Características químicas e citotoxicidade da pectina de camu-camu [Myrciaria dubia (H.B.K.) Mcvaugh]

Bruno Firmeza Viana; Arcelina Pacheco Cunha; Nágila Maria Pontes Silva  Ricardo; Lyara Barbosa Nogueira Freitas; Luzia Kalyne Almeida Moreira Leal; Ana Carolina Barbosa Ribeiro; Derlange Belizário Diniz

doi:10.59171/nutrivisa-2020v7e13741

Authors

Bruno Firmeza Viana Universidade Estadual do Ceará (UECE).
Arcelina Pacheco Cunha Universidade Federal do Ceará (UFC)
Nágila Maria Pontes Silva Ricardo Universidade Federal do Ceará (UFC)
Lyara Barbosa Nogueira Freitas Universidade Federal do Ceará (UFC)
Luzia Kalyne Almeida Moreira Leal Universidade Federal do Ceará (UFC)
Ana Carolina Barbosa Ribeiro Universidade Federal do Ceará (UFC)
Derlange Belizário Diniz Universidade Estadual do Ceará (UECE).

DOI:

https://doi.org/10.59171/nutrivisa-2020v7e13741

Keywords:

Neoplasms. Pectins. Myrciaria dubia. Toxicity tests. Microbial Sensitivity Tests.

Abstract

The aim of this study was to characterize the chemical structure and toxicity of pectin from camu-camu (Myrciaria dubia H. B. K. (McVough). Its chemical structure was analyzed by absorption spectroscopy in the infrared region (FT-IR), hydrogen and carbon nuclear magnetic resonance (1H NMR and 13C NMR), elemental analysis (EA), exploratory scanning calorimetry (DSC) and thermogravimetric analysis (TGA/DTG), as well as toxicity assay in human neutrophils. Hydroxyl groups, α-D-galacturonic, β-D-galactopyranosyl, Arabinose, methylated L-rhamnose, CH2 groups, esterified and free methyl carboxylic groups, acetyl groups, carboxylate groups and pyranoside ring, as well as a degree of methoxylation between 40.8 and 44.7%, were identified. EA indicated the presence of sodium and nitrogen at 1.88%, and degradation occurred above 240ºC. There was no toxicity of pectin in neutrophils. It was concluded that camu-camu pectin presented a low degree of methoxylation and absence of toxicity to neutrophils, enabling its biotechnological use.

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