Avaliação fitoquímica e farmacológica dos extratos de gengibre amargo (Zingiber zerumbet Smith) para a elaboração de bebida energética

Abstract

The concern for health and quality of life has stimulated research in the area of functional foods, requiring the product to present bioactive compounds, such as antioxidants, anti-inflammatory, among other substances that are responsible for its functionality. Among the most common functional foods are energy drinks. In this context, the present study aimed to develop an energy drink from bitter ginger (Zingiber zerumbet Smith) and guarana (Paullinia cupana Kunth) to obtain a functional product. The extraction of essential oil from the rhizomes and roots of Z. zerumbet was carried out in 4 and 8 hours, through hydrodistillation, with fresh and oven-dried samples, according to the climatic seasonality of Manaus, in addition to phytochemical analyzes to evaluate the chemical compounds present in the samples, physical chemistry of Z. zerumbet and P. cupana for quantification of moisture, ash, lipids, proteins, fibers, carbohydrates, energy value, hydrogen potential, density, acidity and color, as well as analyzes pharmacological properties of the essential oil of Z. zerumbet, after project submission to CEUA/INPA, for the application of the Hippocratic screening test, acute toxicity (intraperitoneal doses 250 mg.kg-1; 500 mg.kg-1; and 1000 mg.kg-1; and orally 1500 mg.kg-1 and 2500 mg.kg-1) and anti-inflammatory (500 mg.kg-1 orally), and the development of energy drink formulations. The results found indicated the highest percentage of yield for samples dried in an oven for 4 hours, collected in August (3.48%), with a difference between the seasonal months of May (3.16%), February (2.32%), and November (2.20%). Fresh samples with shorter extraction times did not show a difference in relation to seasonality. The essential oil showed seven chemical constituents in fresh and dry samples, with Zerumbona being the major compound, except for a dry fraction. The physical-chemical composition of rhizomes and roots in natura of Z. zerumbet highlighted the energy value with 100.21 kcal.g-1, moisture content (84.09 g.g-1), crude fiber (17.18 g.g-1), carbohydrates (9.84 g.g-1), and pH (11.03). The ginger color showed a tendency toward yellow chroma and intermediate luminosity. The composition of the guarana powder also showed a high energy value (326.25 kcal.g-1), but the dry matter was 89.58 g.g-1 because it is a dehydrated product. The color of the G1 and G2 samples of the guarana powder tended towards yellow, with G2 indicating a lighter product. The toxicological evaluation of the essential oil of Z. zerumbet showed a low toxic effect for doses of 250 mg.kg- 1; 500 mg.kg-1; and 1000 mg.kg-1 (intraperitoneal route), as well as for the doses of 1500 mg.kg-1 and 2500 mg.kg-1 (oral route). The essential oil also showed anti-inflammatory activity at a dose of 500 mg.kg-1 for up to 2 hours, as occurred with the use of indomethacin as a positive control. Energy drinks formulated with alcoholic and hydroalcoholic extracts of bitter ginger and guarana have unique and peculiar organoleptic characteristics, which guarantee commercial interest. Finally, the essential oil of Z. zerumbet from the oven-dried samples, with the same collection time, indicated seasonal variability for the month of August (dry period). Kiln drying showed the best yield percentages, and increasing the collection time of essential oils proved to be inefficient. The zerumbet chromatographic profile detected seven chemical components, with emphasis on Zerumbona. The physical-chemical analysis of bitter ginger and guarana showed results similar to those found in the literature, except for ginger, which was approached using another methodology Z. zerumbet essential oil showed a low toxic effect for applied doses, and demonstrated anti-inflammatory activity. Simple syrups and drinks were prepared in accordance with the legislation.