Plantas Aromáticas, Oleaginosas e Frutíferas

da Amazônia Prof Dr José Guilherme Maia

Faculdade de Engenharia QuímicaFaculdade de Engenharia QuímicaUniversidade Federal do Pará

A flora aromática da Amazônia apresenta-sepcomo uma fonte renovável apropriada àprodução de essências aromáticas e comoprodução de essências aromáticas e comoalternativa econômica para o desenvolvimento

t tá l l ti ã dsustentável, com real perspectiva na geração deriqueza para a região.

Para a produção de novos insumos, tendo porb fl á i d iã é á ibase a flora aromática da região, é necessárioestender o conhecimento científico de espéciescom potencial econômico, visando subsidiar osetor público e privado na execução de projetossetor público e privado na execução de projetoscom impacto tecnológico, voltados para ocrescimento da agroindústria regionalcrescimento da agroindústria regional.

ÓÓleos essenciais e aromas produzidos naregião podem ser usados como matérias primasg p pna indústria de química fina, sejam poraplicação direta em produtos como perfumesaplicação direta em produtos como perfumes,fragrâncias e cosméticos, ou por suat f ã d i d t t itransformação em derivados estruturais comuso nas indústrias de medicamentos(fitofármacos), veterinária e horticultura(inseticidas, fungicidas, bactericidas,( , g , ,larvicidas, etc).

Espécies aromáticas com ocorrência emi t tã di ifi d decossistemas tão diversificados como os da

Amazônia, estão sob permanente pressãoambiental em face da ação do homem naambiental em face da ação do homem naexploração dos recursos florestais, ainda bastantepredatórias além de desmatamentos e queimadaspredatórias, além de desmatamentos e queimadasexigidos pelo próprio desenvolvimento da região.

Anterior ao inventário da flora aromática daAmazônia, que o nosso grupo está promovendo há25 anos, o conhecimento das plantas aromáticash i id i d i i ífihavia sido registrado em poucos artigos científicos,em alguns livros de circulação regional e naC t i d C é i E t i d B d B ilCarteira de Comércio Exterior do Banco do Brasil,por onde passam as exportações dos produtos

i d flassociados a essa flora.

Nos últimos 100 anos, somente o óleoessencial de pau-rosa (Aniba rosaeodora Ducke ep (Aniba duckei Kosterm.), o óleo-resina de copaíba(Copaifera spp) e as sementes de cumaru( p f pp)(Dipteryx odorata Willd.) tem sido exploradoscomercialmente na região amazônica.g

N i t tê ifi dNos anos mais recentes, têm-se verificado aexistência de um pequeno comércio artesanal desachets para a aromatização de roupas e armáriossachets para a aromatização de roupas e armários,preparados com essências importadas eenriquecidos de raízes pós e raspas de plantasenriquecidos de raízes, pós e raspas de plantasnativas, além de extratos alcoólicos, de pequenovolume obtidos de espécies introduzidas ou comvolume, obtidos de espécies introduzidas ou comocorrência na região. Algumas das plantas usadaspara enriquecer os sachets são arataciú (Sagotiapara enriquecer os sachets são arataciú (Sagotiaracemosa Baill., Euphorbiaceae), macacaporanga(Aniba fragrans Ducke Lauraceae) e vetiver(Aniba fragrans Ducke, Lauraceae) e vetiver[Vetiveria zizanioides (L.) Nash, Poaceae].

Plantas usadas para a produção de extratosalcoólicos, ou obtenção de pequenos volumes deóleos, são catinga-de-mulata (Aeollanthussuaveolens Mart. ex Spreng., Lamiaceae), casca-

i b l ll ( )preciosa [Aniba canelilla (Nees) Mez, Lauraceae],piprioca (Cyperus articulatus L., Cyperaceae) e

j i ã (O i i i L L i )manjericão (Ocimum minimum L., Lamiaceae).Que seja do nosso conhecimento, nenhuma outra

l t áti lé d it d f t dplanta aromática, além das citadas, faz parte dapauta de comércio ou de exportação da região

ô iamazônica.

E i i dEntre as empresas regionais que produzemou utilizam extratos, colônias e perfumes

i i t i i i ã Ch dregionais, etc., as principais são: Chamma daAmazônia (Belém), Ervativa (Belém) e Mysteresd`A i (M ) N í l i l ld`Amazonie (Manaus). No nível nacional, algunsprodutos são comercializados pela Natura combase na exploração comercial de piprioca cumarubase na exploração comercial de piprioca, cumarue breu branco (Protium pallidum, Burseraceae),em associação com algumas comunidades deem associação com algumas comunidades depequenos produtores do Pará e Amapá.

No nível internacional, houve a participaçãoda Takasago que tentou cultivar próximo de Belémda Takasago que tentou cultivar próximo de Belém(PA) o patchouli (Pogostemon heyneanus Benth.,Lamiaceae) e o canforeiro [CinnamomumLamiaceae) e o canforeiro [Cinnamomumcamphora (L.) J. Presl, Lauraceae], há cerca de 20anos atrás O cultivo destas plantas não foi bemanos atrás. O cultivo destas plantas não foi bemsucedido, provavelmente pelo alto índicepluviométrico da regiãopluviométrico da região.

