Mutamba fruits (Guazuma ulmifolia Lam.) - physical, physicochemical and antioxidant characterization

Detalhes bibliográficos
Autor(a) principal: Vasconcelos, Anderson Maciel de
Data de Publicação: 2020
Outros Autores: Silva, Paula Bruna da, Silva, Priscila Luana da, Santos, Sandra Maria Lopes dos, Souza, Pahlevi Augusto de, Farias, Virna Luiza de, Damaceno, Marlene Nunes
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/3680
Resumo: Guazuma ulmifolia Lam., popularly known as mutamba, mutambo and mucungo, is widespread throughout Latin America. Studies on the physicochemical characteristics and the technological application of its constituents can support its use as raw material for enrichment and formulation of food products. This study aimed at to identify substances of food interest derived from mutamba fruit, through its physical, physicochemical, proximate, mineral, bioactive compounds and antioxidant activity characterization in two maturation stages. The incomplete and full physiological maturation had, on average, mass of 5.52 and 3.54 g, respectively, and acid pH of 4.84 on average. Soluble solids content increased with maturity reaching 32.9 °Brix. Regarding proximate composition, it was observed an increase in protein, lipid, crude fiber and ash; and reduction of 80% in moisture. The most concentrated minerals were K, N, Ca, P and Mg. The content of anthocyanins, polyphenols, yellow flavonoids and the antioxidant activity increased with maturation, while vitamin C remained at 1500 mg.100 g-1. This study is innovative as mutamba fruits with incomplete physiological maturation were characterized for the first time. That mutamba fruits, no matter the physiological maturation, have potential of exploitation in the food industry, due to their high content of soluble solids, as well as in the enrichment of other food products as source of vitamin C and minerals.
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spelling Mutamba fruits (Guazuma ulmifolia Lam.) - physical, physicochemical and antioxidant characterizationFrutos de Mutamba (Guazuma ulmifolia Lam.) - caracterización física, fisicoquímica y antioxidanteFrutos de mutamba (Guazuma ulmifolia Lam.) - caracterização física, físico-química e antioxidanteAntioxidantCompositionMineralsVitamin C.AntioxidanteComposiçãoMineraisVitamina C.AntioxidanteComposiciónMineralesVitamina C.Guazuma ulmifolia Lam., popularly known as mutamba, mutambo and mucungo, is widespread throughout Latin America. Studies on the physicochemical characteristics and the technological application of its constituents can support its use as raw material for enrichment and formulation of food products. This study aimed at to identify substances of food interest derived from mutamba fruit, through its physical, physicochemical, proximate, mineral, bioactive compounds and antioxidant activity characterization in two maturation stages. The incomplete and full physiological maturation had, on average, mass of 5.52 and 3.54 g, respectively, and acid pH of 4.84 on average. Soluble solids content increased with maturity reaching 32.9 °Brix. Regarding proximate composition, it was observed an increase in protein, lipid, crude fiber and ash; and reduction of 80% in moisture. The most concentrated minerals were K, N, Ca, P and Mg. The content of anthocyanins, polyphenols, yellow flavonoids and the antioxidant activity increased with maturation, while vitamin C remained at 1500 mg.100 g-1. This study is innovative as mutamba fruits with incomplete physiological maturation were characterized for the first time. That mutamba fruits, no matter the physiological maturation, have potential of exploitation in the food industry, due to their high content of soluble solids, as well as in the enrichment of other food products as source of vitamin C and minerals.Guazuma ulmifolia Lam., conocida popularmente como mutamba, mutambo y mucungo, está muy extendido en toda América Latina. Los estudios sobre las características fisicoquímicas y la aplicación tecnológica de sus componentes pueden apoyar su uso como materia prima para el enriquecimiento y la formulación de productos alimenticios. El objetivo del estudio fue identificar sustancias de interés