Compostos fenólicos em cascas, sementes e óleo da pimenta rosa obtido por prensagem a frio: estudo da bioacessibilidade da casca

• Ano de defesa: 2022
• Autor(a) principal: Carneiro, Tuânia Soares
• Orientador(a): Lima, Marcos dos Santos
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Programa de Pós-Graduação: Pós-Graduação em Ciência e Tecnologia de Alimentos
• Palavras-chave em Português: Pimenta; Antioxidantes; Essências e óleos essenciais; Pimenta-rosa; Óleo; Compostos fenólicos
• Palavras-chave em Inglês: Pink pepper; Oil; Antioxidants; Phenolic compounds
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://ri.ufs.br/jspui/handle/riufs/16216

Pink pepper (Schinus terebinthifolius R.) is produced in Brazil in an extractive way, its commercialization is done by the production of fresh, dehydrated fruits, essential oil. The bark, seeds and leaves contain bioactive compounds, highlighting antioxidants and phenolic compounds. Although PP components are associated with its potential consumption as a nutraceutical food, bioactive compounds must have the ability to be released after ingestion, becoming bioaccessible in the gastrointestinal tract. In this context, the present work had the objectives of quantifying phenolic compounds of different classes in husks, seeds and PP oil obtained by cold pressing, in addition to evaluating the bioaccessibility of the fraction containing the highest bioactive content, using an in vitro digestion model with intestinal barrier simulation. Pink pepper fruits, previously dehydrated, were divided into seed and husk, crushed and sieved up to a particle size of 32 Mesh for further analysis. To obtain the oil by cold pressing, whole fruits were pressed up to 389 kgf/cm2 for 100 minutes, and the oil was collected, centrifuged and stored at -18 ºC. Antioxidant capacity analyzes were performed by DPPH, ABTS and FRAP, and phenolic compounds from different families were quantified in HPLC-DAD. The oil content in the fruits was approximately 14%. In relation to total phenolics (mg GAE/g), the husk had the highest values, followed by the oil and the seed. The husks also showed the highest antioxidant capacity values, ranging from 121-228 mM of Trolox/kg (DPPH and ABTS) and 427-632 mM Fe2+/kg (FRAP). Regarding the individual phenolic compounds, the husks obtained the highest values, especially for gallic acid (2819- 3129 mg/kg), procyanidin B2 (720-760 mg/kg), catechin (528-594 mg/kg), Kampferol (166- 184 mg/kg), and by the presence of anthocyanin Petunidine 3-glycoside (55-59 mg/kg). The husks were submitted to a bioaccessibility study by the in vitro digestion method with simulation of permeation through the intestinal wall, where hesperidin (23352%), naringenin (273%), rutin (120%) and catechin (84%) were the phenolics more bioaccessible. The present study shows that obtaining pink pepper oil by cold pressing is a clean process alternative, and that the skin is the fraction of the fruit with the greatest bioactive potential, and should be better explored as a functional food.