Guabijú (Myrcianthes pungens): Characterization of in natura and lyophilized Brazilian berry
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/13337 |
Resumo: | The guabijú (Myrcianthes pungens) is a fruit native from Brazil, characterized by its pleasant sweet flavor, yellow pulp and purple skin in the ripe stage. Its maturation period occurs between december and april in the southern regions of Brazil. The aim of this study was to evaluate the physico-chemical characteristics of guabijú in natura and lyophilized from two different harvest times (December and January). The proximal composition, bioactive profile (anthocyanins, phenolic compounds, and antioxidant activity), mineral profile (Ca, Cu, Fe, Mg, Mn, K, and Zn), and color parameters (L*, a*, and b*) were evaluated. The fruits from January presented a higher content of carbohydrates, reducing sugars, antioxidant potential, and more intense characteristic color, while the fruits from December showed a higher total anthocyanin and mineral content. Moreover, the samples submitted to lyophilization showed good retention of bioactives, highlighting as a suitable method of processing to increase the stability without profound physico-chemical changes. In the colorimetric analysis, the lyophilized samples have a higher intensity of red color, especially in guabijú from January. Both guabijú forms (in natura and lyophilized) from two harvesting times were considered a source of bioactives, with great potential for application in foods. |
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Guabijú (Myrcianthes pungens): Characterization of in natura and lyophilized Brazilian berryGuabijú (Myrcianthes pungens): Caracterización de baya brasileña in natura y liofilizadaGuabijú (Myrcianthes pungens): Caracterização de uma baga brasileira in natura e liofilizadaAntocianinasLiofilizaçãoMineralPolifenolAnálise de componentes principaisComposição proximal.AntocianinasSecar en fríoMineralPolifenolAnálisis de componentes principalesComposición proximal.AnthocyaninsFreeze dryingMineralPolyphenolPrincipal component analysisProximal composition.The guabijú (Myrcianthes pungens) is a fruit native from Brazil, characterized by its pleasant sweet flavor, yellow pulp and purple skin in the ripe stage. Its maturation period occurs between december and april in the southern regions of Brazil. The aim of this study was to evaluate the physico-chemical characteristics of guabijú in natura and lyophilized from two different harvest times (December and January). The proximal composition, bioactive profile (anthocyanins, phenolic compounds, and antioxidant activity), mineral profile (Ca, Cu, Fe, Mg, Mn, K, and Zn), and color parameters (L*, a*, and b*) were evaluated. The fruits from January presented a higher content of carbohydrates, reducing sugars, antioxidant potential, and more intense characteristic color, while the fruits from December showed a higher total anthocyanin and mineral content. Moreover, the samples submitted to lyophilization showed good retention of bioactives, highlighting as a suitable method of processing to increase the stability without profound physico-chemical changes. In the colorimetric analysis, the lyophilized samples have a higher intensity of red color, especially in guabijú from January. Both guabijú forms (in natura and lyophilized) from two harvesting times were considered a source of bioactives, with great potential for application in foods.El guabijú (Myrcianthes pungens) es una fruta originaria de Brasil, caracterizada por su agradable sabor dulce, pulpa amarilla y piel morada en la etapa madura. Su período de maduración ocurre entre diciembre y abril en las regiones del sur de Brasil. El objetivo de este estudio fue evaluar las características físico-químicas del guabijú in natura y liofilizado en dos épocas de cosecha diferentes (diciembre y enero). Composición proximal, perfil bioactivo (antocianinas, compuestos fenólicos y actividad antioxidante), perfil mineral (Ca, Cu, Fe, Mg, Mn, K y Zn) y parámetros de color (L*, a* y b*) fueron evaluados. Los frutos de enero tienen mayor contenido de carbohidratos, azúcares reductores, potencial antioxidante y color característico más intenso, mientras que los frutos de diciembre presentan mayor contenido de antocianinas totales y minerales. Además, las muestras sometidas a liofilización mostraron buena retención de bioactivos, destacándose como un método de procesamiento adecuado para aumentar la estabilidad sin cambios físico-químicos profundos. En el análisis colorimétrico, las muestras liofilizadas presentan mayor intensidad de color rojo, especialmente en guabijú a partir de enero. Ambas formas de guabijú (in natura y liofilizado) de dos tiempos de cosecha fueron consideradas fuente de bioactivos, con gran potencial de aplicación en alimentos.O guabijú (Myrcianthes pungens) é um fruto nativo do Brasil, caracterizado por seu agradável sabor adocicado, polpa amarela e casca roxa na fase madura. Seu período de maturação ocorre entre dezembro e abril na região sul do Brasil. O objetivo deste estudo foi avaliar as características físico-químicas do guabijú in natura e liofilizado em duas épocas de colheita (dezembro e janeiro). A composição proximal, perfil bioativo (antocianinas, compostos fenólicos e atividade antioxidante), perfil mineral (Ca, Cu, Fe, Mg, Mn, K e Zn) e parâmetros de cor (L*, a* e b*) foram avaliados. As frutas de janeiro apresentaram maior teor de carboidratos, açúcares redutores, potencial antioxidante e cor característica mais intensa, enquanto as frutas de dezembro apresentam maior teor de antocianinas totais e minerais. Além disso, as amostras submetidas à liofilização apresentaram boa retenção de bioativos, destacando-se como um método de processamento adequado para aumentar a estabilidade sem