Prospecção de linhagens de pimentas cabacinha e dedo-de-moça amarela: características físico-química, atividade antioxidante e perfil de compostos fenólicos
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Data
2019-01-16
Autores
Aragão, Anaiza Bitencourt de
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Universidade Estadual Paulista (Unesp)
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Objetivo: este trabalho teve como objetivo caracterizar as linhagens de pimentas cabacinha e dedo-de-moça amarela, determinando os teores de compostos primários e secundários, atividade antioxidante e o perfil dos compostos fenólicos. Métodos: Para realização do estudo foram utilizadas dez linhagens de pimentas, sendo cinco linhagens de pimenta cabacinha (CB1204; CB1505; CB1517; CB1531 e CB1541) e cinco de pimenta dedo-de-moça amarela (DM1404; DM1427; DM1433; DM1439 e DM1441), obtidas pelo método de melhoramento genético descendente de uma única semente (Single Seed Descente-SSD) a partir de dois acessos do Banco Ativo de Germoplasma de Capsicum – BAG. As características físico-química dos frutos foram realizados de acordo com as metodologias estabelecidas pela Association of Official Analytical Chemistry (2008). Para caracterização bioquímica, foram realizadas análises de compostos fenólicos, flavonoides, carotenoides totais e açúcares redutores usando a técnica espectrofotométrica, com a metodologia específica para cada composto, utilizando a curva de calibração padrão para cada composto, com leituras de absorbâncias em comprimento de onda de 750, 425, 453 e 540 nm, respectivamente. A atividade antioxidante foi determinada pela técnica espectrofotométrica, utilizando as metodologias de captura do radical DPPH, HOCl/OCl- e taurina cloramina com leituras de absorbâncias em 734, 655 e 655 nm, respectivamente, expressos em médias de IC50. O perfil de compostos fenólicos foi avaliado pela técnica de cromatografia líquida de alta eficiência-HPLC-DAD. Os compostos fenólicos foram identificados por comparação do tempo de retenção e do espectro de absorção UV/Vis com os padrões analíticos, e por similaridade dos espectros UV/Vis da classe química. Os compostos fenólicos foram quantificados através da construção de curvas de calibração dos padrões puros e dos compostos representantes da classe química. Resultados: As pimentas cabacinha e dedo-de-moça amarela, apresentam valores médios, respectivamente: pH (5,48; 5,08), sólidos solúveis totais (1,65; 2,83 oBrix), acidez total titulável (3,91; 4,93 mg AC 100g-1), proteínas (1,87; 1,45 g 100g-1), lipídeos (2,55; 2,73 g 100g-1) e açúcares redutores (1,78; 3,03 µg 100g-1). Também apresentam alto teor de compostos fenólicos totais (818,17; 677,25 mg EAG 100g-1), flavonoides totais (330,54; 218,86 mg EQ 100g-1), ácido ascórbico (178,21; 106,05 mg 100g-1) e carotenoides totais (212,28; 192,55 mg EβC 100g-1), comparadas com outras pimentas do gênero Capsicum. Estas linhagens, possuem alta atividade antioxidante frente a captura dos radicais DPPH (3,52; 5,12) IC50 mg mL-1), HOClCl- (3,44; 4,96 IC50 mg mL-1) e Taurina cloramina (6,08; 8,14 IC50 mg mL-1), podendo considera-las com forte potencial inibitório de radicais livres e espécies reativas de oxigênio. Na determinação do perfil de compostos fenólicos foram identificados e quantificados por comparação com os padrões analíticos, os flavonoides naringina (CB1204 e DM1433) e naringenina (DM1433), e os ácidos gálico (DM1433) e p-cumárico (CB1531, DM1439 e DM1433). Por similaridade com os espectros representantes da classe química foram identificados e quantificados nos extratos de pimentas: três compostos derivados de ácido hidroxibenzoico, um composto derivado do ácido hidroxicinâmico, dois derivados das flavonas e dois compostos derivados de flavonóis. As linhagens DM1433 e CB1204 foram as que apresentaram o maior teor de compostos fenólicos. Entre todas as linhagens avaliadas a pimenta DM1433 foi a que apresentou o melhor perfil de compostos fenólicos. Conclusão: Os resultados apontam que as linhagens de pimentas cabacinha e dedo-de-moça amarela apresentam elevado teor de metabólitos secundários, com propriedades bioativas como os compostos fenólicos, carotenoides e o ácido ascórbico. As linhagens CB1505, CB1204 e DM1433 foram as que apresentaram o maior teor dos compostos avaliados. Portanto, do ponto de vista nutricional, as linhagens podem ser cultivadas e introduzidas na agricultura brasileira.
