Caracterização físico-química de polpas de frutos da Amazônia e sua correlação com a atividade anti-radical livre

Canuto, Gisele André Baptista; Xavier, Ana Augusta Odorissi; Neves, Leandro Camargo; Benassi, Marta de Toledo

doi:10.1590/s0100-29452010005000122

Cited by 170 publications

(157 citation statements)

References 20 publications

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“…The titratable acid concentration we found in Minas Gerais (0.77 g citric acid·100 g -1 ) (table II) was similar to that found by Canuto et al [24] in fruit pulp of the same species collected in the Amazon (1.0 g citric acid·100 g -1 ). The [soluble solids/titratable acid] ratio obtained in our study was high (3.93).…”

Section: Fr Hamacek Et Alsupporting

confidence: 89%

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Murici, fruit from the Cerrado of Minas Gerais, Brazil: physical and physicochemical characteristics, and occurrence and concentration of carotenoids and vitamins

Hamacek¹,

Martino²,

Pinheiro-Sant’Ana³

2014

Fruits

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-Introduction. The Cerrado is the largest biome in the state of Minas Gerais, Brazil; it presents an enormous biodiversity represented by fruit species, highlighting murici (Byrsonima verbascifolia). The objective of our study was to investigate the physical and physicochemical characteristics, occurrence and concentration of carotenoids, vitamin C, vitamin E and folates in murici fruits from the Cerrado of Minas Gerais, Brazil. Materials and methods. Titratable acidity was determined by volumetric neutralization, pH by potentiometry, soluble solids by refractometry, moisture using an oven, ash using a muffle furnace, protein by the micro-Kjeldahl method, total dietary fiber by the nonenzymatic gravimetric method and lipids by Soxhlet extraction; carotenoids and vitamin C were analyzed by HPLC-DAD, and vitamin E and folates by HPLC with fluorescence detection. Results and discussion. The murici pulp contained 7.47 g·100 g -1 carbohydrates, 5.13 g·100 g -1 lipids, 13.58 g·100 g -1 fibers and 71.58 g·100 g -1 moisture. The pH, titratable acidity and soluble solids were 3.93, 0.77 g citric acid·100 g -1 and 10.73°Brix, respectively. The results indicated that the fruit is an excellent source of fiber and vitamin C (27.24 mg·100 g -1 ), a good source of vitamin E (1819.72 µg·100 g -1 ) for children and a source for adults and pregnant women. Folates were not found in murici. Conclusion. Murici stands out with regard to its nutritional value and can contribute significantly to the supply of nutrients, especially fiber and vitamin C. Thus, consumption of these fruits should be encouraged among families residing in the Cerrado and in other regions of Brazil. Brazil /

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Section: Fr Hamacek Et Alsupporting

confidence: 89%

“…The murici pulp in the fruits we collected in Minas Gerais presented a pH greater than the 3.42 reported by Guimarães and Silva [21] in fruits collected in Goiás, and pH 3.7 observed by Canuto et al [24] in fruits of the Amazon.…”

Section: Fr Hamacek Et Alcontrasting

confidence: 65%

Murici, fruit from the Cerrado of Minas Gerais, Brazil: physical and physicochemical characteristics, and occurrence and concentration of carotenoids and vitamins

Hamacek¹,

Martino²,

Pinheiro-Sant’Ana³

2014

Fruits

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“…The levels of SS and moisture of the jellies produced are within the minimum value of 62% soluble solids and the maximum of 38% moisture required by legislation (BRASIL, 1978).…”

Section: ------------------------Unripe Fruits ----------------------mentioning

confidence: 73%

“…The ascorbic acid content of fresh unripe and ripe canjiqueira pulps did not differ (P>0.05) and was substantially higher than that observed in murici (Byrsonima crassifolia) fresh fruits, 0.3mg 100g -1 (CANUTO et al, 2010). Fresh unripe pulp showed higher levels of total phenols (TP) and tannins and lower values of IC 50 than those of fresh ripe pulp (Table 2), indicating higher antioxidant capacity (AC).…”

Section: ------------------------Unripe Fruits ----------------------mentioning

confidence: 85%

Nutritional and antioxidant potential of canjiqueira fruits affected by maturity stage and thermal processing

