Characterization of fruits from the savanna: Araça (Psidium guinnensis Sw.) and Marolo (Annona crassiflora Mart.)
The objective of this work was to characterize fruits from the Brazilian savanna by means of physical and chemical analyses. The results obtained for araça peel, araça pulp and marolo pulp, respectively, were: moisture (77.03, 80.41 and 70.56 g.100 g-1), ash (0.65, 0.44 and 0.54 g.100 g-1), protein...
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| Veröffentlicht in: | Ciência e tecnologia de alimentos 2011-09, Vol.31 (3), p.723-729 |
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| creator | Damiani, Clarissa Vilas Boas, Eduardo Valério de Barros Asquieri, Eduardo Ramirez Lage, Moacir Evandro Oliveira, Rodrigo Almeida de Silva, Flavio Alves da Pinto, Daniella Moreira Rodrigues, Luiz José Silva, Edson Pablo da Paula, Nélio Ranieli Ferreira de |
| description | The objective of this work was to characterize fruits from the Brazilian savanna by means of physical and chemical analyses. The results obtained for araça peel, araça pulp and marolo pulp, respectively, were: moisture (77.03, 80.41 and 70.56 g.100 g-1), ash (0.65, 0.44 and 0.54 g.100 g-1), protein (1.39, 1.87 and 1.99 g.100 g-1), lipids (0.32, 0.33 and 2.36 g.100 g-1), total carbohydrates (90.88 , 78.25 and 24.55 g.100 g-1), total soluble sugars (8.45, 9.99 and 127.4 g.100 g-1), pH (3.76, 3.99 and 4.49), soluble solids (11° Brix, 8.8 °Brix and 21.4 °Brix) and antioxidant potential (16.33, 12.75 and 34.29 discoloration DPPH/100 mL). Calcium was the predominant mineral in araça (490 mg.kg-1 peel and 485 mg.kg-1 pulp) while magnesium was in marolo (350 mg.kg-1). Citric acid was the predominant organic acid in araça (3125 μg.g-1 peel and 881.25 μg.g-1 pulp) and Malic acid was predominant in marolo (76.68 μg.g-1). Therefore, given their nutrient contents, the consumption of these fruits from the savanna should be encouraged. |
| doi_str_mv | 10.1590/S0101-20612011000300026 |
| format | Article |
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The results obtained for araça peel, araça pulp and marolo pulp, respectively, were: moisture (77.03, 80.41 and 70.56 g.100 g-1), ash (0.65, 0.44 and 0.54 g.100 g-1), protein (1.39, 1.87 and 1.99 g.100 g-1), lipids (0.32, 0.33 and 2.36 g.100 g-1), total carbohydrates (90.88 , 78.25 and 24.55 g.100 g-1), total soluble sugars (8.45, 9.99 and 127.4 g.100 g-1), pH (3.76, 3.99 and 4.49), soluble solids (11° Brix, 8.8 °Brix and 21.4 °Brix) and antioxidant potential (16.33, 12.75 and 34.29 discoloration DPPH/100 mL). Calcium was the predominant mineral in araça (490 mg.kg-1 peel and 485 mg.kg-1 pulp) while magnesium was in marolo (350 mg.kg-1). Citric acid was the predominant organic acid in araça (3125 μg.g-1 peel and 881.25 μg.g-1 pulp) and Malic acid was predominant in marolo (76.68 μg.g-1). Therefore, given their nutrient contents, the consumption of these fruits from the savanna should be encouraged.