Comunicaciones e-póster


Sérgio Gabriel Figueira Cathalá Loureiro1, Rafael Pena Siqueira1, Eduardo Bruno Macêdo Viana2, Anderson Santos Souza1, Luiz Eloi da Silva3, Bruna Andrade Braga Mendes1, Dioneire Amparo dos Anjos1, Cassiara Camelo Eloi de Souza1, Márcia Elena Zanuto1.

1Federal University Of Bahia, Vitória da Conquista, Brazil, 2State University of the Southwest of Bahia, Itapetinga, Brazil, 3Federal Institute of Bahia, Vitória da Conquista, Brazil

Background and objective. The palm Opuntia ficus indica (L.) Miller is a morpho physiologically adapted cactaceae to arid and semiarid regions and has potential for diversification and contribution towards an economically accessible and healthy diet. In this research the aim was to develop a palm pickle and to evaluate the content of bioactive compounds before and after processing.

Methods. For this purpose, young palm cladodes were collected, sanitized and processed to obtain the pickle (“toothpick” type cut) using brine at 4% with NaCl, with the addition of vinegar/water (1.2). The levels of total carotenoids, total chlorophyll, yellow flavonoids and total anthocyanins were determined in fresh cladodes (FC) and in the palm pickles (PP) by spectrophotometry and vitamin C by titration. The unpaired t test was used to compare the data with the aid of GraphPad Instat 3.0 software (different letters p<0.05).

Results. The results (mg.100 g-1) indicated that processing concentrated the levels of total anthocyanins (FC. 0.31 ± 0.03a; PP. 0.68 ± 0.03ᵇ), total carotenoids (FC. 0.07 ± 0.01a; PP. 0.20 ± 0.00ᵇ) and total chlorophyll (FC. 1.97 ± 0.27a; PP. 2.76 ± 0.39ᵇ), preserved the content of vitamin C (FC. 4.31 ± 0.00a; PP. 4.30 ± 0.00a) and reduced the content of yellow flavonoids (FC. 9.37 ± 0.25a; PP. 8.81 ± 0.09ᵇ).

Conclusion. Thus, it is concluded that palm cladode processing in the form of pickles allowed the development of a potential functional food, of low cost and simple technology. The consumption of this product could contribute to offering bioactive compounds in the diet and, therefore, points out this cactus in human health.

Keywords: phytochemicals, diet, cactacea.