Prates

Campos

Silva³

et al. 2015

Cienc. Rural

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“…Já os valores de pH das polpas de tamarindo aqui determinados se assemelham aos valores encontrados na fruta in natura pelos autores anteriormente citados. No entanto, os valores de pH das polpas de tamarindo verificados neste trabalho estão em consonância com os obtidos por Canuto et al (2010) e Santos et al (2008). O crescimento acelerado de indústrias produtoras de polpa de diversos sabores é fator coadjuvante pela não regulamentação de características mínimas da grande variedade de frutas, que chegam ao mercado sem um padrão de qualidade (SANTOS et al, 2008).…”

Section: Santos E H F Et Alunclassified

Aspectos físico-químicos e microbiológicos de polpas de frutas comercializadas em Petrolina (PE) e Juazeiro (BA)

Santos

Neto

Donzeli

2016

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Aspectos físico-químicos ResumoObjetivou-se com este trabalho avaliar as características físico-químicas e microbiológicas de polpas de frutas congeladas comercializadas em Petrolina (PE) e Juazeiro (BA). Para tanto, foram analisados sete sabores de quatro marcas de polpas de frutas (A, B, C e D) quanto ao número total de bolores e leveduras, coliformes totais e termotolerantes a 45 °C (fecais), pH, sólidos solúveis e cor. Os resultados obtidos para um mesmo sabor, das diferentes marcas, de quatro repetições, foram submetidos à análise de variância e comparação de médias pelo teste de Tukey, a 5% de significância. Os resultados de cada amostra foram comparados, individualmente, aos valores determinados pela legislação brasileira para cada sabor de polpa de fruta. Todas as marcas apresentaram características de sólidos solúveis e cor condizentes com a legislação, com pequenas variações entre marcas, a depender do sabor. A marca C apresentou amostras com valores elevados de bolores e leveduras em todos os sabores. Observou-se, ainda, valores de pH diferentes do estabelecido pela legislação nas polpas de manga e caju. Também foram detectados coliformes termotolerantes em polpas da marca C. Concluiu-se que 61,75% das polpas da marca C, 14,29% das polpas da marca A e 14,29% das polpas da marca D apresentaram-se impróprias para o consumo. Constatou-se também a necessidade de se estabelecerem, na legislação, padrões físico-químicos para polpas de abacaxi e tamarindo. Palavras-chave: Segurança alimentar; Bolores; Leveduras; Coliformes. SummaryThis study aimed to evaluate some physical, chemical and microbiological characteristics of frozen fruit pulps marketed in Petrolina (PE/Brazil) and Juazeiro (BA/Brazil). For this purpose seven flavours of four brands (A, B, C and D) of frozen fruit pulps were evaluated for the total number of moulds and yeasts, total coliforms and coliforms heat tolerant at 45 °C (faecal), pH, soluble solids and colour. The results obtained for the same flavour of different brands, with four repetitions, were submitted to an analysis of variance and the means compared using Tukey´s test (5% significance). Furthermore, the results were evaluated based on the Brazilian legislation for each type of fruit pulp. All the brands showed colours and total soluble solids which conformed with the legislation, with minor variations between brands depending on the flavour. The samples of brand C presented high levels of moulds and yeasts for all flavours and pH values different from those established by the Brazilian legislation for mango and cashew pulps. Faecal coliforms were also detected in the brand C pulps. It was concluded that 61.75% of brand C, 14.29% of brand A and 14.29% of brand D frozen fruit pulps were unfit for consumption. The need to establish physical and chemic...

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Caracterização físico-química de polpas de frutos da Amazônia e sua correlação com a atividade anti-radical livre

Cited by 170 publications

References 20 publications

Murici, fruit from the Cerrado of Minas Gerais, Brazil: physical and physicochemical characteristics, and occurrence and concentration of carotenoids and vitamins

Murici, fruit from the Cerrado of Minas Gerais, Brazil: physical and physicochemical characteristics, and occurrence and concentration of carotenoids and vitamins

Nutritional and antioxidant potential of canjiqueira fruits affected by maturity stage and thermal processing

Aspectos físico-químicos e microbiológicos de polpas de frutas comercializadas em Petrolina (PE) e Juazeiro (BA)

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