Biodiversidade de frutas do nordeste: composição química e nutricional e desenvolvimento de pastas de cajá, murici, pequi e pitanga

• Autor(a) principal: Costa, Eveline de Alencar
• Data de Publicação: 2017
• Tipo de documento: Tese
• Idioma: por
• Título da fonte: Repositório Institucional da Universidade Federal do Ceará (UFC)
• dARK ID: ark:/83112/0013000002vvp
• Texto Completo: http://www.repositorio.ufc.br/handle/riufc/23925
• topic: Frutas tropicais; Compostos bioativos; Agrobiodiversidade; Hidrocoloides

The present research aims to collaborate with program actions Biodiversity for Food and Nutrition (BFN), which was created with the purpose to ensure that species of brazilian biodiversity, including in the Northeast region are not forgotten and underutilized or, but as a nutritional boost for diverse populations. Given this, the objective of the research was to study biodiversity species from northeastern Brazil, such as: cajá (Spondias mombin L. var. mombin), murici (Byrsonima crassifolia (L.) Kunth), pequi (Caryocar coriaceum Wittm.) e pitanga (Eugenia uniflora L.), precisely the physico-chemical composition, nutritional, bioactive compounds, antioxidant activity and in vitro bioacessibilidade, in order to contribute to the insertion of data in Program BFN. Were also developed pastes of fruit in flavor cajá, pitanga and murici-sleeve in order to offer an alternative to the consumption of these tropical fruits; and have prepared themselves 3 formulations of each flavor (cajá: C1, C2 e C3, murici-mango: MM1, MM2 e MM3; pitanga: PI1, PI2 e PI3), submitted the Texture Profile Analysis (TPA), microbiologica analysis (salmonela, coliform 35° C and 45° C, aerobic psicrotróficos, yeasts and molds) in the period of 32 days and sensorially tested by hedonic scale and CATA (Check-All-That-Aplly) method. For the study of species, we analyzed three batches from different locations in the Northeast region of Brazil: cajá (lotes C1, C2 e C3), murici (M1, M2 e M3), pequi (PE1, PE2 e PE3) e pitanga (PI1, PI2 e PI3). The fruits showed good nutritional intake, the pequi for content of proteins, lipids, carbohydrates and energy, although he has presented low yield after processing (< 10 %). Cajá, murici e pitanga were considered high acidity fruit because the values of pH and Total Titratable Acidity (ATT). However, differences were observed in the physico-chemical and centesimais between lots of these fruits, confirming the influence of geographical aspects. The antioxidant capacity differed statistically between lots of species, however, the murici was the fruit that showed high average, precisely in lots M1 and M2, respectively. The values for vitamin C have been variables between the fruits and their lots, where the cajá, C1 e C2, showed no significant difference between them, but exhibited high vitamin content compared to other fruits. The content of flavonoids in fruits studied and their related lots exhibited significant differences (p = 0.001) and those who showed high contents were: pequi – PE1 e PE2, cajá – C1 e murici – M1. The amount of anthocyanin differed statistically in only one of the lots of species, but in lots of pitanga, PI1 e PI2, exhibited high content of this peptide in relation to other fruits. Among the identified phenolic fractions include ellagic acid (present in the cajá, pitanga and pequi) and quercetin, isoquercitrin (all fruits, except the pequi), rutin (only in the murici), Gallic acid and syringic acid (just in the pequi). As far as fruit pastes developed it became clear that one of the inputs used in the formulations, the pulp of murici stood out due to high antioxidade activity and the organic honey by the vitamin C content, However, the in vitro antioxidant action retention was greater in mango pulp and vitamin C in murici and pitanga pulp. Fruit pastes presented low pH and ATT, Soluble Solid content (SS) between 7 and 29° Brix, average of antioxidant activity of between 4.95 and 10.26 µM / Trolox and vitamin C between 20.01 and 42 mg / 100 g, in addition, in vitro bioacessibilidade was up 22% and 15%, respectively. Was not seen microbial growth in the formulations, being stable products for 32 days. TPA test, the formulation of pitanga-PI3 stood out for being extremely soft, showing less hardness value. All fruit pastes were accepted as the overall impression and intention, except the formulations murici with mango-MM3 and pitanga-PI1, which had undesirable attributes correlated with the same by CATA. Therefore, it is concluded that the studied species are healthy options mainly to fight free radicals, with nutritional value similar or superior to the fruits of high consumption. And elaborate fruit pastes are also innovative products that aim to encourage the consumption of tropical fruits of agrobiodiversity in the Brazilian Northeast.