Caracterização do Uxi (Endopleura uchi) em três estádios de desenvolvimento

Abstract

The uxi (Endopleura uchi) is an Amazonian tree easily found in the states of Para and Amazonas. The objective of this study was to characterize biochemical and physical-chemically, analyze the antioxidant activity and identify the profile of phenolic and volatile compounds of the uxi fruit in three maturation stages. Mature green fruit were obtained and let to ripen off the tree. The fruit became more acidic and sweeter over the ripening. Besides, the peel and pulp of uxi fruit became dark, less yellow and more opaque; the pulp showed more vivid color than the peel. There was loss of firmness and increase of pectinmethylesterase, poligalacturonase and peroxidase activities and polyphenol oxidase activity reduction. It was observed a decrease of antioxidant activity and vitamin C, increase of carotenoids and decrease followed of increase of total phenolic along the ripening. The phenolic compounds such as catechin, quercetin, vanillin and caffeic, chlorogenic, gallic, m-coumaric, o-coumaric and p-coumaric acids were identified and quantified in uxi fruit in the three stages of maturation, while the ferulic acid only in the ripe fruit, and trans-cinnamic acid, only in the green and ripe fruit. The major phenolic in uxi fruit, in spite of their maturation stage, was catechin, found in concentrations ranging from 119.57 to 149.6 mg / 100g, followed by gallic acid (from 2.42 to 2.01 mg / 100g) and quercetin (1.63 to 1.01 mg / 100g). It was observed trend of decline for most of the phenolic throughout the maturation of uxi fruit, although decrease followed by increase has been observed for the major compound catechin, that is a potent antioxidant associated with cardiovascular protection, also found in wine and green tea. The results show uxi as a fruit with antioxidant potential and functional appeal.