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Propriedades biológicas das sementes da papaia (Carica papaya L.): valorização de um resíduo alimentar
| Name: | Description: | Size: | Format: | |
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| TC_29210 | 661.36 KB | Adobe PDF |
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Abstract(s)
O interesse pelo reaproveitamento dos resíduos alimentares obtidos das frutas e vegetais tem vindo a aumentar nas últimas décadas, não só na defesa do conceito de sustentabilidade como também pelas reconhecidas propriedades biológicas associadas ao aporte nutricional e composição de fitoquímicos descritas nestes sub-produtos. As sementes da papaia são um exemplo. De facto, da fruta, apenas se consome a polpa, sendo a casca e as sementes consideradas sub-produtos que poderão trazer um valor acrescido às indústrias alimentar, farmacêutica e cosmética. Por estes motivos, este trabalho experimental teve como principal objetivo efetuar uma quantificação do teor de fenólicos totais e de flavonoides totais, das sementes da Carica papaya Linn, bem como, avaliar a atividade antioxidante das mesmas.
Os resultados obtidos revelaram que o extrato aquoso foi o que permitiu obter maior teor de flavonoides (63,24 mg EC/100g). Em contrapartida, o extrato etanólico foi o que obteve maior teor de fenólicos (981,84 mg EAG/100g). A atividade antioxidante foi avaliada através de dois métodos espectrofotométricos: DPPH• e FRAP. Por ser um antioxidante natural, o uso do ácido ascórbico como controlo permitiu medir a atividade antioxidante dos compostos bioativos presentes nos dois extratos, no sentido de os comparar com um antioxidante natural. Apesar da atividade antioxidante do ácido ascórbico ter sido superior aos dois extratos, pelos dois métodos espectrofotométricos, estes poderão ser utilizados como antioxidantes naturais, sendo que é através do extrato etanólico que podemos tirar maior partido da atividade antioxidante dos compostos bioativos das sementes da Carica papaya L. (416,87 μg/ml pelo DPPH• e 283,52 μg/ml pelo FRAP). Com os resultados obtidos podemos ainda concluir que o teor de compostos bioativos é influenciado por diversos fatores, nomeadamente, o tipo de solvente extrator utilizado.
Apesar das sementes da papaia poderem ser utilizados como antioxidantes naturais, tanto na indústria alimentar, farmacêutica e cosmética, torna-se necessário aprofundar as investigações no sentido de avaliar a toxicidade das mesmas.
The interest in the reuse of food residues obtained from fruits and vegetables has been increasing in recent decades, not only in defense of sustainability but also for the recognized biological properties associated with the nutritional contribution and composition of phytochemicals described in these by-products. Papaya seeds are one of these examples. In fact, only the pulp is consumed in the fruit, the bark and seeds are considered as by-products that can bring added value to the food, pharmaceutical and cosmetic industries. For these reasons, the main objective of this experimental work is to quantify the total phenolic and total flavonoid content in Carica papaya seeds, as well as to evaluate the antioxidant activity of the seeds. The results obtained show that the aqueous extract allows to obtain a higher flavonoid content (63.24 mg CE/100g). On the other hand, the ethanolic extract obtained the highest phenolic content (981.84 mg GAE /100g). The antioxidant activity was evaluated through two spectrophotometric methods: DPPH• and FRAP. As a natural antioxidant, the use of ascorbic acid as a control allowed to measure the antioxidant activity of the bioactive compounds present in both extracts, when comparing them with a natural antioxidant. Although the antioxidant activity of ascorbic acid was superior in the two extracts, by the two spectrophotometric methods, these can be used as natural antioxidants, and it is through the ethanolic extract that we can take advantage of the antioxidant activity of the bioactive compounds of the seeds of Carica papaya Linn (416.87 μg/ml by DPPH• and 283.52 μg/ml by FRAP). With the obtained results we can conclude that the content of bioactive compounds is influenced by several factors, namely, the type of solvent extractor used. Although papaya seeds can be used as natural antioxidants, both in the food, pharmaceutical and cosmetic industries, it is necessary to deepen the investigations in order to evaluate their toxicity.
The interest in the reuse of food residues obtained from fruits and vegetables has been increasing in recent decades, not only in defense of sustainability but also for the recognized biological properties associated with the nutritional contribution and composition of phytochemicals described in these by-products. Papaya seeds are one of these examples. In fact, only the pulp is consumed in the fruit, the bark and seeds are considered as by-products that can bring added value to the food, pharmaceutical and cosmetic industries. For these reasons, the main objective of this experimental work is to quantify the total phenolic and total flavonoid content in Carica papaya seeds, as well as to evaluate the antioxidant activity of the seeds. The results obtained show that the aqueous extract allows to obtain a higher flavonoid content (63.24 mg CE/100g). On the other hand, the ethanolic extract obtained the highest phenolic content (981.84 mg GAE /100g). The antioxidant activity was evaluated through two spectrophotometric methods: DPPH• and FRAP. As a natural antioxidant, the use of ascorbic acid as a control allowed to measure the antioxidant activity of the bioactive compounds present in both extracts, when comparing them with a natural antioxidant. Although the antioxidant activity of ascorbic acid was superior in the two extracts, by the two spectrophotometric methods, these can be used as natural antioxidants, and it is through the ethanolic extract that we can take advantage of the antioxidant activity of the bioactive compounds of the seeds of Carica papaya Linn (416.87 μg/ml by DPPH• and 283.52 μg/ml by FRAP). With the obtained results we can conclude that the content of bioactive compounds is influenced by several factors, namely, the type of solvent extractor used. Although papaya seeds can be used as natural antioxidants, both in the food, pharmaceutical and cosmetic industries, it is necessary to deepen the investigations in order to evaluate their toxicity.
Description
Trabalho Complementar apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de licenciada em Ciências da Nutrição
Keywords
Carica papaya L. Sementes Compostos bioativos Atividade antioxidante Seeds Bioactive compounds Antioxidant activity