Nutritional characterization of Vasconcellea quercifolia A.St-Hil.: potential for the development of functional food
Autor(a) principal: | |
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Data de Publicação: | 2019 |
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=S0101-20612019000600432 |
Resumo: | Abstract Vasconcellea quercifolia A.St-Hil. (Caricaceae) is a non-conventional food plant (PANC) of Brazil. The aim of this study was to investigate the physical, chemical, and nutritional properties of green and ripe fruits and medullary parenchyma of V. quercifolia A.St-Hil., in order to develop functional foods. We determined humidity, pH, ash content, protein content, carbohydrate content, fibre content, carotenoid content, ascorbic acid content, and aminograms of green and ripe fruits and of medullary parenchyma from three specimens, following existing methodologies. Green fruits had higher protein and fibre contents, and ripe fruits had higher ash, carbohydrate, and carotenoid contents, higher than other most consumed fruits. On the other hand, medullary parenchyma had higher ash content and humidity. Glutamic acid, aspartic acid, and lysine were the amino acids with the highest contents, mainly in green fruits. Aside from medullary parenchyma, used as food in the past, both green and ripe fruits can be used for the development of new food products with functional properties and potential for new alternatives for consumption. |
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Food Science and Technology (Campinas) |
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Nutritional characterization of Vasconcellea quercifolia A.St-Hil.: potential for the development of functional foodCaricaceaefunctional foodfibresPANCproteinssustainable use of biodiversityAbstract Vasconcellea quercifolia A.St-Hil. (Caricaceae) is a non-conventional food plant (PANC) of Brazil. The aim of this study was to investigate the physical, chemical, and nutritional properties of green and ripe fruits and medullary parenchyma of V. quercifolia A.St-Hil., in order to develop functional foods. We determined humidity, pH, ash content, protein content, carbohydrate content, fibre content, carotenoid content, ascorbic acid content, and aminograms of green and ripe fruits and of medullary parenchyma from three specimens, following existing methodologies. Green fruits had higher protein and fibre contents, and ripe fruits had higher ash, carbohydrate, and carotenoid contents, higher than other most consumed fruits. On the other hand, medullary parenchyma had higher ash content and humidity. Glutamic acid, aspartic acid, and lysine were the amino acids with the highest contents, mainly in green fruits. Aside from medullary parenchyma, used as food in the past, both green and ripe fruits can be used for the development of new food products with functional properties and potential for new alternatives for consumption.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600432Food Science and Technology v.39 suppl.2 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.18018info:eu-repo/semantics/openAccessFOLHARINI,Zabelita FardinORLANDI,Carla RobertaMARTINI,Maira CristinaBRUXEL,FernandaALTMAYER,TaciélenBRIETZKE,Débora TairiniGONÇALVES,Tamara EngelmannFINATTO,JordanaETHUR,Eduardo MirandaMOURA,Neusa Fernandes deHOEHNE,LucéliaFREITAS,Elisete Maria deeng2019-12-02T00:00:00Zoai:scielo:S0101-20612019000600432Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-12-02T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Nutritional characterization of Vasconcellea quercifolia A.St-Hil.: potential for the development of functional food |
title |
Nutritional characterization of Vasconcellea quercifolia A.St-Hil.: potential for the development of functional food |
spellingShingle |
Nutritional characterization of Vasconcellea quercifolia A.St-Hil.: potential for the development of functional food FOLHARINI,Zabelita Fardin Caricaceae functional food fibres PANC proteins sustainable use of biodiversity |
title_short |
Nutritional characterization of Vasconcellea quercifolia A.St-Hil.: potential for the development of functional food |
title_full |
Nutritional characterization of Vasconcellea quercifolia A.St-Hil.: potential for the development of functional food |
title_fullStr |
Nutritional characterization of Vasconcellea quercifolia A.St-Hil.: potential for the development of functional food |
title_full_unstemmed |
Nutritional characterization of Vasconcellea quercifolia A.St-Hil.: potential for the development of functional food |
title_sort |
Nutritional characterization of Vasconcellea quercifolia A.St-Hil.: potential for the development of functional food |
author |
FOLHARINI,Zabelita Fardin |
author_facet |
FOLHARINI,Zabelita Fardin ORLANDI,Carla Roberta MARTINI,Maira Cristina BRUXEL,Fernanda ALTMAYER,Taciélen BRIETZKE,Débora Tairini GONÇALVES,Tamara Engelmann FINATTO,Jordana ETHUR,Eduardo Miranda MOURA,Neusa Fernandes de HOEHNE,Lucélia FREITAS,Elisete Maria de |
author_role |
author |
author2 |
ORLANDI,Carla Roberta MARTINI,Maira Cristina BRUXEL,Fernanda ALTMAYER,Taciélen BRIETZKE,Débora Tairini GONÇALVES,Tamara Engelmann FINATTO,Jordana ETHUR,Eduardo Miranda MOURA,Neusa Fernandes de HOEHNE,Lucélia FREITAS,Elisete Maria de |
author2_role |
author author author author author author author author author author author |
dc.contributor.author.fl_str_mv |
FOLHARINI,Zabelita Fardin ORLANDI,Carla Roberta MARTINI,Maira Cristina BRUXEL,Fernanda ALTMAYER,Taciélen BRIETZKE,Débora Tairini GONÇALVES,Tamara Engelmann FINATTO,Jordana ETHUR,Eduardo Miranda MOURA,Neusa Fernandes de HOEHNE,Lucélia FREITAS,Elisete Maria de |
dc.subject.por.fl_str_mv |
Caricaceae functional food fibres PANC proteins sustainable use of biodiversity |
topic |
Caricaceae functional food fibres PANC proteins sustainable use of biodiversity |
description |
Abstract Vasconcellea quercifolia A.St-Hil. (Caricaceae) is a non-conventional food plant (PANC) of Brazil. The aim of this study was to investigate the physical, chemical, and nutritional properties of green and ripe fruits and medullary parenchyma of V. quercifolia A.St-Hil., in order to develop functional foods. We determined humidity, pH, ash content, protein content, carbohydrate content, fibre content, carotenoid content, ascorbic acid content, and aminograms of green and ripe fruits and of medullary parenchyma from three specimens, following existing methodologies. Green fruits had higher protein and fibre contents, and ripe fruits had higher ash, carbohydrate, and carotenoid contents, higher than other most consumed fruits. On the other hand, medullary parenchyma had higher ash content and humidity. Glutamic acid, aspartic acid, and lysine were the amino acids with the highest contents, mainly in green fruits. Aside from medullary parenchyma, used as food in the past, both green and ripe fruits can be used for the development of new food products with functional properties and potential for new alternatives for consumption. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-12-01 |
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=S0101-20612019000600432 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600432 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.18018 |
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.39 suppl.2 2019 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_ |
1752126325077835776 |