Caracterização do óleo da polpa de Mauritia flexuosa e seu impacto no metabolismo de animais

Abstract

The Brazilian Cerrado has a wide variety of native species with high nutritional value fruits. Among the species is Mauritia flexuosa (buriti), which nutritionally has a high content of bioactive compounds and lipids, which are protective against cardiovascular diseases and inflammation. The aim of the study was to characterize buriti oil and evaluate the effect of supplementation on metabolic parameters in mice for 90 days. Definite physical analyzes of buriti oil acquired via cold pressing of its ripe fruits were carried out to verify its quality and stability. For the animal experiment 108 male Swiss mice were used, divided into 5 experimental groups receiving different doses of extra virgin olive oil (EVOO) (1000 and 2000 mg/kg), crude buriti oil (CBO) (1000 and 2000 mg/kg), synergistic (extra virgin olive oil + crude buriti oil at a dose of 1000 mg / kg / each) and a control group receives water (1000 mg/kg). After the study period, the animals were anesthetized and euthanized by exsanguination. Serum was destined for biochemical and cytokine analyses, the fat sites were removed and weighed, and the liver was destined for histological analyses. The physical-defined analyzes indicated that the buriti oil was within the parameters of the legislation for its quality and identity indicators, showed good antioxidant capacity and was stable. No animal experiment was observed that lipid supplementation did not interfere with the consumption and weight gain of the animals. It also did not interfere with liver weight and visceral fats. For biochemical results, only HDL-c and non-HDL dissipated statistics between groups, with the synergistic group having the best relationship between these two fractions, indicating its possible cardioprotective role. There were no histological changes in the liver and finally, it was observed that there were differences for IL-6 in which the control, EVOO2 and CBO1 groups differed from the EVOO1 group. Resistin, on the other hand, also means a difference between the control and synergistic groups. Thus, it was concluded that the consumption of buriti oil when combined with olive oil can be an alternative for human consumption.