RESUMO
This work aimed to contribute to the nutritional and functional characterization of roasted baru nuts, a seed widely consumed and produced in Brazil. Baru nut was characterized in terms of its nutritional value and volatile composition (SPME-GC-MS analysis). The ultrasound assisted extraction was used to extract free and bound phenolic compounds that were identified by LC-DAD-ESI-MS/MS method. Bioactivity assays were carried out to evaluate the antioxidant activity (ORAC and HOSC assay) and anticancer effect (inhibition of HT29 cell growth and targeting of cancer stemness) of baru nut extracts and phenolic compounds. Results showed that baru is a good source of protein and monounsaturated fatty acids, specifically oleic acid (47.20 g/100 g). The predominant volatile compounds are hexanal (71.18%) and 2,5-dimethyl-pyrazine (9.43%). The main phenolic compounds identified were gallic acid and its derivatives, such as gallic acid esters and gallotannins. Among all, gallic acid and methyl gallate seemed to be the main compounds responsible for the high antioxidant activity. The antiproliferative effect evaluated of baru extracts in HT29 cell line showed ability to impair cell growth in both monolayer and spheroid cultures and to reduce ALDH+ population. These results supply new information about the functional compounds presents in baru nut, which are important sources of natural antioxidants and antiproliferative compounds.
Assuntos
Antioxidantes/análise , Dipteryx/química , Valor Nutritivo , Nozes/química , Fenóis/análise , Brasil , Proliferação de Células/efeitos dos fármacos , Cromatografia Líquida , Ácidos Graxos/análise , Ácido Gálico/análogos & derivados , Ácido Gálico/análise , Cromatografia Gasosa-Espectrometria de Massas , Células HT29 , Humanos , Taninos Hidrolisáveis/análise , Extratos Vegetais/análise , Extratos Vegetais/farmacologia , Sementes/química , Espectrometria de Massas por Ionização por Electrospray , Espectrometria de Massas em Tandem , Compostos Orgânicos Voláteis/análiseRESUMO
In this work a method of analysis for synthetic dyes was developed using capillary electrophoresis in alcoholic beverages. The analyses were carried out with fused silica capillary, with 73 cm effective length, at 35 degrees C, buffer phosphate solution of 10 mmol/L with sodium dodecyl sulphate 10 mmol/L, pH 11, and +25 kV of voltage. For dye analyses, three wavelengths in the visible region were used for the qualitative and quantitative determination of the 11 synthetic dyes allowed in Brazil: 450, 525 and 625 nm for the yellow, red and blue dyes, respectively. The detection limits varied from 0.4 to 2.5 microg/mL and the quantification limits varied from 1.3 to 7.1 microg/mL. The average recovery was 92.6 and 104.0% at two levels of concentration. Repeatability for standards and spiked sample showed that the calculated values were greater than the observed values, demonstrating the precision of the method. The proposed and validated method was used to analyze some alcoholic beverage samples, consisting of 12 red wines, 9 coolers, 6 aromatized spirits, 7 bitters, 3 cocktails and 8 liquors from different Brazilian manufacturers. The results showed the coolers, bitters and red wines did not have synthetic dyes, but dyes were found in six of the eight analyzed liquor samples. In all the samples of cocktails and spirits, the presences of dyes were observed. No analyzed sample exceeded the limit established by Brazilian legislation (maximum 30 mg/100 mL).