Utilização dos extratos do rizoma da Curcuma zerumbet (Zingiberaceae) para produção de iogurte terapêutico

Abstract

Due to the ongoing healthier habits trend, industries need to innovate or create products bearing special characteristics, which will promote health and surprise the consumer, the so called functional foods. The objective of the present work was to elaborate therapeutic yogurt with extracts from the rhizome of Curcuma zerumbet Zingiberaceae. We performed phytochemical and physical-chemical analyses of the aqueous and hydroalcoholic extract obtained from the rhizome of C. zerumbet. Next, we carried out subacute toxicity and pharmacological tests such as anti-ulcer, anti-inflammatory and/or analgesic activity with different doses. Different, aqueous and hydroalcoholic extract concentrations were analyzed for the yogurt technological development. Following this we carried out phytochemical, physical-chemical activities and microbiological analyses, counting of the lacteal bacterium and pH during the storing period (on day: 0, 7, 14, 28 and 35) and the sensorial analysis was performed so as to find out the acceptance of this therapeutic product. Mice and rats obtained from the INPA Central Animal Laboratory were utilized in the pharmacological tests. Both aqueous and hydroalcoholic extracts presented bioactive compounds, flavonoids (60.2 ± 0.02; 65.75 ± 1.25), anthocyanins (13.49 ± 1.25; 18.56 ± 0.05) and phenolic compounds (5.81 ± 0,09; 9,29 ± 0,05), of nutritional and functional interest in addition to the curcuminoids: curcumin and dimetoxicurcumin; and/or curzerenone, pharmacological properties-bearing compounds. The anti-ulcer activity of the aqueous extract effect from the 50 mg/Kg dose onward inhibiting 57 % while the 3500 mg/Kg dose inhibited the formation of ulcers by ethanol in animals by94 %, presenting a dose-dependent effect. However, the anti-ulcer activity of the hydroalcoholic extract presented effect from 50 mg/Kg dose onwards with 80 % of inhibition of gastric ulceration by ethanol. Both aqueous and hydroalcoholic extract in the doses of 100, 500 and 1,500 mg/kg presented analgesic and anti-inflammatory activities in the tested dependent dose. The physical-chemical and microbiological compositions of the formulated yogurts were within the standards established by the legislation of the Fermented Milks Quality and Identity Technical Ruling. The lacteal bacteria present in the yogurt survived for a 35-day storing period. The therapeutic yogurts presented gastro protection with 0.25 % aqueous and hydroalcoholic extract concentration. Nevertheless, the most accepted yogurt with a 7.2 hedonic range showed to be the formulation with 0.12 % of hydroalcoholic extract. These findings indicate these extracts to be potent supplements or ingredients to be added in yogurts for obtaining therapeutic properties.