Physical-chemical, nutritional and antioxidant properties of tucumã (Astrocaryum huaimi Mart.) fruits
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Semina. Ciências Agrárias (Online) |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/30864 |
Resumo: | The Brazilian Cerrado contains a large number of fruit species whose nutritional and physical-chemical properties have not been fully characterized to date. The fruit of tucumã (Astrocaryum huaimi Mart) is ellipsoid with fibrous and gelatinous pulp, unique odor, and has significant economic importance in the region. The objective of this study is to analyze the physical-chemical, nutritional, and antioxidant properties of the fruit of tucumã grown in Minas Gerais state, Brazil. Water content, ashes, proteins, lipids, carbohydrates, total dietary fiber, pH, titratable acidity, soluble solids, vitamin C, minerals, and fatty acids were analyzed. Total phenols, tannins, and antioxidant activity were analyzed using the Folin-Ciocalteau method, Folin-Denis method, and photocolorimetric method of the stable free radical DPPH, respectively, in aqueous, acetone, and ethanol extracts. The most relevant components in the fruit were lipids, fibers, vitamin C, unsaturated fatty acids, iron, potassium, manganese, and bioactive compounds. The analysis of the bioactive compounds revealed that the fruit has high antioxidant activity. The acetone extract presented the highest antioxidant capacity followed by the ethanol and aqueous extracts. The results indicated that the tucumã fruit has high nutritional value as a source of lipids, fibers, calories, vitamin C, minerals, and unsaturated fatty acids, and high antioxidant activity. Therefore, consuming the tucumã fruit pulp may help prevent nutritional deficiencies and chronic non-communicable diseases. |
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Physical-chemical, nutritional and antioxidant properties of tucumã (Astrocaryum huaimi Mart.) fruitsCaracterização físico-química, nutricional e antioxidante de frutos de tucumã (Astrocaryum huaimi Mart.)Functional food productsCerradoFruit.Alimento funcionalCerradoFruto.The Brazilian Cerrado contains a large number of fruit species whose nutritional and physical-chemical properties have not been fully characterized to date. The fruit of tucumã (Astrocaryum huaimi Mart) is ellipsoid with fibrous and gelatinous pulp, unique odor, and has significant economic importance in the region. The objective of this study is to analyze the physical-chemical, nutritional, and antioxidant properties of the fruit of tucumã grown in Minas Gerais state, Brazil. Water content, ashes, proteins, lipids, carbohydrates, total dietary fiber, pH, titratable acidity, soluble solids, vitamin C, minerals, and fatty acids were analyzed. Total phenols, tannins, and antioxidant activity were analyzed using the Folin-Ciocalteau method, Folin-Denis method, and photocolorimetric method of the stable free radical DPPH, respectively, in aqueous, acetone, and ethanol extracts. The most relevant components in the fruit were lipids, fibers, vitamin C, unsaturated fatty acids, iron, potassium, manganese, and bioactive compounds. The analysis of the bioactive compounds revealed that the fruit has high antioxidant activity. The acetone extract presented the highest antioxidant capacity followed by the ethanol and aqueous extracts. The results indicated that the tucumã fruit has high nutritional value as a source of lipids, fibers, calories, vitamin C, minerals, and unsaturated fatty acids, and high antioxidant activity. Therefore, consuming the tucumã fruit pulp may help prevent nutritional deficiencies and chronic non-communicable diseases.O Cerrado Brasileiro é responsável por uma ampla riqueza de espécies frutíferas que ainda não foram estudadas em relação às suas características nutricionais e físico-químicas. O tucumã é um fruto elipsoide de polpa fibrosa, consistência pastosa e odor característico, representando uma importante atividade econômica regional. O objetivo deste estudo foi analisar as propriedades físico-químicas, nutricionais e antioxidantes do fruto tucumã (Astrocaryum huaimi Mart) do Estado de Minas Gerais. Foram realizadas análises físicas, umidade, cinzas, proteínas, lipídios, carboidratos, fibra alimentar total, pH, acidez titulável, sólidos solúveis, vitamina C, minerais e ácidos graxos. Fenóis totais, taninos e a atividade antioxidante foram analisados pelo método Folin-Ciocalteau, Folin-Denis e pelo método fotocolorimétrico do radical livre estável DPPH, respectivamente, em três extratos: aquoso, acetônico e etanólico. Os constituintes que se destacaram no fruto foram lipídios, fibras, vitamina C, ácidos graxos insaturados, ferro, potássio, manganês e compostos bioativos. Em relação aos compostos bioativos analisados foi possível verificar o elevado potencial antioxidante desse fruto. Dentre os extratos analisados, o acetônico foi o que apresentou a maior capacidade antioxidante seguido do etanólico e do aquoso. Os resultados indicaram que o fruto de tucumã apresenta importantes propriedades nutricionais, como fonte de lipídios, fibras, calorias, vitamina C, minerais, ácidos graxos insaturados, bem como elevado potencial antioxidante. O consumo de polpa de tucumã poderá contribuir para prevenir carências nutricionais e também na prevenção de doenças crônicas não transmissíveis.UEL2018-08-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionFood analysisAnálise de alimentosapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/3086410.5433/1679-0359.2018v39n4p1517Semina: Ciências Agrárias; Vol. 39 No. 4 (2018); 1517-1532Semina: Ciências Agrárias; v. 