{"id":889,"date":"2019-10-27T23:24:20","date_gmt":"2019-10-28T02:24:20","guid":{"rendered":"https:\/\/www.blogs.unicamp.br\/quimikinha\/?p=889"},"modified":"2020-08-14T12:37:13","modified_gmt":"2020-08-14T15:37:13","slug":"projeto-pitaya","status":"publish","type":"post","link":"https:\/\/www.blogs.unicamp.br\/quimikinha\/2019\/10\/27\/projeto-pitaya\/","title":{"rendered":"Qu\u00edmica da pitaia"},"content":{"rendered":"\t\t
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Pitaia<\/strong>, pitaya<\/strong> e fruta do drag\u00e3o<\/strong> s\u00e3o nomes comuns dados a algumas cact\u00e1ceas frut\u00edferas do g\u00eanero Hylocereus<\/u><\/i>. Nos \u00faltimos anos, a pitaia ganhou popularidade, pelo menos em parte, como resultado da apar\u00eancia atraente e devido aos potenciais benef\u00edcios \u00e0 sa\u00fade dos altos n\u00edveis de betala\u00edna, caracter\u00edsticos das variedades de pitaia vermelhas ou roxas. [1]<\/a><\/span><\/p>

Originalmente, a pitaia \u00e9 uma fruta ex\u00f3tica nativa do sul do M\u00e9xico e da Am\u00e9rica Central. [2]\u00a0Embora, a pitaia tenha sido originalmente domesticada por americanos pr\u00e9-colombianos, ela ainda era praticamente desconhecida at\u00e9 meados da d\u00e9cada de 1990 na maior parte do mundo. [3]<\/a><\/span><\/p>

No Brasil, o cultivo de pitaia foi introduzido na d\u00e9cada de 90 no estado de S\u00e3o Paulo. Atualmente, na regi\u00e3o nordeste do Brasil, ela \u00e9 plantada no Cear\u00e1, Piau\u00ed, Bahia e Pernambuco.\u00a0 Devido \u00e0 sua excelente adapta\u00e7\u00e3o ao estresse h\u00eddrico e solos pobres, a pitaia \u00e9 uma aposta hortifrut\u00edfera em expans\u00e3o territorial.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Metab\u00f3litos da pitaia<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Os principais carboidratos das pitaias de polpa branca e vermelha foram glicose e frutose. [4]\u00a0A presen\u00e7a de oligossacar\u00eddeos e polissacar\u00eddeos tem sido relatada e diferentes partes de plantas da esp\u00e9cie hylocereus. [5]<\/a><\/span><\/p>

Betalainas \u00e9 a classe de compostos nitrogenados derivados do \u00e1cido betal\u00e2mico, cuja estrutura \u00e9 respons\u00e1vel pela colora\u00e7\u00e3o dos pigmentos da pitaia. O \u00e1cido betal\u00e2mico \u00e9 o crom\u00f3foro comum a todos os pigmentos de betala\u00edna. [6]\u00a0A natureza do res\u00edduo de adi\u00e7\u00e3o de \u00e1cido betal\u00e2mico determina a classifica\u00e7\u00e3o dos pigmentos em betacianina ou betaxantina.<\/span><\/p>

As betacianinas derivam sua cor (\u03bbmax<\/sub> 540 nm) da conjuga\u00e7\u00e3o do anel arom\u00e1tico do sistema indol com o crom\u00f3foro betal\u00e2mico. As betaxantinas amarelas (\u03bbmax<\/sub> 480 nm) s\u00e3o formadas pela condensa\u00e7\u00e3o do \u00e1cido betal\u00e2mico com uma amina ou um amino\u00e1cido que s\u00e3o respons\u00e1veis por diferen\u00e7as estruturais. [7]\u00a0<\/span><\/span>Al\u00e9m dessas classes de compostos, v\u00e1rios flavon\u00f3ides como a catequina, epicatequina, quercetina, miricetina, kaempferol e rutina tem sido encontrados na pitaia.<\/span><\/p>

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Figura 1. Exemplos de metabolitos encontrados na pitaia - Betala\u00ednas e flavon\u00f3ides<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Flavon\u00f3ides<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Betaxantinas<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Betacianinas<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A pitaia est\u00e1 sendo cada vez mais adotada nos pa\u00edses \u00e1ridos e semi-\u00e1ridos como uma ferramenta de sustentabilidade para reduzir o uso de \u00e1gua e proteger o solo.\u00a0<\/span>Al\u00e9m de seus usos como alimento de alto valor nutricional, a pitaia pode ser usado para produzir bioprodutos valiosos, incluindo pectinas, mucilagens, antioxidantes, betala\u00ednas e \u00e1cidos graxos poliinsaturados como compostos bioativos para alimentos, cosm\u00e9ticos, produtos farmac\u00eauticos e de cuidados pessoais.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Para conhecer um pouco mais do nosso trabalho no projeto pitaia assista o nosso video. Obrigada!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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<\/div>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Refer\u00eancias bibliogr\u00e1ficas\u00a0<\/strong><\/h5>

