Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de mel

Detalhes bibliográficos
Autor(a) principal: Garcia, Lismaíra Gonçalves Caixeta
Data de Publicação: 2018
Outros Autores: Silva, Flávio Alves da, Asquieri, Eduardo Ramirez, Vilas Boas, Eduardo Ramirez, Ogando, Felipe Iwagaki Braga, Aguiar, Claudio Lima de, Damiani, Clarissa
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/33361
Resumo: The objective of this study was to characterize jabuticaba fruits for their proximate composition, minerals profile, and predominant sugars during fruit physiological development. The fruits were harvested ten days after anthesis (DAA) until maturity, at intervals of four days between collections. The period between anthesis and maturity was 34 days. An increase in moisture was observed, as for protein and lipids up to 18 DAA, with subsequent reduction until ripening, while an opposite behavior was observed for ash and carbohydrates levels. In general, minerals decreased throughout the fruit development. Regarding the carbohydrates profile, fructose showed the highest concentration, followed by glucose and sucrose, respectively, with an increase during ripening for all sugars. Whereas the sweet taste of fruit is a major factor for both consumption in natura and processing, we observed that jabuticaba fruits harvested 34 days after anthesis presented the best results.
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spelling Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de melAnthesisFructoseGlucoseMyrciaria sp.FrutoseGlicoseThe objective of this study was to characterize jabuticaba fruits for their proximate composition, minerals profile, and predominant sugars during fruit physiological development. The fruits were harvested ten days after anthesis (DAA) until maturity, at intervals of four days between collections. The period between anthesis and maturity was 34 days. An increase in moisture was observed, as for protein and lipids up to 18 DAA, with subsequent reduction until ripening, while an opposite behavior was observed for ash and carbohydrates levels. In general, minerals decreased throughout the fruit development. Regarding the carbohydrates profile, fructose showed the highest concentration, followed by glucose and sucrose, respectively, with an increase during ripening for all sugars. Whereas the sweet taste of fruit is a major factor for both consumption in natura and processing, we observed that jabuticaba fruits harvested 34 days after anthesis presented the best results.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-03-29T18:57:36Z2019-03-29T18:57:36Z2018-12info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfGARCIA, L. G. C. et al. Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de mel. Food Science and Technology, Campinas, v. 38, p. 16-21, Dec. 2018. Suplemento 1.http://repositorio.ufla.br/jspui/handle/1/33361Food Science and Technologyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessGarcia, Lismaíra Gonçalves CaixetaSilva, Flávio Alves daAsquieri, Eduardo RamirezVilas Boas, Eduardo RamirezOgando, Felipe Iwagaki BragaAguiar, Claudio Lima deDamiani, Clarissaeng2019-03-29T18:57:36Zoai:localhost:1/33361Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2019-03-29T18:57:36Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de mel
title Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de mel
spellingShingle Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de mel
Garcia, Lismaíra Gonçalves Caixeta
Anthesis
Fructose
Glucose
Myrciaria sp.
Frutose
Glicose
title_short Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de mel
title_full Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de mel
title_fullStr Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de mel
title_full_unstemmed Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de mel
title_sort Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de mel
author Garcia, Lismaíra Gonçalves Caixeta
author_facet Garcia, Lismaíra Gonçalves Caixeta
Silva, Flávio Alves da
Asquieri, Eduardo Ramirez
Vilas Boas, Eduardo Ramirez
Ogando, Felipe Iwagaki Braga
Aguiar, Claudio Lima de
Damiani, Clarissa
author_role author
author2 Silva, Flávio Alves da
Asquieri, Eduardo Ramirez
Vilas Boas, Eduardo Ramirez
Ogando, Felipe Iwagaki Braga
Aguiar, Claudio Lima de
Damiani, Clarissa
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Garcia, Lismaíra Gonçalves Caixeta
Silva, Flávio Alves da
Asquieri, Eduardo Ramirez
Vilas Boas, Eduardo Ramirez
Ogando, Felipe Iwagaki Braga
Aguiar, Claudio Lima de
Damiani, Clarissa
dc.subject.por.fl_str_mv Anthesis
Fructose
Glucose
Myrciaria sp.
Frutose
Glicose
topic Anthesis
Fructose
Glucose
Myrciaria sp.
Frutose
Glicose
description The objective of this study was to characterize jabuticaba fruits for their proximate composition, minerals profile, and predominant sugars during fruit physiological development. The fruits were harvested ten days after anthesis (DAA) until maturity, at intervals of four days between collections. The period between anthesis and maturity was 34 days. An increase in moisture was observed, as for protein and lipids up to 18 DAA, with subsequent reduction until ripening, while an opposite behavior was observed for ash and carbohydrates levels. In general, minerals decreased throughout the fruit development. Regarding the carbohydrates profile, fructose showed the highest concentration, followed by glucose and sucrose, respectively, with an increase during ripening for all sugars. Whereas the sweet taste of fruit is a major factor for both consumption in natura and processing, we observed that jabuticaba fruits harvested 34 days after anthesis presented the best results.
publishDate 2018
dc.date.none.fl_str_mv 2018-12
2019-03-29T18:57:36Z
2019-03-29T18:57:36Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv GARCIA, L. G. C. et al. Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de mel. Food Science and Technology, Campinas, v. 38, p. 16-21, Dec. 2018. Suplemento 1.
http://repositorio.ufla.br/jspui/handle/1/33361
identifier_str_mv GARCIA, L. G. C. et al. Proximate composition, minerals profile, and predominant sugars by ion chromatograph along the physiological development of jabuticaba var. Pingo de mel. Food Science and Technology, Campinas, v. 38, p. 16-21, Dec. 2018. Suplemento 1.
url http://repositorio.ufla.br/jspui/handle/1/33361
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
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
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
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