A empresa L`Atellier Parfums de São Paulopmantêm uma relação comercial muito estreita comas empresas regionais, na elaboração deformulações perfumísticas usando essênciasimportadas e extratos e óleos essenciais da própria

i f i iregião, feitas por Jean Luc Morineau, seuperfumista principal. Empresas internacionais dei â i á d f é iimportância nas áreas de perfumes e cosméticos,como Firmenich, Givaudan e IFF, têm demonstrado

d i t d ólgrande interesse na compra de novos óleosessenciais, desde que sejam produzidos localmente.Nã f i id tifi d h i t dNão foi identificado nenhum interesse dessasempresas em investimentos locais para a produçãode óleosde óleos.

Na verdade não existem na região amazônicaexperimentos de cultivo e de exploraçãoexperimentos de cultivo e de exploraçãocomercial de plantas aromáticas produtoras deóleos essenciais ou aromas com base emóleos essenciais ou aromas com base emtrabalho agronômico bem dirigido. O processoainda é extrativista para a maioria das espéciesainda é extrativista para a maioria das espéciescitadas ou, quando muito, resulta do trabalho depequenos produtores em roças domésticaspequenos produtores em roças domésticas,portanto, em pequena escala.

Para uma região com flora tão rica e comi ú ibilid d ô i é i tiinúmeras possibilidades econômicas é imperativoque o cultivo sistemático de plantas aromáticasnativas ocorra o mais rapidamente possível Foinativas ocorra o mais rapidamente possível. Foineste sentido que o nosso grupo estabeleceu umatecnologia de cultivo e de beneficiamento notecnologia de cultivo e de beneficiamento nocampo para a exploração comercial da pimenta-longa (Piper hispidinervium, Piperaceae) umlonga (Piper hispidinervium, Piperaceae) umarbusto endêmico do estado do Acre com altorendimento em óleo essencial rico em safrol. Apresença de safrol em pimenta-longa foi umadescoberta nossa ao coletar a planta nos arredoresd ti t d Ri B tdo antigo aeroporto de Rio Branco, enquantoaguardávamos um vôo para Manaus, em julho de19721972.

A demanda mundial por óleos ricos em safrolA demanda mundial por óleos ricos em safrolé bastante expressiva, tendo em vista é moléculaprecursora de piperonal e butóxido de piperonila Oprecursora de piperonal e butóxido de piperonila. Oprimeiro é usado na indústria de fragrâncias eperfumes finos. O segundo é um agente sinergísticop g g gdo piretro [Chrysanthemum cinerariifolium(Trevis.) Vis., Asteraceae], inseticida natural delargo uso nos países industrializados. O butóxidode piperonila é usado para a estabilização das

lé l ti d i t ltmoléculas ativas do piretro, que resulta numproduto com certificação “verde e biodegradável”,sem os riscos dos inseticidas sintéticossem os riscos dos inseticidas sintéticos.

P t t t b lhPresentemente, o nosso grupo trabalha nadomesticação e manejo da pimenta-de-macaco(Piper aduncum L Piperaceae) cujo óleo(Piper aduncum L., Piperaceae), cujo óleoessencial é rico em dilapiol, um outro éter fenílicocom um padrão de oxigenação maior que o safrolcom um padrão de oxigenação maior que o safrol,que apresenta atividades fungicida, bactericida,inseticida larvicida e moluscicida Estasinseticida, larvicida e moluscicida. Estasatividades foram determinadas por pesquisadoresdo grupo que trabalham na UFPA CEPLAC/PA edo grupo que trabalham na UFPA, CEPLAC/PA eIEPA/AP.

Oleaginous plant species (common names) widespread in the Amazon and their fatty acid compositiony p

Pulp Fatty Acid %

Seed Fatty Acid %

Species Pulp Oil %

Ole Pal Lin

Seed Oil %

Lau Mir OleO e u O eOlive 61-80 8-14 3-14 Dendê (palm) 54 66 23 6 Açaí 53 60 22 12 Babaçu 65 40-55 11-27 18-20Bacaba 25 57 23 14 Buriti 8-31 73-76 17-19 2-5 Murumuru 28 43-51 26-37 0-10Murumuru 28 43-51 26-37 0-10Patauá 18-31 78-81 9-11 4-7 Pupunha 35 50-54 30-44 1-12 9 27-46 19-38 13-24Tucumã 18 64-66 22-26 4 30 47-51 22-26 9-13 Ucuuba 60-68 11 61 6 Ole Mir Lau Mucajá 26 20 22 44 41 49 16 17

Ole Pal Lin Ole Pal LinBrazil nut 62-67 31-56 14-18 26-46 Ole Lin Lie Compadre-de-azeite 55 13 49 33

