DEODATO, J. N. V.; http://lattes.cnpq.br/3798055040313060; DEODATO, José Nildo Vieira.
Resumen:
The caatinga plants have among their compounds compounds that give a lush color and a natural coloring that can be used in several food areas, such as dairy, liquors and others. The facheiro is one of the plants (cactáceas), well known by the population, however, little studied, mainly in studies about its potential for dye. The objective was to obtain the natural dye extracted from the fruit of (Facheiro) Pilosocereus chrysostele in different extractive solutions, and to evaluate as to the physical-chemical and microbiological parameters, as well as to evaluate its toxicity against Artemia salina Leach. The fruits of the facheiros were placed in a solution with alcohol to 50%, 70%, water and alcohol of cereals, for following the solutions were taken to the evaporator where the extracts were concentrated, then were carried out physical analyses-chemical, microbiological and toxicity. The fruit of the barnacle and the extracts obtained have natural sources of bioactive compounds with high levels of vitamin C, considering that it is a natural source of carotenoids, phenolic compounds, as well as significant levels of anthocyanins and flavonoids, conferring a natural pigmentation for its coloration, in addition to not presenting any type of microbiological contamination. The extracts obtained were considered toxic against larvae of Artemia salina. Further study and application of these extracts in in vivo tests is required to be sure of their toxicity. However, it can be considered that the butcher can become a natural source of natural dyes, which can be obtained from hydroalcoholic solutions. The dyes obtained from the alcoholic solutions at 50% and 70%, can be considered the best, because, the same, managed to be optimal carriers of the compounds that give the proper color of the fruit.
