Caracterização química, potencial antioxidante e tecnológico do fruto e semente da Guazuma ulmifolia lamarck

Abstract

The objective of this study was to evaluate the antioxidant potential, nutritional and technological quality of the fruit and seed mutamba (Guazuma ulmifolia Lam.) from different collection points in the city of Palmas-TO. The experiment was conducted in a completely randomized design with six replications. The samples were analyzed for the chemical composition, the chemical characteristics (pH, titratable acidity, soluble sugars and reducing sugars, total soluble solids, pectin, vitamin C, total starch and resistant starch) profile of phenolic compounds and sugars Chromatography High Performance liquid, bioactive compounds (content of phenolics, carotenoids, phytosterols), and the antioxidant activity by the method of the radical 2,2-diphenyl-1-picryl-hydrazyl (DPPH). The fruit and seeds G. ulmifolia showed considerable amounts of fiber, protein and a high energy value. The mature fruit showed lower pH (4,68), higher acidity (1,45%), soluble solids (24,6%), soluble sugars (14,74%), reducing sugars (8,88%) and resistant starch (6,79%). For seed was observed higher pectin content (1,12%) and pH (5,50), lower acid content (0,96%), soluble solids (8,2%), soluble sugars (1,91 %) and reducing sugars (0,61%). The total starch content (22,31%) and vitamin C (14,14%) were higher in the unripe fruit. The tannins made the largest contribution to the phenol in fruit, and the higher content of phenolic compounds for green fruit (2470,14 mg EAG.100 g-1) and mature fruit (848,57 mg EAG.100 g-1). The chromatographic analysis revealed quercetin, ellagic acid and rutin as the major phenolic compounds; glucose, fructose, melibiose and melezitose sugars identified in fruits and seeds. The fruits and seeds showed low antioxidant activity in the in vitro opposite method. Some were classified as food acids, low Vitamin C content and humidity, low antioxidant activity proved to be good sources of starch, considerable level of resistant starch, pectin and nondigestible sugars, and significant amounts of phenolic compounds and phytosterols. The fruit and seeds afterresentaram good nutritional and functional characteristics, being considered as potential raw materials for use by the food industry in the development of functional foods, can bring health benefits if consumed as part of the usual diet.