Caracterização química e avaliação biológica de amêndoa e pasta alimentícia de baru (Dipteryx alata VOG.) em ratos submetidos à dieta hiperlipídica

Abstract

Baru almond (Dipteryx alata Vog.) is an oilseed native to the Brazilian Cerrado that has high levels of chemical and nutritional compounds, enabling the reduction of the development of non-transmissible chronic degenerative diseases. The present study had as objectives (i) to determine the quality parameters and the physicochemical, chemical, mineral and bioactive composition of baru almond submitted to different drying processes; (ii) develop a food paste with different baru almond contents and evaluate the chemical, mineral, sensory and microbiological composition, as well as the chemical and bioactive parameters; and (iii) to investigate the effect of consumption of high fat diets with baru almond and baru almond paste on the metabolic, antioxidative and inflammatory of Wistar rats. Among the main results, it was demonstrated that the drying processes at 65 °C and 105 °C for 30 minutes increased the levels of total acidity, gallic acid, rutin, catechin, trans-cinnamic acid, vanillin, m-cumharic acid, tocopherols, monounsaturated fatty acids and antioxidant activity (DPPH•). However, they reduced the levels of caffeic acid, chlorogenic acid, anthocyanins, p-cumaric acid, ferulic acid, o-cumaric acid, quercetin and polyunsaturated fatty acids. In addition, both processes did not alter the presence of phenolic compounds, tannins, antioxidants (as measured by the beta carotene/linoleic acid system) and total sterols, in addition to the physical-chemical composition (except moisture), mineral and quality parameters (except total acidity). It was found that the addition of 35% baru almond in the food paste was able to increase the contents of moisture, lipids, calcium, total energy value, vitamin C, antioxidants (DPPH•), gallic acid, calcium, magnesium, sulfur, manganese and oleic acid present. Regarding the sensory evaluation, no statistical difference was detected between the formulations for flavor, global impression (receiving the average hedonic score of liked moderately) and purchase intention (with average hedonic score of probably buying). Regarding the in vivo experiment, it was evidenced that the consumption of hyperlipidic diets added with baru almond and baru almond food paste were responsible for the metabolic modulation, since at serum levels, they reduced total cholesterol, low density lipoprotein and Castelli Indexes, in addition to increasing high-density lipoprotein and did not alter liver enzymes (except alanine aminotransferase). Diets also had an antioxidant effect, as increased levels of Iron Reducing Power (FRAP), enzymatic activity of glutathione reductase and gene expression of Manganese Superoxide Dismutase were observed in the liver, as well as a reduction in circulating levels of Malonaldehyde. However, they did not promote an anti-inflammatory effect, since there was no modulation of the Interleukin-6 and Cyclooxygenase-2 genes. As a general conclusion, it was observed that the addition of baru almond or food paste made with baru almond in hyperlipidic diets, were able to trigger a metabolic and antioxidant modulation in Wistar rats. Thus, the inclusion of baru almond and new products made from it in the diet can be an effective alternative in maintaining health status and in the possible minimization of chronic non-transmissible degenerative diseases.