Caracterização físico-química e capacidade antioxidante de pitanga (Eugenia uniflora L.)
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Manancial - Repositório Digital da UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/5659 |
Resumo: | Due to the scarce amount of studies on the physicochemical composition and antioxidant capacity of pitanga fruits (Eugenia uniflora L.) this study was performed, with objective of increase data on pitanga fruits from Rio Grande do Sul state (Brazil) by determining the composition and antioxidant capacity of flesh and seeds from pitanga. We analyzed pitanga fruits with different flesh colors (purple, red and orange) from tree selections cultivated at Embrapa Clima Temperado (RS-Brazil). The quality parameters of pitanga fruits (pH, brix, acidity) were within the legal limits established for frozen pulp and only slight differences were observed in these parameters and in the proximate and fatty acid composition among fruits with different flesh color. Orange fleshed pitanga had higher carotenoid content than red samples. The extracts from purple fleshed color pitanga had the highest total phenolic and anthocyanin content along with the highest antioxidant capacity. Antioxidant capacity (DPPH and FRAP assay) of methanolic pitanga extracts was highly correlated to the total phenolic content, but in ethanolic extracts anthocyanin content was correlated only to FRAP antioxidant capacity. These results indicate that pitanga cultivated in the Rio Grande do Sul state, specially the purple fleshed fruits, can be considered sources of bioactive compounds. Pitanga seeds had antioxidant capacity that was partially correlated to their high phenolic content and showed some variation according to the pitanga flesh colors. Accordingly, we suggest that this low value waste of pitanga processing, could be used as a source of natural antioxidants. No relevant differences were found in the proximate composition among seeds from pitanga of different colors. Results revealed that pitanga seeds are a good source of dietary fiber, which could be explored for use in animal and/or human nutrition. However, more studies are necessary to determine if some antinutritional factor like cyanogenic glycosides could be a limit for this application. |
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2009-04-022009-04-022009-02-06BAGETTI, Milena. Phisicochemical characterization and antioxidant capacity of pitanga (Eugenia uniflora L.). 2009. 85 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2009.http://repositorio.ufsm.br/handle/1/5659Due to the scarce amount of studies on the physicochemical composition and antioxidant capacity of pitanga fruits (Eugenia uniflora L.) this study was performed, with objective of increase data on pitanga fruits from Rio Grande do Sul state (Brazil) by determining the composition and antioxidant capacity of flesh and seeds from pitanga. We analyzed pitanga fruits with different flesh colors (purple, red and orange) from tree selections cultivated at Embrapa Clima Temperado (RS-Brazil). The quality parameters of pitanga fruits (pH, brix, acidity) were within the legal limits established for frozen pulp and only slight differences were observed in these parameters and in the proximate and fatty acid composition among fruits with different flesh color. Orange fleshed pitanga had higher carotenoid content than red samples. The extracts from purple fleshed color pitanga had the highest total phenolic and anthocyanin content along with the highest antioxidant capacity. Antioxidant capacity (DPPH and FRAP assay) of methanolic pitanga extracts was highly correlated to the total phenolic content, but in ethanolic extracts anthocyanin content was correlated only to FRAP antioxidant capacity. These results indicate that pitanga cultivated in the Rio Grande do Sul state, specially the purple fleshed fruits, can be considered sources of bioactive compounds. Pitanga seeds had antioxidant capacity that was partially correlated to their high phenolic content and showed some variation according to the pitanga flesh colors. Accordingly, we suggest that this low value waste of pitanga processing, could be used as a source of natural antioxidants. No relevant differences were found in the proximate composition among seeds from pitanga of different colors. Results revealed that pitanga seeds are a good source of dietary fiber, which could be explored for use in animal and/or human nutrition. However, more studies are necessary to determine if some antinutritional factor like cyanogenic glycosides could be a limit for this application.Devido à escassa quantidade de trabalhos sobre a