[1]<\/span><\/span><\/a>\u00a0BATISTA M. S., G.\u00a0et al<\/i>.\u00a0<\/span>Effects of processing on the chemical, physicochemical, enzymatic and volatile metabolic composition of pitaya (Hylocereus polyrhizus (F.A.C. Weber) Britton & Rose).\u00a0<\/span>Food Research International<\/span><\/span>,\u00a0 p. 108710, 2019. Dispon\u00edvel em: https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0963996919305964<\/a>.\u00a0<\/span><\/p><\/div>

[2]<\/span><\/span><\/a>\u00a0MERCADO-SILVA, E. M. Pitaya\u2014 Hylocereus undatus (Haw).\u00a0<\/span>In: Exotic Fruits. Elsevier, 2018.. 339\u2013349. Dispon\u00edvel em:<\/span> https:\/\/www.sciencedirect.com\/science\/article\/pii\/B9780128031384000459<\/a><\/span><\/p><\/div>

[3]<\/span><\/span><\/a>\u00a0LE BELLEC, F.; VAILLANT, F.; IMBERT, E. Pitahaya (Hylocereus spp.): A new fruit crop, a market with a future, 2006. Fruits, 61 (4), 237-250.\u00a0 Dispon\u00edvel em: <\/span>\u00a0https:\/\/www.researchgate.net\/publication\/41713104_Pitahaya_Hylocereus_spp_A_new_fruit_crop_a_market_with_a_future<\/a><\/span><\/span><\/p>

[4]<\/span><\/span><\/a>\u00a0WICHIENCHOT, S.; JATUPORNPIPAT, M.; RASTALL, R. A. Oligosaccharides of pitaya (dragon fruit) flesh and their prebiotic properties.\u00a0Food Chemistry<\/span>, [s. l.], v. 120, n. 3, p. 850\u2013857, 2010. Dispon\u00edvel em:\u00a0http:\/\/dx.doi.org\/10.1016\/j.foodchem.2009.11.026<\/a><\/span><\/span><\/p><\/div>

[5]<\/span><\/span><\/a>\u00a0DASAESAMOH, R.; YOURAVONG, W.; WICHIENCHOT, S. Digestibility, fecal fermentation and anti-cancer of dragon fruit oligosaccharides.\u00a0International Food Research Journal,<\/span> v. 23, n. 6, p. 2581\u20132587, 2016. Dispon\u00edvel em:\u00a0http:\/\/www.ifrj.upm.edu.my\/23%20(06)%202016\/(38).pdf<\/a><\/span><\/span><\/p><\/div>

[6]<\/span><\/span><\/a>\u00a0STRACK, D.; VOGT, T.; SCHLIEMANN, W. Recent advances in betalain research.\u00a0<\/span><\/span>Phytochemistry<\/strong>,\u00a0 v. 62, n. 3, p. 247\u2013269, 2003. Dispon\u00edvel em: https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0031942202005642?via%3Dihub<\/a> <\/span>.\u00a0<\/span><\/p>

[7]<\/span><\/span><\/a>\u00a0RODRIGUEZ-AMAYA, D. B. Betalains. In:\u00a0Encyclopedia of Food Chemistry,<\/span><\/span><\/span> Elsevier, 2019. 35\u201339.<\/span>
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Nosso time <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Guilherme Zocolo<\/h3>

coordenador<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ana Paula Dion\u00edsio<\/h3>

Supervisora<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Sandra Lira <\/h3>

Nutricionista<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Marcelo - UECE<\/h3>

Nutricionista DOUTORANDO<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Gisele Silvestre<\/h3>

Qu\u00edmica - pos-doutoranda<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Jhonyson Arruda<\/h3>

Qu\u00edmica - pos-doutorando<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Glauber Souza <\/h3>

ENGENHEIRO DE ALIMENTOS<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Carol Lima - UFC<\/h3>

Engenharia de alimento- doutoranda<\/p><\/div><\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Galeria<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\"WhatsApp<\/figure><\/div>\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t
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<\/div>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

Pitaia, pitaya e fruta do drag\u00e3o s\u00e3o nomes comuns dados a algumas cact\u00e1ceas frut\u00edferas do g\u00eanero Hylocereus. Nos \u00faltimos anos, a pitaia ganhou popularidade, pelo […]<\/a><\/p>\n<\/div>","protected":false},"author":110,"featured_media":929,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"pgc_sgb_lightbox_settings":"","_vp_format_video_url":"","_vp_image_focal_point":[],"footnotes":""},"categories":[40,1],"tags":[47,43,42,46,10],"class_list":["post-889","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-produtos-naturais","category-sem-categoria","tag-fruta-do-dragao","tag-hylocereus","tag-pitaia","tag-pitaya","tag-quimica"],"yoast_head":"\nQu\u00edmica da pitaia - Quimikinha<\/title>\n<meta name=\"description\" content=\"Pitaya, cact\u00e1cea frut\u00edfera, alternativa bioecon\u00f4mica.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.blogs.unicamp.br\/quimikinha\/2019\/10\/27\/projeto-pitaya\/\" \/>\n<meta property=\"og:locale\" content=\"pt_BR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Qu\u00edmica da pitaia - 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