Frutas nativas do Peru como fonte potencial de nutrientes, compostos bioativos e capacidade antioxidante nas necessidades nutricionais de grupos vulneráveis
Resumo
A região andina possui uma grande variedade de espécies nativas, que podem satisfazer grande parte das necessidades nutricionais diárias, necessárias para populações vulneráveis, devido ao seu alto teor de nutrientes. Neste trabalho foi realizada a caracterização físico-química de três tipos de frutas nativas da região andina do Peru: Aguaymanto (Physalis peruviana), Pitahaya amarela (Selenericeus megalanthus) e Quito (Solanum quitoense), o potencial de nutrientes, a compostos bioativos, capacidade antioxidante e foi comparada com a necessidade nutricional de grupos vulneráveis (idosos, mães grávidas e lactantes). Para cada grupo vulnerável, a contribuição média das frutas e a contribuição média teórica de uma dieta de cinco dias foram contrastadas com a IDR10, que representa 10 % da necessidade total da Ingestão Dietética de Referência (IDR) considerando que o consumo da frutas representam 10% da ingestão total de alimentos por dia. Para testar a hipótese, foi determinado um índice global em função da desejabilidade, determinado a partir da média geométrica dos índices físico-químicos, nutricionais, compostos bioativos e capacidade antioxidante dos frutos estudados. Foi utilizado o método estatístico não paramétrico de Kruskal Wallis com nível de significância de 5 %, verificando significativamente (p≤ 0,05) que os conteúdos dos componentes dos frutos nativos representam uma fonte potencial de nutrientes, compostos bioativos e capacidade antioxidante nas necessidades nutricionais de grupos vulneráveis.
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Referências
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Bravo, K., F. Alzate y E. Osorio. 2016. Fruits of selected wild and cultivated Andean plants as sources of potential compounds with antioxidant and anti-aging activity. Ind. Crop. Prod. 85: 341-352.
Campos, D., R. Chirinos, G. Ranilla and R. Pedreschi. 2018. Bioactive potential of andean fruits, seeds, and tubers. p. 287-343. In Toldra F. (Ed.) Advances in Food and Nutrition Research. Academic Press, Londres, Reino Unido.
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Pedrosa, I., J. Juarros, A. Robles, J. Basteiro and E. García, E. 2015. Goodness of Fit Tests for Symmetric Distributions, which Statistical Should I Use?. Univ. Psychol. 14(1): 245-254.
Pennington, J. A. T. and A. Fisher. 2010. Food component profiles for fruit and vegetable subgroups. J. Food Compos. Anal. 23(5): 411–418.
Puente, L., C. Pinto, E. Castro and M. Cortés. 2011. Physalis peruviana Linnaeus, the multiple properties of a highly functional fruit: A review. Food Res. Int. 44(7): 1733-1740.
Romero, M., F. Noriega, M. Farías, M. Belchi, P. Jara y B. Vera. 2019. Nuevas fuentes de antioxidantes naturales: caracterización de compuestos bioactivos en cinco frutos nativos de Chile. Revista Perfiles. 22(2): 34-41.
Saura, F. and I. Goñi. 2006. Antioxidant capacity of the Spanish Mediterranean diet. Food Chem. 94(3): 442-447.
Shashirekha, M. N., E. Mallikarjuna and S. Rajarathnam. 2015. Status of bioactive compounds in foods, with focus on fruits and vegetables. Crit. Rev. Food Sci. Nutr. 55(10): 1324-1339.
Septembre-Malaterre, A., F. Remize and P. Poucheret. 2018. Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation. Food Res. Int. 104: 86-99.
Singleton, V. and J. Rossi. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Viticult. 16(3): 144-158.
Staffolo, M. D., N. Bertola and M. Martino. 2004. Influence of dietary fiber addition on sensory and rheological properties of yogurt. Int. Dairy J. 14(3): 263-268.
Talcott, T. and R. Howard. 1999. Phenolic autoxidation is responsible for color degradation in processed carrot puree. J. Agric. Food Chem. 47(5): 2109-2115.
Wang, S. Y. and H. Jiao. 2000. Scavenging capacity of berry crops on superoxide radicals, hydrogen peroxide, hydroxyl radicals, and singlet oxygen. J. Agric. Food Chem. 48(11): 5677-5684.
Wu, F. C. 2004. Optimization of correlated multiple quality characteristics using desirability function. Quality engineering. 17(1): 119-126.
Ajila, C. M., K. Leelavathi and U. Rao. 2008. Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. J. Cereal Sci. 48(2): 319-326.
Benassi, M. D. T. and J. Antunes. 1988. A comparison of metaphosphoric and oxalic acids as extractants solutions for the determination of vitamin C in selected vegetables. Arq. Biol. Tecnol. 31(4): 507-513.
Blanco de Alvarado, T. 2016. Alimentos nativos del Perú al mundo. Lima, Perú: Ed. USIL.
Bravo, K., F. Alzate y E. Osorio. 2016. Fruits of selected wild and cultivated Andean plants as sources of potential compounds with antioxidant and anti-aging activity. Ind. Crop. Prod. 85: 341-352.
Campos, D., R. Chirinos, G. Ranilla and R. Pedreschi. 2018. Bioactive potential of andean fruits, seeds, and tubers. p. 287-343. In Toldra F. (Ed.) Advances in Food and Nutrition Research. Academic Press, Londres, Reino Unido.
Cereceda, M. 2008. Dietética de la teoría a la práctica. 1ª ed., Lima: Fondo Editorial UNMSM.
Continente, A. C. y D. Bellido. 2006. Bases científicas de una alimentación saludable. Rev. Med. 50(4): 7-14.
