Nutritional composition and total phenolic compounds content of pequi pulp (Caryocar brasiliense Cambess.)
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Journal of Bioenergy and Food Science |
Texto Completo: | http://periodicos.ifap.edu.br/index.php/JBFS/article/view/281 |
Resumo: | Pequi (Caryocar brasiliense subsp. brasiliense, Cambess), has relevant levels of lipids, fibers, and carotenoids, and can thus have a relevant effect on lipid metabolism and as an antioxidant agent. Therefore, the purpose of the present study was to describe the physical and chemical characteristics of the pulp of C. brasiliense Cambess collected in two cities of Minas Gerais, as well as its content of phenolic compounds. The fruits of C. brasiliense Cambess were collected in two cities in Minas Gerais: the Ponto Chique and the Jequitai on the ground after a natural fall, being submitted to hygiene and manually pulped. Then, the fruits underwent physical and chemical analyzes. To determine the nutritional composition of the fruits, moisture, ash, lipids, proteins, and total carbohydrates were analyzed. In order to prove the bioactive potential of the pequi pulp, an analysis of total phenolic compounds was carried out. The evaluation of the physical and chemical composition of the pulp of C. brasiliense Cambess from different cities in the north of Minas Gerais showed only physical differences and in the contents of phenolic compounds, possibly due to the great geographical proximity. However, further study is needed to determine the viability of pequi pulp as well as the fruits native to different regions of Minas Gerais. Both pulps stood out because of their considerable lipid and ash concentrations. Through the results, the potential of C. brasiliense Cambess was determined. There is evidence for significant antioxidant potential because of natural bioactive compounds present in the pulps. |
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Nutritional composition and total phenolic compounds content of pequi pulp (Caryocar brasiliense Cambess.)Nutrition, Food Engineering, Food scienceFunctional food; Health benefits; Nutrients; PolyphenolsPequi (Caryocar brasiliense subsp. brasiliense, Cambess), has relevant levels of lipids, fibers, and carotenoids, and can thus have a relevant effect on lipid metabolism and as an antioxidant agent. Therefore, the purpose of the present study was to describe the physical and chemical characteristics of the pulp of C. brasiliense Cambess collected in two cities of Minas Gerais, as well as its content of phenolic compounds. The fruits of C. brasiliense Cambess were collected in two cities in Minas Gerais: the Ponto Chique and the Jequitai on the ground after a natural fall, being submitted to hygiene and manually pulped. Then, the fruits underwent physical and chemical analyzes. To determine the nutritional composition of the fruits, moisture, ash, lipids, proteins, and total carbohydrates were analyzed. In order to prove the bioactive potential of the pequi pulp, an analysis of total phenolic compounds was carried out. The evaluation of the physical and chemical composition of the pulp of C. brasiliense Cambess from different cities in the north of Minas Gerais showed only physical differences and in the contents of phenolic compounds, possibly due to the great geographical proximity. However, further study is needed to determine the viability of pequi pulp as well as the fruits native to different regions of Minas Gerais. Both pulps stood out because of their considerable lipid and ash concentrations. Through the results, the potential of C. brasiliense Cambess was determined. There is evidence for significant antioxidant potential because of natural bioactive compounds present in the pulps.Instituto Federal do AmapáConselho Nacional de Desenvolvimento Científico e TecnológicoNascimento-Silva, Nara Rúbia Rodrigues; Department of Food Engineering, School of Agronomy, Federal University of Goias, Rodovia GO-462, km zero, Campus Samambaia, Zip code: 74690-900 Goiânia, Goiás, BrazilMendes, Nathalia Silva Rodrigues; Department of Food Engineering, School of Agronomy, Federal University of Goias, Rodovia GO-462, km zero, Campus Samambaia, Zip code: 74690-900 