Caracterização qualitativa de frutos de achachairu (Garcinia humilis (Vahl) C. D. Adam) cultivados em Moreno-PE

Detalhes bibliográficos
Autor(a) principal: PIMENTEL, Maria Rafaella da Fonseca
Data de Publicação: 2012
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Biblioteca Digital de Teses e Dissertações da UFRPE
Texto Completo: http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/5091
Resumo: Considering the recent commercial interest of exotic fruit and the need to obtain data for consumers and producers, this study aimed to characterize the fruits of achachairu (Garcinia humilis) from commercial plantation located in Bonança, district of Moreno-PE. Ripe fruits were used for physical measurements, proximate composition, fiber, sugars, minerals, ascorbic acid, soluble solids, titratable acidity and pH. Hydroacetonic and hydromethanolic extracts, both at 80%, of the skin, pulp and seed were submitted to quantification of total phenolic compounds and determination of free radical ABTS+● scavenging activity. The enzymatic activity of the different parts of the fruit was also assessed using solvents such as water, phosphate buffer and sodium chloride. With respect to physical characteristics, the pulp yield of achachairu was 31.8%. Regarding to the proximate composition, the seed stood out with higher content of ash, protein, lipid and carbohydrates; the pulp with the values of total sugars and non-reducing sugars, while the skin with the reducing sugars and potassium content. There were statistical differences between the analyzed parts of the fruit for pH, titrable acidity, soluble solids and ascorbic acid. The total phenolic content of skin in methanol statistically differed from the others, and showed the highest level of this phytochemical (EAG 4,137.03 mg 100g-1). Among the solvents, the phenols extraction of the skin was more efficient with methanol, on the pulp, was acetone, whereas on the seed, both solvent exhibited statistically similar (p>0.05) extraction capacity. The antioxidant activity of skin in acetone against the radical ABTS●+ was higher than the other solvents extractors and parts of the fruit, and the pulp in methanol was the less effective combination. For the enzymatic activity, the values obtained showed wide variation between enzymes, extraction solutions and parts of the fruit. Thus, the consumption of achachairu can contribute with nutrients to the human diet, and its skin and seed can be an alternative to obtain natural antioxidant.
id URPE_b0082929f2c2027923fe3b83312258dd
oai_identifier_str oai:tede2:tede2/5091
network_acronym_str URPE
network_name_str Biblioteca Digital de Teses e Dissertações da UFRPE
repository_id_str
spelling LIMA, Vera Lúcia Arroxelas Galvão deLIVERA, Alda VerônicaMELO, Enayde de AlmeidaMUSSER, Rosimar dos Santoshttp://lattes.cnpq.br/6626284843805310PIMENTEL, Maria Rafaella da Fonseca2016-07-27T13:41:38Z2012-09-04PIMENTEL, Maria Rafaella da Fonseca. Caracterização qualitativa de frutos de achachairu (Garcinia humilis (Vahl) C. D. Adam) cultivados em Moreno-PE. 2012. 76 f. Dissertação (Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos) - Universidade Federal Rural de Pernambuco, Recife.http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/5091Considering the recent commercial interest of exotic fruit and the need to obtain data for consumers and producers, this study aimed to characterize the fruits of achachairu (Garcinia humilis) from commercial plantation located in Bonança, district of Moreno-PE. Ripe fruits were used for physical measurements, proximate composition, fiber, sugars, minerals, ascorbic acid, soluble solids, titratable acidity and pH. Hydroacetonic and hydromethanolic extracts, both at 80%, of the skin, pulp and seed were submitted to quantification of total phenolic compounds and determination of free radical ABTS+● scavenging activity. The enzymatic activity of the different parts of the fruit was also assessed using solvents such as water, phosphate buffer and sodium chloride. With respect to physical characteristics, the pulp yield of achachairu was 31.8%. Regarding to the