Perfil fitoquímico del fruto de Parmentiera aculeata (Kunth): una funete rica de compuestos nutraceuticos y nutrimentales
Perfil fitoquímico del fruto de Parmentiera aculeata
DOI:
https://doi.org/10.18633/biotecnia.v27.2556Palabras clave:
pepino kat, calidad de fruta, fitoquímica, medicina tradicional, perfil metabolómico no dirigidoResumen
El fruto de Parmentiera aculeata se ha utilizado localmente por sus propiedades medicinales, pero no se han caracterizado sus compuestos bioactivos. Así, para identificar y cuantificar sus compuestos nutracéuticos y nutricionales, utilizamos UPLC-Q-TOF-MS y metabolómica no dirigida, detectando 725 metabolitos, incluidos compuestos anticancerígenos (genkwanina, hespiridina y fenilcetaldoxima) y antidiabéticos (metformina). También utilizamos HPLC-DAD para cuantificar los compuestos fenólicos cianidina, catequina y ácidos p-cumárico, 4-hidroxibenzoico, gálico y clorogénico (50, 70, 80, 210, 220 y 340 µg.g–1 respectivamente) la GC-MS se utilizó para analizar el perfil vitamínico (contenido de β-caroteno < 2 ng.mg–1). La fructosa, la glucosa y la sacarosa se cuantificaron mediante HPLC-ELSD con 3.06, 2.77 y 78.0 mg.100 g–1, respectivamente. Los espectros de emisión atómica mostraron que los contenidos de K, Ca, P, Mg, Na, Fe, Zn fueron 13 261.37, 1 114.77, 1 048.27, 932.06, 300.53, 22.03 y 27.27 mg kg–1, respectivamente. Se identificaron y cuantificaron, palmítico, heptadecanoico, esteárico, oleico, linoleico, araquídico, linolénico, heneicosanoico y tricosanoico como los principales ácidos grasos utilizando una mezcla de 37 estándares. Estos hallazgos corroboran los aportes medicinales, nutracéuticos y nutricionales de esta versátil fruta que muestra su potencial como cultivo comestible de alto valor agregado.
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