Physical-chemical properties of exotic and native Brazilian fruits

• 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
• topic: Eugenia brasiliensis; Manilkara zapota; Myrciaria glazioviana; Spondias purpurea; Talisia esculenta

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%.