Characterization of fruits from the savanna: Araça (Psidium guinnensis Sw.) and Marolo (Annona crassiflora Mart.)
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300026 |
Resumo: | The objective of this work was to characterize fruits from the Brazilian savanna by means of physical and chemical analyses. The results obtained for araça peel, araça pulp and marolo pulp, respectively, were: moisture (77.03, 80.41 and 70.56 g.100 g-1), ash (0.65, 0.44 and 0.54 g.100 g-1), protein (1.39, 1.87 and 1.99 g.100 g-1), lipids (0.32, 0.33 and 2.36 g.100 g-1), total carbohydrates (90.88 , 78.25 and 24.55 g.100 g-1), total soluble sugars (8.45, 9.99 and 127.4 g.100 g-1), pH (3.76, 3.99 and 4.49), soluble solids (11° Brix, 8.8 °Brix and 21.4 °Brix) and antioxidant potential (16.33, 12.75 and 34.29 discoloration DPPH/100 mL). Calcium was the predominant mineral in araça (490 mg.kg-1 peel and 485 mg.kg-1 pulp) while magnesium was in marolo (350 mg.kg-1). Citric acid was the predominant organic acid in araça (3125 μg.g-1 peel and 881.25 μg.g-1 pulp) and Malic acid was predominant in marolo (76.68 μg.g-1). Therefore, given their nutrient contents, the consumption of these fruits from the savanna should be encouraged. |
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Characterization of fruits from the savanna: Araça (Psidium guinnensis Sw.) and Marolo (Annona crassiflora Mart.)Brazilian fruitphysicochemical characterizationnutritional characterizationfrutas brasileirascaracterização física e químicacaracterização nutricionalThe objective of this work was to characterize fruits from the Brazilian savanna by means of physical and chemical analyses. The results obtained for araça peel, araça pulp and marolo pulp, respectively, were: moisture (77.03, 80.41 and 70.56 g.100 g-1), ash (0.65, 0.44 and 0.54 g.100 g-1), protein (1.39, 1.87 and 1.99 g.100 g-1), lipids (0.32, 0.33 and 2.36 g.100 g-1), total carbohydrates (90.88 , 78.25 and 24.55 g.100 g-1), total soluble sugars (8.45, 9.99 and 127.4 g.100 g-1), pH (3.76, 3.99 and 4.49), soluble solids (11° Brix, 8.8 °Brix and 21.4 °Brix) and antioxidant potential (16.33, 12.75 and 34.29 discoloration DPPH/100 mL). Calcium was the predominant mineral in araça (490 mg.kg-1 peel and 485 mg.kg-1 pulp) while magnesium was in marolo (350 mg.kg-1). Citric acid was the predominant organic acid in araça (3125 μg.g-1 peel and 881.25 μg.g-1 pulp) and Malic acid was predominant in marolo (76.68 μg.g-1). Therefore, given their nutrient contents, the consumption of these fruits from the savanna should be encouraged.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2011-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300026Food Science and Technology v.31 n.3 2011reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612011000300026info:eu-repo/semantics/openAccessDamiani,ClarissaVilas Boas,Eduardo Valério de BarrosAsquieri,Eduardo RamirezLage,Moacir EvandroOliveira,Rodrigo Almeida deSilva,Flavio Alves daPinto,Daniella MoreiraRodrigues,Luiz JoséSilva,Edson Pablo daPaula,Nélio Ranieli Ferreira deeng2011-10-21T00:00:00Zoai:scielo:S0101-20612011000300026Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2011-10-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Characterization of fruits from the savanna: Araça (Psidium guinnensis Sw.) and Marolo (Annona crassiflora Mart.) |
title |
Characterization of fruits from the savanna: Araça (Psidium guinnensis Sw.) and Marolo (Annona crassiflora Mart.) |
spellingShingle |
