Composition proximate, bioactive compounds and antioxidant capacity of Butia capitata
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2021 |
| Outros Autores: | , , , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Repositório Institucional da UFMG |
| Texto Completo: | https://doi.org/10.1590/fst.26720 http://hdl.handle.net/1843/59331 https://orcid.org/0000-0002-8914-0493 https://orcid.org/0000-0002-5395-9608 |
Resumo: | CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico |
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2023-10-09T23:08:47Z2023-10-09T23:08:47Z202141suppl 2763768https://doi.org/10.1590/fst.267201678-457Xhttp://hdl.handle.net/1843/59331https://orcid.org/0000-0002-8914-0493https://orcid.org/0000-0002-5395-9608CNPq - Conselho Nacional de Desenvolvimento Científico e TecnológicoFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas GeraisButia capitata, native to the Brazilian cerrado, is underutilized for human consumption. The objective was to determine the physical characteristics of the fruit, centesimal composition, bioactive and antioxidant activity. Fruits obtained in Montes Claros, Minas Gerais, Brazil. Diameter, height and weight were evaluated. The moisture was analyzed by gravimetry after oven drying, ashes by calcining in a muffle furnace, proteins by the Kjeldahl method, gravimetric lipids after extraction in ethyl ether, carbohydrates by difference and total energy value by conversion factors. Vitamin C, E and carotenoids were analyzed by HPLC, minerals by inductively coupled plasma atomic absorption spectrometry, Folin Ciocalteu solution phenolic compounds, anthocyanins by spectrophotometry and antioxidant capacity by the Radical DPPH. The fruits presented good pulp yield (68.59%), which has a high lipid content (3.42 g.100 g-1) and total energy (83.34 kcal.100 g-1). The pulp contains ß-carotene (8.56 mg.100 g-1), vitamin E (121.07 mcg.100 g-1) and high concentrations of vitamin C (53.57 mg.100 g-1), total phenolics (493, 6 mg.100 g-1) and copper (1.80 mg.100 g-1). Almond has a high value of total energy (457.72 kcal.100 g-1), vitamin E (1594.39 mcg.100 g-1) and minerals Cu (2.40 mg.100 g-1) and Mo (0.9.100 g-1). The pulp is a source of carotenoids, vitamin C, copper and total phenolics, both natural antioxidants.engUniversidade Federal de Minas GeraisUFMGBrasilICX - DEPARTAMENTO DE QUÍMICAFood Science and TechnologyQuímicaCocoPhysical characterizationPhenolic compoundsSour coconutProximate compositionComposition proximate, bioactive compounds and antioxidant capacity of Butia capitatainfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttps://www.scielo.br/j/cta/a/zhM8RXwSr8yxfVMf7jvZnBr/?lang=enMaria Cristina de Albuquerque BarbosaMaria Anete Santana ValenteQueila da Silva RosaLeandro de Morais CardosoAntônio Frederico de Freitas GomidesLuiz Cláudio de Almeida BarbosaHelena Maria Pinheiro Sant'annaSoraia Silva PinheiroMaria do Carmo Gouveia PeluzioReinaldo Duque Brasil Landulfo Teixeiraapplication/pdfinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGLICENSELicense.txtLicense.txttext/plain; charset=utf-82042https://repositorio.ufmg.br/bitstream/1843/59331/1/License.txtfa505098d172de0bc8864fc1287ffe22MD51ORIGINALComposition proximate, bioactive compounds and antioxidant capacity of Butia capitata.pdfComposition proximate, bioactive compounds and antioxidant capacity of Butia capitata.pdfapplication/pdf1364891https://repositorio.ufmg.br/bitstream/1843/59331/2/Composition%20proximate%2c%20bioactive%20compounds%20and%20antioxidant%20capacity%20of%20Butia%20capitata.pdf2449c55d5448ce7348a8ff40cce2c542MD521843/593312023-10-09 20:08:47.421oai:repositorio.ufmg.br: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Repositório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2023-10-09T23:08:47Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false |
| dc.title.pt_BR.fl_str_mv |
Composition proximate, bioactive compounds and antioxidant capacity of Butia capitata |
| title |
Composition proximate, bioactive compounds and antioxidant capacity of Butia capitata |
| spellingShingle |
Composition proximate, bioactive compounds and antioxidant capacity of Butia capitata Maria Cristina de Albuquerque Barbosa Physical characterization Phenolic compounds Sour coconut Proximate composition Química Coco |
| title_short |
Composition proximate, bioactive compounds and antioxidant capacity of Butia capitata |
| title_full |
Composition proximate, bioactive compounds and antioxidant capacity of Butia capitata |
| title_fullStr |
Composition proximate, bioactive compounds and antioxidant capacity of Butia capitata |
| title_full_unstemmed |
Composition proximate, bioactive compounds and antioxidant capacity of Butia capitata |
| title_sort |
Composition proximate, bioactive compounds and antioxidant capacity of Butia capitata |
| author |
Maria Cristina de Albuquerque Barbosa |
| author_facet |
Maria Cristina de Albuquerque Barbosa Maria Anete Santana Valente Queila da Silva Rosa Leandro de Morais Cardoso Antônio Frederico de Freitas Gomides Luiz Cláudio de Almeida Barbosa Helena Maria Pinheiro Sant'anna Soraia Silva Pinheiro Maria do Carmo Gouveia Peluzio Reinaldo Duque Brasil Landulfo Teixeira |
| author_role |
author |
| author2 |
Maria Anete Santana Valente Queila da Silva Rosa Leandro de Morais Cardoso Antônio Frederico de Freitas Gomides Luiz Cláudio de Almeida Barbosa Helena Maria Pinheiro Sant'anna Soraia Silva Pinheiro Maria do Carmo Gouveia Peluzio Reinaldo Duque Brasil Landulfo Teixeira |
| author2_role |
author author author author author author author author author |
| dc.contributor.author.fl_str_mv |
Maria Cristina de Albuquerque Barbosa Maria Anete Santana Valente Queila da Silva Rosa Leandro de Morais Cardoso Antônio Frederico de Freitas Gomides Luiz Cláudio de Almeida Barbosa Helena Maria Pinheiro Sant'anna Soraia Silva Pinheiro Maria do Carmo Gouveia Peluzio Reinaldo Duque Brasil Landulfo Teixeira |
| dc.subject.por.fl_str_mv |
Physical characterization Phenolic compounds Sour coconut Proximate composition |
| topic |
Physical characterization Phenolic compounds Sour coconut Proximate composition Química Coco |
| dc.subject.other.pt_BR.fl_str_mv |
Química Coco |
| description |
CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico |
| publishDate |
2021 |
| dc.date.issued.fl_str_mv |
2021 |
| dc.date.accessioned.fl_str_mv |
2023-10-09T23:08:47Z |
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2023-10-09T23:08:47Z |
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info:eu-repo/semantics/publishedVersion |
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info:eu-repo/semantics/article |
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article |
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http://hdl.handle.net/1843/59331 |
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https://doi.org/10.1590/fst.26720 |
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1678-457X |
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https://orcid.org/0000-0002-8914-0493 https://orcid.org/0000-0002-5395-9608 |
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https://doi.org/10.1590/fst.26720 http://hdl.handle.net/1843/59331 https://orcid.org/0000-0002-8914-0493 https://orcid.org/0000-0002-5395-9608 |
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1678-457X |
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eng |
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eng |
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Food Science and Technology |
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openAccess |
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application/pdf |
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Universidade Federal de Minas Gerais |
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UFMG |
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Brasil |
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ICX - DEPARTAMENTO DE QUÍMICA |
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Universidade Federal de Minas Gerais |
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