Estudo químico de figos amazônicos: atividade antioxidante, efeito citotóxico, compostos fenólicos e extração verde

Abstract

The Amazon is a region rich in biodiversity, including fruits with a variety of colors, flavors, and textures, which offer numerous health benefits to those who consume them due to the presence of minerals, macronutrients, and phytochemicals. Fruits from the Ficus genus, for example, have been studied for their chemical composition and biological properties, proving to be a promising source for scientific exploration. In this context, the present study aims to chemically characterize the fruits of three Ficus species found in the state of Amazonas, Brazil. To this end, analyses of proximate composition, antioxidant activity, total phenolic content, cytotoxicity, as well as Nuclear Magnetic Resonance (NMR) and Ultra-High-Performance Liquid Chromatography coupled with High-Resolution Mass Spectrometry were carried out. In general, the three fig species studied exhibited a similar chemical profile, consisting of organic acids, sugars, and aromatic compounds. Likewise, their physicochemical properties were similar to those observed in other Ficus species, highlighting them as alternatives for the intake of macro- and micronutrients. Overall, the fruits did not show cytotoxicity at the tested concentrations, but further tests are needed for a more comprehensive evaluation of their food safety. The cleanup methodology used was highly relevant for removing interferences, enabling the identification of 14 phenolic acids and their derivatives, as well as 19 flavonoids and their derivatives, important bioactive compounds associated with antioxidant activity. Bioactive compounds were also extracted using green solvents, which showed higher extraction potential compared to methanol, ethanol, and water. These results suggest a promising food potential for the fruits of these three Amazonian fig species, as well as for the sustainable exploration of their secondary metabolites.