Influence of drying temperature on the chemical constituents of jaboticaba (Plinia Jaboticaba (Vell.) Berg) skin
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/12543 |
Resumo: | Jaboticaba is a fruit native to Brazil. Its skin represents up to 43% of the fruit and contains high levels of fiber, minerals and phenolic compounds. The use of the skin waste adds value to the fruit. However, one of the drawbacks of skin storage is the high water content, which requires drying processes to preserve the skin without leading to the loss of nutrients and antioxidants. The influence of different drying temperatures on the levels of nutrients and antioxidants was investigated. Jaboticaba (Plinia jaboticaba (Vell.) Berg, genotype Sabará) skins were lyophilized or dried at three temperatures (30, 45, and 60oC, using food dryers). The skins were then ground, stored (protected from light) and subjected to analysis of proximate composition, vitamin C, phytate, polyphenols, anthocyanins and antioxidant activity. The drying process had little effect on the proximate composition of the flour, presenting significant difference only for crude protein, fiber and non-nitrogenous extract. The greatest preservation of chemical constituents occurs in the lyophilized jaboticaba skins. Among the drying temperatures tested, however, the skins dried at 45 and 60°C had more highly preserved nutritional substances and antioxidants. |
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Influence of drying temperature on the chemical constituents of jaboticaba (Plinia Jaboticaba (Vell.) Berg) skinInfluência da temperatura de secagem nos constituintes químicos de cascas de jabuticaba (Plinia Jaboticaba (Vell.) Berg)Plinia jaboticaba - NutrientsPlinia jaboticaba - Bioactive compoundJaboticaba is a fruit native to Brazil. Its skin represents up to 43% of the fruit and contains high levels of fiber, minerals and phenolic compounds. The use of the skin waste adds value to the fruit. However, one of the drawbacks of skin storage is the high water content, which requires drying processes to preserve the skin without leading to the loss of nutrients and antioxidants. The influence of different drying temperatures on the levels of nutrients and antioxidants was investigated. Jaboticaba (Plinia jaboticaba (Vell.) Berg, genotype Sabará) skins were lyophilized or dried at three temperatures (30, 45, and 60oC, using food dryers). The skins were then ground, stored (protected from light) and subjected to analysis of proximate composition, vitamin C, phytate, polyphenols, anthocyanins and antioxidant activity. The drying process had little effect on the proximate composition of the flour, presenting significant difference only for crude protein, fiber and non-nitrogenous extract. The greatest preservation of chemical constituents occurs in the lyophilized jaboticaba skins. Among the drying temperatures tested, however, the skins dried at 45 and 60°C had more highly preserved nutritional substances and antioxidants.Universidade Estadual de Maringá2017-03-23T18:42:13Z2017-03-23T18:42:13Z2014info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfALVES, A. P. de C. et al. Influence of drying temperature on the chemical constituents of jaboticaba (Plinia Jaboticaba (Vell.) Berg) skin. Acta Scientiarum. Technology, Maringá, v. 36, n. 4, p. 721-726, Oct. 2014.http://repositorio.ufla.br/jspui/handle/1/12543Acta Scientiarum. Technologyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAlves, Ana Paula de C.Corrêa, Angelita DuarteOliveira, Flávia Cíntia deIsquierdo, Eder PedrozaAbreu, Celeste Maria Patto deBorém, Flávio Meirainfo:eu-repo/semantics/openAccesseng2017-03-23T18:45:54Zoai:localhost:1/12543Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2017-03-23T18:45:54Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Influence of drying temperature on the chemical constituents of jaboticaba (Plinia Jaboticaba (Vell.) Berg) skin Influência da temperatura de secagem nos constituintes químicos de cascas de jabuticaba (Plinia Jaboticaba (Vell.) Berg) |
