Caracterização química do licor de strychnos spinosa l.

Abstract

Strychnos spinosa is a plant whose fruit, the masala, is traditionally used as food in Africa. This fruit has the potential to improve nutrition, stimulate food stability, promote and support sustainable rural development. Liqueur is produced from the fruit of Strychnos spinosa, which is an alcoholic beverage whose production is relatively simple and represents a way of using and conserving of these fruits. The production of liqueurs represents an efficient way to overcome the problems related with the sale of perishable products since this drink is preserves at room temperature and has an extensive shelf life. In addition liquor manufacturing is a way of harnessing the existing raw material in rural properties, thus increasing the family income of small farmers. In the present work, phytochemical studies were carried out on the pulp and fruit-derived liquor Strychnos spinosa. The secondary metabolites present in the crude extracts in the pulp and in the liquor of the fruit were identified through specific qualitative tests of identification, described by Matos (1997). Physical and chemical analyzes of this fruit and its liquor were also carried out which were carried out following the rules of the Adolfo Lutz Institute. The minerals were determined based on the Laboratory for Soil, Plant and Water Analysis protocol (1991). The results of this work show that the pulp and liqueur of the Strychnos spinosa fruit have in its composition, compounds of medicinal application such as alkaloids, tannins, flavonoids, saponins and steroids, and which are good sources of protein, carbohydrates, vitamin C and minerals (such as Na, K, Ca, Mg, Fe and Zn).