Characterization of fruits from the savanna: Araça (Psidium guinnensis Sw.) and Marolo (Annona crassiflora Mart.) Damiani,Clarissa Brazilian fruit physicochemical characterization nutritional characterization frutas brasileiras caracterização física e química caracterização nutricional |
title_short |
Characterization of fruits from the savanna: Araça (Psidium guinnensis Sw.) and Marolo (Annona crassiflora Mart.) |
title_full |
Characterization of fruits from the savanna: Araça (Psidium guinnensis Sw.) and Marolo (Annona crassiflora Mart.) |
title_fullStr |
Characterization of fruits from the savanna: Araça (Psidium guinnensis Sw.) and Marolo (Annona crassiflora Mart.) |
title_full_unstemmed |
Characterization of fruits from the savanna: Araça (Psidium guinnensis Sw.) and Marolo (Annona crassiflora Mart.) |
title_sort |
Characterization of fruits from the savanna: Araça (Psidium guinnensis Sw.) and Marolo (Annona crassiflora Mart.) |
author |
Damiani,Clarissa |
author_facet |
Damiani,Clarissa Vilas Boas,Eduardo Valério de Barros Asquieri,Eduardo Ramirez Lage,Moacir Evandro Oliveira,Rodrigo Almeida de Silva,Flavio Alves da Pinto,Daniella Moreira Rodrigues,Luiz José Silva,Edson Pablo da Paula,Nélio Ranieli Ferreira de |
author_role |
author |
author2 |
Vilas Boas,Eduardo Valério de Barros Asquieri,Eduardo Ramirez Lage,Moacir Evandro Oliveira,Rodrigo Almeida de Silva,Flavio Alves da Pinto,Daniella Moreira Rodrigues,Luiz José Silva,Edson Pablo da Paula,Nélio Ranieli Ferreira de |
author2_role |
author author author author author author author author author |
dc.contributor.author.fl_str_mv |
Damiani,Clarissa Vilas Boas,Eduardo Valério de Barros Asquieri,Eduardo Ramirez Lage,Moacir Evandro Oliveira,Rodrigo Almeida de Silva,Flavio Alves da Pinto,Daniella Moreira Rodrigues,Luiz José Silva,Edson Pablo da Paula,Nélio Ranieli Ferreira de |
dc.subject.por.fl_str_mv |
Brazilian fruit physicochemical characterization nutritional characterization frutas brasileiras caracterização física e química caracterização nutricional |
topic |
Brazilian fruit physicochemical characterization nutritional characterization frutas brasileiras caracterização física e química caracterização nutricional |
description |
The objective of this work was to characterize fruits from the Brazilian savanna by means of physical and chemical analyses. The results obtained for araça peel, araça pulp and marolo pulp, respectively, were: moisture (77.03, 80.41 and 70.56 g.100 g-1), ash (0.65, 0.44 and 0.54 g.100 g-1), protein (1.39, 1.87 and 1.99 g.100 g-1), lipids (0.32, 0.33 and 2.36 g.100 g-1), total carbohydrates (90.88 , 78.25 and 24.55 g.100 g-1), total soluble sugars (8.45, 9.99 and 127.4 g.100 g-1), pH (3.76, 3.99 and 4.49), soluble solids (11° Brix, 8.8 °Brix and 21.4 °Brix) and antioxidant potential (16.33, 12.75 and 34.29 discoloration DPPH/100 mL). Calcium was the predominant mineral in araça (490 mg.kg-1 peel and 485 mg.kg-1 pulp) while magnesium was in marolo (350 mg.kg-1). Citric acid was the predominant organic acid in araça (3125 μg.g-1 peel and 881.25 μg.g-1 pulp) and Malic acid was predominant in marolo (76.68 μg.g-1). Therefore, given their nutrient contents, the consumption of these fruits from the savanna should be encouraged. |
publishDate |
2011 |
dc.date.none.fl_str_mv |
2011-09-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300026 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300026 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20612011000300026 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.31 n.3 2011 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126316513067008 |