Determination of metabolites from the leaf of the Cuban Guaya (Melicoccus bijugatus Jacq.) cultivated in Campeche

• DOI: https://doi.org/10.22533/at.ed.1594132423016

• Palavras-chave: Determinación, Tamizaje, Metabolitos Secundarios, Guaya

• Keywords: Determination, Screening, Secondary Metabolites, Guaya.

• Abstract:

  The fruit of the Cuban Guaya (Melicoccus bijugatus Jacq.) in Campeche, has become a traditional natural snack among families and some entrepreneurs even use it in syrups, popsicles and even in michelada preparations. It is a delight of the Yucatan Peninsula, but it can also be found in Central America and the Caribbean, with names such as mamoncillo, quenepa, Chupalotes, among others.     
  The results obtained from oven drying, in aqueous extract at room temperature, are: tannins +, flavonoids +, essential oils +, amino acids +, reducing sugars +; in hot aqueous extract they are: tannins +, flavonoids +, essential oils +, amino acids +, reducing sugars +; in ethanolic extract at room temperature they are: flavonoids +, essential oils +, amino acids +, anthocyanidins +, reducing sugars +; in the hot ethanolic extract they are: flavonoids +, essential oils +, amino acids +, reducing sugars +. The presence of flavonoids in the leaf gives it antioxidant action, the primary amino acids share the ability to polymerize with each other to form proteins. It also has essential oils that contribute to antibacterial and antifungal enhancement and reducing sugars that have clinical importance in detecting deficiency of intestinal enzymes such as lactose due to congenital deficiency or nonspecific damage to the mucosa. This information allows this resource to be valued and preserved by those who have it in their yard for the benefits it offers for health.