PHYSICOCHEMICAL CHARACTERIZATION AND ANTIOXIDANT ACTIVITY OF CAPIÇOBA LEAVES

Non-conventional food plants (PANC) represent plant species with one or more edible parts, which, despite their nutritional and functional potential, are still little used in food. Many of these plants are native, spontaneous or cultivated, but still on a small scale, and their rescue to the consumer's table has been gaining prominence for expanding food biodiversity, contributing to the promotion of food security and sovereignty, in addition to offering new sources of nutrients for those who consume them. In view of this current scenario, this work aimed to perform the physicochemical characterization and evaluate its antioxidant activity of the leaves of a non-conventional vegetable, regionally known as capiçoba (Erechtites valerianifolius). The samples were collected at the Non-Conventional Vegetable Bank of the Agricultural Company of Minas Gerais (EPAMIG) Prudente de Morais – MG (19°26'54.39' S, 44°9'24.60' W) and transported to the Federal University of São João del Rei of the CSL/UFSJ Campus (19°26'54'S, 44°14'38'W), where they were submitted to analysis. The physicochemical parameters determined were moisture, pH and total titratable acidity (TTA), following the models instructed by the Adolfo Lutz Institute. The content of total phenolic compounds was quantified by spectrophotometry (Folin-Ciocalteu), compared with a standard curve of gallic acid. The flavonoid content was measured by a spectrophotometric as described by FRANCIS (1982) with a reading of 374 nm The antioxidant activity evaluated by the DPPH method, with a spectrophotometric reading at 517 nm.The capiçoba leaves have a moisture content of (87.93% ± 0.40), which demonstrates their high perishability, being common among fresh vegetables. The pH was (6.91 ± 0.54), a slightly alkaline value, uncommon among plants, which may favor the stability of certain bioactive compounds. The ATT was 0.14% citric acid, characterizing this vegetable as having low acidity. For phenolic compounds, the levels were (0.4583 ± 0.21 mg EAG/100g) on ​​a wet basis. The antioxidant activity was 151.70 µmol TE/g of sample on a wet basis, a characteristic related to the presence of bioactive compounds. Therefore, it is concluded that capiçoba has functional potential and can contribute to the diversification of raw materials for the food industry, rescuing the value of PANC.