composição físico-química de frutos de pitanga (Eugenia uniflora L.), este estudo teve como objetivo a caracterização de pitangas do Rio Grande do Sul (Brasil) através da determinação da composição e capacidade antioxidante da polpa e das sementes de pitanga. Foram analisadas pitangas de diferentes colorações de polpa (roxa, vermelha e laranja) de seleções que estão sendo cultivadas na Embrapa Clima Temperado (RS-Brasil). Os parâmetros de qualidade das pitangas (pH, brix e acidez) ficaram dentro dos limites estabelecidos pela legislação brasileira para polpas congeladas. Foram observadas apenas pequenas diferenças nestes parâmetros, na composição centesimal e de ácidos graxos entre as frutas com diferentes colorações de polpa. As pitangas de cor laranja apresentaram maior conteúdo de carotenóides que as de cor vermelha. Os extratos de pitangas roxas apresentaram o maior conteúdo de fenólicos totais e de antocianinas, bem como, a maior capacidade antioxidante. A capacidade antioxidante (valores de DPPH e FRAP) dos extratos metanólicos de pitanga apresentou alta correlação com o conteúdo de fenólicos totais, mas nos extratos etanólicos o conteúdo de antocianinas correlacionou-se apenas com a capacidade antioxidante avaliada pelo método de FRAP. Os resultados indicam que as pitangas cultivadas no Rio Grande do Sul, especialmente as de cor roxa, podem ser consideradas fontes de compostos bioativos. As sementes de pitanga apresentaram também capacidade antioxidante, que foi parcialmente correlacionada com o alto teor de fenólicos, apresentando variação de acordo com a coloração das pitangas. Assim, sugere-se que este resíduo de baixo valor do processamento da pitanga, poderia ser usado como uma fonte natural de antioxidantes. Não foram encontradas diferenças relevantes na composição de sementes de pitanga de diferentes colorações. Os resultados revelaram que a pitanga é uma boa fonte de fibra dietética, que poderia ser explorada para uso na nutrição animal e/ou humana. No entanto, mais estudos são necessários para determinar se a presença de algum fator antinutricional como glicosídios cianogênicos poderia limitar esta aplicação.Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorapplication/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBRCiência e Tecnologia dos AlimentosÁcidos graxos insaturadosβ-criptoxantinaLicopenoβ-carotenoSementePitangaUnsatured fatty acidsβ-cryptoxanthineLycopeneβ-caroteneSeedCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSCaracterização físico-química e capacidade antioxidante de pitanga (Eugenia uniflora L.)Phisicochemical characterization and antioxidant capacity of pitanga (Eugenia uniflora L.)info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisEmanuelli, Tatianahttp://lattes.cnpq.br/2165391096880394Rosa, Claudia Severo dahttp://lattes.cnpq.br/0857679901020495Wagner, Rogerhttp://lattes.cnpq.br/4780821244553957http://lattes.cnpq.br/2070288822068573Bagetti, Milena5007000000064005003005005007812e191-0e91-4b97-bc2b-b442502f0186c0a3139c-454a-42dd-b066-4d5acafb7aed0e2a6752-d0de-4950-9228-806470573ec35af96549-d93a-42b4-bb0e-6ed36273ddfbinfo:eu-repo/semantics/openAccessreponame:Manancial - Repositório Digital da UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALMILENABAGETTI.pdfapplication/pdf1238920http://repositorio.ufsm.br/bitstream/1/5659/1/MILENABAGETTI.pdfe556e528d3c77ace06c8c0857a1f9cbeMD51TEXTMILENABAGETTI.pdf.txtMILENABAGETTI.pdf.txtExtracted texttext/plain143848http://repositorio.ufsm.br/bitstream/1/5659/2/MILENABAGETTI.pdf.txtf029e0ba94d424bce6b9e9d4320d0ca1MD52THUMBNAILMILENABAGETTI.pdf.jpgMILENABAGETTI.pdf.jpgIM Thumbnailimage/jpeg5556http://repositorio.ufsm.br/bitstream/1/5659/3/MILENABAGETTI.pdf.jpg813be4eb8d0984b454c30787775997e1MD531/56592023-04-12 09:50:08.462oai:repositorio.ufsm.br:1/5659Repositório Institucionalhttp://repositorio.ufsm.br/PUBhttp://repositorio.ufsm.br/oai/requestopendoar:39132023-04-12T12:50:08Manancial - Repositório Digital da UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Caracterização físico-química e capacidade antioxidante de pitanga (Eugenia uniflora L.) |
dc.title.alternative.eng.fl_str_mv |
Phisicochemical characterization and antioxidant capacity of pitanga (Eugenia uniflora L.) |
title |
Caracterização físico-química e capacidade antioxidante de pitanga (Eugenia uniflora L.) |
spellingShingle |
Caracterização físico-química e capacidade antioxidante de pitanga (Eugenia uniflora L.) Bagetti, Milena Ácidos graxos insaturados β-criptoxantina Licopeno β-caroteno Semente Pitanga Unsatured fatty acids β-cryptoxanthine Lycopene β-carotene Seed CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Caracterização físico-química e capacidade antioxidante de pitanga (Eugenia uniflora L.) |
