016/j.foodchem.2008... )^*
	Cagaita, GO (peel and pulp)	141.95 ± 2.12	-	Alves et al. (2017ALVES, A. M. et al. Ascorbic acid and phenolic contents, antioxidant capacity and flavonoids composition of Brazilian Savannah native fruits. Food Science and Technology, v.37, n.4, p.564-569, 2017. Available from: <Available from: https://doi.org/ 10.1590/1678-457x.26716 >. Accessed: Jan. 27, 2020. https://doi.org/ 10.1590/1678-457x.26716... )
	Cerrado cashew, GO (pseudofruit- peel and pulp)	160.74 ± 6.48	-	Alves et al. (2017ALVES, A. M. et al. Ascorbic acid and phenolic contents, antioxidant capacity and flavonoids composition of Brazilian Savannah native fruits. Food Science and Technology, v.37, n.4, p.564-569, 2017. Available from: <Available from: https://doi.org/ 10.1590/1678-457x.26716 >. Accessed: Jan. 27, 2020. https://doi.org/ 10.1590/1678-457x.26716... )
	Gabiroba, GO (pulp)	1222.59 ± 40.31	-	Alves et al. (2017ALVES, A. M. et al. Ascorbic acid and phenolic contents, antioxidant capacity and flavonoids composition of Brazilian Savannah native fruits. Food Science and Technology, v.37, n.4, p.564-569, 2017. Available from: <Available from: https://doi.org/ 10.1590/1678-457x.26716 >. Accessed: Jan. 27, 2020. https://doi.org/ 10.1590/1678-457x.26716... )
	Czech sweet cherry (whole)	202.28 ± 5.81	-	Olszanska et al. (2017OLSZANSKA, A. N. et al. Comparison of old cherry cultivars grown in Czech Republic by chemical composition and bioactive compounds. Food Chemistry, v.228, p.136-142, 2017. Available from: <Available from: https://doi.org/10.1016/j.foodchem.2017.01.154 >. Accessed: Jan. 30, 2020. https://doi.org/10.1016/j.foodchem.2017.... )
	Alaskan wild blueberry (whole)	504.5 ± 32.2	-	Grace et al. (2014GRACE, M. H. et al. Comparative analysis of phenolic content and profile, antioxidant capacity and anti-inflammatory bioactivity in Wild Alaskan and commercial Vaccinium Berries. Journal of Agriculture and Food Chemistry, v.62, n.18, p.4007-4017, 2014. Available from: <Available from: https://doi.org/10.1021/jf403810y >. Accessed: Jan. 29, 2020. https://doi.org/10.1021/jf403810y... )
Total tannins (mg TAE/100g)	Grumixama, GO (whole)	797.2 ± 21.4	4678.5 ± 125.6	Presente study
Total carotenoids (µg/g)	Grumixama, GO (whole)	14.95 ± 0.70	87.71 ± 4.09	Presente study
Total carotenoids (µg/g)	Grumixama, SP (pulp)	5.15 ± 1.96	-	Silva et al. (2014SILVA, N. A. et al. Phenolic compounds and carotenoids from four fruits native from the Brazilian Atlantic Forest. Journal of Agricultural and Food Chemistry, v.62, n.22, p.5072-5084, 2014. Available from: <Available from: https://doi.org/ 10.1021/jf501211p >. Accessed: Jan. 30, 2020. https://doi.org/ 10.1021/jf501211p... )
Antioxidant capacity (µmol TE/g) by DPPH	Grumixama, GO (whole)	119.0 ± 2.0	698.5 ± 11.9	Present study
	Grumixama, SP (pulp)	-	81.31 ± 4.30	Machado et al. (2017MACHADO, A. P. D. F. et al. Recovery of anthocyanins from residues of Rubus fruticosus, Vaccinium myrtillus and Eugenia brasiliensis by ultrasound assisted extraction, pressurized liquid extraction and their combination. Food Chemistry, v.231, p.1-10, 2017. Available from: <Available from: https://doi.org/10.1016/j.foodchem.2017.03.060 >. Accessed: Jan. 30, 2020. https://doi.org/10.1016/j.foodchem.2017.... )
	Cagaita, GO (peel and pulp)	12.00	-	Alves et al. (2017ALVES, A. M. et al. Ascorbic acid and phenolic contents, antioxidant capacity and flavonoids composition of Brazilian Savannah native fruits. Food Science and Technology, v.37, n.4, p.564-569, 2017. Available from: <Available from: https://doi.org/ 10.1590/1678-457x.26716 >. Accessed: Jan. 27, 2020. https://doi.org/ 10.1590/1678-457x.26716... )
	Cerrado cashew, GO (pseudofruit- peel and pulp)	10.00	-	Alves et al. (2017ALVES, A. M. et al. Ascorbic acid and phenolic contents, antioxidant capacity and flavonoids composition of Brazilian Savannah native fruits. Food Science and Technology, v.37, n.4, p.564-569, 2017. Available from: <Available from: https://doi.org/ 10.1590/1678-457x.26716 >. Accessed: Jan. 27, 2020. https://doi.org/ 10.1590/1678-457x.26716... )
	Gabiroba, GO (pulp)	77.00	-	Alves et al. (2017ALVES, A. M. et al. Ascorbic acid and phenolic contents, antioxidant capacity and flavonoids composition of Brazilian Savannah native fruits. Food Science and Technology, v.37, n.4, p.564-569, 2017. Available from: <Available from: https://doi.org/ 10.1590/1678-457x.26716 >. Accessed: Jan. 27, 2020. https://doi.org/ 10.1590/1678-457x.26716... )
	Alaskan wild blueberry (whole)	46.50 ± 4.50	-	Grace et al. (2014GRACE, M. H. et al. Comparative analysis of phenolic content and profile, antioxidant capacity and anti-inflammatory bioactivity in Wild Alaskan and commercial Vaccinium Berries. Journal of Agriculture and Food Chemistry, v.62, n.18, p.4007-4017, 2014. Available from: <Available from: https://doi.org/10.1021/jf403810y >. Accessed: Jan. 29, 2020. https://doi.org/10.1021/jf403810y... )

GAE (gallic acid equivalents); TAE (tannic acid equivalents); DPPH ((2,2-diphenyl-1-picryl-hidrazila); TE (trolox equivalents); FRAP (the ferric reducing antioxidant power); GO (Goiás); SP (São Paulo); Florida, USA. ^*Values were adapted to unit per 100g.

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[1] E-mail: mmvnaves@gmail.com. ^*Corresponding author.