Skin Regenerative Potential of Cupuaçu Seed Extract (Theobroma grandiflorum), a Native Fruit from the Amazon: Development of a Topical Formulation Based on Chitosan-Coated Nanocapsules

Scarless skin regeneration is a challenge in regenerative medicine. Herein, we explore the regenerative potential of a Cupuaçu seed extract (Theobroma grandiflorum) to develop an innovative skin regeneration formulation based on chitosan-coated nanocapsules. Cupuaçu seed extract significantly stimulated cell proliferation and migration. A reparative gene expression profile could be verified following extract treatment, which included high levels of MKI67, a cellular proliferation marker, and extracellular matrix genes, such as ELN and HAS2, which code for elastin and hyaluronic acid synthase 2. Formulations with Cupuaçu seed extract successfully entrapped into nanocapsules (EE% > 94%) were developed. Uncoated or coated nanocapsules with low-molecular-weight chitosan presented unimodal size distribution with hydrodynamic diameters of 278.3 ± 5.0 nm (PDI = 0.18 ± 0.02) and 337.2 ± 2.1 nm (PDI = 0.27 ± 0.01), respectively. Both nanosystems were physically stable for at least 120 days and showed to be non-irritating to reconstructed human epidermis. Chitosan coating promoted active penetration into undamaged skin areas, which were still covered by the stratum corneum. In conclusion, the present study demonstrated for the first time the biotechnological potential of the frequently discarded Cupuaçu seed as a valuable pharmaceutical ingredient to be used in regenerative skin products.

Efecto de la dinámica de tostado sobre las propiedades del licor de copoazú (Theobroma grandiflorum Willd. ex Spreng. Schum.)

En un trabajo conjunto entre la Universidad del Tolima y la Corporación Colombiana de Investigación Agropecuaria (Agrosavia) en el Centro de Nataima, Colombia, se generaron curvas de tostión de almendras de Copoazú (Theobroma grandiflorum) evaluando el efecto del tiempo (20 y 25 minutos) y la temperatura (°C) (115, 120 y 130) sobre las características químicas y sensoriales del licor, catalogado como fino, y del aroma por poseer notas frutales en su perfil sensorial. De igual forma, se determinaron los índices de calidad de la grasa del fruto. Se encontró que, a 130 °C durante 25 minutos se generaron variaciones significativas (P < 0.05) en parámetros químicos como contenido de azúcares totales, proteína y grasa, los que decrecieron 62.7, 47.99 y 40.7%, respectivamente, en comparación con los mismos parámetros encontrados en el tratamiento control sin horneado. Los tratamientos evaluados mostraron que las almendras de copoazú son sensibles a altas temperaturas, presentando defectos sensoriales como aroma quemado en almendras tostadas a 130 °C y 120 °C. Las almendras tostadas a 115 °C presentaron aromas característicos a frutal, floral, nuez y dulce. El mejor tratamiento para almendras de copoazú fue de 115 °C por 25 minutos, logrando con él la mejor expresión sensorial y las menores pérdidas de macronutrientes de la pasta, sin efecto negativo sobre la calidad de la grasa.

Flavonoid/Polyphenol Ratio in Mauritia flexuosa and Theobroma grandiflorum as an Indicator of Effective Antioxidant Action

Studies on polyphenols and flavonoids in natural products reveal benefits in the prevention of multiple diseases. Proper extraction, treatment of extracts, and quantification of polyphenols and flavonoids demand attention from the scientific community in order to report more specific biological action. Total polyphenol content (TPC) and total flavonoid content (TFC) (measured at three different times) of ethanol, methanol and acetone extracts of Mauritia flexuosa (aguaje) and Theobroma grandiflorum (copoazú) fresh pulp, from the Colombian Amazon region, were evaluated with the purpose of focusing in the polyphenol/flavonoid proportion and its effective antioxidant activity. This objective could help to explain specific flavonoid biological action based on higher flavonoid proportion rather than higher total polyphenol content. Differences in extracting solvents resulted in statistically significant different yields; the highest TPC was observed with acetone 70% in Mauritia flexuosa and ethanol 80% for T. grandiflorum. The best flavonoid/polyphenol ratio in M. flexuosa was about 1:2.4 and 1:12.8 in T. grandiflorum and the antioxidant efficacy was proportionally higher for flavonoids extracted from T. grandiflorum. HPLC analysis revealed 54 µg/g of the flavonoid kaempferol in M. Flexuosa and 29 µg/g in T. grandiflorum. Further studies evaluating this proportionality, in seeds or peel of fruits, as well as, other specific biological activities, could help to understand the detailed flavonoid action without focusing on the high total polyphenol content.

