Caracterização anato-histoquímica e nutricional de Piper peltatum L. (Piperaceae): uma planta alimentícia não convencional ocorrente na Amazônia

Abstract

Unconventional food plants (UFP) are a group of edible and medicinal species not commercialized on a large scale, including leaves, flowers, fruits, roots, among other parts. Its origin is associated with traditional people who passed on their knowledge to family members. Given the diverse Brazilian flora, especially Amazonian species, there are still few scientific reports about these plants. Therefore, it is necessary to apply new methodologies for taxonomic identification, presence of substances and nutritional profile of edible plants. Because of this, the work aimed to diagnose the scientific production of non-conventional food plants and anatomically and nutritionally characterize the caapeba-amazônica leaf (Piper peltatum L.), contributing to scientific knowledge of the Amazonian flora. For scientometrics, the descriptors “Plantas alimentícias não convencionais” were used in Google Scholar and “Unconventional Food Plant*” in Scopus and Web of Science. For data visualization, R language was used by the Bibliometrix package and the Publish or Perish software. Astra Blue and Basic Fuchsin reagents were added to the anatomical sections of the leaf and Toluidine Blue, Ferric Chloride, Lugol and Sudam III were added for histochemistry. The Nutritional characterization was determined by analyzes of Moisture, Water Activity, Ph, TTA, TSS, Ashes, Lipids, proteins, carbohydrates and antioxidant profile. In the results, an increase in publications about UFP was observed and the theme has been published in journals with a high Qualis stratum. Related keywords indicate experimental studies as relevant themes for publication. The caapeba-amazônica is a species present in UFP articles although little quoted and studied. The anatomical characteristics of the P. peltatum leaf are consistent with the piperaceae family. In its histochemical test, the presence of lipids, phenolic compounds, starch and cellulose was observed. From the physiochemical results, it was observed to be perishable and should be stored in refrigeration. It is a source of minerals, carbohydrates, lipids and proteins, in addition to being an antioxidant. It is important to maintain new studies to contribute to the knowledge of UFP species, including Amazonian ones, such as P. peltatum, which presents substances with medicinal and food properties similar to other UFP hardwoods. Its consumption depends on the central vein of the leaf being removed, softened by cooking and similar culinary preparation of the cabbage leaf. It is a food and nutrient alternative, including for individuals affected by food insecurity. Its consumption favors agroecology and conservation of Amazonian biodiversity.