Qualidade e compostos bioativos chaves em porções de frutos de Tacinga inamoena (K. Schum) durante a maturação.

Abstract

In the Northeast of Brazil, the occurrence of Cactaceae species is vast, some still little studied, but which are long term explored in folk medicine, whose fruits have potential for consumption, such as those of Tacinga inamoena ((K. Schum ) NP Taylor & Stuppy), popularly named quipá. This work aimed to evaluate the quality and content of key bioactive compounds in Tacinga inamoena fruits in the epicarp and pulp portions, aiming to show the potential of these fruits for fresh consumption. The fruits were harvested early in the morning from an area of occurrence of plants, located at the municipality of Picuí, state of Paraíba, and classified in four maturity stages, according

to the color of the skin: Totally green (1), Green-orange ( 2), Orange (3) and Reddish- orange (4). The experimental design was the completely randomized in four replications

of 30 fruit per maturity stage. In the laboratory, the fruits were washed, and then selected for appearance and size uniformity, absence of damage and / or disease and classified for maturity, and then evaluated for physical, physical-chemical attributes and bioactive compounds. The pulp of Tacinga inamoena fruits has medium levels of soluble solids, but low levels of titratable acidity, which gives it a high SS / AT ratio. The fruits are rich in bioactive compounds that, in their majority, increase with maturation. The ripe fruits have high levels of ascorbic acid, total extractable phenolic compounds and betalains, mainly betaxanthines, however, low content of yellow flavonoids. Based on the availability of nutrients and compounds beneficial to health, ripe fruits of Tacinga inamoena have ample potential for fresh consumption and industrialization.