Caracterização do perfil nutricional, aromático e durabilidade dos frutos de Ficus sp.

Abstract

The Amazon rainforest is known for its abundance of biodiversity in tropical fruit-producing species that have high demand and added value to society. Many of these fruits have been reported in epidemiological research as natural sources rich in antioxidant components, being good sources of nutritional and therapeutic properties. A species with its potential not yet explored is Ficus sp. distributed throughout the Amazon region. The objective of this work was to characterize the phytochemical and nutritional constituents of Ficus sp. in order to determine your food profile. Its attractive aromatic characteristics for consumption, as well as its physical modifications applied during the storage period to determine its durability, were studied. For this, analyzes of centesimal composition, minerals, and physicochemical characteristics of the fruits in natura and during storage were carried out. Organic acid contents (malic, tartaric, citric, and ascorbic acids) were determined by high-performance liquid chromatography, DPPH antioxidant activity, total phenolic compounds, volatile compounds by solid-phase microextraction in the headspace and analysis by gas chromatography-mass spectrometry, and evaluation of the antimycobacterial activity of crude extracts. The results obtained showed that the fruits of Ficus sp. are low in calories (69.83 kcal/100g), with a moderate value of carbohydrates (14.56 g / 100g) and high moisture content (82.15 g / 100g). Its physicochemical characteristics (pH 4.17, titratable acids 0.75 g EqAC/100g) and organic acid profile (1106.89 mg / 100g of tartaric acid) classify it as a potential acidic fruit and demonstrate that after 48 hours of storage at 25°C there are changes in its characteristics, causing the loss of its ideal quality parameters for consumption, such as variation in color, weight, moisture, soluble solids, pH, titratable acidity, characteristics related to the senescence of the fruit. Among the minerals found, the presence of potassium (279 mg/100g) and the absence of sodium (trace) is an indication that their fruits can help in metabolic functions such as hypertension. The antioxidant capacity and total phenolic activity values of the MeOH-H2O extract (165 mg EqTrolox/g and 44.5 mg EqAG/g) remained close, sometimes higher than those found in other fruits. In the analysis by headspace, around 43 compounds were identified in fresh figs, most belonging to the class of terpenes with aromatic notes predominantly floral, sweet, fruity, and woody. A change in the profile of volatile compounds was observed during the storage period, containing only 36 substances in 96 hours, in addition to the disappearance and appearance of compounds when comparing the control and 96 hours treatments. The result showed changes in the aromatic notes that make up the final aroma of the fruit, by reducing substances with sweet, floral, and fruity aromas, and increasing components with woody, oily and waxy smell characteristics. Such aromatic modifications can negatively impact the attractive characteristics of the consumption of figs. The hexane extract of the fruits was able to inhibit the growth of Micobacterium tuberculosis at a concentration of 12.5 µg/mL, however, this is preliminary data and further analysis is needed. Despite the phytochemical and nutritional characterization, further studies are needed to understand the full capacity of Ficus sp. fruits to offer their nutrients and act as a beneficial agent to the body.