Physico-chemical characterization and sugar profile of sapoti pulp (Manilkara sapota L.)
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2020 |
| Outros Autores: | , , , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/7425 |
Resumo: | The objective of this study was to evaluate the physical-chemical characteristics and sugar profile of the sapodilla pulp. The sapodilla pulp in natura was characterized in triplicate regarding the following physical-chemical parameters: water content, water activity, pH, total titratable acidity, total soluble solids, ratio, ash, ascorbic acid content, total sugars, reducers and non-reducing sugars. The determination of the sugar profile was performed using a high performance liquid chromatography system (HPLC) and the sugar concentration was determined from standard curves. The water content obtained was 76.21% and water activity 0.991. The ratio parameter showed a value of 81.82, indicating an elevated degree of sweetness. The levels of total, reducing and non-reducing sugars were 12.38% glucose, 10.81% glucose and 1.57% sucrose respectively. The sugar profile of the pulp showed that glucose had the highest content (5.98 g/100g) followed by fructose (4.85 g/100g) and maltose (0.017 g/100g). Thus, the sapodilla pulp can be used as raw material in sweet food formulations due to the sugar profile, which contributes to the industrial valorization of the fruit. |
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Physico-chemical characterization and sugar profile of sapoti pulp (Manilkara sapota L.)Caracterización fisicoquímica y perfil de azúcar de la pulpa de sapoti (Manilkara sapota L.)Caracterização físico-química e perfil de açúcares da polpa de sapoti (Manilkara sapota L.)Ácido ascórbicoFrutaFructosaGlucosaMaltosa.Ácido ascórbicoFrutaFrutoseGlicoseMaltose. Ascorbic acidFruitFructoseGlucoseMaltose.The objective of this study was to evaluate the physical-chemical characteristics and sugar profile of the sapodilla pulp. The sapodilla pulp in natura was characterized in triplicate regarding the following physical-chemical parameters: water content, water activity, pH, total titratable acidity, total soluble solids, ratio, ash, ascorbic acid content, total sugars, reducers and non-reducing sugars. The determination of the sugar profile was performed using a high performance liquid chromatography system (HPLC) and the sugar concentration was determined from standard curves. The water content obtained was 76.21% and water activity 0.991. The ratio parameter showed a value of 81.82, indicating an elevated degree of sweetness. The levels of total, reducing and non-reducing sugars were 12.38% glucose, 10.81% glucose and 1.57% sucrose respectively. The sugar profile of the pulp showed that glucose had the highest content (5.98 g/100g) followed by fructose (4.85 g/100g) and maltose (0.017 g/100g). Thus, the sapodilla pulp can be used as raw material in sweet food formulations due to the sugar profile, which contributes to the industrial valorization of the fruit.El objetivo de este estudio fue evaluar las características físico-químicas y el perfil de azúcar de la pulpa de zapote. La pulpa de zapote in natura se caracterizó por triplicado con respecto a los siguientes parámetros físico-químicos: contenido de agua, actividad del agua, pH, acidez titulable total, sólidos solubles totales, relación, cenizas, contenido de ácido ascórbico, azúcares totales, reductores y azúcares no reductores. La determinación del perfil de azúcar se realizó utilizando un sistema de cromatografía líquida de alto rendimiento (HPLC) y la concentración de azúcar se determinó a partir de curvas estándar. El contenido de agua obtenido fue del 76,21% y la actividad del agua de 0,991. El parámetro ratio mostró un valor de 81.82, lo que indica un elevado grado de dulzura. Los niveles de azúcares totales, reductores y no reductores fueron 12.38% de glucosa, 10.81% de glucosa y 1.57% de sacarosa respectivamente. El perfil de azúcar de la pulpa mostró que la glucosa tenía el mayor contenido (5,98 g/100 g) seguido de fructosa (4,85 g/100 g) y maltosa (0,017 g/100 g). Por lo tanto, la pulpa de zapote se puede utilizar como materia prima en formulaciones de alimentos dulces debido al perfil de azúcar, lo que contribuye a la valorización industrial de la fruta.O objetivo desse estudo foi avaliar as características físico-química e perfil de açúcares da polpa de sapoti. A polpa de sapoti in natura foi caracterizada em triplicata quanto aos seguintes parâmetros físico-químicos: teor de água, atividade de água, pH, acidez total titulável, sólidos solúveis totais, ratio, cinzas, teor de ácido ascórbico, açúcares totais, redutores e açúcares não redutores. A determinação do perfil de açúcares foi realizada usando um Sistema de Cromatografia Líquida de Alta Eficiência (HPLC) e a concentração dos açúcares foi determinada a partir de curvas-padrão. O teor de água obtido foi de 76,21% e atividade de água de 0,991. O parâmetro ratio apresentou valor de 81,82 indicando um elevador grau de doçura. Os teores de açúcares totais, redutores e não-redutores foram de 12,38% de glicose, 10,81% de glicose e 1,57% de sacarose, respectivamente. O perfil de açúcares da polpa mostrou que a glicose apresentou maior teor (5,98 g/100g) seguido da frutose (4,85 g/100g) e da maltose (0,017 g/100g). Dessa forma, a polpa de sapoti pode ser utilizada como matéria-prima em formulações alimentícias doces em decorrência do perfil de açúcares, o que contribui para a valorização industrial do fruto.Research, Society and Development2020-08-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/742510.33448/rsd-v9i9.7425Research, Society and Development; Vol. 9 No. 9; e585997425Research, Society and Development; Vol. 9 Núm. 9; e585997425Research, Society