title |
Influence of drying temperature on the chemical constituents of jaboticaba (Plinia Jaboticaba (Vell.) Berg) skin |
spellingShingle |
Influence of drying temperature on the chemical constituents of jaboticaba (Plinia Jaboticaba (Vell.) Berg) skin Alves, Ana Paula de C. Plinia jaboticaba - Nutrients Plinia jaboticaba - Bioactive compound |
title_short |
Influence of drying temperature on the chemical constituents of jaboticaba (Plinia Jaboticaba (Vell.) Berg) skin |
title_full |
Influence of drying temperature on the chemical constituents of jaboticaba (Plinia Jaboticaba (Vell.) Berg) skin |
title_fullStr |
Influence of drying temperature on the chemical constituents of jaboticaba (Plinia Jaboticaba (Vell.) Berg) skin |
title_full_unstemmed |
Influence of drying temperature on the chemical constituents of jaboticaba (Plinia Jaboticaba (Vell.) Berg) skin |
title_sort |
Influence of drying temperature on the chemical constituents of jaboticaba (Plinia Jaboticaba (Vell.) Berg) skin |
author |
Alves, Ana Paula de C. |
author_facet |
Alves, Ana Paula de C. Corrêa, Angelita Duarte Oliveira, Flávia Cíntia de Isquierdo, Eder Pedroza Abreu, Celeste Maria Patto de Borém, Flávio Meira |
author_role |
author |
author2 |
Corrêa, Angelita Duarte Oliveira, Flávia Cíntia de Isquierdo, Eder Pedroza Abreu, Celeste Maria Patto de Borém, Flávio Meira |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Alves, Ana Paula de C. Corrêa, Angelita Duarte Oliveira, Flávia Cíntia de Isquierdo, Eder Pedroza Abreu, Celeste Maria Patto de Borém, Flávio Meira |
dc.subject.por.fl_str_mv |
Plinia jaboticaba - Nutrients Plinia jaboticaba - Bioactive compound |
topic |
Plinia jaboticaba - Nutrients Plinia jaboticaba - Bioactive compound |
description |
Jaboticaba is a fruit native to Brazil. Its skin represents up to 43% of the fruit and contains high levels of fiber, minerals and phenolic compounds. The use of the skin waste adds value to the fruit. However, one of the drawbacks of skin storage is the high water content, which requires drying processes to preserve the skin without leading to the loss of nutrients and antioxidants. The influence of different drying temperatures on the levels of nutrients and antioxidants was investigated. Jaboticaba (Plinia jaboticaba (Vell.) Berg, genotype Sabará) skins were lyophilized or dried at three temperatures (30, 45, and 60oC, using food dryers). The skins were then ground, stored (protected from light) and subjected to analysis of proximate composition, vitamin C, phytate, polyphenols, anthocyanins and antioxidant activity. The drying process had little effect on the proximate composition of the flour, presenting significant difference only for crude protein, fiber and non-nitrogenous extract. The greatest preservation of chemical constituents occurs in the lyophilized jaboticaba skins. Among the drying temperatures tested, however, the skins dried at 45 and 60°C had more highly preserved nutritional substances and antioxidants. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014 2017-03-23T18:42:13Z 2017-03-23T18:42:13Z |
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 |
ALVES, A. P. de C. et al. Influence of drying temperature on the chemical constituents of jaboticaba (Plinia Jaboticaba (Vell.) Berg) skin. Acta Scientiarum. Technology, Maringá, v. 36, n. 4, p. 721-726, Oct. 2014. http://repositorio.ufla.br/jspui/handle/1/12543 |
identifier_str_mv |
ALVES, A. P. de C. et al. Influence of drying temperature on the chemical constituents of jaboticaba (Plinia Jaboticaba (Vell.) Berg) skin. Acta Scientiarum. Technology, Maringá, v. 36, n. 4, p. 721-726, Oct. 2014. |
url |
http://repositorio.ufla.br/jspui/handle/1/12543 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual de Maringá |
publisher.none.fl_str_mv |
Universidade Estadual de Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. 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 |
_version_ |
1807835182033534976 |