Physical-chemical, nutritional and antioxidant properties of tucumã (Astrocaryum huaimi Mart.) fruits

Detalhes bibliográficos
Autor(a) principal: Santos, Mirelly Marques Romeiro
Data de Publicação: 2018
Outros Autores: 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
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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spelling 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
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