Bioprospecção de ácidos graxos, α-Tocoferol e atividade Anti- Acetilcolinesterásica em óleos e gorduras de frutos amazônicos

• Ano de defesa: 2016
• Autor(a) principal: Santos, Ricardo Carvalho dos
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Roraima; Brasil; PRPPG - Pró-Reitoria de Pesquisa e Pós-Graduação; PPG-BIONORTE - Programa de Pós-Graduação em Biodiversidade e Biotecnologia da Amazônia Legal; UFRR
• Palavras-chave em Português: Biodiversidade; Vitamina E; Alzheimer; Doenças neurodegenerativas; Biodiversity; Vitamin E; Alzheimer's disease; Neurodegenerative diseases; CNPQ::CIENCIAS BIOLOGICAS::BIOLOGIA GERAL
• Link de acesso: http://repositorio.ufrr.br:8080/jspui/handle/prefix/163

The plants species Açaí (Euterpe oleracea), ata brava (Annona hypoglauca), bacaba (Oenocarpus bacaba), buriti (Mauritia flexuosa), buritirana (Mauritia aculeata), murici amarelo (Byrsonima crassifolia), murici vermelho (B. coccolobifolia), piaçava brava (Barcella odora), pupunha yello and red varieties (Bactris gasipaes) and tucumanzinho (Astrocaryum acaule) are common plants in the flora of the Roraima state, some plants above do not provide information or they are incipient as the profile of saturated and unsaturated fatty acids (SUFA), α-tocopherol (vitamin E) and activity on acetylcholinesterase (AChE) inhibition. For this reason, the objective was to conduct a bioprospecting of crude oils and fats pulp and seeds from the Amazon against the SUFA profile, α-tocopherol and anti-acetylcholinesterase activity of the above species. SUFA was analyzed by a Gas Chromatograph coupled to Flame Ionization Detector (GCFID), Hydrogen Nuclear Magnetic Resonance (1H NMR) and Infrared (IV). α-tocopherol was analyzed by High-Performance Liquid Chromatography (HPLC). Since anti-acetylcholinesterase activity was evaluated in vitro in an ELISA plate reader. The results point to a high concentration of oleic acid in most oils and fats, followed by linoleic and linolenic acids. There is the presence of vitamin E in all oils except: tucumanzinho and pupunha yellow and red varieties. The inhibition activity of the enzyme AChE was observed in all samples.