</description><identifier>ISSN: 0101-2061</identifier><identifier>ISSN: 1678-457X</identifier><identifier>DOI: 10.1590/S0101-20612011000300026</identifier><language>eng</language><publisher>Sociedade Brasileira de Ciência e Tecnologia de Alimentos</publisher><subject>FOOD SCIENCE & TECHNOLOGY</subject><ispartof>Ciência e tecnologia de alimentos, 2011-09, Vol.31 (3), p.723-729</ispartof><rights>This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c275t-2cec5ee5b3b4c8bb7a19b535681a9bb57b2ed2eef0557fe915d532fc6abc79df3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,314,776,780,881,27901,27902</link.rule.ids></links><search><creatorcontrib>Damiani, Clarissa</creatorcontrib><creatorcontrib>Vilas Boas, Eduardo Valério de Barros</creatorcontrib><creatorcontrib>Asquieri, Eduardo Ramirez</creatorcontrib><creatorcontrib>Lage, Moacir Evandro</creatorcontrib><creatorcontrib>Oliveira, Rodrigo Almeida de</creatorcontrib><creatorcontrib>Silva, Flavio Alves da</creatorcontrib><creatorcontrib>Pinto, Daniella Moreira</creatorcontrib><creatorcontrib>Rodrigues, Luiz José</creatorcontrib><creatorcontrib>Silva, Edson Pablo da</creatorcontrib><creatorcontrib>Paula, Nélio Ranieli Ferreira de</creatorcontrib><title>Characterization of fruits from the savanna: Araça (Psidium guinnensis Sw.) and Marolo (Annona crassiflora Mart.)</title><title>Ciência e tecnologia de alimentos</title><addtitle>Food Sci. Technol</addtitle><description>The objective of this work was to characterize fruits from the Brazilian savanna by means of physical and chemical analyses. The results obtained for araça peel, araça pulp and marolo pulp, respectively, were: moisture (77.03, 80.41 and 70.56 g.100 g-1), ash (0.65, 0.44 and 0.54 g.100 g-1), protein (1.39, 1.87 and 1.99 g.100 g-1), lipids (0.32, 0.33 and 2.36 g.100 g-1), total carbohydrates (90.88 , 78.25 and 24.55 g.100 g-1), total soluble sugars (8.45, 9.99 and 127.4 g.100 g-1), pH (3.76, 3.99 and 4.49), soluble solids (11° Brix, 8.8 °Brix and 21.4 °Brix) and antioxidant potential (16.33, 12.75 and 34.29 discoloration DPPH/100 mL). Calcium was the predominant mineral in araça (490 mg.kg-1 peel and 485 mg.kg-1 pulp) while magnesium was in marolo (350 mg.kg-1). Citric acid was the predominant organic acid in araça (3125 μg.g-1 peel and 881.25 μg.g-1 pulp) and Malic acid was predominant in marolo (76.68 μg.g-1). Therefore, given their nutrient contents, the consumption of these fruits from the savanna should be encouraged.</description><subject>FOOD SCIENCE & TECHNOLOGY</subject><issn>0101-2061</issn><issn>1678-457X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><recordid>eNp1kM1KAzEURrNQsFafwSzbxYz5aSYdd6VoFSoK1fVwk0lsyjSRZEbRF_JBfDGnVtyIi8sH9-PcCwehM0pyKkpyviKU0IyRgjJCKSGE98OKAzT4LY7QcUqbfiv5hA9QnK8hgm5NdO_QuuBxsNjGzrWpj7DF7drgBC_gPVzgWYTPD8Cj--Rq123xU-e8Nz65hFev-RiDr_EtxNAEPJp5HzxgHSElZ5sQYVe1-fgEHVpokjn9ySF6vLp8mF9ny7vFzXy2zDSTos2YNloYIxRXEz1VSgItleCimFIolRJSMVMzYywRQlpTUlELzqwuQGlZ1pYPUb6_m7QzTag2oYu-f1h9W6r-WOoBuQd0DClFY6vn6LYQ3ypKqp3ff8kv7rtvTA</recordid><startdate>20110901</startdate><enddate>20110901</enddate><creator>Damiani, Clarissa</creator><creator>Vilas Boas, Eduardo Valério de Barros</creator><creator>Asquieri, Eduardo Ramirez</creator><creator>Lage, Moacir Evandro</creator><creator>Oliveira, Rodrigo Almeida de</creator><creator>Silva, Flavio Alves da</creator><creator>Pinto, Daniella Moreira</creator><creator>Rodrigues, Luiz José</creator><creator>Silva, Edson Pablo da</creator><creator>Paula, Nélio Ranieli Ferreira de</creator><general>Sociedade Brasileira de Ciência e Tecnologia de Alimentos</general><scope>AAYXX</scope><scope>CITATION</scope><scope>GPN</scope></search><sort><creationdate>20110901</creationdate><title>Characterization of fruits from the savanna: Araça (Psidium guinnensis Sw.) and Marolo (Annona crassiflora Mart.)