proximate composition, the seed stood out with higher content of ash, protein, lipid and carbohydrates; the pulp with the values of total sugars and non-reducing sugars, while the skin with the reducing sugars and potassium content. There were statistical differences between the analyzed parts of the fruit for pH, titrable acidity, soluble solids and ascorbic acid. The total phenolic content of skin in methanol statistically differed from the others, and showed the highest level of this phytochemical (EAG 4,137.03 mg 100g-1). Among the solvents, the phenols extraction of the skin was more efficient with methanol, on the pulp, was acetone, whereas on the seed, both solvent exhibited statistically similar (p>0.05) extraction capacity. The antioxidant activity of skin in acetone against the radical ABTS●+ was higher than the other solvents extractors and parts of the fruit, and the pulp in methanol was the less effective combination. For the enzymatic activity, the values obtained showed wide variation between enzymes, extraction solutions and parts of the fruit. Thus, the consumption of achachairu can contribute with nutrients to the human diet, and its skin and seed can be an alternative to obtain natural antioxidant.Diante do recente interesse comercial das frutíferas exóticas e da necessidade de obtenção de dados para os consumidores e produtores, este estudo objetivou caracterizar os frutos de achachairu (Garcinia humilis) provenientes de plantio comercial localizado em Bonança, distrito de Moreno-PE. Frutos maduros foram utilizados para determinações físicas, composição centesimal, fibras, açúcares, minerais, ácido ascórbico, sólidos solúveis, acidez titulável e pH. Extratos hidroacetônicos e hidrometanólicos, ambos a 80%, da casca, polpa e semente foram submetidos à quantificação de compostos fenólicos totais e determinação da capacidade de sequestro do radical livre ABTS●+. A atividade enzimática das diferentes partes do fruto também foi avaliada utilizando como solventes a água, tampão fosfato e cloreto de sódio. Com relação às características físicas, o achachairu apresentou rendimento em polpa de 31,8%. Quanto à composição química, a semente apresentou destaque nos teores de cinzas, proteínas, lipídeos e carboidratos; a polpa nos valores de açúcares totais e não redutores, enquanto a casca, no conteúdo de açúcares redutores e potássio. Houve diferença estatística entre as partes do fruto analisadas quanto aos valores de pH, acidez total, sólidos solúveis, e ácido ascórbico. O teor de fenólicos totais da casca em metanol diferiu estatisticamente dos demais, tendo apresentado o maior teor deste fitoquímico (4.137,03mg de EAG 100g-1). Dentre os solventes, a extração dos fenólicos presentes na casca foi mais eficiente com o uso do metanol e, os presentes na polpa, como uso da acetona; enquanto que na semente, ambos os solventes apresentaram capacidade de extração estatisticamente igual (p>0,05). A ação antioxidante da casca em acetona frente ao radical ABTS●+ foi superior aos demais solventes extratores e as partes do fruto, sendo a polpa em metanol a combinação menos efetiva. Quanto à atividade enzimática, os valores obtidos demonstraram grande variação entre as enzimas, soluções extratoras e as partes do fruto. Desta forma, o consumo do achachairu pode contribuir com nutrientes necessários à dieta humana e, sua casca e semente, podem ser uma alternativa para obtenção de antioxidante natural.Submitted by (edna.saturno@ufrpe.br) on 2016-07-27T13:41:38Z No. of bitstreams: 1 Maria Rafaella da Fonseca Pimentel.pdf: 507313 bytes, checksum: 55535a872766309fc506921e00b76d82 (MD5)Made available in DSpace on 2016-07-27T13:41:38Z (GMT). No. of bitstreams: 1 Maria Rafaella da Fonseca Pimentel.pdf: 507313 bytes, checksum: 55535a872766309fc506921e00b76d82 (MD5) Previous issue date: 2012-09-04Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESapplication/pdfporUniversidade Federal Rural de PernambucoPrograma de Pós-Graduação em Ciência e Tecnologia de AlimentosUFRPEBrasilDepartamento de Ciências DomésticasAtividade antioxidanteComposto fenólicoAtividade