Chemical characterization of the pulp, peel and seeds of cocona (Solanum sessiliflorum Dunal)
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Food Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232015000300192 |
Resumo: | Summary The chemical characterization of the pulp, peel and seeds of cocona (Solanum sessiliflorum Dunal) was determined. In artisanal fruit processing, 26.3% of peel and 9.7% of seeds were obtained. The seeds showed a high potential for the development of value-added products because of their dry matter contents (23.46%) as follows: carbohydrate (69.37% dry basis (d.b.)), nitrogen (3.18 g/100 g of seed d.b.), K (0.023 g/100 g of seed d.b.), Fe (0.0185 g/100 g of seed d.b.) and dietary fiber (21.27 g/100 g of seed d.b.). The carbohydrate, dietary fibre and mineral contents of the pulp, peel and seeds also highlighted the agroindustrial potential of the fruit in that these constituents could be used to develop functional foods, food additives, preparations for functional diets and dietary supplements. |
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Brazilian Journal of Food Technology |
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Chemical characterization of the pulp, peel and seeds of cocona (Solanum sessiliflorum Dunal)CoconaAmazonian fruitsChemical compositionBy-productsSummary The chemical characterization of the pulp, peel and seeds of cocona (Solanum sessiliflorum Dunal) was determined. In artisanal fruit processing, 26.3% of peel and 9.7% of seeds were obtained. The seeds showed a high potential for the development of value-added products because of their dry matter contents (23.46%) as follows: carbohydrate (69.37% dry basis (d.b.)), nitrogen (3.18 g/100 g of seed d.b.), K (0.023 g/100 g of seed d.b.), Fe (0.0185 g/100 g of seed d.b.) and dietary fiber (21.27 g/100 g of seed d.b.). The carbohydrate, dietary fibre and mineral contents of the pulp, peel and seeds also highlighted the agroindustrial potential of the fruit in that these constituents could be used to develop functional foods, food additives, preparations for functional diets and dietary supplements.Instituto de Tecnologia de Alimentos - ITAL2015-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232015000300192Brazilian Journal of Food Technology v.18 n.3 2015reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.4314info:eu-repo/semantics/openAccessSERNA-COCK,LilianaVARGAS-MUÑOZ,Diana PatriciaRENGIFO-GUERRERO,Carlos Andréseng2015-12-14T00:00:00Zoai:scielo:S1981-67232015000300192Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2015-12-14T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Chemical characterization of the pulp, peel and seeds of cocona (Solanum sessiliflorum Dunal) |
title |
Chemical characterization of the pulp, peel and seeds of cocona (Solanum sessiliflorum Dunal) |
spellingShingle |
Chemical characterization of the pulp, peel and seeds of cocona (Solanum sessiliflorum Dunal) SERNA-COCK,Liliana Cocona Amazonian fruits Chemical composition By-products |
title_short |
Chemical characterization of the pulp, peel and seeds of cocona (Solanum sessiliflorum Dunal) |
title_full |
Chemical characterization of the pulp, peel and seeds of cocona (Solanum sessiliflorum Dunal) |
title_fullStr |
Chemical characterization of the pulp, peel and seeds of cocona (Solanum sessiliflorum Dunal) |
title_full_unstemmed |
Chemical characterization of the pulp, peel and seeds of cocona (Solanum sessiliflorum Dunal) |
title_sort |
Chemical characterization of the pulp, peel and seeds of cocona (Solanum sessiliflorum Dunal) |
author |
SERNA-COCK,Liliana |
author_facet |
SERNA-COCK,Liliana VARGAS-MUÑOZ,Diana Patricia RENGIFO-GUERRERO,Carlos Andrés |
author_role |
author |
author2 |
VARGAS-MUÑOZ,Diana Patricia RENGIFO-GUERRERO,Carlos Andrés |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
SERNA-COCK,Liliana VARGAS-MUÑOZ,Diana Patricia RENGIFO-GUERRERO,Carlos Andrés |
dc.subject.por.fl_str_mv |
Cocona Amazonian fruits Chemical composition By-products |
topic |
Cocona Amazonian fruits Chemical composition By-products |
description |
Summary The chemical characterization of the pulp, peel and seeds of cocona (Solanum sessiliflorum Dunal) was determined. In artisanal fruit processing, 26.3% of peel and 9.7% of seeds were obtained. The seeds showed a high potential for the development of value-added products because of their dry matter contents (23.46%) as follows: carbohydrate (69.37% dry basis (d.b.)), nitrogen (3.18 g/100 g of seed d.b.), K (0.023 g/100 g of seed d.b.), Fe (0.0185 g/100 g of seed d.b.) and dietary fiber (21.27 g/100 g of seed d.b.). The carbohydrate, dietary fibre and mineral contents of the pulp, peel and seeds also highlighted the agroindustrial potential of the fruit in that these constituents could be used to develop functional foods, food additives, preparations for functional diets and dietary supplements. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-09-01 |
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=S1981-67232015000300192 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232015000300192 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1981-6723.4314 |
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 |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology v.18 n.3 2015 reponame:Brazilian Journal of Food Technology instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Brazilian Journal of Food Technology |
collection |
Brazilian Journal of Food Technology |
repository.name.fl_str_mv |
Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br |
_version_ |
1752128700842770432 |