</title><author>Damiani, Clarissa ; Vilas Boas, Eduardo Valério de Barros ; Asquieri, Eduardo Ramirez ; Lage, Moacir Evandro ; Oliveira, Rodrigo Almeida de ; Silva, Flavio Alves da ; Pinto, Daniella Moreira ; Rodrigues, Luiz José ; Silva, Edson Pablo da ; Paula, Nélio Ranieli Ferreira de</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c275t-2cec5ee5b3b4c8bb7a19b535681a9bb57b2ed2eef0557fe915d532fc6abc79df3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>FOOD SCIENCE & TECHNOLOGY</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Damiani, Clarissa</creatorcontrib><creatorcontrib>Vilas Boas, Eduardo Valério de Barros</creatorcontrib><creatorcontrib>Asquieri, Eduardo Ramirez</creatorcontrib><creatorcontrib>Lage, Moacir Evandro</creatorcontrib><creatorcontrib>Oliveira, Rodrigo Almeida de</creatorcontrib><creatorcontrib>Silva, Flavio Alves da</creatorcontrib><creatorcontrib>Pinto, Daniella Moreira</creatorcontrib><creatorcontrib>Rodrigues, Luiz José</creatorcontrib><creatorcontrib>Silva, Edson Pablo da</creatorcontrib><creatorcontrib>Paula, Nélio Ranieli Ferreira de</creatorcontrib><collection>CrossRef</collection><collection>SciELO</collection><jtitle>Ciência e tecnologia de alimentos</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Damiani, Clarissa</au><au>Vilas Boas, Eduardo Valério de Barros</au><au>Asquieri, Eduardo Ramirez</au><au>Lage, Moacir Evandro</au><au>Oliveira, Rodrigo Almeida de</au><au>Silva, Flavio Alves da</au><au>Pinto, Daniella Moreira</au><au>Rodrigues, Luiz José</au><au>Silva, Edson Pablo da</au><au>Paula, Nélio Ranieli Ferreira de</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Characterization of fruits from the savanna: Araça (Psidium guinnensis Sw.) and Marolo (Annona crassiflora Mart.)</atitle><jtitle>Ciência e tecnologia de alimentos</jtitle><addtitle>Food Sci. Technol</addtitle><date>2011-09-01</date><risdate>2011</risdate><volume>31</volume><issue>3</issue><spage>723</spage><epage>729</epage><pages>723-729</pages><issn>0101-2061</issn><issn>1678-457X</issn><abstract>The objective of this work was to characterize fruits from the Brazilian savanna by means of physical and chemical analyses. The results obtained for araça peel, araça pulp and marolo pulp, respectively, were: moisture (77.03, 80.41 and 70.56 g.100 g-1), ash (0.65, 0.44 and 0.54 g.100 g-1), protein (1.39, 1.87 and 1.99 g.100 g-1), lipids (0.32, 0.33 and 2.36 g.100 g-1), total carbohydrates (90.88 , 78.25 and 24.55 g.100 g-1), total soluble sugars (8.45, 9.99 and 127.4 g.100 g-1), pH (3.76, 3.99 and 4.49), soluble solids (11° Brix, 8.8 °Brix and 21.4 °Brix) and antioxidant potential (16.33, 12.75 and 34.29 discoloration DPPH/100 mL). Calcium was the predominant mineral in araça (490 mg.kg-1 peel and 485 mg.kg-1 pulp) while magnesium was in marolo (350 mg.kg-1). Citric acid was the predominant organic acid in araça (3125 μg.g-1 peel and 881.25 μg.g-1 pulp) and Malic acid was predominant in marolo (76.68 μg.g-1). Therefore, given their nutrient contents, the consumption of these fruits from the savanna should be encouraged.</abstract><pub>Sociedade Brasileira de Ciência e Tecnologia de Alimentos</pub><doi>10.1590/S0101-20612011000300026</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| title | Characterization of fruits from the savanna: Araça (Psidium guinnensis Sw.) and Marolo (Annona crassiflora Mart.) |
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