Influência do solo de cultivo nos metabólitos das cascas e sementes dos frutos das jabuticabeiras

• Autor(a) principal: Santos, Gustavo Amorim
• Data de Publicação: 2019
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: Repositório Institucional da UFG
• Texto Completo: http://repositorio.bc.ufg.br/tede/handle/tede/9509
• topic: Myrciaria cauliflora; Análise multivariada; Variabilidade química; Polifenóis; Myrciaria cauliflora; Multivariate analysis; Chemical variability; Polyphenols; CIENCIAS EXATAS E DA TERRA::QUIMICA

Variations in the metabolite compositions can be explained by genetic or environmental factors. However, natural processes such as growth, dispersion, reproduction, evolution, predator- prey relationship, herbivory among others, can influence the spatial distribution of metabolites (geographic coordinates). These spatial characteristics are generally neglected, despite the importance of space in chemical-ecological processes. These factors affecting the plants derived products which may have potential chemical characteristics. Previous studies indicated a strong environmental influence on phenolic contents, while essential oils mainly reflected a genetic influence on jabuticaba. This work investigated the influence of mineral nutrients from soils, seeds and fruit peels of jabuticaba, important for the sensorial properties of wine and other products of the jabuticaba productive chain. The fruits were collected in five soil types of Jaboticabal Farm, in Nova Fatima/GO. Seeds and fruit peels were analyzed for primary metabolites, phenolic contents, and mineral nutrients, in addition to soil texture and nutrients. The results indicated that metabolites are more adequately explained when analyzed separately for seeds and peels, which reflects marked differences in the quality and metabolites contents in the fruit parts. Among the mineral nutrients the Mn 2+ was important for both soil and fruit parts, while Cu 2+ and phosphorus had different influences in the seeds and fruit peels metabolites, respectively. The nutritional parameters were the most important in explaining the metabolite variability in the seeds, while for the peels, the minerals related to the cultivated soils presented greater influence. In both cases, each type of sample led to the formation of three clusters, but with differences according to the soil origin of the fruits. A higher variation in metabolite content was observed in fruit peels (77%) when compared to seed samples (47%). Tannins (0.69 g/100 g dry fruit), anthocyanins (0.54) and total phenols (2.91), as well as pedunculagin (0.04) were the most metabolites in sandy soils (average value of sand, 490 g/kg) with low levels of nutrients, while seeds from soils with higher pH and higher levels of de P (4,6 mg/dm 3 ), Ca 2+ (1,7 cmol c /dm 3 ), Mg 2+ (0,4 cmol c /dm 3 ), Fe 3+ (215,4 mg/dm 3 ), Mn 2+ (37,0 mg/dm 3 ) and Zn 2+ (1,4 mg/dm 3 ) showed high contents (g/100 g dry fruit) of ellagic acid (0.09), vescalagin (2.9), and castalagin (2.4). Thus, fruits produced in the poorer sandy soils proved to be suitable for the wines and juices production because they contain valued sensorial properties as high pigment (anthocyanins), total phenols and tannins in the peels, while the fruit seeds cultivated in sandy-loamy soils rich in nutrients are indicated as raw material for the pharmaceutical or food industry as a source of functional ingredients according to highest levels of vescalagin and castalagin. These results show that the distribution pattern of the fruit metabolites can change drastically according to the organ or tissue involved (seeds and peels), as well as the soil cultivation type. Spatial influence was also important in predicting the content and metabolite variability, explaining approximately 16% of pure influence and 45% when superimposed on other explaining effects of the chemical variability. This chemical divergence between the sampling sites is correlated with the geographical distance for the fruit’s seeds, suggesting different ecotypes. Thus, the rural agroindustries should concentrate efforts on the local cultivation conditions and nutritional characteristics of the jabuticabeiras for a better chemical quality of products derived from jabuticaba.