Determinação e caracterização de compostos bioativos no óleo da amêndoa de macabúa (acrocomia aculeata).

Abstract

It has increased or interest in the benefits of food on human health. Some compounds present in food are called bioactive, which have functional properties that contribute to the prevention of diseases. Several exotic fruits have a high concentration of vitamins, minerals, phenolic compounds, carotenoids, among others. The cerrado biome has a variety of fruits with high nutritional value and nutritional properties. Acrocomia aculeata is a native palm of the cerrado, popularly known as macaúba. The fruits are common in the Cerrado population for food use and have potential for oil production. Therefore, the present work aims to determine and characterize the bioactive compounds present in the oil of the macauba almond (Acrocomia aculeata), verifying if there is a relationship with its antimicrobial activity. The oil from the macauba pump was used in the Goldfish fat extractor and had oil oil as a solvent, at 90 ° C. The validation procedure indicated for the method used has a low rate of antioxidant removal from the macauba, due to its low reproducibility. The antioxidant capacity values ranging from 60.59 to 261.79 µmol of Trolox / 100g of oil for ABTS • + and from 10.70 to 73.17 µmol of Trolox / 100g of oil for DPPH. The FRAP method compares the hydrophilic extract used to remove oil and oil with values of 199.88 μmol TE / 100g and 77.13 μmol TE / 100g, respectively. As in the FRAP method, such as analysis of phenolic compounds and total flavonoids or hydrophilic almond extracts, values higher than oil, demonstrating the extraction process, provoke the tests of bioactive compounds present in consumption. The oil does not present antimicrobial activity in the samples of E. coli, Staphylococcus aureus, Salmonella typhimurium and Streptococcus pyogenes analyzed