Carbohydrate composition of ripe pineapple (cv. perola) and the glycemic response in humans
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Outros Autores: | , , , , , , , , , |
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=S0101-20612010000100041 |
Resumo: | Brazil is the third largest producer of pineapple (Ananas comosus) and the market for fresh pineapple is sustained by the Hawaii and Perola cultivars. In this work the Perola cultivar was divided into three main parts, shell, core and pulp, for characterization. Moisture in the pulp was higher (between 10 and 15%) than in the shell and core. The amount of protein was higher in the core (35%) than in the pulp and shell. Perola contained relatively low concentrations of total ascorbic acid in the edible parts, although higher levels of ascorbic acid in the shell. Citric acid corresponded to almost 60% of the total organic acids. The total soluble sugars [~7-12% (FW)] were predominantly sucrose, fructose and glucose. The core had almost twice as much total sugar (12%) than the pulp (6.8%). The amount of insoluble dietary fiber was around 1%, and the soluble fiber was less than 0.1%. The pulp showed the highest concentration of polyphenols (0.49%) and antioxidant activity (33 µmol.g-1) out of the parts. The consumption of the pineapple pulp or core produced a high glycemic index (~93%), but considering the glycemic load, this fruit can be considered as low dietary. |
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Food Science and Technology (Campinas) |
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Carbohydrate composition of ripe pineapple (cv. perola) and the glycemic response in humanspineapplePerola cultivarcarbohydratesantioxidant activityascorbic acidglycemic responseBrazil is the third largest producer of pineapple (Ananas comosus) and the market for fresh pineapple is sustained by the Hawaii and Perola cultivars. In this work the Perola cultivar was divided into three main parts, shell, core and pulp, for characterization. Moisture in the pulp was higher (between 10 and 15%) than in the shell and core. The amount of protein was higher in the core (35%) than in the pulp and shell. Perola contained relatively low concentrations of total ascorbic acid in the edible parts, although higher levels of ascorbic acid in the shell. Citric acid corresponded to almost 60% of the total organic acids. The total soluble sugars [~7-12% (FW)] were predominantly sucrose, fructose and glucose. The core had almost twice as much total sugar (12%) than the pulp (6.8%). The amount of insoluble dietary fiber was around 1%, and the soluble fiber was less than 0.1%. The pulp showed the highest concentration of polyphenols (0.49%) and antioxidant activity (33 µmol.g-1) out of the parts. The consumption of the pineapple pulp or core produced a high glycemic index (~93%), but considering the glycemic load, this fruit can be considered as low dietary.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2010-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000100041Food Science and Technology v.30 n.1 2010reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612010000100041info:eu-repo/semantics/openAccessCordenunsi,BeatrizSaura-Calixto,FulgêncioDiaz-Rubio,Maria ElenaZuleta,AngelaTiné,Marco AurélioBuckeridge,Marcos SilveiraSilva,Giovanna Bezerra daCarpio,CeciliaGiuntini,Eliana BistricheMenezes,Elizabete Wenzel deLajolo,Francoeng2010-04-26T00:00:00Zoai:scielo:S0101-20612010000100041Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2010-04-26T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Carbohydrate composition of ripe pineapple (cv. perola) and the glycemic response in humans |
title |
Carbohydrate composition of ripe pineapple (cv. perola) and the glycemic response in humans |
spellingShingle |
Carbohydrate composition of ripe pineapple (cv. perola) and the glycemic response in humans Cordenunsi,Beatriz pineapple Perola cultivar carbohydrates antioxidant activity ascorbic acid glycemic response |
title_short |
Carbohydrate composition of ripe pineapple (cv. perola) and the glycemic response in humans |
title_full |
Carbohydrate composition of ripe pineapple (cv. perola) and the glycemic response in humans |
title_fullStr |
Carbohydrate composition of ripe pineapple (cv. perola) and the glycemic response in humans |
title_full_unstemmed |
Carbohydrate composition of ripe pineapple (cv. perola) and the glycemic response in humans |
title_sort |
Carbohydrate composition of ripe pineapple (cv. perola) and the glycemic response in humans |
author |
Cordenunsi,Beatriz |
author_facet |
Cordenunsi,Beatriz Saura-Calixto,Fulgêncio Diaz-Rubio,Maria Elena Zuleta,Angela Tiné,Marco Aurélio Buckeridge,Marcos Silveira Silva,Giovanna Bezerra da Carpio,Cecilia Giuntini,Eliana Bistriche Menezes,Elizabete Wenzel de Lajolo,Franco |
author_role |
author |
author2 |
Saura-Calixto,Fulgêncio Diaz-Rubio,Maria Elena Zuleta,Angela Tiné,Marco Aurélio Buckeridge,Marcos Silveira Silva,Giovanna Bezerra da Carpio,Cecilia Giuntini,Eliana Bistriche Menezes,Elizabete Wenzel de Lajolo,Franco |
author2_role |
author author author author author author author author author author |
dc.contributor.author.fl_str_mv |
Cordenunsi,Beatriz Saura-Calixto,Fulgêncio Diaz-Rubio,Maria Elena Zuleta,Angela Tiné,Marco Aurélio Buckeridge,Marcos Silveira Silva,Giovanna Bezerra da Carpio,Cecilia Giuntini,Eliana Bistriche Menezes,Elizabete Wenzel de Lajolo,Franco |
dc.subject.por.fl_str_mv |
pineapple Perola cultivar carbohydrates antioxidant activity ascorbic acid glycemic response |
topic |
pineapple Perola cultivar carbohydrates antioxidant activity ascorbic acid glycemic response |
description |
Brazil is the third largest producer of pineapple (Ananas comosus) and the market for fresh pineapple is sustained by the Hawaii and Perola cultivars. In this work the Perola cultivar was divided into three main parts, shell, core and pulp, for characterization. Moisture in the pulp was higher (between 10 and 15%) than in the shell and core. The amount of protein was higher in the core (35%) than in the pulp and shell. Perola contained relatively low concentrations of total ascorbic acid in the edible parts, although higher levels of ascorbic acid in the shell. Citric acid corresponded to almost 60% of the total organic acids. The total soluble sugars [~7-12% (FW)] were predominantly sucrose, fructose and glucose. The core had almost twice as much total sugar (12%) than the pulp (6.8%). The amount of insoluble dietary fiber was around 1%, and the soluble fiber was less than 0.1%. The pulp showed the highest concentration of polyphenols (0.49%) and antioxidant activity (33 µmol.g-1) out of the parts. The consumption of the pineapple pulp or core produced a high glycemic index (~93%), but considering the glycemic load, this fruit can be considered as low dietary. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010-03-01 |
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=S0101-20612010000100041 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000100041 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20612010000100041 |
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.30 n.1 2010 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 |
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1752126315286233088 |