Composition of seeds and fatty acids of Curupira tefeensis (Olacaceae) castanha curupira (Tefé AM)(Olacaceae), castanha-curupira (Tefé-AM).The nuts (roasted) are used as food by local inhabitantsS d (%)Seeds (%):Oil Content 65.6Protein 16.6M i t 10 2Moisture 10.2Fatty acids (wt%):Lauric (C12:0) tr Arachidic (C20:0) 0 3Lauric (C12:0) tr Arachidic (C20:0) 0.3Myristic (C14:0) 0.6 Gondoic (C20:1) 0.7Palmitic (C16:0) 3.7 Behenic (C22:1) 1.3Palmitoleic (C16:1) 0 3 Erucic (C22:1) 34 9Palmitoleic (C16:1) 0.3 Erucic (C22:1) 34.9Stearic (C18:0) 0.8 Lignoceric (C24:0) 7.8Oleic (C18:1) 28.4 Nervonic (C24:1) 13.4Linoleic (C18:2) 1 1 Cerotic (C26:0) 3 0Linoleic (C18:2) 1.1 Cerotic (C26:0) 3.0Linolenic (C18:3) 0.4 Ximenic (C26:1) 0.9The seeds and oil are unappropriated as food but useful as pp pthickners, emulsifiers and gels

Oils from Couepia edulis (castanha-de-galinha), Couepia longipendula (castanha-de-cutia) and Parinari montana (pajurá) Chrysobalanaceae.

Fatty acids C.Galinha (%)

C.Cutia (%)

Pajurá (%)

Palmitic (C16:0) 28.2 25.2 10.7 i i (C16 1 ) 1 3 0 9 0 2Palmitoleic (C16:1, n-7) 1.3 0.9 0.2

Stearic (C18:0) 6.8 6.2 6.5 Oleic (C18:1, n-9) 26.5 26.5 35.3 Vaccenic (C18:1, n-7) 1.3 0.4 0.9Linoleic (C18:2, n-6) 8.8 7.4 10.3 Arachidic (C20:0) 0.7 0.3 0.1 Gondoic (C20:1) - - 0.2 α-Eleostearic (C18:3 (c9, t11, t13) 7.3 11.3 35.7α Eleostearic (C18:3 (c9, t11, t13) 7.3 11.3 35.7Licanic (C18:3-4-oxo (c9, t11, t13) 19.0 21.8 -

These roasted shell nuts and seeds are used as food by the Amazon inland inhabitants They are unappropriated for the human consumptioninland inhabitants. They are unappropriated for the human consumption. Both α-eleostearic and licanicc acids inhibit the prostaglandins biosynthesis. Conjugated fatty acids are not stable at ambient temperature and quickly are polymerized when in air expositure If heated they produce monomers withpolymerized when in air expositure. If heated, they produce monomers with cyclohexenic rings that are toxic to mammals. On the other hand, these oils can be applied in the dye, varnish, lac and i i i d t iimpression industries.

Main components and fatty acid composition of Lecythis usitata (castanha sapucaia), Allantoma lineata (castanha churu), Couroupita guianensis (castanha de macaco) compared with Bertollethia excelsaguianensis (castanha de macaco) compared with Bertollethia excelsa(castanha do pará, brazil nut), all Lecythidaceae species (100 g)

Main components Csapucaia Cchuru Cmacaco Cpará (%) (%) (%) (%)

Water 30.7 26.8 15.0 5.6 Protein 15.1 10.0 17.0 13.6 Fat 35 0 40 0 30 0 66 8Fat 35.0 40.0 30.0 66.8Carbohydrates 15.4 20.6 35.0 10.3 Minerals (ash) 3.8 2.6 3.0 3.6

Fatty acids yCaprylic acid 0.8 - 0.7 - Capric acid 1.4 - 0.1 - Lauric acid - - tr - Myristic acid 0 1 0 1 0 2 0 2Myristic acid 0.1 0.1 0.2 0.2Palmitic acid 17.3 15.8 6.3 15,6 Palmitoleic acid 0.1 tr - 0.4 Stearic acid 11.8 12.8 4.3 10.8 Oleic acid 49.8 31.4 8.4 33.9Linoleic acid 18.5 39.4 80.0 38.9 Arachidic acid 0.3 0.5 - -

Sugars and aminoacids of Lecythis usitata (castanha sapucaia), Allantoma lineata (castanha churu), Couroupita guianensis (castanha de macaco) and Bertollethia excelsa (castanha do pará brazil nut) Lecythidaceae (100g)Bertollethia excelsa (castanha do pará, brazil nut), Lecythidaceae (100g).

