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Determination of chemical composition, bioaccessibility and evaluation of antidiabetic and prebiotic activities from Xique-Xique (Pilosocereus gounellei) and Mandacaru (Cereus jamacaru) fruits

Grant number: 20/15163-6
Support type:Scholarships in Brazil - Post-Doctorate
Effective date (Start): September 01, 2021
Effective date (End): August 31, 2023
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Principal researcher:Alexandra Christine Helena Frankland Sawaya
Grantee:Fábio Fernandes de Araújo
Home Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Type 2 diabetes is a chronic noncommunicable disease that has raised major concerns in global health. Currently, this disease is controlled through the use of conventional drugs and dietary restrictions. However, the search for new agents capable of helping to reduce glycemia as well as damage to the body resulting from diabetes is increasing. Phenolic compounds are secondary metabolites of the plants, commonly found in fruits and vegetables that are gaining more and more prominence in the scientific community due to their functional potential in the control of several diseases, including type 2 diabetes. Native species from the Caatinga region such as xique-xique and mandacaru are of great importance for the subsistence of the regional population and can be considered good sources of nutrients and bioactive compounds, such as phenolics. However, little information is available in the literature about their potential functional and biological properties. Thus, the objective of this study will be to evaluate the chemical composition, bioaccessibility and in vitro anti-diabetic and prebiotic activities of xique-xique and mandacaru fruits. The results of this study will provide important information about the nutritional and functional potential of these fruits, in order to encourage their production, commercial exploitation and application in the development of new products and as agents with beneficial properties for health. (AU)

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