Caracterização química e avaliação citotóxica de frutos de Abiu-do-Mato (Pouteria caimito)

Abstract

The Amazon is one of the world's most biodiverse regions, boasting fruits appreciated for their unique flavors and nutritional properties. Abiu-do-mato is a variety of Pouteria caimito, whose fruit, a berry type, exhibits an orange epicarp and a white mesocarp when ripe, with a sweet taste and 3 to 4 seeds. Although well-known and cherished by the population of Presidente Figueiredo – AM municipality, there is a lack of scientific studies on its chemical composition and properties. The novelty of this species motivated the present research, aiming to study the chemical composition and assess the antioxidant and cytotoxic properties of abiu-do-mato fruits' parts (pulp, peels, and seeds). Chemical composition analyses included Nuclear Magnetic Resonance - NMR, High-Resolution Mass Spectrometry – HRMS, Gas Chromatography-Mass Spectrometry - GC-MS, proximate composition (moisture, ash, proteins, and lipids), and minerals. Antioxidant capacity (DPPH, ABTS, and FRAP), total phenolic compounds quantification (Folin Ciocalteu), and in vitro cytotoxicity evaluation were also performed. NMR and HRMS identified 19 compounds, including catechin and derivatives, sugars, organic acids, and others. The esterified fatty acid profile obtained by GC-MS identified 19 compounds, with palmitic, oleic, and linoleic acids being predominant. P. caimito peel showed higher percentages of ash, proteins, and lipids. The main minerals found were K, Mg, and Zn, with the pulp having the highest concentrations of K and Mg. In antioxidant and phenolic compound quantification assays, the peel consistently exhibited higher concentrations, followed by the pulp and seeds. Cytotoxicity assessments across five cell lines indicated no toxic effects even at higher concentrations (IC50). These unprecedented findings contribute to understanding an Amazonian fruit with potential for consumption and future applications.