Perfil de extração e digestão biológica in vitro de compostos fitoquímicos de butiá (Butia odorata Barb. Rodr. Noblick)

Abstract

Brazil is a country that stands out for having different biomes, all rich in diversity and variability of native fruit plants. Among these, many produce fruits and fruits with sensory and nutritional aspects with potential for domestication or exploitation such as butia (Butia odorata). The genus Butia, which comprises 20 species, is found in South America, Argentina, Brazil, Uruguay and Paraguay. The butia fruit has in its composition minerals, volatile compounds, phenolic compounds, carotenoids, organic acids, besides fibers, sugars and lipids. In general, several studies demonstrate the bioactive potential of butia. However, there are marked differences between the studies, in part due to the varieties of access studied, but also due to the extraction methods used to evaluate phytochemical compounds. Thus, the objectives of this study were to conduct a multivariate experimental planning 23, which consists of designing the experiment in such a way that all variables are considered in a wide range in order to obtain results closer to the real ones; to identify the extracted compounds under the best extraction conditions; to quantify the extracted compounds under the best extraction conditions; to characterize the extracted compounds under the best extraction conditions; to perform an in vitro digestion test to identify compounds at each stage of the process. With the use of multivariate planning 23 it was possible to perform 17 different extraction conditions of B. odorata hydroalcoholic extract; 15 phytochemical compounds were identified after the execution of multivariate planning; from the previous item, it was possible to predict an optimal extraction condition for 7 compounds. The optimal condition predicted was a temperature of 55 °C, time of 60 minutes and extraction solution concentration 36% (36:64 ethanol:water v/v); an in vitro biological digestion simulation test of hydroalcoholic Butia odorata extract was performed, identifying 17 phenolic compounds in the non-digested stage; 17 phenolic compounds were identified in the oral digestion stage, 17 identified in the gastric digestion stage and 15 in the intestinal digestion stage. These properties are preserved on the pulp stored under -18°C until 24 months.