Mineral and bromatological assessment and determination of the antioxidant capacity and bioactive compounds in native Amazon fruits
Autor(a) principal: | |
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Data de Publicação: | 2018 |
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=S1981-67232018000100454 |
Resumo: | Abstract The proximate compositions, mineral contents, antioxidant capacity and bioactive compounds of 7 native Amazon fruits were chemically evaluated. The majority of the fruits showed high moisture contents (> 63.02%), and ash, total crude protein and total carbohydrate contents in the ranges of 0.22–2.07%, 0.17–2.44% and 7.17–41.71%, respectively. High levels of total lipids were found in uxi (23.25%) and monguba (18.67%). A wide range of mineral contents was detected and the highest levels were found in the samples of monguba seeds (Ca, Cu, Mg, and Zn), uxi pulp (Fe, and Mn) and pajurá pulp (Na). All the fruits showed antioxidant capacity, but the pajurá revealed the highest potential, statistically similar to that of acerola (p < 0.05). The highest vitamin C contents were found in bacuri and cupuaçu and the highest phenolic compound contents in monguba and pajurá fruits, but flavonoids were only detected in pajurá. A statistical correlation between the Na content and antioxidant capacity was also observed. Based on the results obtained, the fruits analyzed are suitable for use in the human diet, in the food and cosmetics industries as well as in pharmaceutical compositions. |
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Mineral and bromatological assessment and determination of the antioxidant capacity and bioactive compounds in native Amazon fruitsNative fruitsAmazonChemical compositionMineralsAntioxidant capacityBioactive compoundsAbstract The proximate compositions, mineral contents, antioxidant capacity and bioactive compounds of 7 native Amazon fruits were chemically evaluated. The majority of the fruits showed high moisture contents (> 63.02%), and ash, total crude protein and total carbohydrate contents in the ranges of 0.22–2.07%, 0.17–2.44% and 7.17–41.71%, respectively. High levels of total lipids were found in uxi (23.25%) and monguba (18.67%). A wide range of mineral contents was detected and the highest levels were found in the samples of monguba seeds (Ca, Cu, Mg, and Zn), uxi pulp (Fe, and Mn) and pajurá pulp (Na). All the fruits showed antioxidant capacity, but the pajurá revealed the highest potential, statistically similar to that of acerola (p < 0.05). The highest vitamin C contents were found in bacuri and cupuaçu and the highest phenolic compound contents in monguba and pajurá fruits, but flavonoids were only detected in pajurá. A statistical correlation between the Na content and antioxidant capacity was also observed. Based on the results obtained, the fruits analyzed are suitable for use in the human diet, in the food and cosmetics industries as well as in pharmaceutical compositions.Instituto de Tecnologia de Alimentos - ITAL2018-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100454Brazilian Journal of Food Technology v.21 2018reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.02218info:eu-repo/semantics/openAccessBecker,Magda MárciaMandaji,Carolina MarquesCatanante,GaëlleMarty,Jean-LouisNunes,Gilvanda Silvaeng2018-08-13T00:00:00Zoai:scielo:S1981-67232018000100454Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2018-08-13T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Mineral and bromatological assessment and determination of the antioxidant capacity and bioactive compounds in native Amazon fruits |
title |
Mineral and bromatological assessment and determination of the antioxidant capacity and bioactive compounds in native Amazon fruits |
spellingShingle |
Mineral and bromatological assessment and determination of the antioxidant capacity and bioactive compounds in native Amazon fruits Becker,Magda Márcia Native fruits Amazon Chemical composition Minerals Antioxidant capacity Bioactive compounds |
title_short |
Mineral and bromatological assessment and determination of the antioxidant capacity and bioactive compounds in native Amazon fruits |
title_full |
Mineral and bromatological assessment and determination of the antioxidant capacity and bioactive compounds in native Amazon fruits |
title_fullStr |
Mineral and bromatological assessment and determination of the antioxidant capacity and bioactive compounds in native Amazon fruits |
title_full_unstemmed |
Mineral and bromatological assessment and determination of the antioxidant capacity and bioactive compounds in native Amazon fruits |
title_sort |
Mineral and bromatological assessment and determination of the antioxidant capacity and bioactive compounds in native Amazon fruits |
author |
Becker,Magda Márcia |
author_facet |
Becker,Magda Márcia Mandaji,Carolina Marques Catanante,Gaëlle Marty,Jean-Louis Nunes,Gilvanda Silva |
author_role |
author |
author2 |
Mandaji,Carolina Marques Catanante,Gaëlle Marty,Jean-Louis Nunes,Gilvanda Silva |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Becker,Magda Márcia Mandaji,Carolina Marques Catanante,Gaëlle Marty,Jean-Louis Nunes,Gilvanda Silva |
dc.subject.por.fl_str_mv |
Native fruits Amazon Chemical composition Minerals Antioxidant capacity Bioactive compounds |
topic |
Native fruits Amazon Chemical composition Minerals Antioxidant capacity Bioactive compounds |
description |
Abstract The proximate compositions, mineral contents, antioxidant capacity and bioactive compounds of 7 native Amazon fruits were chemically evaluated. The majority of the fruits showed high moisture contents (> 63.02%), and ash, total crude protein and total carbohydrate contents in the ranges of 0.22–2.07%, 0.17–2.44% and 7.17–41.71%, respectively. High levels of total lipids were found in uxi (23.25%) and monguba (18.67%). A wide range of mineral contents was detected and the highest levels were found in the samples of monguba seeds (Ca, Cu, Mg, and Zn), uxi pulp (Fe, and Mn) and pajurá pulp (Na). All the fruits showed antioxidant capacity, but the pajurá revealed the highest potential, statistically similar to that of acerola (p < 0.05). The highest vitamin C contents were found in bacuri and cupuaçu and the highest phenolic compound contents in monguba and pajurá fruits, but flavonoids were only detected in pajurá. A statistical correlation between the Na content and antioxidant capacity was also observed. Based on the results obtained, the fruits analyzed are suitable for use in the human diet, in the food and cosmetics industries as well as in pharmaceutical compositions. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-01-01 |
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=S1981-67232018000100454 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100454 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1981-6723.02218 |
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.21 2018 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_ |
1752128701693165568 |