Teor de vitamina C, β-caroteno e minerais em camu-camu cultivado em diferentes ambientes

Teófilo

et al. 2016

Int J of Food Sci Tech

The evaluation of the effects of sugars, metals, acids and other antioxidants on the in vitro antioxidant capacity of purified anthocyanin extract by different techniques was the purpose of this study. Three methods and the ways of expressing their results were evaluated: ABTS TEAC (capacity equivalent to Trolox, by ABTS (2,2 0 -azino-bis(3-ethylbenzothiazoline-6-sulphonic acid))), DPPH TEAC (capacity equivalent to Trolox, by DPPH (2,2-diphenyl-1-picrylhydrazyl)), DPPH EC50 (50% reduction in the radical, by DPPH), DPPH %Sca (reduction in the scavenging capacity, by DPPH), FRAP TEAC (capacity equivalent to Trolox, by FRAP (reduction power of iron)) and FRAP EC50 (50% reduction in the radical, by FRAP). The way of expressing DPPH and FRAP results as EC50 showed the greater interfering extent, mainly when the medium contained tartaric and ascorbic acids. The most coherent method was ABTS TEAC in which only ascorbic acid interfered. Ascorbic acid was shown to interfere in all methods; thus, it must be removed prior to determining the in vitro antioxidant capacity of anthocyanins in food materials.

Section: Methodsmentioning

confidence: 99%

Evaluation of potential interfering agents on in vitro methods for the determination of the antioxidant capacity in anthocyanin extracts

Teófilo

et al. 2016

Int J of Food Sci Tech

“…The lowest concentrations of this element are in the bacuparí barks whose concentration is of 0.12 mg 100 g -1 . Ribeiro et al (2016) studied the concentrations of B in dry camu-camu fruits and obtained values of 1.7-1.8 mg 100 g -1 , values higher than only for the isolated skin (Table 6).…”

Section: Mineral Analysismentioning

confidence: 99%

Use of Amazon Fruits Barks as Source of Nutrients

Montero¹,

Saravia²,

Santos³

et al. 2020

JAS

The barks of fruits are usually discarded as organic waste; a valuable source of nutrients is obtained are used as a starting source in the preparation of functional foods. In this work, the physicochemical properties (pH, titrable acidity and soluble solids), mineral and bromatological analysis of nine Amazonian fruits were studied: abiu, acerola, araçá, bacupari, biribá, camu-camu, fruta-do-conde, araçá and taperebá. The most acidic values stand out for the different fruits, with the exception of the abiu bark (pH = 4.7). As for its nutritional contribution, it was the araçá barks that presented the highest energy value of 276.29 Kcal 100 g-1. Among the macrominerals, the potassium concentration stands out, being the highest concentration for the graviola bark, 521.04 mg 100 g-1 followed by magnesium, where the concentration in the biribá was 64.21 mg 100 g-1. On the other hand, the husks are rich in micronutrients, highlighting the concentration of zinc in the bark of araçá, 12.23 mg 100 g-1 and manganese in the bark of abiu, 6.84 mg 100 g-1. The Pearson correlation coefficient presented a highly significant correlation for Fe-Al (0.96), P-Fe (0.94) and Fe-Zn (0.89). O bligpot of principal components (PCA) explains 56% of the cases, being the minerals Mg, Na, Co, K, S and Ca highly associated for the graviola and bacuparí.

Ciência E Tecnologia Dos Alimentos - Volume 8

“…De acordo com o Instituto Nacional de Pesquisas da Amazônia, a grande importância do camu-camu como alimento é devido ao seu elevado teor de vitamina C (2606 mg por 100g de fruto), superior ao encontrado na maioria das plantas cultivadas (INPA, 2019). Entretanto, esse não é o principal nutriente presente, podendo também apresentar boa quantidade de β-caroteno e de alguns minerais, como cálcio e potássio (RIBEIRO et al, 2016).…”

Section: Caracterização E Composição Nutricional Do Fruto Camu-camuunclassified

Estudo físico-químico, quimiométrico e sensorial de suco de cajú

Negrão¹,

Silva²,

Braga³

et al. 2020