Chemical characterization of jatobà: oil, fruit and flour

Brazilian tropical fruits occurred in Cerrado typical biome, that originally, covered about 2,039.386 km2, just under 24% of the Brazilian territory. Because high incidence of endemic life forms, has placed the biome among the world's "hot spots" (ALHO, 2005). The native fruits trees occupy a prominent place in Cerrado ecosystem. Hymenaea coubaril L. var. stilbocarpa (Hayne) Lee et Lang. (Caesalpinaceae), or Jatobá tree produces fruits which contain a flour pulp which is extracted and consumed by native population for diet helps, to reduce the risk of gastrointestinal and coronary illnesses (LORENZI & MATOS, 2008). The aim of this word was study the biometry, characterized fresh and dry mass, polyphenols contents of fruits, identify majoritarian content of bark oil, and mineral characteristically of flour fruits. The fruits were collected in Brazil, transported and measured in natura (integers, bark and seed out, flour). The biometry parameters was does to digital pachymetry and data measured in mm. The fruits were measured (mg and mm) and segregated in bark, seeds and flour. Oil was obtained for hydrodistillation by European Pharmacopeia 8th (2014) where 100 g de bark were extracted for water distillation in Clevenger apparatus for 4h. The oil obtained was reunited and perceptual yield was estimated. The CG analyses was executed Shimadzu GCMS-QP2010 system, and the volume injection was 0.4 μL. The software used was GCMS solution (Shimadzu). Polyphenols analyzed to HPLC, compered con 25 standards and expressed in ppm. The mineral analyzed was do for IPC-MS and results expressed in mgkg-1 The median of length, width and weight of fruits, bark, seeds, flour were 114.8613 ± 5.9089 mm to 41.0563 ± 2.0701 mm, 51.4589 ± 4.1760 g in fruits; where bark weight was 35.3274 ± 2.5618 g, in flour with seeds and only flour were 16.0731 ± 2.1006 g and 6.5886 ± 0.7437g, and seeds 8.9898 ± 3.0260 g by fruit. From to 100 g of Jatobá bark were obtained for hydrodistillation in Clevenger apparatus about 2.0976 ± 0.5260 % of essential oil. The majoritarian compounds of jatobá oil were Germacreno D, Alpha-copaene Cadineno-delta, Muurolene Gamma, Biciclogermacrene, Cadineno-gamma. The polyphenols identify were tirosole (522 ppm) and t-cinnamic acid (230 ppm). The nutritional composition of flour were Na 4.954, Mg 604.636, K 1507.245, Ca 917.821, Mn 147.098, Fe 45.579, Cu 28.516 mg Kg-1 (ppm), Cr 0.287, Ni 0.551, As 0.071, Se 0.380, Cd 0.125, Pb 0.181 ppm. The importance of this study was to obtain quality biometric parameter settings (organography) depending on the fruit maturation stage (mature fruits), to obtain essential oil and flour. In general, green fruit has a higher oil content as a function of the defense mechanisms against herbivores. Germacreno D (19.56%), the chemical marker, is potential anti-microbial, bactericide and antioxidant, justifying the ethnomedicinal use. The antioxidant activity in flour is present, and in function of polyphenols with characteristics act by antioxidant in cellular membranes. The nutritional composition suggest the use of this flour in preparations of functional foods, as breads, cakes or foods rich in calcium us adjuvant alimentary.