Goiânia, Goiás, BrazilSilva, Flávio Alves; Department of Food Engineering, School of Agronomy, Federal University of Goias, Rodovia GO-462, km zero, Campus Samambaia, Zip code: 74690-900 Goiânia, Goiás, Brazil2020-04-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionQuantitative, observational, descriptive studyapplication/pdfhttp://periodicos.ifap.edu.br/index.php/JBFS/article/view/28110.18067/jbfs.v7i2.281Journal of bioenergy and food science; Vol 7, No 2 (2020): JOURNAL OF BIOENERGY AND FOOD SCIENCE; e2812019JBFSJournal of Bioenergy and Food Science; Vol 7, No 2 (2020): JOURNAL OF BIOENERGY AND FOOD SCIENCE; e2812019JBFS2359-27100000-000010.18067/jbfs.v7i2reponame:Journal of Bioenergy and Food Scienceinstname:Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)instacron:IFAPenghttp://periodicos.ifap.edu.br/index.php/JBFS/article/view/281/274http://periodicos.ifap.edu.br/index.php/JBFS/article/downloadSuppFile/281/20110.18067/jbfs.v7i2.281.g274Copyright (c) 2020 Journal of bioenergy and food sciencehttp://creativecommons.org/licenses/by-nc-sa/4.0info:eu-repo/semantics/openAccess2020-04-01T02:59:10Zoai:periodicos.ifap.edu.br:article/281Revistahttp://periodicos.ifap.edu.br/index.php/JBFSPUBhttp://periodicos.ifap.edu.br/index.php/JBFS/oai||victor.sales@ifap.edu.br10.180672359-27102359-2710opendoar:2020-04-01T02:59:10Journal of Bioenergy and Food Science - Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP)false |
dc.title.none.fl_str_mv |
Nutritional composition and total phenolic compounds content of pequi pulp (Caryocar brasiliense Cambess.) |
title |
Nutritional composition and total phenolic compounds content of pequi pulp (Caryocar brasiliense Cambess.) |
spellingShingle |
Nutritional composition and total phenolic compounds content of pequi pulp (Caryocar brasiliense Cambess.) Nascimento-Silva, Nara Rúbia Rodrigues; Department of Food Engineering, School of Agronomy, Federal University of Goias, Rodovia GO-462, km zero, Campus Samambaia, Zip code: 74690-900 Goiânia, Goiás, Brazil Nutrition, Food Engineering, Food science Functional food; Health benefits; Nutrients; Polyphenols |
title_short |
Nutritional composition and total phenolic compounds content of pequi pulp (Caryocar brasiliense Cambess.) |
title_full |
Nutritional composition and total phenolic compounds content of pequi pulp (Caryocar brasiliense Cambess.) |
title_fullStr |
Nutritional composition and total phenolic compounds content of pequi pulp (Caryocar brasiliense Cambess.) |
title_full_unstemmed |
Nutritional composition and total phenolic compounds content of pequi pulp (Caryocar brasiliense Cambess.) |
title_sort |
Nutritional composition and total phenolic compounds content of pequi pulp (Caryocar brasiliense Cambess.) |
author |
Nascimento-Silva, Nara Rúbia Rodrigues; Department of Food Engineering, School of Agronomy, Federal University of Goias, Rodovia GO-462, km zero, Campus Samambaia, Zip code: 74690-900 Goiânia, Goiás, Brazil |
author_facet |
Nascimento-Silva, Nara Rúbia Rodrigues; Department of Food Engineering, School of Agronomy, Federal University of Goias, Rodovia GO-462, km zero, Campus Samambaia, Zip code: 74690-900 Goiânia, Goiás, Brazil Mendes, Nathalia Silva Rodrigues; Department of Food Engineering, School of Agronomy, Federal University of Goias, Rodovia GO-462, km zero, Campus Samambaia, Zip code: 74690-900 Goiânia, Goiás, Brazil Silva, Flávio Alves; Department of Food Engineering, School of Agronomy, Federal University of Goias, Rodovia GO-462, km zero, Campus Samambaia, Zip code: 74690-900 Goiânia, Goiás, Brazil |
author_role |
author |
author2 |
Mendes, Nathalia Silva Rodrigues; Department of Food Engineering, School of Agronomy, Federal University of Goias, Rodovia GO-462, km zero, Campus Samambaia, Zip code: 74690-900 Goiânia, Goiás, Brazil Silva, Flávio Alves; Department of Food Engineering, School of Agronomy, Federal University of Goias, Rodovia GO-462, km zero, Campus Samambaia, Zip code: 74690-900 Goiânia, Goiás, Brazil |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Conselho Nacional de Desenvolvimento Científico e Tecnológico |
dc.contributor.author.fl_str_mv |