Sugars Csapucaia Cchuru Cmacaco Cpará Total (g) 5.2 5.9 4.0 5.2 Glucose (mg) 67 0 130 0 170 0 130 0Glucose (mg) 67.0 130.0 170.0 130.0Fructose (mg) 10.0 110.0 18.0 12.0 Saccharose (mg) 5.1 5.6 3.8 5.1 Aminoacids (mg) Lysine 490 420 353 420Lysine 490 420 353 420Phenylalanine 490 508 315 580 Luecine 1099 980 870 1070 Isoleucine 388 376 204 560 Methionine 941 468 870 890Methionine 941 468 870 890Valine 885 916 336 780 Tyrosine 333 304 267 460 Cystine 147 36 306 480 Threonine 371 288 300 400Threonine 371 288 300 400Arginine 2100 1600 1800 2100 Histidine 322 224 372 350 Glycine 279 272 504 nd Serine 416 232 627 ndSerine 416 232 627 ndAspartic acid 1400 1100 1000 nd Glutamic acid 3200 1900 3900 nd Proline 1700 1300 600 nd Alanine 102 616 534 ndAlanine 102 616 534 nd

Tocopherols and sterols of Lecythis usitata (castanha sapucaia), Allantoma lineata (castanha churu) Couroupita guianensisAllantoma lineata (castanha churu), Couroupita guianensis(castanha de macaco) and Bertollethia excelsa (castanha do Pará, brazil nut), Lecythidaceae (100 g)

Tocopherols (mg) Csapucaia Cchuru Cmacaco Cpará α-Tocopherol 0.4 1.5 4.6 0.8 γ-Tocopherol 7.6 2.2 0.5 0.8 δ-Tocopherol 0.2 - - -α-Tocopherol equivs 2.3 2.0 4.7 1.0

Sterols (mg)Sterols (mg)β-Amyrin 20.0 0.1 16.2 10.4 α-Amyrin 1.9 0.1 - 33.7 Cycloartenol - - 4.6 4.9yCitrostadienol - - 1.7 1.1 Stigmasterol 2.0 1.1 13.2 2.6 Sitosterol 18.0 36.0 26.1 28.9 Campesterol 0 4 0 5 0 5 0 3Campesterol 0.4 0.5 0.5 0.37-Stigmasterol 0.4 3.7 25.4 4.7 7-Avenasterol - - 8.0 -

Concerning the seeds of castanha-sapucaia, castanha-churu, castanha-de-Concerning the seeds of castanha sapucaia, castanha churu, castanha demacaco and castanha-do-brasil the following finds are noteworthy.The contents of barium (100mg/100g) and selenium (2.9mg/100g) in castanha-sapucaia (Lecythis usitata) seeds are found to be remarkablycastanha sapucaia (Lecythis usitata) seeds are found to be remarkably high. They are higher than the values found to castanha-do-brasil seeds.Because nothing is known about barium intoxication by castanha-do-brasil (B excelsa) and castanha-sapucaia (L usitata) seeds it may bebrasil (B. excelsa) and castanha-sapucaia (L. usitata) seeds it may be supposed that the main part of barium is not biologically available, bonded in such form that it is hard to resorb.The daily intake per day of selenium is not more than 3 mg therefore theThe daily intake per day of selenium is not more than 3 mg, therefore the seeds of L. usitata could be used for natural diets.The highest iodine value (142) was found for the lipid fraction of C. guianensis which corresponds to the high content of linoleic acid (80%)guianensis which corresponds to the high content of linoleic acid (80%), based upon the fat content. Therefore, very rich in omega 3.Because the high protein contents (10-17g/100g), the nutritional qualities of these seeds are of particular interest Remarkable are the highof these seeds are of particular interest. Remarkable are the high methionine content in the seeds of castanha-sapucaia and castanha-de-macaco. It is the double in comparison to whole egg protein.

Chemical composition of the fruit pulp of Annona squamosa (Annonaceae, pinha, fruta-do-conde, ata) compared with literature data from Asia., ) pComponent Amazon Fruit Asia Fruits____________________________________________________________________

Water (g/100g) 65 0 73 0Water (g/100g) 65.0 73.0Available carbohydrates (g/100g) 21.0 19.0Organic acids (mval/100g) 1.3 -Lipid fraction (g/100g) 0.3 0.3S i l b h d t ( /100 )Special carbohydrates (g/100g)- Saccharose 6.6 3.1- Glucose 7.0 5.2- Fructose 6.7 3.5

I i l 0 6- Inositol 0.6 -Malic acid (g/100g) 0.1 -Ascorbic acid (mg/100g) 35.0 15.0Fatty acid composition (g/100g triglycerides) - C12:0 2.3 -- C14:0 1.8 -- C16:0 22.5 -- C18:0 9.8 -- C18:1 (9) 18.9 -- C18:2 (9, 12) 30.0 -- C18:3 (9, 12, 15) 13.0 -Kaur-16-en-18-oic acid (g/100g) 0.1 -(g g)____________________________________________________________________

Nutritional aspects of the fruit pulp of Annona squamosa (pinha, fruta-do-d )conde, ata).

In accordance with the sweet taste of the fruit pulp the amounts of sugars were found to be quite high (nearly 58 g/100g dry mass) with equalwere found to be quite high (nearly 58 g/100g dry mass), with equal values for glucose, fructose and saccharose.