alimentario derivadas de la fruta mutamba, mediante la caracterización física, fisicoquímica, centesimal, mineral, compuestos bioactivos y actividad antioxidante en dos etapas de maduración. La maduración fisiológica incompleta y completa mostró una masa media de 5.52 y 3.54 g, respectivamente, con un pH ácido de 4.84 en promedio. El contenido de sólidos solubles se incrementó con la madurez alcanzando el 32.9 °Brix. En cuanto a la composición centesimal, se observó un aumento de proteínas, lípidos, fibra cruda y cenizas; y reducción del 80% en humedad. Los minerales más concentrados fueron K, N, Ca, P y Mg. El contenido de antocianinas, polifenoles, flavonoides amarillos y actividad antioxidante aumentó con la maduración, mientras que la vitamina C se mantuvo en 1500 mg.100 g-1. Este estudio es innovador ya que la fruta mutamba con maduración fisiológica incompleta se caracterizó por primera vez. La fruta mutamba, sin importar la madurez fisiológica, tiene un potencial de explotación en la industria alimentaria, debido a su alto contenido de sólidos solubles, así como en el enriquecimiento de otros productos alimenticios como fuente de vitamina C y minerales.Guazuma ulmifolia Lam., popularmente conhecida como mutamba, mutambo e mucungo, é difundida em toda a América Latina. Estudos sobre as características físico-químicas e a aplicação tecnológica de seus constituintes podem dar suporte ao seu uso como matéria-prima para enriquecimento e/ou formulação de produtos alimentícios. Este estudo teve como objetivo identificar substâncias de interesse alimentar derivadas de frutos de mutamba, através da caracterização de compostos físicos, físico-químicos, centesimais, minerais, bioativos e atividade antioxidante em dois estágios de maturação. A maturação fisiológica incompleta e completa apresentou massa média de 5,52 e 3,54 g, respectivamente, com pH ácido em média 4,84. O teor de sólidos solúveis aumentou com a maturidade atingindo 32,9 °Brix. Em relação à composição centesimal, observou-se aumento de proteínas, lipídios, fibras brutas e cinzas; e redução de umidade em 80%. Os minerais mais concentrados foram K, N, Ca, P e Mg. O teor de antocianinas, polifenóis, flavonoides amarelos e atividade antioxidante aumentaram com a maturação, enquanto a vitamina C permaneceu em 1500 mg.100 g-1. Este estudo é inovador, pois frutos de mutamba com maturação fisiológica incompleta foram caracterizados pela primeira vez. Os frutos de mutamba, independentemente da maturação fisiológica, têm potencial de exploração na indústria alimentícia, devido ao seu alto teor de sólidos solúveis, bem como no enriquecimento de outros produtos alimentícios como fonte de vitamina C e minerais.Research, Society and Development2020-05-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/368010.33448/rsd-v9i7.3680Research, Society and Development; Vol. 9 No. 7; e176973680Research, Society and Development; Vol. 9 Núm. 7; e176973680Research, Society and Development; v. 9 n. 7; e1769736802525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/3680/3331Copyright (c) 2020 Marlene Nunes Damaceno, Anderson Maciel de Vasconcelos, Paula Bruna da Silva, Priscila Luana da Silva, Sandra Maria Lopes dos Santos, Pahlevi Augusto de Souza, Virna Luiza de Fariasinfo:eu-repo/semantics/openAccessVasconcelos, Anderson Maciel deSilva, Paula Bruna daSilva, Priscila Luana daSantos, Sandra Maria Lopes dosSouza, Pahlevi Augusto deFarias, Virna Luiza deDamaceno, Marlene Nunes2020-08-20T18:05:03Zoai:ojs.pkp.sfu.ca:article/3680Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:27:48.088731Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Mutamba fruits (Guazuma ulmifolia Lam.) - physical, physicochemical and antioxidant characterization
Frutos de Mutamba (Guazuma ulmifolia Lam.) - caracterización física, fisicoquímica y antioxidante
Frutos de mutamba (Guazuma ulmifolia Lam.) - caracterização física, físico-química e antioxidante
title Mutamba fruits (Guazuma ulmifolia Lam.) - physical, physicochemical and antioxidant characterization
spellingShingle Mutamba fruits (Guazuma ulmifolia Lam.) - physical, physicochemical and antioxidant characterization
Vasconcelos, Anderson Maciel de
Antioxidant
Composition
Minerals
Vitamin C.