Nascimento-Silva, Nara Rúbia Rodrigues; Department of Food Engineering, School of Agronomy, Federal University of Goias, Rodovia GO-462, km zero, Campus Samambaia, Zip code: 74690-900 Goiânia, Goiás, Brazil Mendes, Nathalia Silva Rodrigues; Department of Food Engineering, School of Agronomy, Federal University of Goias, Rodovia GO-462, km zero, Campus Samambaia, Zip code: 74690-900 Goiânia, Goiás, Brazil Silva, Flávio Alves; Department of Food Engineering, School of Agronomy, Federal University of Goias, Rodovia GO-462, km zero, Campus Samambaia, Zip code: 74690-900 Goiânia, Goiás, Brazil |
dc.subject.por.fl_str_mv |
Nutrition, Food Engineering, Food science Functional food; Health benefits; Nutrients; Polyphenols |
topic |
Nutrition, Food Engineering, Food science Functional food; Health benefits; Nutrients; Polyphenols |
description |
Pequi (Caryocar brasiliense subsp. brasiliense, Cambess), has relevant levels of lipids, fibers, and carotenoids, and can thus have a relevant effect on lipid metabolism and as an antioxidant agent. Therefore, the purpose of the present study was to describe the physical and chemical characteristics of the pulp of C. brasiliense Cambess collected in two cities of Minas Gerais, as well as its content of phenolic compounds. The fruits of C. brasiliense Cambess were collected in two cities in Minas Gerais: the Ponto Chique and the Jequitai on the ground after a natural fall, being submitted to hygiene and manually pulped. Then, the fruits underwent physical and chemical analyzes. To determine the nutritional composition of the fruits, moisture, ash, lipids, proteins, and total carbohydrates were analyzed. In order to prove the bioactive potential of the pequi pulp, an analysis of total phenolic compounds was carried out. The evaluation of the physical and chemical composition of the pulp of C. brasiliense Cambess from different cities in the north of Minas Gerais showed only physical differences and in the contents of phenolic compounds, possibly due to the great geographical proximity. However, further study is needed to determine the viability of pequi pulp as well as the fruits native to different regions of Minas Gerais. Both pulps stood out because of their considerable lipid and ash concentrations. Through the results, the potential of C. brasiliense Cambess was determined. There is evidence for significant antioxidant potential because of natural bioactive compounds present in the pulps. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-04-01 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Quantitative, observational, descriptive study |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/281 10.18067/jbfs.v7i2.281 |
url |
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/281 |
identifier_str_mv |
10.18067/jbfs.v7i2.281 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://periodicos.ifap.edu.br/index.php/JBFS/article/view/281/274 http://periodicos.ifap.edu.br/index.php/JBFS/article/downloadSuppFile/281/201 10.18067/jbfs.v7i2.281.g274 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2020 Journal of bioenergy and food science http://creativecommons.org/licenses/by-nc-sa/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2020 Journal of bioenergy and food science http://creativecommons.org/licenses/by-nc-sa/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Instituto Federal do Amapá |
publisher.none.fl_str_mv |
Instituto Federal do Amapá |
dc.source.none.fl_str_mv |
Journal of bioenergy and food science; Vol 7, No 2 (2020): JOURNAL OF BIOENERGY AND FOOD SCIENCE; e2812019JBFS Journal of Bioenergy and Food Science; Vol 7, No 2 (2020): JOURNAL OF BIOENERGY AND FOOD SCIENCE; e2812019JBFS 2359-2710 0000-0000 10.18067/jbfs.v7i2 reponame:Journal of Bioenergy and Food Science instname:Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP) instacron:IFAP |
instname_str |
Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP) |
instacron_str |
IFAP |
institution |
IFAP |
reponame_str |
Journal of Bioenergy and Food Science |
collection |
Journal of Bioenergy and Food Science |
repository.name.fl_str_mv |
Journal of Bioenergy and Food Science - Instituto Federal de Educação, Ciência e Tecnologia do Amapá (IFAP) |
repository.mail.fl_str_mv |
||victor.sales@ifap.edu.br |
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1798949631386714112 |