The percentage of triglycerides and individual fatty acids is not importantThe percentage of triglycerides and individual fatty acids is not important from nutritional point of view. On the other hand, the diterpenic kaurenoic acid was found in a noteworthy content (0.25% based on dry mass). It is known as a intermediate in the biosynthesis of the phytohormoneknown as a intermediate in the biosynthesis of the phytohormone gibberelin.

The main volatile compounds found in the fruit aroma were α-pineneThe main volatile compounds found in the fruit aroma were α pinene (25.3%), sabinene (22.7%), limonene (10.1%), (E)-β-ocimene (7.2%), spathulenol (6.3%) and germacrene D (6.0%).

Comparison of fatty acid composition and other nutritional parameters of

Species Fatty acid composition P/S Iodine Vitamin E

Endopleura uchi fruit (Humiriaceae) with those of olive and avocado

(g/100g total fatty acids) quotient value (mg/100g fat)16:0 16:1 18:0 18:1 18:2 18:3

Uchi 28.5 tr 7.3 55.5 5.0 3.4 0.23 67.0 6.8Uc 8.5 7.3 55.5 5.0 3. 0. 3 67.0 6.8

Olive 12.0 - 2.5 76.0 8.5 1.0 0.70 82.0 12.0

Avocado 12.0 4.0 - 75.0 9.0 0.5 0.80 85.0 7.0

The analysis of the unsaponifiable matter of the oil fraction resulted in a very high concentration of phytosterols (1378 mg/100g oil). It is more than the native soybean p y ( g g ) y(500 mg/100g) which is said to be rich in phytosterols.The content of ascorbic acid (22 mg/100g) is remarkable, considering the WHO recommendation of a daily intake of 30 mg of vitamin C.The major volatile compounds in the aroma fruits were 3,3-dimethyl-2-butanol (18.8%), eugenol (14.0%) and some methyl and ethyl ester derivatives (18.5%).

Chemical composition of Caryocar villosum (piquiá) mesocarp, Caryocaraceae.Component Quantity____________________________________________________________________________________

Water (g/100g) 50.3Raw fat (g/100g) 64.5Available carbohydrates (g/100g) 3.2y (g g)Organic acids (mval/100g) 3.9Special carbohydrates (g/100g)- Glucose 0.9- Fructose 0.3- Sucrose 0.8- Starch 1.2Mineral and traces elements (mg/100g)- Ca 83.0Ca 83.0- Mg 52.0- P 41.0- Fe 0.6- Mg 0.3Mg 0.3- Zn 0.5- Se 0.7Fatty acids (g/100g)- C16:0 33 5C16:0 33.5- C16:1 0.1- C18:0 0.6- C18:1 29.5

C18:2 0 5- C18:2 0.5- C18:3 0.1

Chemical composition of Caryocar villosum (piquiá) mesocarp, Caryocaraceae.p y (p q ) p y

The high raw fat content was approx. 65% in the dry matter, thus the nutritive value of the fruit is determined substantially by the composition of the lipid fractionfraction.

As in the case of palm oil (dendê) the palmitic and oleic acids were dominants, each amounting to almost 50% of the total fatty acids. The stability of the oil is

d b th b f l t t d f tt idvery good because the absence of polyunsaturated fatty acids.

The amount of selenium (approx. 70 µg/100g dry matter) was found to be notably high, compared with the Recommended Dietary Allowances of 50-200 µg/day for adults.

The most abundant sterols were desmethylsterols, as well as stigmasterol, sitosterol and 7 25-stigmastadienol Furthermore a significant amount ofsitosterol and 7,25 stigmastadienol. Furthermore, a significant amount of squalene (63.8 mg/100g fat) was found.

Among the non-protein aminoacids γ-aminobutyric acid was found in the highest t ticoncentration.

The main volatile compounds were (E)-nerolidol (19.8%), 2-heptanone (19.3%), β-bisabolene (18.1%) and furfural (14.6%).

Vitamins in selected tropical fruits and vegetables (mg/100g)

Species Ascorbic acid β-carotene TocopherolsPlatonia insignis, bacuri 1.3 0.3 (α)Rheedia acuminata, bacuri-de-espinho 1.6 Rheedia brasiliensis, bacuri-pari 34.9 1.9 (α) Couma guianensis, sorva 1.2 Couma guianensis, sorva 1.2 Theobroma grandiflorum, cupuaçu 38.3 0.1 Byrsonima crassifolia, muruci 8.1 Spondias mombin, cajá, taperebá 17.2 Inga fascistipula ingá-chichica 1 0Inga fascistipula, ingá-chichica 1.0 Passiflora nitida, maracujá-do-mato 6.7 Calathea allouia, ariá 2.8 Gnetum paniculatum, ituá 62.9 M l i hi i if li l 2000 0Malpighia punicifolia, acerola 2000.0 Myrciaria dubia, camu-camu 6100,0 Mauritia flexuosa, buriti

