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Authors
Abstract(s)
A procura por uma alimentação mais saudável e segura tem gerado um aumento
na escolha de alimentos biológicos, devido à não utilização de produtos tóxicos no
processo de cultivo. Assim, neste setor são vários os alimentos que podem ser produzidos
de modo biológico, como é o caso da canela.
A canela é uma especiaria amplamente utilizada na medicina tradicional, na
culinária e em produtos industriais, devido ao seu aroma e sabor muito apreciados e às
suas propriedades funcionais. Contém um vasto leque de compostos fenólicos com função
antioxidante, com potencial aplicação como ingrediente conservante em alimentos.
Desta forma, o presente trabalho de investigação pretendeu valorizar a canela em
pó, obtida de Cinnamomum verum J. Presl, conseguida através do método de cultivo
biológico, fazendo a sua caracterização nutricional, química e bioativa.
A avaliação do perfil nutricional da canela (proteínas, cinzas, lípidos, hidratos de
carbono e energia) foi realizada através de métodos oficiais de análise (AOAC). A
caracterização química da canela foi feita através da determinação do perfil em açúcares
livres por cromatografia líquida de alta eficiência acoplada a um detetor de índice de
refração (HPLC-RI), ácidos orgânicos por cromatografia líquida de ultra rápida acoplada
a um detetor de díodos (UFLC-DAD), ácidos gordos por cromatografia gasosa acoplada
a um detetor de ionização de chama (GC-FID) e compostos fenólicos por Cromatografia
líquida de alta eficiência acoplada a um detetor de arranjo de díodos e a um espetrómetro
de massa com uma fonte de ionização de electrospray (HPLC-DAD-ESI/MS). O
potencial bioativo desta especiaria foi determinado através de ensaios in vitro de atividade
antioxidante, antimicrobiana, citotoxicidade em linhas celulares tumorais humanas e não-
tumorais, e anti-inflamatória.
Os resultados revelaram que a canela orgânica apresentou os hidratos de carbono
como o macronutriente maioritário, seguido do teor em proteínas e lípidos, assim como a
presença de várias moléculas de interesse, nomeadamente açúcares livres (frutose,
glucose, sacarose e trealose), ácidos orgânicos (oxálico, málico, shiquímico, cítrico e
fumárico) e dez moléculas de ácidos gordos, destacando-se o ácido palmítico (C16:0)
como maioritário.
Na avaliação do perfil fenólico foram detetadas dez moléculas, identificadas como
proantocianidinas, destacando os tetrámeros de (epi)catequina do tipo-β como os mais
abundantes. Relativamente ao potencial bioativo, o extrato hidroetanólico apresentou
potenciais antioxidante, antimicrobiano e anti-inflamatório promissores. O mesmo
ocorreu com a atividade antimicrobiana, onde foram demonstrados os potenciais
antibactericida e antifúngico contra todas as espécies utilizadas. Para além disso, também
foi constatado o potencial inibitório em todas as linhas celulares tumorais e ausência de
toxicidade nas células não-tumorais testadas.
Desta forma, este estudo permitiu mostrar que a canela orgânica em pó apresentou
um excelente valor nutricional e químico, e a presença de compostos bioativos, que a
tornam uma boa opção para uma dieta mais saudável. Para além disso, também pode gerar
grande interesse para aplicação como conservante no setor industrial, devido ao seu
potencial antioxidante e antimicrobiano.
