Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de mel

Detalhes bibliográficos
Autor(a) principal: GARCIA,Lismaíra Gonçalves Caixeta
Data de Publicação: 2018
Outros Autores: SILVA,Flávio Alves da, ASQUIERI,Eduardo Ramirez, BOAS,Eduardo Valério de Barros VILAS, OGANDO,Felipe Iwagaki Braga, AGUIAR,Claudio Lima de, DAMIANI,Clarissa
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500016
Resumo: Abstract The objective of this study was to characterize jabuticaba fruits for their proximate composition, minerals profile, and predominant sugars during fruit physiological development. The fruits were harvested ten days after anthesis (DAA) until maturity, at intervals of four days between collections. The period between anthesis and maturity was 34 days. An increase in moisture was observed, as for protein and lipids up to 18 DAA, with subsequent reduction until ripening, while an opposite behavior was observed for ash and carbohydrates levels. In general, minerals decreased throughout the fruit development. Regarding the carbohydrates profile, fructose showed the highest concentration, followed by glucose and sucrose, respectively, with an increase during ripening for all sugars. Whereas the sweet taste of fruit is a major factor for both consumption in natura and processing, we observed that jabuticaba fruits harvested 34 days after anthesis presented the best results.
id SBCTA-1_5c6bf7d08c38053f30c4c05802c7ec78
oai_identifier_str oai:scielo:S0101-20612018000500016
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de melanthesisfructoseglucoseMyrciaria spAbstract The objective of this study was to characterize jabuticaba fruits for their proximate composition, minerals profile, and predominant sugars during fruit physiological development. The fruits were harvested ten days after anthesis (DAA) until maturity, at intervals of four days between collections. The period between anthesis and maturity was 34 days. An increase in moisture was observed, as for protein and lipids up to 18 DAA, with subsequent reduction until ripening, while an opposite behavior was observed for ash and carbohydrates levels. In general, minerals decreased throughout the fruit development. Regarding the carbohydrates profile, fructose showed the highest concentration, followed by glucose and sucrose, respectively, with an increase during ripening for all sugars. Whereas the sweet taste of fruit is a major factor for both consumption in natura and processing, we observed that jabuticaba fruits harvested 34 days after anthesis presented the best results.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500016Food Science and Technology v.38 suppl.1 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.08117info:eu-repo/semantics/openAccessGARCIA,Lismaíra Gonçalves CaixetaSILVA,Flávio Alves daASQUIERI,Eduardo RamirezBOAS,Eduardo Valério de Barros VILASOGANDO,Felipe Iwagaki BragaAGUIAR,Claudio Lima deDAMIANI,Clarissaeng2019-01-21T00:00:00Zoai:scielo:S0101-20612018000500016Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-01-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de mel
title Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de mel
spellingShingle Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de mel
GARCIA,Lismaíra Gonçalves Caixeta
anthesis
fructose
glucose
Myrciaria sp
title_short Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de mel
title_full Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de mel
title_fullStr Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de mel
title_full_unstemmed Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de mel
title_sort Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de mel
author GARCIA,Lismaíra Gonçalves Caixeta
author_facet GARCIA,Lismaíra Gonçalves Caixeta
SILVA,Flávio Alves da
ASQUIERI,Eduardo Ramirez
BOAS,Eduardo Valério de Barros VILAS
OGANDO,Felipe Iwagaki Braga
AGUIAR,Claudio Lima de
DAMIANI,Clarissa
author_role author
author2 SILVA,Flávio Alves da
ASQUIERI,Eduardo Ramirez
BOAS,Eduardo Valério de Barros VILAS
OGANDO,Felipe Iwagaki Braga
AGUIAR,Claudio Lima de
DAMIANI,Clarissa
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv GARCIA,Lismaíra Gonçalves Caixeta
SILVA,Flávio Alves da
ASQUIERI,Eduardo Ramirez
BOAS,Eduardo Valério de Barros VILAS
OGANDO,Felipe Iwagaki Braga
AGUIAR,Claudio Lima de
DAMIANI,Clarissa
dc.subject.por.fl_str_mv anthesis
fructose
glucose
Myrciaria sp
topic anthesis
fructose
glucose
Myrciaria sp
description Abstract The objective of this study was to characterize jabuticaba fruits for their proximate composition, minerals profile, and predominant sugars during fruit physiological development. The fruits were harvested ten days after anthesis (DAA) until maturity, at intervals of four days between collections. The period between anthesis and maturity was 34 days. An increase in moisture was observed, as for protein and lipids up to 18 DAA, with subsequent reduction until ripening, while an opposite behavior was observed for ash and carbohydrates levels. In general, minerals decreased throughout the fruit development. Regarding the carbohydrates profile, fructose showed the highest concentration, followed by glucose and sucrose, respectively, with an increase during ripening for all sugars. Whereas the sweet taste of fruit is a major factor for both consumption in natura and processing, we observed that jabuticaba fruits harvested 34 days after anthesis presented the best results.
publishDate 2018
dc.date.none.fl_str_mv 2018-12-01
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=S0101-20612018000500016
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500016
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.08117
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 Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.38 suppl.1 2018
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126323007946752

Registros relacionados