enzimáticaAchachairuPhenolic compoundAntioxidant activityEnzimatic activityCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSCaracterização qualitativa de frutos de achachairu (Garcinia humilis (Vahl) C. D. Adam) cultivados em Moreno-PEinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis-3168359563433608541600600600600-3954034020015112221388795044423845242075167498588264571info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFRPEinstname:Universidade Federal Rural de Pernambuco (UFRPE)instacron:UFRPELICENSElicense.txtlicense.txttext/plain; charset=utf-82165http://www.tede2.ufrpe.br:8080/tede2/bitstream/tede2/5091/1/license.txtbd3efa91386c1718a7f26a329fdcb468MD51ORIGINALMaria Rafaella da Fonseca Pimentel.pdfMaria Rafaella da Fonseca Pimentel.pdfapplication/pdf507313http://www.tede2.ufrpe.br:8080/tede2/bitstream/tede2/5091/2/Maria+Rafaella+da+Fonseca+Pimentel.pdf55535a872766309fc506921e00b76d82MD52tede2/50912024-02-20 12:36:13.771oai:tede2: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Biblioteca Digital de Teses e Dissertaçõeshttp://www.tede2.ufrpe.br:8080/tede/PUBhttp://www.tede2.ufrpe.br:8080/oai/requestbdtd@ufrpe.br ||bdtd@ufrpe.bropendoar:2024-05-28T12:32:35.292799Biblioteca Digital de Teses e Dissertações da UFRPE - Universidade Federal Rural de Pernambuco (UFRPE)false
dc.title.por.fl_str_mv Caracterização qualitativa de frutos de achachairu (Garcinia humilis (Vahl) C. D. Adam) cultivados em Moreno-PE
title Caracterização qualitativa de frutos de achachairu (Garcinia humilis (Vahl) C. D. Adam) cultivados em Moreno-PE
spellingShingle Caracterização qualitativa de frutos de achachairu (Garcinia humilis (Vahl) C. D. Adam) cultivados em Moreno-PE
PIMENTEL, Maria Rafaella da Fonseca
Atividade antioxidante
Composto fenólico
Atividade enzimática
Achachairu
Phenolic compound
Antioxidant activity
Enzimatic activity
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
title_short Caracterização qualitativa de frutos de achachairu (Garcinia humilis (Vahl) C. D. Adam) cultivados em Moreno-PE
title_full Caracterização qualitativa de frutos de achachairu (Garcinia humilis (Vahl) C. D. Adam) cultivados em Moreno-PE
title_fullStr Caracterização qualitativa de frutos de achachairu (Garcinia humilis (Vahl) C. D. Adam) cultivados em Moreno-PE
title_full_unstemmed Caracterização qualitativa de frutos de achachairu (Garcinia humilis (Vahl) C. D. Adam) cultivados em Moreno-PE
title_sort Caracterização qualitativa de frutos de achachairu (Garcinia humilis (Vahl) C. D. Adam) cultivados em Moreno-PE
author PIMENTEL, Maria Rafaella da Fonseca
author_facet PIMENTEL, Maria Rafaella da Fonseca
author_role author
dc.contributor.advisor1.fl_str_mv LIMA, Vera Lúcia Arroxelas Galvão de
dc.contributor.referee1.fl_str_mv LIVERA, Alda Verônica
dc.contributor.referee2.fl_str_mv MELO, Enayde de Almeida
dc.contributor.referee3.fl_str_mv MUSSER, Rosimar dos Santos
dc.contributor.authorLattes.fl_str_mv http://lattes.cnpq.br/6626284843805310
dc.contributor.author.fl_str_mv PIMENTEL, Maria Rafaella da Fonseca
contributor_str_mv LIMA, Vera Lúcia Arroxelas Galvão de
LIVERA, Alda Verônica
MELO, Enayde de Almeida
MUSSER, Rosimar dos Santos
dc.subject.por.fl_str_mv Atividade antioxidante
Composto fenólico
Atividade enzimática
Achachairu
topic Atividade antioxidante
Composto fenólico
Atividade enzimática
Achachairu
Phenolic compound
Antioxidant activity
Enzimatic activity
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
dc.subject.eng.fl_str_mv Phenolic compound
Antioxidant activity
Enzimatic activity
dc.subject.cnpq.fl_str_mv CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