The search for a healthier and safe diet has generated an increase in the choice of organic foods, due to the non-use of toxic products in the cultivation process. So, in this sector there are several foods that can be produced organically, such as cinnamon. Cinnamon is a spice widely used in traditional medicine, cooking and industrial products, due to its highly appreciated aroma and flavor, and its functional properties. It contains a wide range of phenolic compounds with antioxidant function, which have potential application as a preservative ingredient in foods. Thus, the present research work intended to value the powdered cinnamon, obtained from Cinnamomum verum J. Presl, produced through the organic cultivation method, making its nutritional, chemical and bioactive characterization. The evaluation of the nutritional profile of cinnamon (proteins, ash, fats, carbohydrates and energy) was conducted through official methods of analysis (AOAC). The chemical characterization of cinnamon was carried out by determining the profile in free sugars by high-performance liquid chromatography coupled with refractive index detector (HPLC-RI), organic acids by ultra fast liquid chromatography coupled with diode-array detector (UFLC-DAD), fatty acids by gas chromatography coupled with flame-ionization detector (GC-FID) and phenolic compounds by high-performance liquid chromatography coupled with diode-array detector and electrospray ionization mass spectrometric (HPLC-DAD-ESI/MS).The bioactive potential of this spice was determined through in vitro assays for antioxidant, antimicrobial, cytotoxicity in human tumor and non-tumor cell lines, and anti-inflammatory activity. The results revealed that organic cinnamon had carbohydrates as the major macronutrient, followed by protein and lipid content, as well as the presence of several molecules of interest, namely free sugars (fructose, glucose, sucrose and trehalose), organic acids (oxalic, malic, shikimic, citric and fumaric) and ten fatty acid molecules, with palmitic acid (C16:0) as the majority. In the evaluation of the phenolic profile, ten molecules were detected, identified as proanthocyanidins, highlighting the β-type (epi)catechin tetramers as the most abundant. Regarding to the bioactive potential, the hydroethanolic extract showed promising antioxidant, antimicrobial and anti-inflammatory potential. The same happened with the antimicrobial activity, where the antibacterial and antifungal potentials against all species used were demonstrated. Furthermore, inhibitory potential in all tumor cell lines and absence of toxicity in non-tumor lines tested was also observed. Therefore, this study allowed to show that organic cinnamon powder, obtained from C. verum J. Presl, showed an excellent nutritional and chemical value, and the presence of bioactive compounds, which make it a good option for a healthier diet. In addition, it can also generate great interest for application as a preservative in the industrial sector, due to its antioxidant and antimicrobial potential.
The search for a healthier and safe diet has generated an increase in the choice of organic foods, due to the non-use of toxic products in the cultivation process. So, in this sector there are several foods that can be produced organically, such as cinnamon. Cinnamon is a spice widely used in traditional medicine, cooking and industrial products, due to its highly appreciated aroma and flavor, and its functional properties. It contains a wide range of phenolic compounds with antioxidant function, which have potential application as a preservative ingredient in foods. Thus, the present research work intended to value the powdered cinnamon, obtained from Cinnamomum verum J. Presl, produced through the organic cultivation method, making its nutritional, chemical and bioactive characterization. The evaluation of the nutritional profile of cinnamon (proteins, ash, fats, carbohydrates and energy) was conducted through official methods of analysis (AOAC). The chemical characterization of cinnamon was carried out by determining the profile in free sugars by high-performance liquid chromatography coupled with refractive index detector (HPLC-RI), organic acids by ultra fast liquid chromatography coupled with diode-array detector (UFLC-DAD), fatty acids by gas chromatography coupled with flame-ionization detector (GC-FID) and phenolic compounds by high-performance liquid chromatography coupled with diode-array detector and electrospray ionization mass spectrometric (HPLC-DAD-ESI/MS).The bioactive potential of this spice was determined through in vitro assays for antioxidant, antimicrobial, cytotoxicity in human tumor and non-tumor cell lines, and anti-inflammatory activity. The results revealed that organic cinnamon had carbohydrates as the major macronutrient, followed by protein and lipid content, as well as the presence of several molecules of interest, namely free sugars (fructose, glucose, sucrose and trehalose), organic acids (oxalic, malic, shikimic, citric and fumaric) and ten fatty acid molecules, with palmitic acid (C16:0) as the majority. In the evaluation of the phenolic profile, ten molecules were detected, identified as proanthocyanidins, highlighting the β-type (epi)catechin tetramers as the most abundant. Regarding to the bioactive potential, the hydroethanolic extract showed promising antioxidant, antimicrobial and anti-inflammatory potential. The same happened with the antimicrobial activity, where the antibacterial and antifungal potentials against all species used were demonstrated. Furthermore, inhibitory potential in all tumor cell lines and absence of toxicity in non-tumor lines tested was also observed. Therefore, this study allowed to show that organic cinnamon powder, obtained from C. verum J. Presl, showed an excellent nutritional and chemical value, and the presence of bioactive compounds, which make it a good option for a healthier diet. In addition, it can also generate great interest for application as a preservative in the industrial sector, due to its antioxidant and antimicrobial potential.
Description
Mestrado de dupla diplomação com a UTFPR, Universidade Tecnológica Federal do Paraná
Keywords
Cinnamomum verum J. Presl Extrato hidroetanólico Valor nutricional Composição química Potencial bioativo