Objective: the objective of this work was to characterize the lines of cabacinha peppers and yellow girl finger, determining the contents of primary and secondary compounds, antioxidant activity and the profile of phenolic compounds. Methods: in order to carry out the study, ten strains of peppers were used: five cabinal pepper strains (CB1204, CB1505, CB1517, CB1531 and CB1541) and five yellow peppercorns (DM1404, DM1427, DM1433, DM1439 and DM1441). obtained by the method of genetic improvement descending of a single seed (Single Seed Descente-SSD) from two accesses of the Active Bank of Germplasm of Capsicum - BAG. The physical-chemical characteristics of the fruits were carried out according to the methodologies established by the Association of Official Analytical Chemistry (2008). For biochemical characterization, analyzes of phenolic compounds, flavonoids, total carotenoids and reducing sugars were performed using the spectrophotometric technique, with the specific methodology for each compound, using the standard calibration curve for each compound, with wavelength absorbance readings of 750, 425, 453 and 540 nm, respectively. The antioxidant activity was determined by the spectrophotometric technique, using the method of capturing the radical DPPH, HOCl/OCl- and taurine chloramine with absorbance readings at 734, 655 and 655 nm, respectively, expressed as means of IC50. The profile of phenolic compounds was evaluated by high-performance liquid chromatography-HPLC-DAD technique. The phenolic compounds were identified by comparing the retention time and the UV / Vis absorption spectrum with the analytical standards, and by similarity of the chemical class UV/Vis spectra. The phenolic compounds were quantified by constructing calibration curves of the pure standards and the chemical class representative compounds. Results: The yellow and white peppers, respectively, presented pH (5.48, 5.08), total soluble solids (1.65, 2.83 oBrix), titratable total acidity (3.91, 4 (1.78, 1.45 g 100g-1), lipids (2.55, 2.73 g 100g-1), reducing sugars (1.78, 3.03 µg 100 g-1), total phenolic compounds (818.17, 677.25 mg EGA 100g-1), total flavonoids (330.54, 218.86 mg QE 100g-1), ascorbic acid (178.21, 106.05 mg 100g-1) and total carotenoid content (212,28; 192,55 mg ECβ 100g-1) were very high compared to other peppers of the same genus Capsicum. The antioxidant activity against the DPPH radicals (3.52; 5.12) IC50 mg mL-1), HOClCl- (3.44; 4.96 IC50 mg mL-1) and Taurine chloramine (6.08; 8.14 IC50 mg mL-1). Flavonoids naringin (CB1204 and DM1433) and naringenin (DM1433), and gallic (DM1433) and p-coumaric acids (CB1531, DM1439 and DM1433) were identified and quantified in the extracts of peppers. In the determination of the profile of phenolic compounds, flavonoids naringin (CB1204 and DM1433) and naringenin (DM1433) and gallic (DM1433) and p-coumaric acids (CB1531, DM1439 and DM1433) were identified and quantified by comparison with analytical standards . By similarity with the representative chemical class spectra were identified and quantified in pepper extracts: three compounds derived from hydroxybenzoic acid, a derivative of hydroxycinnamic acid, two derivatives of flavones and two compounds derived from flavonols. The DM1433 and CB1204 strains were the ones with the highest content of phenolic compounds. Among all the strains evaluated the DM1433 pepper was the one that presented the best profile of phenolic compounds. Conclusion: The results indicate that the lineages of cabacinha and yellow-bellied peppers present high levels of secondary metabolites, with bioactive properties such as phenolic compounds, carotenoids and ascorbic acid. The lines CB1505, CB1204 and DM1433 were the ones that presented the highest content of the evaluated compounds. Therefore, from the nutritional point of view, the lineages can be cultivated and introduced in Brazilian agriculture.