description Considering the recent commercial interest of exotic fruit and the need to obtain data for consumers and producers, this study aimed to characterize the fruits of achachairu (Garcinia humilis) from commercial plantation located in Bonança, district of Moreno-PE. Ripe fruits were used for physical measurements, proximate composition, fiber, sugars, minerals, ascorbic acid, soluble solids, titratable acidity and pH. Hydroacetonic and hydromethanolic extracts, both at 80%, of the skin, pulp and seed were submitted to quantification of total phenolic compounds and determination of free radical ABTS+● scavenging activity. The enzymatic activity of the different parts of the fruit was also assessed using solvents such as water, phosphate buffer and sodium chloride. With respect to physical characteristics, the pulp yield of achachairu was 31.8%. Regarding to the proximate composition, the seed stood out with higher content of ash, protein, lipid and carbohydrates; the pulp with the values of total sugars and non-reducing sugars, while the skin with the reducing sugars and potassium content. There were statistical differences between the analyzed parts of the fruit for pH, titrable acidity, soluble solids and ascorbic acid. The total phenolic content of skin in methanol statistically differed from the others, and showed the highest level of this phytochemical (EAG 4,137.03 mg 100g-1). Among the solvents, the phenols extraction of the skin was more efficient with methanol, on the pulp, was acetone, whereas on the seed, both solvent exhibited statistically similar (p>0.05) extraction capacity. The antioxidant activity of skin in acetone against the radical ABTS●+ was higher than the other solvents extractors and parts of the fruit, and the pulp in methanol was the less effective combination. For the enzymatic activity, the values obtained showed wide variation between enzymes, extraction solutions and parts of the fruit. Thus, the consumption of achachairu can contribute with nutrients to the human diet, and its skin and seed can be an alternative to obtain natural antioxidant.
publishDate 2012
dc.date.issued.fl_str_mv 2012-09-04
dc.date.accessioned.fl_str_mv 2016-07-27T13:41:38Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.citation.fl_str_mv PIMENTEL, Maria Rafaella da Fonseca. Caracterização qualitativa de frutos de achachairu (Garcinia humilis (Vahl) C. D. Adam) cultivados em Moreno-PE. 2012. 76 f. Dissertação (Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos) - Universidade Federal Rural de Pernambuco, Recife.
dc.identifier.uri.fl_str_mv http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/5091
identifier_str_mv PIMENTEL, Maria Rafaella da Fonseca. Caracterização qualitativa de frutos de achachairu (Garcinia humilis (Vahl) C. D. Adam) cultivados em Moreno-PE. 2012. 76 f. Dissertação (Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos) - Universidade Federal Rural de Pernambuco, Recife.
url http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/5091
dc.language.iso.fl_str_mv por
language por
dc.relation.program.fl_str_mv -3168359563433608541
dc.relation.confidence.fl_str_mv 600
600
600
600
dc.relation.department.fl_str_mv -395403402001511222
dc.relation.cnpq.fl_str_mv 138879504442384524
dc.relation.sponsorship.fl_str_mv 2075167498588264571
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 Universidade Federal Rural de Pernambuco
dc.publisher.program.fl_str_mv Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos
dc.publisher.initials.fl_str_mv UFRPE
dc.publisher.country.fl_str_mv Brasil
dc.publisher.department.fl_str_mv Departamento de Ciências Domésticas
publisher.none.fl_str_mv Universidade Federal Rural de Pernambuco
dc.source.none.fl_str_mv reponame:Biblioteca Digital de Teses e Dissertações da UFRPE
instname:Universidade Federal Rural de Pernambuco (UFRPE)
instacron:UFRPE
instname_str Universidade Federal Rural de Pernambuco (UFRPE)
instacron_str UFRPE
institution UFRPE
reponame_str Biblioteca Digital de Teses e Dissertações da UFRPE
collection Biblioteca Digital de Teses e Dissertações da UFRPE
bitstream.url.fl_str_mv http://www.tede2.ufrpe.br:8080/tede2/bitstream/tede2/5091/1/license.txt
http://www.tede2.ufrpe.br:8080/tede2/bitstream/tede2/5091/2/Maria+Rafaella+da+Fonseca+Pimentel.pdf
bitstream.checksum.fl_str_mv bd3efa91386c1718a7f26a329fdcb468
55535a872766309fc506921e00b76d82
bitstream.checksumAlgorithm.fl_str_mv MD5
MD5
repository.name.fl_str_mv Biblioteca Digital de Teses e Dissertações da UFRPE - Universidade Federal Rural de Pernambuco (UFRPE)
repository.mail.fl_str_mv bdtd@ufrpe.br ||bdtd@ufrpe.br
_version_ 1810102222153842688