PHYTOCHEMICAL AND PHYSICO-CHEMICAL SCREENING OF EXTRACTS OF Curcuma zerumbet ROSCOE (ZINGIBERACEAE) FROM AMAZONAS FOR THE PRODUCTION OF THERAPEUTIC FOODS

• Autor(a) principal: Castro, Marcia Seixas de
• Data de Publicação: 2017
• Outros Autores: Pinheiro, Carlos Cleomir de Souza, Marinho, Helyde Albuquerque
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Biota Amazônia
• Texto Completo: https://periodicos.unifap.br/index.php/biota/article/view/1948

In the last decades, technologies new such as biotechnology have enabled food scientists to plan new healthy products. Thus, the addition of other ingredients to food such as plant extracts rich in medicinal and therapeutic phytochemical constituents, besides adding value, enters as one of the primordial factors to obtain a product with therapeutic properties. Phytochemical and physicochemical screening searches for information pertaining to biological species, for their use in production processes, in several fields. The present work presents the findings from the screening carried out on the extracts from the rhizome of Curcuma zedoaria Roscoe (Zingiberaceae) collected in the Community Tarumã-mirim, Ramal do Pau Rosa, located in the State of Amazonas/Brazil. We studied the extracts (oils, water and hydroalcoholic with concentration 35% and 47%, respective) as to their chemical and phytochemical components. The extracts presented bioactive components of nutritional and functional interest, such as flavonoids (60.2 ± 0.02; 65.75 ± 1.25), anthocyanins (13.49 ± 1.25; 18.56 ± 0.05) and phenols (5.81 ± 0.09; 9.29 ± 0.05), besides the curcuminoids: curcumin and demethoxycurcumin; and/or curzerenone, holding pharmacological properties.Keywords: Curcuma; Therapeutic Food; Bioactive Comounds.