Costa, A. G. V., F. Garcia-Diaz, P. Jimenez and I. Silva. 2013. Bioactive compounds and health benefits of exotic tropical red–black berries. J. Funct. Food. 5(2): 539–549.
Curi-Quinto, K., E. Ortiz-Panozo and L. De Romaña. 2019. Malnutrition in all its forms and socio-economic disparities in children under 5 years of age and women of reproductive age in Peru. Public Health Nutr. 1-12.
Dos Santos, M. D., S. Mamede, M. Rufino, S. De Brito, and R. Alves. 2015. Amazonian native palm fruits as sources of antioxidant bioactive compounds. Antioxidants. 4(3): 591-602.
Food and Nutrition Board (FNB), Institute of Medicine (IOM). 2000. Dietary Reference Intakes for vitamin C, vitamin E, selenium and carotenoids. National Academy Press, Washington, D.C.
Gancel, A., P. Alter, C. Dhuique, J. Ruales and F. Vaillant. 2008. Identifying carotenoids and phenolic compounds in naranjilla (Solanum quitoense Lam. var. Puyo hybrid), an Andean fruit. J. Agric. Food Chem. 56(24): 11890-11899.
Gutiérrez, P. y R. De la Vara. 2008. Análisis y diseño de experimentos. 2da edición. México D.F: McGraw-Hill.
Karasawa, M. M. and C. Mohan. 2018. Fruits as prospective reserves of bioactive compounds: a review. Nat. Products Bioprospect. 8(5): 335-346.
Larrauri, J., P. Rupérez, L. Bravo and F. Saura-Calixto. 1996. High dietary fibre powders from orange and lime peels: associated polyphenols and antioxidant capacity. Food Res. Int. 29(8): 757-762.
Martínez, N., M. Vidal y J. Lahuerta. 2008. Los compuestos bioactivos de las frutas y sus efectos en la salud. Actividad dietética. 12(2): 64-68.
Medina-Medrano, J. R., N. Almaraz-Abarca, S. González-Elizondo, N. Uribe-Soto, S. González-Valdez and Y. Herrera-Arrieta. 2015. Phenolic constituents and antioxidant properties of five wild species of Physalis (Solanaceae). Bot. Stud. 56(1): 24.
Mesquita de Carvalho, C., L. Azevedo Gross, M. Jobim de Azevedo and L. Verçoza Viana, 2019. Dietary fiber intake (supplemental or dietary pattern rich in fiber) and diabetic kidney disease: A systematic review of clinical trials. Nutrients. 11(2): 347.
Mostacero-León, J., F. Mejía-Coico, D. Gastañadui-Rosas y J. De La Cruz-Castillo. 2017. Inventario taxonómico, fitogeográfico y etnobotánico de frutales nativos del norte del Perú. Sci. Agropecu. 8(3): 215-224.
Nugent, R., C. Levin, J. Hale and B. Hutchinson, B. 2020. Economic effects of the double burden of malnutrition. The Lancet. 395(10218): 156-164.
Pedrosa, I., J. Juarros, A. Robles, J. Basteiro and E. García, E. 2015. Goodness of Fit Tests for Symmetric Distributions, which Statistical Should I Use?. Univ. Psychol. 14(1): 245-254.
Pennington, J. A. T. and A. Fisher. 2010. Food component profiles for fruit and vegetable subgroups. J. Food Compos. Anal. 23(5): 411–418.
Puente, L., C. Pinto, E. Castro and M. Cortés. 2011. Physalis peruviana Linnaeus, the multiple properties of a highly functional fruit: A review. Food Res. Int. 44(7): 1733-1740.
Romero, M., F. Noriega, M. Farías, M. Belchi, P. Jara y B. Vera. 2019. Nuevas fuentes de antioxidantes naturales: caracterización de compuestos bioactivos en cinco frutos nativos de Chile. Revista Perfiles. 22(2): 34-41.
Saura, F. and I. Goñi. 2006. Antioxidant capacity of the Spanish Mediterranean diet. Food Chem. 94(3): 442-447.
Shashirekha, M. N., E. Mallikarjuna and S. Rajarathnam. 2015. Status of bioactive compounds in foods, with focus on fruits and vegetables. Crit. Rev. Food Sci. Nutr. 55(10): 1324-1339.
Septembre-Malaterre, A., F. Remize and P. Poucheret. 2018. Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation. Food Res. Int. 104: 86-99.
Singleton, V. and J. Rossi. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Viticult. 16(3): 144-158.
Staffolo, M. D., N. Bertola and M. Martino. 2004. Influence of dietary fiber addition on sensory and rheological properties of yogurt. Int. Dairy J. 14(3): 263-268.
Talcott, T. and R. Howard. 1999. Phenolic autoxidation is responsible for color degradation in processed carrot puree. J. Agric. Food Chem. 47(5): 2109-2115.
Wang, S. Y. and H. Jiao. 2000. Scavenging capacity of berry crops on superoxide radicals, hydrogen peroxide, hydroxyl radicals, and singlet oxygen. J. Agric. Food Chem. 48(11): 5677-5684.
Wu, F. C. 2004. Optimization of correlated multiple quality characteristics using desirability function. Quality engineering. 17(1): 119-126.
Publicado
2021-03-15
Como Citar
Obregón La Rosa, A. J., Talledo Rodríguez, G. A., & Pinedo Taco, R. E. (2021). Frutas nativas do Peru como fonte potencial de nutrientes, compostos bioativos e capacidade antioxidante nas necessidades nutricionais de grupos vulneráveis. Revista Da Faculdade De Agronomia Da Universidade De Zulia, 38(2), 421-440. Obtido de https://produccioncientificaluz.org/index.php/agronomia/article/view/35507
Edição
Secção
Tecnologia de Alimentos