alterações físico-químicas profundas. Na análise colorimétrica, as amostras liofilizadas apresentam maior intensidade de coloração vermelha, principalmente no guabijú colhido em janeiro. Ambas as formas de guabijú (in natura e liofilizado) de duas épocas de colheita foram consideradas fonte de bioativos, com grande potencial para aplicação em alimentos.Research, Society and Development2021-03-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1333710.33448/rsd-v10i3.13337Research, Society and Development; Vol. 10 No. 3; e37810313337Research, Society and Development; Vol. 10 Núm. 3; e37810313337Research, Society and Development; v. 10 n. 3; e378103133372525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/13337/12094Copyright (c) 2021 Elisandra Detoni; Daneysa Lahis Kalschne; Anandra Bendendo ; Nathalia Karen Silva ; Oldair Donizeti Leite ; Angela Claudia Rodrigues https://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessDetoni, ElisandraKalschne, Daneysa LahisBendendo , Anandra Silva , Nathalia Karen Leite , Oldair Donizeti Rodrigues , Angela Claudia 2021-03-28T12:03:35Zoai:ojs.pkp.sfu.ca:article/13337Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:34:42.187740Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Guabijú (Myrcianthes pungens): Characterization of in natura and lyophilized Brazilian berry Guabijú (Myrcianthes pungens): Caracterización de baya brasileña in natura y liofilizada Guabijú (Myrcianthes pungens): Caracterização de uma baga brasileira in natura e liofilizada |
title |
Guabijú (Myrcianthes pungens): Characterization of in natura and lyophilized Brazilian berry |
spellingShingle |
Guabijú (Myrcianthes pungens): Characterization of in natura and lyophilized Brazilian berry Detoni, Elisandra Antocianinas Liofilização Mineral Polifenol Análise de componentes principais Composição proximal. Antocianinas Secar en frío Mineral Polifenol Análisis de componentes principales Composición proximal. Anthocyanins Freeze drying Mineral Polyphenol Principal component analysis Proximal composition. |
title_short |
Guabijú (Myrcianthes pungens): Characterization of in natura and lyophilized Brazilian berry |
title_full |
Guabijú (Myrcianthes pungens): Characterization of in natura and lyophilized Brazilian berry |
title_fullStr |
Guabijú (Myrcianthes pungens): Characterization of in natura and lyophilized Brazilian berry |
title_full_unstemmed |
Guabijú (Myrcianthes pungens): Characterization of in natura and lyophilized Brazilian berry |
title_sort |
Guabijú (Myrcianthes pungens): Characterization of in natura and lyophilized Brazilian berry |
author |
Detoni, Elisandra |
author_facet |
Detoni, Elisandra Kalschne, Daneysa Lahis Bendendo , Anandra Silva , Nathalia Karen Leite , Oldair Donizeti Rodrigues , Angela Claudia |
author_role |
author |
author2 |
Kalschne, Daneysa Lahis Bendendo , Anandra Silva , Nathalia Karen Leite , Oldair Donizeti Rodrigues , Angela Claudia |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Detoni, Elisandra Kalschne, Daneysa Lahis Bendendo , Anandra Silva , Nathalia Karen Leite , Oldair Donizeti Rodrigues , Angela Claudia |
dc.subject.por.fl_str_mv |
Antocianinas Liofilização Mineral Polifenol Análise de componentes principais Composição proximal. Antocianinas Secar en frío Mineral Polifenol Análisis de componentes principales Composición proximal. Anthocyanins Freeze drying Mineral Polyphenol Principal component analysis Proximal composition. |
topic |
Antocianinas Liofilização Mineral Polifenol Análise de componentes principais Composição proximal. Antocianinas Secar en frío Mineral Polifenol Análisis de componentes principales Composición proximal. Anthocyanins Freeze drying Mineral Polyphenol Principal component analysis Proximal composition. |
description |
The guabijú (Myrcianthes pungens) is a fruit native from Brazil, characterized by its pleasant sweet flavor, yellow pulp and purple skin in the ripe stage. Its maturation period occurs between december and april in the southern regions of Brazil. The aim of this study was to evaluate the physico-chemical characteristics of guabijú in natura and lyophilized from two different harvest times (December and January). The proximal composition, bioactive profile (anthocyanins, phenolic compounds, and antioxidant activity), mineral profile (Ca, Cu, Fe, Mg, Mn, K, and Zn), and color parameters (L*, a*, and b*) were evaluated. The fruits from January presented a higher content of carbohydrates, reducing sugars, antioxidant potential, and more intense characteristic color, while the fruits from December showed a higher total anthocyanin and mineral content. Moreover, the samples submitted to lyophilization showed good retention of bioactives, highlighting as a suitable method of processing to increase the stability without profound physico-chemical changes. In the colorimetric analysis, the lyophilized samples have a higher intensity of red color, especially in guabijú from January. Both guabijú forms (in natura and lyophilized) from two harvesting times were considered a source of bioactives, with great potential for application in foods. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-03-19 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/13337 10.33448/rsd-v10i3.13337 |
url |
https://rsdjournal.org/index.php/rsd/article/view/13337 |
identifier_str_mv |
10.33448/rsd-v10i3.13337 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/13337/12094 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://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 |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 3; e37810313337 Research, Society and Development; Vol. 10 Núm. 3; e37810313337 Research, Society and Development; v. 10 n. 3; e37810313337 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
_version_ |
1797052672324403200 |