12.0 18.4 (α) 13.7 (β) 0.2 (γ)

Endopleura uchi, uxi 22.0 6.8 (α) Euterpe oleracea, açaí 7.7 (α)

0 8 (β)0.8 (β)2.0 (γ)

Astrocarium tucuma, tucumã 13.6 Cucurbita maxima, jurumum-caboclo 6.2 C bit j d l it 15 5Cucurbita pepo, jurumum-de-leite 15.5Carrot (for comparison) 8.1

Fat soluble vitamins in amazonian fish-livers (µg/g)

Fish species Product Vitamins

A A D E A1 A2 D EColossoma macropomum, tambaqui

Whole fish

1576

1106

24

81

Colossoma macropomum, tambaqui

Liver oil

2850

4900

403

2300

A i i WholeArapaima gigas, pirarucu

Whole fish tr 303 3 24

Oxydoras niger, Whole cuiu-cuiu fish 325 2600 165 910 Gadus morhua, Cod (for comparison)

Liver oil

300

33Cod (for comparison) oil 300 - - 33

The main food source of tambaqui and cuiu-cuiu fishes are the seeds that falls

from the trees from the trees

Since 1980 we are promoting the inventory of the Amazon aromatic plants by the collection distillation and analysisby the collection, distillation and analysis of their essential oils.

In about 500 field expeditions, travelling 50,000 km in the Amazon Region (green area), we collected over 2,500 aromatic specimens and we produced and analyzed over 1,800 essential oils and aromas.

Amazon Region

Northeast Region

To give a dimension of the worked area, the Amazon region is equivalent to 58% (4.8 million km2) of the brazilianterritory. It is a large area where only the

Center And West Region

Southeast Region

South Region

y g yAmapá State (143,500 km2) is bigger than Portugal and the Marajó Island can be compared to Belgium or Holland.

Based on the inventory was created theBased on the inventory was created the Data Bank of the Amazon Aromatic Plants and their essential oils and aromas. At present time there are 1,250 registered specimens in the Data Bank.

Based on the Data Bank of Aromatic Plants we published over 150 scientific papers and two books reporting the chemical composition of over 300 aromatic species growing wild in the Amazon region.

specimens in the Data Bank.

Data Bank of the Amazon Aromatic Plants: Their Essential Oils and Aromas

Scientific Name

BRAZILIAN AMAZON STATES

Scientific Name

Family

Common Name

MATO GROSSO

Plant Registration

Uses

Collection Site

RORAIMA

AMAPÁ

Plant Registration

Drying & Distillation

Habitat

Geographical Distribution

PARÁCollected

Plants Essential Oil Analysis DATABANKACRE

Plant Part

Oil Yield (%)

Botanical Description

MARANHÃO

AMAZONAS Bibliographic Survey

p

Agronomical Characteristics

Ecological AspectsMARANHÃO

TOCANTINS

Publications Chemical Composition

Chromatogram

References

Plant Photos

E ti l il d (l t 15 )Essential oils and aromas (last 15 anos)

Support DFG/GTZ, Germany

1ft Phase 88-95

2nd Phase 96-99

3th Phase 00-05

Total, y

DFID, United Kingdom Brazilian Science Academy World Bank (PPG7/MCT)

PPA PPDM/PIP PPCE/PPB

European Community (PPG7/MCT) Brazilian Biodiversity Program (PPBio)Essential oils 633 450 439 1522F it 65 95 52 212Fruit aromas 65 95 52 212Flower aromas 199 52 251

Total 698 744 543 1985

SOME EXAMPLES OF SPECIES PRESENTING HIGH PERCENTAGE CONTENT OF BOTH MAJOR VOLATILE CONSTITUENT AND ESSENTIAL OILOF BOTH MAJOR VOLATILE CONSTITUENT AND ESSENTIAL OIL

(E)-Nerolidol (50-80%): Piper erectipilum, Piper sp, Eucaliptus grandis E)-Methyl cinnamate (40-60%): Ocimum minimum, O. micranthum Nitrophenylethane (50-95%): Aniba canelilla Methyleugenol (70%): Piper divaricatum Linalool (30-95%): Aniba rosaeodora, A. duckei, A. fragrans, Croton cajucara Citral (35 60%): Lippia alba L citriodoraCitral (35-60%): Lippia alba, L. citriodoraEugenol (40-85%): Dicipellium caryophylatum, Ocimum micranthum Thymol (30-75%): Lippia grandulosa, L. grandis, Conobea scoparioides α-Pinene (70%): Ichthyothere cunabi. 2,5-Dimethoxy-p-cymene (70%): Eupatorium triplinerve β-Caryophyllene (40-60%): Licaria rigida, Copaifera multijuga Carvone (50%): Lippia rondoniensis Perillaldehyde (30-55%): Pectis elongata Calyptranthes spruceanumPerillaldehyde (30-55%): Pectis elongata, Calyptranthes spruceanum2-Tridecanone (-50-75%): Pilocarpus microphyllus Dillapiole (50-95%): Piper aduncum Myristicin (70%): Piper arboreum var. arboreum, Piper sp α-Thujone (95%): Tanacetum suaveolensSabinene (45-66%): Eupatorium macrophyllum, Ichthyothere terminalis, Protium spruceanum β-Phellandrene (34-67%): Melampodium camphorathum, rollinia mucosa Safrole (80-95%): Piper hispidinervium, P. callosumSafrole (80 95%): Piper hispidinervium, P. callosum