Caracterização físico-química de manteigas de frutos amazônicos

Este trabalho teve como objetivo caracterizar manteigas comerciais obtidas a partir dos frutos amazônicos bacuri (Platonia insignis), cacau (Theobroma cacao), cupuaçu (Theobroma grandiflorum), murumuru (Astrocaryum murumuru), tucumã (Astrocaryum aculeatum) e ucuuba (Virola surinamensis) quanto às propriedades físico-químicas e ao perfil de ácidos graxos. Para tanto, as manteigas foram analisadas de acordo com os métodos oficiais descritos pela American Oil Chemists' Society (AOCS) quanto aos teores de ácidos graxos livres, índice de acidez, dienos conjugados, índice de peróxidos, p-anisidina, valor totox, índices de saponificação, iodo e refração, ponto de fusão e matéria insaponificável. As manteigas apresentaram acidez acima do limite estabelecido pela regulamentação, evidenciando degradação hidrolítica, sobretudo nas de cupuaçu e ucuuba. Ao contrário para os índices de peróxidos, a formação de compostos primários foi abaixo do limite máximo permitido pela regulamentação. A manteiga de bacuri apresentou o maior valor totox, pelos mais altos índices de peróxidos e p-anisidina. Em geral, as manteigas apresentaram elevadas quantidades de ácidos graxos saturados. Maiores quantidades de ácido graxo monoinsaturado (oleico) foram encontradas nas manteigas de cupuaçu, bacuri e cacau. Palavras-chave: Ácidos graxos. Propriedades físico-químicas. Manteigas vegetais. Physicochemical characterization of amazonian fruit butters Abstract This study aimed to characterize commercial butters obtained from Amazonian fruits bacuri (Platonia insignis), cocoa (Theobroma cacao), cupuaçu (Theobroma grandiflorum), murumuru (Astrocaryum murumuru), tucumã (Astrocaryum aculeatum) and ucuuba (Virola surinamensis) regarding the physicochemical properties and the fatty acid profile. For this purpose, the butters were analyzed according to the official methods described by the American Oil Chemists' Society (AOCS) regarding the levels of free fatty acids, acidity index, conjugated dienes, peroxide index, p-anisidine, totox value, saponification, iodine and refraction, melting point and unsaponifiable matter. The butters showed acidity above the limit established by regulation, showing hydrolytic degradation, especially in cupuaçu and ucuuba. In contrast to the peroxide values, the formation of primary compounds was below the maximum limit allowed by regulation. Bacuri butter had the highest totox value, due to the higher levels of peroxides and p-anisidine. In general, the butters showed high amounts of saturated fatty acids. Higher amounts of monounsaturated fatty acid (oleic) were found in cupuaçu, bacuri and cocoa butters. Keywords: Fatty acids. Physicochemical properties. Vegetable butters.

Organic Fertilization with Residues of Cupuassu (Theobroma grandiflorum) and Inga (Inga edulis) for Improving Soil Fertility in Central Amazonia

The cupuassu (Theobroma grandiflorum (Willd. Ex Spreng.) K. Schum.) is a native fruit tree which has, in the past years, acquired great social and economic importance for the regional farmers. The nutrient-rich and often wasted cupuassu tree fruit shell residues can contribute to the improvement of the low fertility soil of Amazonia. A trial was carried out on a small holder’s cupuassu plantation in Central Amazonia to ascertain the effect of organic fertilization on the recovery of soil fertility and plant nutrition by using material from cupuassu shell residues and Inga edulis pruning (branches and leaves). The fertilization with cupuassu rinds + Inga prunings improved soil fertility, mainly by the increase of K and Ca in the soil, but only with liming, which appears to favor the mineralization of these nutrients. At the 0–10 cm depth, the Ca level increased about 50% compared to the control and the K level increased 75% compared to the cupuassu shell treatments. The significant increase of about 30% in N absorption by trees in the plots without liming shows that the application of green manure can increase the mineralization of N in Oxisols. These results show that the organic residue sources used can result in a nutrient-bearing organic fertilizer and become a low-cost alternative for recycling cupuassu processing residues.