Pulp yield and mineral content of commercial hybrids of yellow passion fruits

Detalhes bibliográficos
Autor(a) principal: Tupinambá,Daiva Domenech
Data de Publicação: 2012
Outros Autores: 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
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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spelling 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
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