Objective: the objective of this work was to characterize the lines of cabacinha peppers and yellow girl finger, determining the contents of primary and secondary compounds, antioxidant activity and the profile of phenolic compounds. Methods: in order to carry out the study, ten strains of peppers were used: five cabinal pepper strains (CB1204, CB1505, CB1517, CB1531 and CB1541) and five yellow peppercorns (DM1404, DM1427, DM1433, DM1439 and DM1441). obtained by the method of genetic improvement descending of a single seed (Single Seed Descente-SSD) from two accesses of the Active Bank of Germplasm of Capsicum - BAG. The physical-chemical characteristics of the fruits were carried out according to the methodologies established by the Association of Official Analytical Chemistry (2008). For biochemical characterization, analyzes of phenolic compounds, flavonoids, total carotenoids and reducing sugars were performed using the spectrophotometric technique, with the specific methodology for each compound, using the standard calibration curve for each compound, with wavelength absorbance readings of 750, 425, 453 and 540 nm, respectively. The antioxidant activity was determined by the spectrophotometric technique, using the method of capturing the radical DPPH, HOCl/OCl- and taurine chloramine with absorbance readings at 734, 655 and 655 nm, respectively, expressed as means of IC50. The profile of phenolic compounds was evaluated by high-performance liquid chromatography-HPLC-DAD technique. The phenolic compounds were identified by comparing the retention time and the UV / Vis absorption spectrum with the analytical standards, and by similarity of the chemical class UV/Vis spectra. The phenolic compounds were quantified by constructing calibration curves of the pure standards and the chemical class representative compounds. Results: The yellow and white peppers, respectively, presented pH (5.48, 5.08), total soluble solids (1.65, 2.83 oBrix), titratable total acidity (3.91, 4 (1.78, 1.45 g 100g-1), lipids (2.55, 2.73 g 100g-1), reducing sugars (1.78, 3.03 µg 100 g-1), total phenolic compounds (818.17, 677.25 mg EGA 100g-1), total flavonoids (330.54, 218.86 mg QE 100g-1), ascorbic acid (178.21, 106.05 mg 100g-1) and total carotenoid content (212,28; 192,55 mg ECβ 100g-1) were very high compared to other peppers of the same genus Capsicum. The antioxidant activity against the DPPH radicals (3.52; 5.12) IC50 mg mL-1), HOClCl- (3.44; 4.96 IC50 mg mL-1) and Taurine chloramine (6.08; 8.14 IC50 mg mL-1). Flavonoids naringin (CB1204 and DM1433) and naringenin (DM1433), and gallic (DM1433) and p-coumaric acids (CB1531, DM1439 and DM1433) were identified and quantified in the extracts of peppers. In the determination of the profile of phenolic compounds, flavonoids naringin (CB1204 and DM1433) and naringenin (DM1433) and gallic (DM1433) and p-coumaric acids (CB1531, DM1439 and DM1433) were identified and quantified by comparison with analytical standards . By similarity with the representative chemical class spectra were identified and quantified in pepper extracts: three compounds derived from hydroxybenzoic acid, a derivative of hydroxycinnamic acid, two derivatives of flavones and two compounds derived from flavonols. The DM1433 and CB1204 strains were the ones with the highest content of phenolic compounds. Among all the strains evaluated the DM1433 pepper was the one that presented the best profile of phenolic compounds. Conclusion: The results indicate that the lineages of cabacinha and yellow-bellied peppers present high levels of secondary metabolites, with bioactive properties such as phenolic compounds, carotenoids and ascorbic acid. The lines CB1505, CB1204 and DM1433 were the ones that presented the highest content of the evaluated compounds. Therefore, from the nutritional point of view, the lineages can be cultivated and introduced in Brazilian agriculture.
Descrição
Palavras-chave
Capsicum, Linhagem, Compostos bioativos, Alimento funcional, Atividade antioxidante, Compostos fenólicos