39 n. 4 (2018); 1517-15321679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELenghttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/30864/24036Copyright (c) 2018 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessSantos, Mirelly Marques RomeiroFernandes, Dayane StéphanieCândido, Camila JordãoCavalheiro, Leandro FontouraSilva, Anderson Fernandes daNascimento, Valter Aragão doRamos Filho, Manoel MendesSantos, Elisvânia Freitas dosHiane, Priscila Aiko2022-10-20T19:45:38Zoai:ojs.pkp.sfu.ca:article/30864Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2022-10-20T19:45:38Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Physical-chemical, nutritional and antioxidant properties of tucumã (Astrocaryum huaimi Mart.) fruits Caracterização físico-química, nutricional e antioxidante de frutos de tucumã (Astrocaryum huaimi Mart.) |
title |
Physical-chemical, nutritional and antioxidant properties of tucumã (Astrocaryum huaimi Mart.) fruits |
spellingShingle |
Physical-chemical, nutritional and antioxidant properties of tucumã (Astrocaryum huaimi Mart.) fruits Santos, Mirelly Marques Romeiro Functional food products Cerrado Fruit. Alimento funcional Cerrado Fruto. |
title_short |
Physical-chemical, nutritional and antioxidant properties of tucumã (Astrocaryum huaimi Mart.) fruits |
title_full |
Physical-chemical, nutritional and antioxidant properties of tucumã (Astrocaryum huaimi Mart.) fruits |
title_fullStr |
Physical-chemical, nutritional and antioxidant properties of tucumã (Astrocaryum huaimi Mart.) fruits |
title_full_unstemmed |
Physical-chemical, nutritional and antioxidant properties of tucumã (Astrocaryum huaimi Mart.) fruits |
title_sort |
Physical-chemical, nutritional and antioxidant properties of tucumã (Astrocaryum huaimi Mart.) fruits |
author |
Santos, Mirelly Marques Romeiro |
author_facet |
Santos, Mirelly Marques Romeiro Fernandes, Dayane Stéphanie Cândido, Camila Jordão Cavalheiro, Leandro Fontoura Silva, Anderson Fernandes da Nascimento, Valter Aragão do Ramos Filho, Manoel Mendes Santos, Elisvânia Freitas dos Hiane, Priscila Aiko |
author_role |
author |
author2 |
Fernandes, Dayane Stéphanie Cândido, Camila Jordão Cavalheiro, Leandro Fontoura Silva, Anderson Fernandes da Nascimento, Valter Aragão do Ramos Filho, Manoel Mendes Santos, Elisvânia Freitas dos Hiane, Priscila Aiko |
author2_role |
author author author author author author author author |
dc.contributor.author.fl_str_mv |
Santos, Mirelly Marques Romeiro Fernandes, Dayane Stéphanie Cândido, Camila Jordão Cavalheiro, Leandro Fontoura Silva, Anderson Fernandes da Nascimento, Valter Aragão do Ramos Filho, Manoel Mendes Santos, Elisvânia Freitas dos Hiane, Priscila Aiko |
dc.subject.por.fl_str_mv |
Functional food products Cerrado Fruit. Alimento funcional Cerrado Fruto. |
topic |
Functional food products Cerrado Fruit. Alimento funcional Cerrado Fruto. |
description |
The Brazilian Cerrado contains a large number of fruit species whose nutritional and physical-chemical properties have not been fully characterized to date. The fruit of tucumã (Astrocaryum huaimi Mart) is ellipsoid with fibrous and gelatinous pulp, unique odor, and has significant economic importance in the region. The objective of this study is to analyze the physical-chemical, nutritional, and antioxidant properties of the fruit of tucumã grown in Minas Gerais state, Brazil. Water content, ashes, proteins, lipids, carbohydrates, total dietary fiber, pH, titratable acidity, soluble solids, vitamin C, minerals, and fatty acids were analyzed. Total phenols, tannins, and antioxidant activity were analyzed using the Folin-Ciocalteau method, Folin-Denis method, and photocolorimetric method of the stable free radical DPPH, respectively, in aqueous, acetone, and ethanol extracts. The most relevant components in the fruit were lipids, fibers, vitamin C, unsaturated fatty acids, iron, potassium, manganese, and bioactive compounds. The analysis of the bioactive compounds revealed that the fruit has high antioxidant activity. The acetone extract presented the highest antioxidant capacity followed by the ethanol and aqueous extracts. The results indicated that the tucumã fruit has high nutritional value as a source of lipids, fibers, calories, vitamin C, minerals, and unsaturated fatty acids, and high antioxidant activity. Therefore, consuming the tucumã fruit pulp may help prevent nutritional deficiencies and chronic non-communicable diseases. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-08-02 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Food analysis Análise de alimentos |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/30864 10.5433/1679-0359.2018v39n4p1517 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/30864 |
identifier_str_mv |
10.5433/1679-0359.2018v39n4p1517 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/30864/24036 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2018 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2018 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
UEL |
publisher.none.fl_str_mv |
UEL |
dc.source.none.fl_str_mv |
Semina: Ciências Agrárias; Vol. 39 No. 4 (2018); 1517-1532 Semina: Ciências Agrárias; v. 39 n. 4 (2018); 1517-1532 1679-0359 1676-546X reponame:Semina. Ciências Agrárias (Online) instname:Universidade Estadual de Londrina (UEL) instacron:UEL |
instname_str |
Universidade Estadual de Londrina (UEL) |
instacron_str |
UEL |
institution |
UEL |
reponame_str |
Semina. Ciências Agrárias (Online) |
collection |
Semina. Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL) |
repository.mail.fl_str_mv |
semina.agrarias@uel.br |
_version_ |
1799306078507237376 |