Fruit is an essential part of a healthy diet preventing risks. This protective action has been attributed mainly to its bioactive compounds, which have antioxidant properties. Ascorbic acid, also named vitamin C, is the most important water-soluble reducing compound naturally present in fruit and vegetables that contributes to antioxidant defense against oxidative stress. Vitamin C is often used as a nutritional quality indicator of fruit and vegetables. Still little is known scientifically for the endemic species in Brazil's São Paulo State located in the Atlantic Forest biome, the Campomanesia phaea (O.Berg) Landrum (cambuci) from the family of Myrtaceae, traditionally used by communities in this region. This study evaluated the cambuci fruit in nature and the fruit pulp when submitted to different conservation treatments for the evaluation of levels of vitamin C (L-ascorbic acid), an important indicator of the quality of fruits and foods during processing and storage. The evaluation of the vitamin C content was performed by High-Performance Liquid Chromatography (HPLC), when subjected to pasteurization and freezing during different periods of conservation. The results showed that the cambuci have average significant levels of L-ascorbic acid (66.94mg / 100g of cambuci). After the agro-industrial treatments, the pulp showed significant decreases (p ≤ 0.05) of L-ascorbic; however, it still exhibited significant mean levels, the initial content being 51.04 mg / 100g cambuci, for frozen pasteurized pulp and 62.15 mg / 100g cambuci to frozen pulp. Thus, the study showed that the inclusion of Campomanesia phaea (cambuci) in the human diet could be an alternative source to provide vitamin C, and could provide opportunities, employment and income increase for traditional communities, stimulating the growth for an important local business chain, taking advantage of the Brazilian biodiversity.
Efeitos na caracterização físico-química e sensorial da polpa deAgradeço, do fundo do meu coração, à minha mãe Angela por estar sempre junto comigo.Às minhas queridas irmãs Flávia e Augusta por fazerem parte dessa conquista.Aos meus queridos avós Alzira e Germano Fachini, por todos os ensinamentos e pensamentos positivos. The commercial use of tropical fruit pulps that are characteristically Brazilian in food and beverage industry reflects a growing trend toward to offer processed products, differentiated on the market, presenting at the same time healthy alternatives to human nutrition that can bring social, environmental and economic impacts highly positive, influencing a whole chain of business, quite significant in Brazil and with huge potential for growth. The development of plant products, especially from native fruits, can add significant values to industrialized commercial derivatives. In this context, the present study has included the characterization of physicochemical, nutritional, microbiological, volatile compounds and sensory of fruit pulp obtained from processing of the fruits of the species Campomanesia phaea (O. Berg.) Landrum (cambuci) aiming it possible use as raw material for the application in the food and beverage industry. The work sought to know and evaluate the possible uses of this fruit in the market, after different types of agroindustrial processing (pasteurization, freeze-drying, freezing and refrigeration). The results demonstrated that the species presents a very restricted dispersion in the Atlantic Forest biome, with a production and marketing chain already installed, although still in its early stages, but with great potential for growth. The cambuci's pulps analyzed presented a great potential for commercial use mainly in relation to their aromatic and physicochemical characteristics (high yield of pulp and high acidity) with a significant concentration of vitamin C, suggesting that its intake can contribute to human health. Despite all the agroindustrial treatments proposed have been efficient with regard to conservation of the identity and quality standards, during the storage period, the whole and peeled frozen pulp samples were the ones that who stood out the most by cost and benefit, since these treatments feature less complexity in their operations. Foi também evidenciado que devido a presença de taninos na casca do cambuci, o que resulta em um paladar adstringente, o suco tropical elaborado a partir da polpa dos frutos sem casca foi o preferido pelos provadores. It was also evidenced that due to the presence of tannins in the cambuci's peel, which results in an astringent palate, the tropical juice elaborated from the pulp of the shelled fruit was preferred by testers. Segundo Souza (2009), uma das grandes barreiras para a conservação de florestas tropicais é a falta de conhecimentos sobre essas regiões. A cada ano, são descritas inúmeras novas espécies, porém, ainda existem áreas pouco conhecidas, e os recursos humanos e investimentos para esses trabalhos são limita...
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