Antioxidante
Composição
Minerais
Vitamina C.
Antioxidante
Composición
Minerales
Vitamina C.
title_short Mutamba fruits (Guazuma ulmifolia Lam.) - physical, physicochemical and antioxidant characterization
title_full Mutamba fruits (Guazuma ulmifolia Lam.) - physical, physicochemical and antioxidant characterization
title_fullStr Mutamba fruits (Guazuma ulmifolia Lam.) - physical, physicochemical and antioxidant characterization
title_full_unstemmed Mutamba fruits (Guazuma ulmifolia Lam.) - physical, physicochemical and antioxidant characterization
title_sort Mutamba fruits (Guazuma ulmifolia Lam.) - physical, physicochemical and antioxidant characterization
author Vasconcelos, Anderson Maciel de
author_facet Vasconcelos, Anderson Maciel de
Silva, Paula Bruna da
Silva, Priscila Luana da
Santos, Sandra Maria Lopes dos
Souza, Pahlevi Augusto de
Farias, Virna Luiza de
Damaceno, Marlene Nunes
author_role author
author2 Silva, Paula Bruna da
Silva, Priscila Luana da
Santos, Sandra Maria Lopes dos
Souza, Pahlevi Augusto de
Farias, Virna Luiza de
Damaceno, Marlene Nunes
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Vasconcelos, Anderson Maciel de
Silva, Paula Bruna da
Silva, Priscila Luana da
Santos, Sandra Maria Lopes dos
Souza, Pahlevi Augusto de
Farias, Virna Luiza de
Damaceno, Marlene Nunes
dc.subject.por.fl_str_mv Antioxidant
Composition
Minerals
Vitamin C.
Antioxidante
Composição
Minerais
Vitamina C.
Antioxidante
Composición
Minerales
Vitamina C.
topic Antioxidant
Composition
Minerals
Vitamin C.
Antioxidante
Composição
Minerais
Vitamina C.
Antioxidante
Composición
Minerales
Vitamina C.
description Guazuma ulmifolia Lam., popularly known as mutamba, mutambo and mucungo, is widespread throughout Latin America. Studies on the physicochemical characteristics and the technological application of its constituents can support its use as raw material for enrichment and formulation of food products. This study aimed at to identify substances of food interest derived from mutamba fruit, through its physical, physicochemical, proximate, mineral, bioactive compounds and antioxidant activity characterization in two maturation stages. The incomplete and full physiological maturation had, on average, mass of 5.52 and 3.54 g, respectively, and acid pH of 4.84 on average. Soluble solids content increased with maturity reaching 32.9 °Brix. Regarding proximate composition, it was observed an increase in protein, lipid, crude fiber and ash; and reduction of 80% in moisture. The most concentrated minerals were K, N, Ca, P and Mg. The content of anthocyanins, polyphenols, yellow flavonoids and the antioxidant activity increased with maturation, while vitamin C remained at 1500 mg.100 g-1. This study is innovative as mutamba fruits with incomplete physiological maturation were characterized for the first time. That mutamba fruits, no matter the physiological maturation, have potential of exploitation in the food industry, due to their high content of soluble solids, as well as in the enrichment of other food products as source of vitamin C and minerals.
publishDate 2020
dc.date.none.fl_str_mv 2020-05-05
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/3680
10.33448/rsd-v9i7.3680
url https://rsdjournal.org/index.php/rsd/article/view/3680
identifier_str_mv 10.33448/rsd-v9i7.3680
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/3680/3331
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 Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 7; e176973680
Research, Society and Development; Vol. 9 Núm. 7; e176973680
Research, Society and Development; v. 9 n. 7; e176973680
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
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