Physical-chemical properties of exotic and native Brazilian fruits

Detalhes bibliográficos
Autor(a) principal: De Mendonça, Veridiana Zocoler [UNESP]
Data de Publicação: 2019
Outros Autores: Vieites, Rogério Lopes [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.15446/acag.v68n3.55934
http://hdl.handle.net/11449/189652
Resumo: Many fruit species are still not well-studied, despite being rich in bioactive substances that have functional properties. The objective of this article was to evaluate the antioxidant potential and characterize the physical-chemical characteristics of unconventional brazilian fruits (cabeludinha - Myrciaria glazioviana, sapoti - Manilkara zapota, pitomba - Talisia esculenta, yellow gumixama - Eugenia brasiliensis var. Leucocarpus and seriguela - Spondias purpurea). Total soluble solids, pH, titratable acidity, sugars, pigments, phenolic compounds and antioxidant capacity were measured. Mature fruits were used in the analyses. Pitomba had high levels of soluble solids, 24.6 °Brix, while sapoti had 0.05 g malic acid 100 g-1 pulp. Yellow grumixama and seriguela had the highest concentrations of anthocyanins and carotenoids. Cabeludinha had a high concentration of phenolic compounds, 451.60 mg gallic acid 100 g-1 pulp. With the exception of sapoti, it had a high antioxidant capacity, > 95%.
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spelling Physical-chemical properties of exotic and native Brazilian fruitsEugenia brasiliensisManilkara zapotaMyrciaria glaziovianaSpondias purpureaTalisia esculentaMany fruit species are still not well-studied, despite being rich in bioactive substances that have functional properties. The objective of this article was to evaluate the antioxidant potential and characterize the physical-chemical characteristics of unconventional brazilian fruits (cabeludinha - Myrciaria glazioviana, sapoti - Manilkara zapota, pitomba - Talisia esculenta, yellow gumixama - Eugenia brasiliensis var. Leucocarpus and seriguela - Spondias purpurea). Total soluble solids, pH, titratable acidity, sugars, pigments, phenolic compounds and antioxidant capacity were measured. Mature fruits were used in the analyses. Pitomba had high levels of soluble solids, 24.6 °Brix, while sapoti had 0.05 g malic acid 100 g-1 pulp. Yellow grumixama and seriguela had the highest concentrations of anthocyanins and carotenoids. Cabeludinha had a high concentration of phenolic compounds, 451.60 mg gallic acid 100 g-1 pulp. With the exception of sapoti, it had a high antioxidant capacity, > 95%.Faculdade de Ciências Agronômicas/UNESPDepartamento de Horticultura Faculdade de Ciências Agronômicas UNESPFaculdade de Ciências Agronômicas/UNESPDepartamento de Horticultura Faculdade de Ciências Agronômicas UNESPUniversidade Estadual Paulista (Unesp)De Mendonça, Veridiana Zocoler [UNESP]Vieites, Rogério Lopes [UNESP]2019-10-06T16:47:35Z2019-10-06T16:47:35Z2019-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.15446/acag.v68n3.55934Acta Agronomica, v. 68, n. 3, 2019.2323-01180120-2812http://hdl.handle.net/11449/18965210.15446/acag.v68n3.559342-s2.0-85072180801Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengActa Agronomicainfo:eu-repo/semantics/openAccess2024-04-30T14:33:56Zoai:repositorio.unesp.br:11449/189652Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T19:56:53.307841Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Physical-chemical properties of exotic and native Brazilian fruits
title Physical-chemical properties of exotic and native Brazilian fruits
spellingShingle Physical-chemical properties of exotic and native Brazilian fruits
De Mendonça, Veridiana Zocoler [UNESP]
Eugenia brasiliensis
Manilkara zapota
Myrciaria glazioviana
Spondias purpurea
Talisia esculenta
title_short Physical-chemical properties of exotic and native Brazilian fruits
title_full Physical-chemical properties of exotic and native Brazilian fruits
title_fullStr Physical-chemical properties of exotic and native Brazilian fruits
title_full_unstemmed Physical-chemical properties of exotic and native Brazilian fruits
title_sort Physical-chemical properties of exotic and native Brazilian fruits
author De Mendonça, Veridiana Zocoler [UNESP]
author_facet De Mendonça, Veridiana Zocoler [UNESP]
Vieites, Rogério Lopes [UNESP]
author_role author
author2 Vieites, Rogério Lopes [UNESP]
author2_role author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv De Mendonça, Veridiana Zocoler [UNESP]
Vieites, Rogério Lopes [UNESP]
dc.subject.por.fl_str_mv Eugenia brasiliensis
Manilkara zapota
Myrciaria glazioviana
Spondias purpurea
Talisia esculenta
topic Eugenia brasiliensis
Manilkara zapota
Myrciaria glazioviana
Spondias purpurea
Talisia esculenta
description Many fruit species are still not well-studied, despite being rich in bioactive substances that have functional properties. The objective of this article was to evaluate the antioxidant potential and characterize the physical-chemical characteristics of unconventional brazilian fruits (cabeludinha - Myrciaria glazioviana, sapoti - Manilkara zapota, pitomba - Talisia esculenta, yellow gumixama - Eugenia brasiliensis var. Leucocarpus and seriguela - Spondias purpurea). Total soluble solids, pH, titratable acidity, sugars, pigments, phenolic compounds and antioxidant capacity were measured. Mature fruits were used in the analyses. Pitomba had high levels of soluble solids, 24.6 °Brix, while sapoti had 0.05 g malic acid 100 g-1 pulp. Yellow grumixama and seriguela had the highest concentrations of anthocyanins and carotenoids. Cabeludinha had a high concentration of phenolic compounds, 451.60 mg gallic acid 100 g-1 pulp. With the exception of sapoti, it had a high antioxidant capacity, > 95%.
publishDate 2019
dc.date.none.fl_str_mv 2019-10-06T16:47:35Z
2019-10-06T16:47:35Z
2019-01-01
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 http://dx.doi.org/10.15446/acag.v68n3.55934
Acta Agronomica, v. 68, n. 3, 2019.
2323-0118
0120-2812
http://hdl.handle.net/11449/189652
10.15446/acag.v68n3.55934
2-s2.0-85072180801
url http://dx.doi.org/10.15446/acag.v68n3.55934
http://hdl.handle.net/11449/189652
identifier_str_mv Acta Agronomica, v. 68, n. 3, 2019.
2323-0118
0120-2812
10.15446/acag.v68n3.55934
2-s2.0-85072180801
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Acta Agronomica
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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