title_full |
Caracterização físico-química e capacidade antioxidante de pitanga (Eugenia uniflora L.) |
title_fullStr |
Caracterização físico-química e capacidade antioxidante de pitanga (Eugenia uniflora L.) |
title_full_unstemmed |
Caracterização físico-química e capacidade antioxidante de pitanga (Eugenia uniflora L.) |
title_sort |
Caracterização físico-química e capacidade antioxidante de pitanga (Eugenia uniflora L.) |
author |
Bagetti, Milena |
author_facet |
Bagetti, Milena |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Emanuelli, Tatiana |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/2165391096880394 |
dc.contributor.referee1.fl_str_mv |
Rosa, Claudia Severo da |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/0857679901020495 |
dc.contributor.referee2.fl_str_mv |
Wagner, Roger |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/4780821244553957 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/2070288822068573 |
dc.contributor.author.fl_str_mv |
Bagetti, Milena |
contributor_str_mv |
Emanuelli, Tatiana Rosa, Claudia Severo da Wagner, Roger |
dc.subject.por.fl_str_mv |
Ácidos graxos insaturados β-criptoxantina Licopeno β-caroteno Semente Pitanga |
topic |
Ácidos graxos insaturados β-criptoxantina Licopeno β-caroteno Semente Pitanga Unsatured fatty acids β-cryptoxanthine Lycopene β-carotene Seed CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Unsatured fatty acids β-cryptoxanthine Lycopene β-carotene Seed |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Due to the scarce amount of studies on the physicochemical composition and antioxidant capacity of pitanga fruits (Eugenia uniflora L.) this study was performed, with objective of increase data on pitanga fruits from Rio Grande do Sul state (Brazil) by determining the composition and antioxidant capacity of flesh and seeds from pitanga. We analyzed pitanga fruits with different flesh colors (purple, red and orange) from tree selections cultivated at Embrapa Clima Temperado (RS-Brazil). The quality parameters of pitanga fruits (pH, brix, acidity) were within the legal limits established for frozen pulp and only slight differences were observed in these parameters and in the proximate and fatty acid composition among fruits with different flesh color. Orange fleshed pitanga had higher carotenoid content than red samples. The extracts from purple fleshed color pitanga had the highest total phenolic and anthocyanin content along with the highest antioxidant capacity. Antioxidant capacity (DPPH and FRAP assay) of methanolic pitanga extracts was highly correlated to the total phenolic content, but in ethanolic extracts anthocyanin content was correlated only to FRAP antioxidant capacity. These results indicate that pitanga cultivated in the Rio Grande do Sul state, specially the purple fleshed fruits, can be considered sources of bioactive compounds. Pitanga seeds had antioxidant capacity that was partially correlated to their high phenolic content and showed some variation according to the pitanga flesh colors. Accordingly, we suggest that this low value waste of pitanga processing, could be used as a source of natural antioxidants. No relevant differences were found in the proximate composition among seeds from pitanga of different colors. Results revealed that pitanga seeds are a good source of dietary fiber, which could be explored for use in animal and/or human nutrition. However, more studies are necessary to determine if some antinutritional factor like cyanogenic glycosides could be a limit for this application. |
publishDate |
2009 |
dc.date.accessioned.fl_str_mv |
2009-04-02 |
dc.date.available.fl_str_mv |
2009-04-02 |
dc.date.issued.fl_str_mv |
2009-02-06 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
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masterThesis |
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publishedVersion |
dc.identifier.citation.fl_str_mv |
BAGETTI, Milena. Phisicochemical characterization and antioxidant capacity of pitanga (Eugenia uniflora L.). 2009. 85 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2009. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/5659 |
identifier_str_mv |
BAGETTI, Milena. Phisicochemical characterization and antioxidant capacity of pitanga (Eugenia uniflora L.). 2009. 85 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2009. |
url |
http://repositorio.ufsm.br/handle/1/5659 |
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por |
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Ciência e Tecnologia dos Alimentos |
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