Caracterização físico-química e fitoquímica das raízes, composição química e nutricional dos frutos de Cereus jamacaru D. C. (CACTACEAE)

Abstract

Due to the structural chemical diversity of bioactive compounds obtained from plants, research is conducted to better understand the clinical applicability of substances from natural products. The species Cereus jamacaru DC popularly known as mandacaru, is a native plant of the caatinga vegetation and its roots have popular use in the treatment for diabetes, kidney stones and fruits can be a pleasant source of food, being important in local food, as good nutritional source. Thus, the objective of this research was to promote the physical chemical characterization of roots and fruits, thermogravimetric analysis, SEM-EDS, FTIR, analysis of centesimal composition, total phenolic content and antioxidant activity, as well as isolation and identification of secondary metabolites C. Jamacaru. The species was collected in the municipality of Esperança, Paraíba. The roots were dried in an oven with air circulation at 40 ºC and, after drying; the material was crushed and packed in a hermetically sealed flask. The collected fruits were pulped and skin frozen until the analyzes were performed. Physicochemical characterization (loss by desiccation, total ash content, determination of Hydrogenionic potential-pH) was performed. Subsequently, the phytochemical prospecting was performed by obtaining the crude ethanolic extract (BSE) and fractionation of this extract by partition, obtaining the phases: hexane, dichloromethane, ethyl acetate and butanolic. A hydroalcoholic extract of pulp (PE) and skin (SE) was also prepared and subjected to the lyophilization process. A quantitative analysis was done to determine the secondary metabolites. Isolation was also performed by chromatographic methods: column chromatography, thin layer chromatography and high performance liquid chromatography (HPLC), as well as putative identification by mass spectrometry using two saponins previously isolated from C. jamacaru stems as standard. In the quantification, the total phenolic content of the fruits was obtained, which ranged from 107.31 to 5.208.80 mg equivalent of gallic acid, GAE, 100 g^⁻1 and compared with studies that evaluated other fruits, being considered as good sources of such compounds. Considering the total antioxidant capacity (CAT) 79 - 138.18 g, it is necessary to capture 1 g of the 1.1-diphenyl-2-picrylhydrazyl radical (DPPH). It was possible the structural characterization of three compounds identified as Cj-1 (N-trans feruloyl tyramine), Cj-2 (1 methoxy 2, 5 dihydroxy benzene) and Cj-3 by the hydrogen Nuclear Magnetic Resonance spectroscopy method. , e, one and two-dimensional carbon (1H and 13C NMR), and identification of six compounds by mass spectrometry. Therefore, the present work contributes scientifically regarding the identification of chemical constituents and nutritional properties present in roots and fruits of C. jamacaru in order to present the scientific community and the general population, these results of this plant considered medicinal.