and Development; v. 9 n. 9; e5859974252525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/7425/6777Copyright (c) 2020 Gabriel da Silva Monteiro; Tamires dos Santos Pereira; Virgínia Mirtes de Alcântara Silva; Victor Herbert de Alcântara Ribeiro ; Maysa Bernardino Cabral; Márcia Ramos Luiz; Raphael Lucas Jacinto Almeida; Newton Carlos Santos ; Yara Gerônimo Monteiro; Soares Elias Rodrigues Limahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMonteiro, Gabriel da Silva Pereira, Tamires dos Santos Silva, Virgínia Mirtes de Alcântara Ribeiro , Victor Herbert de Alcântara Cabral, Maysa Bernardino Luiz, Márcia Ramos Almeida, Raphael Lucas Jacinto Santos , Newton Carlos Monteiro, Yara Gerônimo Lima, Soares Elias Rodrigues 2020-09-18T01:42:11Zoai:ojs.pkp.sfu.ca:article/7425Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:30:09.203204Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Physico-chemical characterization and sugar profile of sapoti pulp (Manilkara sapota L.) Caracterización fisicoquímica y perfil de azúcar de la pulpa de sapoti (Manilkara sapota L.) Caracterização físico-química e perfil de açúcares da polpa de sapoti (Manilkara sapota L.) |
| title |
Physico-chemical characterization and sugar profile of sapoti pulp (Manilkara sapota L.) |
| spellingShingle |
Physico-chemical characterization and sugar profile of sapoti pulp (Manilkara sapota L.) Monteiro, Gabriel da Silva Ácido ascórbico Fruta Fructosa Glucosa Maltosa. Ácido ascórbico Fruta Frutose Glicose Maltose. Ascorbic acid Fruit Fructose Glucose Maltose. |
| title_short |
Physico-chemical characterization and sugar profile of sapoti pulp (Manilkara sapota L.) |
| title_full |
Physico-chemical characterization and sugar profile of sapoti pulp (Manilkara sapota L.) |
| title_fullStr |
Physico-chemical characterization and sugar profile of sapoti pulp (Manilkara sapota L.) |
| title_full_unstemmed |
Physico-chemical characterization and sugar profile of sapoti pulp (Manilkara sapota L.) |
| title_sort |
Physico-chemical characterization and sugar profile of sapoti pulp (Manilkara sapota L.) |
| author |
Monteiro, Gabriel da Silva |
| author_facet |
Monteiro, Gabriel da Silva Pereira, Tamires dos Santos Silva, Virgínia Mirtes de Alcântara Ribeiro , Victor Herbert de Alcântara Cabral, Maysa Bernardino Luiz, Márcia Ramos Almeida, Raphael Lucas Jacinto Santos , Newton Carlos Monteiro, Yara Gerônimo Lima, Soares Elias Rodrigues |
| author_role |
author |
| author2 |
Pereira, Tamires dos Santos Silva, Virgínia Mirtes de Alcântara Ribeiro , Victor Herbert de Alcântara Cabral, Maysa Bernardino Luiz, Márcia Ramos Almeida, Raphael Lucas Jacinto Santos , Newton Carlos Monteiro, Yara Gerônimo Lima, Soares Elias Rodrigues |
| author2_role |
author author author author author author author author author |
| dc.contributor.author.fl_str_mv |
Monteiro, Gabriel da Silva Pereira, Tamires dos Santos Silva, Virgínia Mirtes de Alcântara Ribeiro , Victor Herbert de Alcântara Cabral, Maysa Bernardino Luiz, Márcia Ramos Almeida, Raphael Lucas Jacinto Santos , Newton Carlos Monteiro, Yara Gerônimo Lima, Soares Elias Rodrigues |
| dc.subject.por.fl_str_mv |
Ácido ascórbico Fruta Fructosa Glucosa Maltosa. Ácido ascórbico Fruta Frutose Glicose Maltose. Ascorbic acid Fruit Fructose Glucose Maltose. |
| topic |
Ácido ascórbico Fruta Fructosa Glucosa Maltosa. Ácido ascórbico Fruta Frutose Glicose Maltose. Ascorbic acid Fruit Fructose Glucose Maltose. |
| description |
The objective of this study was to evaluate the physical-chemical characteristics and sugar profile of the sapodilla pulp. The sapodilla pulp in natura was characterized in triplicate regarding the following physical-chemical parameters: water content, water activity, pH, total titratable acidity, total soluble solids, ratio, ash, ascorbic acid content, total sugars, reducers and non-reducing sugars. The determination of the sugar profile was performed using a high performance liquid chromatography system (HPLC) and the sugar concentration was determined from standard curves. The water content obtained was 76.21% and water activity 0.991. The ratio parameter showed a value of 81.82, indicating an elevated degree of sweetness. The levels of total, reducing and non-reducing sugars were 12.38% glucose, 10.81% glucose and 1.57% sucrose respectively. The sugar profile of the pulp showed that glucose had the highest content (5.98 g/100g) followed by fructose (4.85 g/100g) and maltose (0.017 g/100g). Thus, the sapodilla pulp can be used as raw material in sweet food formulations due to the sugar profile, which contributes to the industrial valorization of the fruit. |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-08-30 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/7425 10.33448/rsd-v9i9.7425 |
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https://rsdjournal.org/index.php/rsd/article/view/7425 |
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10.33448/rsd-v9i9.7425 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
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https://rsdjournal.org/index.php/rsd/article/view/7425/6777 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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application/pdf |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 9 No. 9; e585997425 Research, Society and Development; Vol. 9 Núm. 9; e585997425 Research, Society and Development; v. 9 n. 9; e585997425 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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Universidade Federal de Itajubá (UNIFEI) |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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rsd.articles@gmail.com |
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1797052656886218752 |