Anti-inflammatory, and antinociceptive effects of Campomanesia adamantium microencapsulated pulp

ABSTRACT Guavira fruits have antimicrobial, antioxidant, antinociceptive, and anti-inflammatory activities. Spray drying has been widely used in the food industry presenting good retention in bioactive compounds used to transform the pulp/fruit juice into powder form. Therefore, the present study has evaluated the anti-inflammatory and antinociceptive activities of the microencapsulated pulp of Campomanesia adamantium (Cambess.) O.Berg, Myrtaceae, by spray drying. Different groups of mice were treated with the doses of 100 and 300 mg/kg of microencapsulated "guavira" pulp and inflammatory parameters were assessed in a carrageenan paw edema-model and leukocyte migration with pleurisy model, while the antinociceptive activity was assessed using the formalin method and CFA-induced hyperalgesia model. A significant reduction in leukocyte migration and in paw edema was observed in rodents in all time after carrageenan injection for both doses of microencapsulated pulp of C. adamantium when compared with control group. Microencapsulated pulp of C. adamantium also reduced licking time at the first (nociceptive) and second (inflammatory) phases in the formalin model. In CFA-induced cold and mechanical hyperalgesia, depressive behavior, and knee edema, all parameters analyzed were significantly inhibited by microencapsulated pulp of C. adamantium. Microencapsulation by spray drying proved to be a technique that promotes bioavailability and the preservation of bioactive components in guavira pulp.

Caracterização física e química de farinhas de goiaba (Psidium guajava L. ) cultivar Pedro Sato / Physical and chemical characterization of flour of guava (Psidium guajava L. ) cultivar Pedro Sato

Os objetivos deste trabalho foram secar e caracterizar física e quimicamente frações de goiabas vermelhas cv Pedro Sato. Os frutos foram divididos em casca, polpa, polpa com casca e miolo, secos, em estufa a 55ºC por 72 h e triturados em moinhos de facas. As análises realizadas nas farinhas foram pH, acidez titulável, atividade de água, umidade, cinzas, açúcares totais e redutores e pectina. As farinhas mostraram-se com umidade adequada para armazenamento em temperatura ambiente, fonte de minerais e de pectina.