Proximate Composition, Mineral Contents and Fatty Acid Composition of the Different Parts and Dried Peels of Tropical Fruits Cultivated in Brazil
Autor(a) principal: | |
---|---|
Data de Publicação: | 2017 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Journal of the Brazilian Chemical Society (Online) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532017000200308 |
Resumo: | The proximate composition, mineral contents and fatty acid composition of different parts (peel, pulp and seeds) of seven tropical fruits were evaluated. Beyond that, this study aims to evaluate the effect of drying processing on peels. Pulp and peel showed highest moisture values (65.7-93.3%), while the seed ranged from 5.8 to 67.2%. The drying processing of peels decreased moisture values (2.3-18.7%). Furthermore, drying processing did not affect ash contents, total crude protein, lipids and fiber values and fatty acid composition for avocado, pineapple, banana, papaya, passion fruit, watermelon and melon. A wide range of mineral contents was noted in different parts of fruit and calcium and potassium were found in larger quantities (25.4 to 4808 mg per 100 g). The fruits exhibited essential fatty acids as omega-6 and omega-3 with the largest contents observed in the peels and seeds (31.4 to 1970 mg per 100 g). |
id |
SBQ-2_c33a9b355b015650f4faef2f95ec92be |
---|---|
oai_identifier_str |
oai:scielo:S0103-50532017000200308 |
network_acronym_str |
SBQ-2 |
network_name_str |
Journal of the Brazilian Chemical Society (Online) |
repository_id_str |
|
spelling |
Proximate Composition, Mineral Contents and Fatty Acid Composition of the Different Parts and Dried Peels of Tropical Fruits Cultivated in Brazilfruit compositionpulpseedraw peeloven dried peelfreeze dried peelThe proximate composition, mineral contents and fatty acid composition of different parts (peel, pulp and seeds) of seven tropical fruits were evaluated. Beyond that, this study aims to evaluate the effect of drying processing on peels. Pulp and peel showed highest moisture values (65.7-93.3%), while the seed ranged from 5.8 to 67.2%. The drying processing of peels decreased moisture values (2.3-18.7%). Furthermore, drying processing did not affect ash contents, total crude protein, lipids and fiber values and fatty acid composition for avocado, pineapple, banana, papaya, passion fruit, watermelon and melon. A wide range of mineral contents was noted in different parts of fruit and calcium and potassium were found in larger quantities (25.4 to 4808 mg per 100 g). The fruits exhibited essential fatty acids as omega-6 and omega-3 with the largest contents observed in the peels and seeds (31.4 to 1970 mg per 100 g).Sociedade Brasileira de Química2017-02-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532017000200308Journal of the Brazilian Chemical Society v.28 n.2 2017reponame:Journal of the Brazilian Chemical Society (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.5935/0103-5053.20160178info:eu-repo/semantics/openAccessMorais,Damila R.Rotta,Eliza M.Sargi,Sheisa C.Bonafe,Elton G.Suzuki,Rúbia M.Souza,Nilson E.Matsushita,MakotoVisentainer,Jesuí V.eng2017-01-10T00:00:00Zoai:scielo:S0103-50532017000200308Revistahttp://jbcs.sbq.org.brONGhttps://old.scielo.br/oai/scielo-oai.php||office@jbcs.sbq.org.br1678-47900103-5053opendoar:2017-01-10T00:00Journal of the Brazilian Chemical Society (Online) - Sociedade Brasileira de Química (SBQ)false |
dc.title.none.fl_str_mv |
Proximate Composition, Mineral Contents and Fatty Acid Composition of the Different Parts and Dried Peels of Tropical Fruits Cultivated in Brazil |
title |
Proximate Composition, Mineral Contents and Fatty Acid Composition of the Different Parts and Dried Peels of Tropical Fruits Cultivated in Brazil |
spellingShingle |
Proximate Composition, Mineral Contents and Fatty Acid Composition of the Different Parts and Dried Peels of Tropical Fruits Cultivated in Brazil Morais,Damila R. fruit composition pulp seed raw peel oven dried peel freeze dried peel |
title_short |
Proximate Composition, Mineral Contents and Fatty Acid Composition of the Different Parts and Dried Peels of Tropical Fruits Cultivated in Brazil |
title_full |
Proximate Composition, Mineral Contents and Fatty Acid Composition of the Different Parts and Dried Peels of Tropical Fruits Cultivated in Brazil |
title_fullStr |
Proximate Composition, Mineral Contents and Fatty Acid Composition of the Different Parts and Dried Peels of Tropical Fruits Cultivated in Brazil |
title_full_unstemmed |
Proximate Composition, Mineral Contents and Fatty Acid Composition of the Different Parts and Dried Peels of Tropical Fruits Cultivated in Brazil |
title_sort |
Proximate Composition, Mineral Contents and Fatty Acid Composition of the Different Parts and Dried Peels of Tropical Fruits Cultivated in Brazil |
author |
Morais,Damila R. |
author_facet |
Morais,Damila R. Rotta,Eliza M. Sargi,Sheisa C. Bonafe,Elton G. Suzuki,Rúbia M. Souza,Nilson E. Matsushita,Makoto Visentainer,Jesuí V. |
author_role |
author |
author2 |
Rotta,Eliza M. Sargi,Sheisa C. Bonafe,Elton G. Suzuki,Rúbia M. Souza,Nilson E. Matsushita,Makoto Visentainer,Jesuí V. |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Morais,Damila R. Rotta,Eliza M. Sargi,Sheisa C. Bonafe,Elton G. Suzuki,Rúbia M. Souza,Nilson E. Matsushita,Makoto Visentainer,Jesuí V. |
dc.subject.por.fl_str_mv |
fruit composition pulp seed raw peel oven dried peel freeze dried peel |
topic |
fruit composition pulp seed raw peel oven dried peel freeze dried peel |
description |
The proximate composition, mineral contents and fatty acid composition of different parts (peel, pulp and seeds) of seven tropical fruits were evaluated. Beyond that, this study aims to evaluate the effect of drying processing on peels. Pulp and peel showed highest moisture values (65.7-93.3%), while the seed ranged from 5.8 to 67.2%. The drying processing of peels decreased moisture values (2.3-18.7%). Furthermore, drying processing did not affect ash contents, total crude protein, lipids and fiber values and fatty acid composition for avocado, pineapple, banana, papaya, passion fruit, watermelon and melon. A wide range of mineral contents was noted in different parts of fruit and calcium and potassium were found in larger quantities (25.4 to 4808 mg per 100 g). The fruits exhibited essential fatty acids as omega-6 and omega-3 with the largest contents observed in the peels and seeds (31.4 to 1970 mg per 100 g). |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-02-01 |
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=S0103-50532017000200308 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532017000200308 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.5935/0103-5053.20160178 |
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 Química |
publisher.none.fl_str_mv |
Sociedade Brasileira de Química |
dc.source.none.fl_str_mv |
Journal of the Brazilian Chemical Society v.28 n.2 2017 reponame:Journal of the Brazilian Chemical Society (Online) instname:Sociedade Brasileira de Química (SBQ) instacron:SBQ |
instname_str |
Sociedade Brasileira de Química (SBQ) |
instacron_str |
SBQ |
institution |
SBQ |
reponame_str |
Journal of the Brazilian Chemical Society (Online) |
collection |
Journal of the Brazilian Chemical Society (Online) |
repository.name.fl_str_mv |
Journal of the Brazilian Chemical Society (Online) - Sociedade Brasileira de Química (SBQ) |
repository.mail.fl_str_mv |
||office@jbcs.sbq.org.br |
_version_ |
1750318179168550912 |