SOME FRAGRANT AND OLFATIVE SPICE ANALYSIS FROM

ESSENTIAL OILS PRESENTING HIGH PERCENTAGE CONTENTESSENTIAL OILS PRESENTING HIGH PERCENTAGE CONTENTAND ECONOMICAL POTENTIALITY IN DATA BANK

Mentha rotundifolia: root scent, angelica. P i i i i i bi b l iPeperomia circinnata var. circinnata: green pepper, bitter, cucumber, tea, salvia.Ipomoea sp: animalized note. Piper arboreum var. arboreum: celery ketone, cooked legumes, like anise. Piper marginatum: spices, honey, cardomon, anise.Piper marginatum: spices, honey, cardomon, anise.Ocimum brasiliensis: cypress, lightly camphor, fruit scent. Lippia lupulina: green, bitter, roots, land, mould, woody. Baccharis tridentata: thujone, tagetes, tenaisic, bitter almond. L h bi i l i dLantana sp: mentha, cypress, green, bitter, mint, tea, salvia, woody.Lippia citriodora: mentha, carvone, mint, thyme, carvacrol. Lippia grandis: laurel, humus, thymol, carvone. Lippia grandulosa: carvacrol, thymol, strongLippia grandulosa: carvacrol, thymol, strong. Costus sp: thyme, alecrim, salvia, anise. Mikania lindleyana: green leaf, absinthium, animalized note, anise. Eupatorium conyzoides: mustard seed, piquant.

i h h ll i i i d l dProtium heptaphyllum: pinene, resin, incense, sandalwood.Humiria balsamifera: roots, woody, vetiver, cedar. Ocotea fasciculata: woody, cedar, roots, fruit scent, linalyl. Aniba fragrans: floral citrus linalool linalyl citronelolAniba fragrans: floral, citrus, linalool, linalyl, citronelol.Piper sp: fruit scent, ambrette, angelica, green.

The essential oils of the leaves, fruits and flowers of the red and yellow varieties of cashew (Anacardium occidentale) were obtained by hydrodistillation and analyzed by GC and GC-MS.hydrodistillation and analyzed by GC and GC MS.

Concerning the red and yellow cashew, among 30 identified compounds, (E)-β-ocimene α-copaene δ-cadinene β-caryophyllene methyl salicylate(E)-β-ocimene, α-copaene, δ-cadinene, β-caryophyllene, methyl salicylate, and benzyl tiglate were the main constituents found in the leaf and flower oils.

On the other hand, the fruit oils of both varieties exhibited a chemical composition quite different from that of leaf and flower oils. These are dominated by palmitic and oleic acids in the red fruit oil, while the main volatiles of yellow fruit oil were palmitic acid, furfural, (E)-hex-2-enal, 4-hydroxydodecanoic acid lactone, (Z)-hex-3-enol and hexadecanol.

The aroma of 15 varieties of mango (Mangifera indica) cultivated in Brazil were obtained by simultaneous distillation-extraction and analyzed by GC and GC-MS.

The data analysis of volatile compounds has identified 3 distinguishableThe data analysis of volatile compounds has identified 3 distinguishable aroma groups.

The first one rich in α-terpinolene was composed by the varieties known as p p ymanga-de-cheiro, manga-chana, manga-bacuri, manga-cametá, manga-gojoba, manga-carlota, manga-coquinho and manga-comum. α-Terpinolene was the main component of the varieties Willard Parrot Bowen andwas the main component of the varieties Willard, Parrot, Bowen and Kensington from Sri Lanka and Australia.

The second one, rich in δ-3-carene, comprised the varieties manga-haiden, manga-tommy and manga-keith. δ-3-Carene is the major contributor to the aroma of mango fruit grown in Venezuela.

The third group rich in myrcene was dominated by the varieties mangaThe third group, rich in myrcene, was dominated by the varieties manga-cavalo, manga-rosa, manga-espada and manga-paulista. Myrcene and (Z)-β-ocimene are characteristics of the Alphonso and Jaffna varieties from India.

Anthocyanin and total phenolic content of açaí samples

Samples Anthocyanin content [mg/L]Total phenolic content

[ / ] b li Ci lCyanidin 3 Cyanidin 3 [mg/L] by Folin-CiocalteuCyanidin-3-glucoside

Cyanidin-3-rutinoside Σ Anthocyanins

Açaí grosso IDry season 7 456 463 4600Dry season

Açaí medio IDry season 1 99 100 4100

Açaí fino IAçaí fino IDry season 5 106 111 1900

Açaí grosso IIRainy season 19 76 95 3200Rainy season

Açaí medio IIRainy season 7 67 74 2700

A í fi IIAçaí fino IIRainy season 6 24 30 1500

All purple açaí samples showed excellent antioxidant properties in i t l f it d t bl j icomparison to several common european fruit and vegetable juices.

