Pulp yield and mineral content of commercial hybrids of yellow passion fruits
Autor(a) principal: | |
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Data de Publicação: | 2012 |
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=S1981-67232012000100002 |
Resumo: | Physical analyses and an analysis of the mineral content were carried out by peroxide-perchloric wet-digestion, taking readings using inductively coupled plasma-atomic emission spectrometry (ICP-AES) and measurements using an analytical balance and digital paquimeter, of three commercial hybrids of Passiflora edulis f. flavicarpa Deg.: BRS Sol do Cerrado, BRS Ouro Vermelho and BRS Gigante Amarelo, cultivated and harvested from the experimental area of Embrapa Cerrados, Planaltina, DF, Brazil, in October/2007. Eighteen fruits were evaluated for each hybrid, and presented weights and dimensions superior to those found in the scientific literature, without significant differences between the hybrids. Sol do Cerrado showed less weight loss post storage when compared to the other hybrids, but no significant differences were found with respect to the other physical parameters studied. The mineral contents found in the hybrids were higher than the values found in the scientific literature and in the Brazilian food composition tables (TACO) elaborated by NEPA-UNICAMP. The Sol do Cerrado had a higher iron content than the other hybrids. The hybrids are excellent sources of minerals, especially in comparison with the frozen pulp sold in supermarkets. |
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Brazilian Journal of Food Technology |
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Pulp yield and mineral content of commercial hybrids of yellow passion fruitsPassiflora edulisPhysicochemical propertiesElemental compositionHealthFunctional foodsPhysical analyses and an analysis of the mineral content were carried out by peroxide-perchloric wet-digestion, taking readings using inductively coupled plasma-atomic emission spectrometry (ICP-AES) and measurements using an analytical balance and digital paquimeter, of three commercial hybrids of Passiflora edulis f. flavicarpa Deg.: BRS Sol do Cerrado, BRS Ouro Vermelho and BRS Gigante Amarelo, cultivated and harvested from the experimental area of Embrapa Cerrados, Planaltina, DF, Brazil, in October/2007. Eighteen fruits were evaluated for each hybrid, and presented weights and dimensions superior to those found in the scientific literature, without significant differences between the hybrids. Sol do Cerrado showed less weight loss post storage when compared to the other hybrids, but no significant differences were found with respect to the other physical parameters studied. The mineral contents found in the hybrids were higher than the values found in the scientific literature and in the Brazilian food composition tables (TACO) elaborated by NEPA-UNICAMP. The Sol do Cerrado had a higher iron content than the other hybrids. The hybrids are excellent sources of minerals, especially in comparison with the frozen pulp sold in supermarkets.Instituto de Tecnologia de Alimentos - ITAL2012-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232012000100002Brazilian Journal of Food Technology v.15 n.1 2012reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/S1981-67232012000100002info:eu-repo/semantics/openAccessTupinambá,Daiva DomenechCosta,Ana MariaCohen,Kelly de OliveiraPaes,Norma SantosFaleiro,Fábio GelapeCampos,Angélica Vieira SousaSantos,André Lorena de BarrosSilva,Karina Nascimento daJunqueira,Nilton Tadeu Vilelaeng2012-03-28T00:00:00Zoai:scielo:S1981-67232012000100002Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2012-03-28T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Pulp yield and mineral content of commercial hybrids of yellow passion fruits |
title |
Pulp yield and mineral content of commercial hybrids of yellow passion fruits |
spellingShingle |
Pulp yield and mineral content of commercial hybrids of yellow passion fruits Tupinambá,Daiva Domenech Passiflora edulis Physicochemical properties Elemental composition Health Functional foods |
title_short |
Pulp yield and mineral content of commercial hybrids of yellow passion fruits |
title_full |
Pulp yield and mineral content of commercial hybrids of yellow passion fruits |
title_fullStr |
Pulp yield and mineral content of commercial hybrids of yellow passion fruits |
title_full_unstemmed |
Pulp yield and mineral content of commercial hybrids of yellow passion fruits |
title_sort |
Pulp yield and mineral content of commercial hybrids of yellow passion fruits |
author |
Tupinambá,Daiva Domenech |
author_facet |
Tupinambá,Daiva Domenech Costa,Ana Maria Cohen,Kelly de Oliveira Paes,Norma Santos Faleiro,Fábio Gelape Campos,Angélica Vieira Sousa Santos,André Lorena de Barros Silva,Karina Nascimento da Junqueira,Nilton Tadeu Vilela |
author_role |
author |
author2 |
Costa,Ana Maria Cohen,Kelly de Oliveira Paes,Norma Santos Faleiro,Fábio Gelape Campos,Angélica Vieira Sousa Santos,André Lorena de Barros Silva,Karina Nascimento da Junqueira,Nilton Tadeu Vilela |
author2_role |
author author author author author author author author |
dc.contributor.author.fl_str_mv |
Tupinambá,Daiva Domenech Costa,Ana Maria Cohen,Kelly de Oliveira Paes,Norma Santos Faleiro,Fábio Gelape Campos,Angélica Vieira Sousa Santos,André Lorena de Barros Silva,Karina Nascimento da Junqueira,Nilton Tadeu Vilela |
dc.subject.por.fl_str_mv |
Passiflora edulis Physicochemical properties Elemental composition Health Functional foods |
topic |
Passiflora edulis Physicochemical properties Elemental composition Health Functional foods |
description |
Physical analyses and an analysis of the mineral content were carried out by peroxide-perchloric wet-digestion, taking readings using inductively coupled plasma-atomic emission spectrometry (ICP-AES) and measurements using an analytical balance and digital paquimeter, of three commercial hybrids of Passiflora edulis f. flavicarpa Deg.: BRS Sol do Cerrado, BRS Ouro Vermelho and BRS Gigante Amarelo, cultivated and harvested from the experimental area of Embrapa Cerrados, Planaltina, DF, Brazil, in October/2007. Eighteen fruits were evaluated for each hybrid, and presented weights and dimensions superior to those found in the scientific literature, without significant differences between the hybrids. Sol do Cerrado showed less weight loss post storage when compared to the other hybrids, but no significant differences were found with respect to the other physical parameters studied. The mineral contents found in the hybrids were higher than the values found in the scientific literature and in the Brazilian food composition tables (TACO) elaborated by NEPA-UNICAMP. The Sol do Cerrado had a higher iron content than the other hybrids. The hybrids are excellent sources of minerals, especially in comparison with the frozen pulp sold in supermarkets. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-03-01 |
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=S1981-67232012000100002 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232012000100002 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1981-67232012000100002 |
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.15 n.1 2012 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_ |
1752128699932606464 |