Minerals and essential fatty acids of the exotic fruit Physalis peruviana L.

Detalhes bibliográficos
Autor(a) principal: Rodrigues,Eliseu
Data de Publicação: 2009
Outros Autores: Rockenbach,Ismael Ivan, Cataneo,Ciriele, Gonzaga,Luciano Valdemiro, Chaves,Eduardo Sidinei, Fett,Roseane
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=S0101-20612009000300029
Resumo: Physalis peruviana is an exotic fruit that belongs to the Solanaceae family and which has recently started to be produced in Brazil, mainly in the Southern region. Once there is few data regarding its chemical composition, this work presents the centesimal and mineral composition and the fatty acid profile of the lipidic fraction of Physalis peruviana. Concerning the centesimal composition, Physalis presented high contents of ashes and total lipids, 0.8 and 3.16 g.100 g-1, respectively. In its mineral composition, K, Mg, Ca and Fe were the main elements, and Fe is present in concentrations higher than those in the common sources such as beans. The lipidic fraction presented predominance of the linoleic acid (72,42%) in its composition.
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spelling Minerals and essential fatty acids of the exotic fruit Physalis peruviana L.physalischemical compositionfatty acidsmineralsPhysalis peruviana is an exotic fruit that belongs to the Solanaceae family and which has recently started to be produced in Brazil, mainly in the Southern region. Once there is few data regarding its chemical composition, this work presents the centesimal and mineral composition and the fatty acid profile of the lipidic fraction of Physalis peruviana. Concerning the centesimal composition, Physalis presented high contents of ashes and total lipids, 0.8 and 3.16 g.100 g-1, respectively. In its mineral composition, K, Mg, Ca and Fe were the main elements, and Fe is present in concentrations higher than those in the common sources such as beans. The lipidic fraction presented predominance of the linoleic acid (72,42%) in its composition.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2009-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000300029Food Science and Technology v.29 n.3 2009reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612009000300029info:eu-repo/semantics/openAccessRodrigues,EliseuRockenbach,Ismael IvanCataneo,CirieleGonzaga,Luciano ValdemiroChaves,Eduardo SidineiFett,Roseaneeng2009-11-04T00:00:00Zoai:scielo:S0101-20612009000300029Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2009-11-04T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Minerals and essential fatty acids of the exotic fruit Physalis peruviana L.
title Minerals and essential fatty acids of the exotic fruit Physalis peruviana L.
spellingShingle Minerals and essential fatty acids of the exotic fruit Physalis peruviana L.
Rodrigues,Eliseu
physalis
chemical composition
fatty acids
minerals
title_short Minerals and essential fatty acids of the exotic fruit Physalis peruviana L.
title_full Minerals and essential fatty acids of the exotic fruit Physalis peruviana L.
title_fullStr Minerals and essential fatty acids of the exotic fruit Physalis peruviana L.
title_full_unstemmed Minerals and essential fatty acids of the exotic fruit Physalis peruviana L.
title_sort Minerals and essential fatty acids of the exotic fruit Physalis peruviana L.
author Rodrigues,Eliseu
author_facet Rodrigues,Eliseu
Rockenbach,Ismael Ivan
Cataneo,Ciriele
Gonzaga,Luciano Valdemiro
Chaves,Eduardo Sidinei
Fett,Roseane
author_role author
author2 Rockenbach,Ismael Ivan
Cataneo,Ciriele
Gonzaga,Luciano Valdemiro
Chaves,Eduardo Sidinei
Fett,Roseane
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Rodrigues,Eliseu
Rockenbach,Ismael Ivan
Cataneo,Ciriele
Gonzaga,Luciano Valdemiro
Chaves,Eduardo Sidinei
Fett,Roseane
dc.subject.por.fl_str_mv physalis
chemical composition
fatty acids
minerals
topic physalis
chemical composition
fatty acids
minerals
description Physalis peruviana is an exotic fruit that belongs to the Solanaceae family and which has recently started to be produced in Brazil, mainly in the Southern region. Once there is few data regarding its chemical composition, this work presents the centesimal and mineral composition and the fatty acid profile of the lipidic fraction of Physalis peruviana. Concerning the centesimal composition, Physalis presented high contents of ashes and total lipids, 0.8 and 3.16 g.100 g-1, respectively. In its mineral composition, K, Mg, Ca and Fe were the main elements, and Fe is present in concentrations higher than those in the common sources such as beans. The lipidic fraction presented predominance of the linoleic acid (72,42%) in its composition.
publishDate 2009
dc.date.none.fl_str_mv 2009-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000300029
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000300029
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612009000300029
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.29 n.3 2009
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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