Thermoanalytical and phytochemical study of the cupuassu ( Theobroma grandiflorum Schum.) seed by-product in different p
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Thermoanalytical and phytochemical study of the cupuassu (Theobroma grandiflorum Schum.) seed by‑product in different processing stages Russany Silva da Costa1 · Wandson Braamcamp de Souza Pinheiro2 · Mara Silvia Pinheiro Arruda2 · Carlos Emmerson Ferreira Costa3 · Attilio Converti4 · Roseane Maria Ribeiro Costa5 · José Otávio Carrera Silva Júnior1 Received: 31 January 2020 / Accepted: 6 October 2020 © Akadémiai Kiadó, Budapest, Hungary 2020
Abstract Cupuassu (Theobroma grandiflorum Schum.) is a typical Amazonian fruit, whose seed is used as raw material to produce cupulate. The by-product of its seeds, cupuassu seed by-product (CSB), is often discarded by the cosmetic and food industry, but studies showed that it has a high content of phenolic compounds with exploitable antioxidant activity. This study aimed to identify the classes of chemical compounds present in the extract of CSB by HPTLC, to confirm them by RMN 1H spectroscopy and to analyze the extract thermal analytical behavior in different processing stages. After elution of the extract in an isocratic system, TLC plates were developed with selective reagents for several classes of chemical compounds and antioxidant activity by the DPPH· method. Butter, CSB and crude extract presented mass losses characteristic of lipid decomposition reactions (92.63, 14.80, and 15.42%, respectively). Thermal degradation of bioactive and nutritional compounds (mainly polyunsaturated fatty acids) present in both CSB and crude extract has occurred at temperatures above 189 °C. Microencapsulation of the CBS extract by spray drying (MECoC) using maltodextrin as coating agent was shown to effectively protect the phenolic compounds. RMN 1H spectra confirmed HPTLC and FTIR results, which allowed us to conclude that the crude extract of the cupuassu by-product was mainly composed of terpenes, steroids and phenolic compounds, mainly flavonoids. These analytical techniques have proven to be effective tools for assessing the bioactive compounds incorporation into the polymeric matrix expected in the pre-formulation stage. Keywords Cupuassu · TG/DTG · DSC · Antioxidant activity · RMN 1H · HPTLC
Introduction * José Otávio Carrera Silva Júnior [email protected] 1
Laboratory R&D Pharmaceutical and Cosmetic, Faculty of Pharmaceutical Sciences, Federal University of Pará, Augusto Correa Street 01, Belém, PA 66075110, Brazil
2
Central Extraction Laboratory, Chemistry Faculty, Federal University of Pará, Belém, PA, Brazil
3
Amazonian Oils Laboratory, Science and Technology Park, Federal University of Pará, Belém, PA, Brazil
4
Department of Civil, Chemical and Environmental Engineering, Polytechnic School, Genoa University, Genoa, Italy
5
Laboratory of Pharmaceutical Nanotechnology, Faculty of Pharmaceutical Sciences, Federal University of Pará, Belém, PA, Brazil
Cupuassu (Theobroma grandiflorum Schum.) is a typical fruit of the Amazon rainforest, which is very appreciated by the local population for its exotic flavor as well as acidic and intense aroma [1]
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