Differences in the antioxidant capacities of commercial samples cannot be explained alone by different dilutions of a unique basecannot be explained alone by different dilutions of a unique base material. It must be due the differences in the respective base materials. Really, the base material collected in the dry season has high content of phenolics compounds in comparison of thathigh content of phenolics compounds in comparison of that obtained in the rainy season.

No correlation could be detected between anthocyanin content andNo correlation could be detected between anthocyanin content and antioxidant activities in the analyzed samples. In addition, no correlation could be found between total phenolic content and anthocyanin content of the samples. y p

Consequently, the main compounds that are responsible forthe high antioxidant capacities of açaí fruits are still unknown.

Trunk balsams, resins and oils used in the folk medicine, toilet products or cosmetic industries

Plant source & process Product & constituents Uses

Carapa guianensis, andiroba, seed oil by pressing

Fatty acids, oxygenated triterpenes

Mosquito’s repelent, skin antiseptic, cosmetics

Piper hispidinervium, pimenta- Essential oil, safrole Cosmetics and fragrance p p plonga, hydrodistillation

gcompounds

Piper aduncum, pimenta-de-macaco, hydrodistillation

Essential oil, dillapiole Skin antiseptic (fungicide & bactericide)

Copaifera & Hymenaea spp Balsams & oilresins Anti inflammatory wideCopaifera & Hymenaea spp, copaiba, jatobá, by boring trunk or collection

Balsams & oilresins, sesquiterpenes & diterpenes acids

Anti-inflammatory, widerange skin antiseptic, varnish, cosmetics

Symphonia glubulifera, anani, Yellow resin, prenyl & Anti-fungic skin disease bark extract or exudate hydroxyl xanthones treatment, cosmeticsVismia cayennensis, lacre, bark, leaf & fruit extract

Red resin, methyl & prenyl anthraquinones

Anti-fungic skin disease treatment, cosmetics

Protium spp breu bark leaf & Oil resin phenolics Anti inflammatoryProtium spp, breu, bark, leaf & fruit extract

Oil-resin, phenolics Anti-inflammatory,varnish, cosmetics

Myroxylon balsamum, bálsamo tolu, bark & sap wood exudate

Oil-resin, cinnamic and benzoic acids

Antiseptic, balsamic, fragrances and cosmetics

Plants used for pest control

Plant Active compounds Uses

Derris spp (raiz), ti bó

Rotenone and derivatives Inseticide for horticulture & t itimbó & veterinary

Quassia amara, quina

Quassin, neoquassin Inseticide for aphids and medicinal plant

Carapa guianensis Oxygenated triterpenes Repelent for malaria andCarapa guianensis,andiroba

Oxygenated triterpenes (limonoids)

Repelent for malaria and yellow fever mosquitos

Piper hispidinervium, pimenta-longa

Safrole (piperonyl butoxide)

Insecticide, synergistic action with piretrump g (p p y ) p

Piper aduncum, pimenta-de-macaco

Dilapiolle Insecticide, fungicide, larvicide for Horticulture & veterinary

Fungicide and bactericide activities of the essential oil from Piper aduncumoil from Piper aduncum.

Phytopathogenic agent Host CMI* (µg/mL)

Scobrotium cotteicolum Graviola 1Scobrotium cotteicolum Graviola 1Crinipellis perniciosa Cacaueiro 10 Phytophthora palmivora Cacau 50 Colletotrichum gloeosporioides Cajueiro 50 Colletotrichum sp Mogno 50Colletotrichum sp. Mogno 50Cercospora sp. Piper aduncum 50 Pythium sp. Capim brachiara 50 Rhizoctonia solani Abóbora 50 Sclerotium rolfsii Feijão campi 50Sclerotium rolfsii Feijão campi 50Macrophomina sp. Feijão campi 50 Cylindrocladium sp. Acerola 50 Corynespora sp. Cará 50 Alternaria solani Pimentão 50Alternaria solani Pimentão 50Botryodiplodia theobromae Cacaueiro 50 Phytophthora sp. Beringela 100 Fusarium solani f.sp.piperis Pimenta-do-reino 200 H l i th i P h i 300Helminthosporium sp. Pupunheira 300Ralstonia solanaceanum** Tomateiro 50 Xanthomonas campestris pv. Passiflora** Maracujá 50

*Mínimal Inhibition Concentration **BacteriaMínimal Inhibition Concentration, Bacteria

Piper aduncum - Banco de germoplasma - primeiro Corte aos 8 mesesPiper aduncum Banco de germoplasma primeiro Corte aos 8 meses

Muito obrigado pela atençãoMuito obrigado pela atenção