Estabilidade de produtos de pequi (Caryocar coriaceum Wittm) sob congelamento em diferentes tipos de embalagens

Souza, Joaci Pereira de; Alves, Ricardo Elesbão; Brito, Edy de Sousa; Nogueira, Dijauma Honório; Lima, Janice Ribeiro

doi:10.1590/s0100-29452013000400007

Cited by 12 publications

(8 citation statements)

References 7 publications

(2 reference statements)

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“…According to Chitarra and Chitarra (2005), pH values increased with reduced titratable acidity as reported in this study when comparing pequi pulp, mesocarp and peel. Souza et al (2013) reported that unlike other tropical fruits, pequi shows low acidity.…”

Section: Physicochemical Characteristics Of Pequimentioning

confidence: 99%

Physical and chemical parameters, total phenols and the antioxidant activity of Pequi (Caryocar brasiliense Camb)

Placido¹,

Silva²,

Silva³

et al. 2015

Afr. J. Agric. Res.

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Pequi is a Brazilian cerrado fruit with nutritive and sensory characteristics and good taste and is used in numerous typical dishes. The purpose of this study was to analyze the physical and chemical characteristics, total phenols and the antioxidant activity and the scanning electron microscope (SEM) of pequi pulp, mesocarp and peel. Physical and chemical analyses such as antioxidants and phenolic compounds compositions were performed. Physical analyses showed high variation in length, equatorial diameter, weight and volume characteristics. Green peel, dark gray mesocarp and bright yellow pulp were observed. Significant differences were observed in the physical and chemical analyses of the fruit, with the pulp showing the most relevant characteristics such as high presence of lipids and proteins. The SEM of the peel and mesocarp showed a multiform, irregular and fibrous structure while the pulp showed irregular aspect, with the presence of granules and fibers. The highest antioxidant activity (EC 50 =280.1) was seen in pulp and the lowest (EC 50 =4.89) in peel. However, the highest concentration (204.37 mg EAG/g) of phenols is in the peel and the lowest (26.55 mg EAG/g) in the pulp. This study concluded that the fruit pulp presents potential for body maintenance and human consumption.

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Section: Physicochemical Characteristics Of Pequimentioning

confidence: 99%

Physical and chemical parameters, total phenols and the antioxidant activity of Pequi (Caryocar brasiliense Camb)

Placido¹,

Silva²,

Silva³

et al. 2015

Afr. J. Agric. Res.

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“…A relação inversa entre a acidez titulável e o pH, constatada nesse trabalho, foi evidenciado também por Arévalo-Pinedo et al (2010) e Souza et al (2013), pois observaram que existe tendência de aumento da acidez e diminuição do pH em pequi durante o armazenamento.…”

Section: Resultsunclassified

Efeito Da Radiação Ultravioleta C Na Qualidade E Armazenamento Pós-Colheita De Pequi

Almeida

Caetano

Almeida

et al. 2019

NAT

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O pequi é considerado espécie de grande interesse econômico, com grande potencial de expansão na culinária brasileira. Portanto, objetivou-se avaliar o efeito da radiação UV-C na qualidade e longevidade pós-colheita dos caroços de pequi in natura. O experimento foi conduzido em delineamento inteiramente casualizado, em esquema fatorial 4x4, análises destrutivas, e 4x6, análises não destrutivas, (tempo de radiação x dias), 4 repetições e 5 caroços por embalagem de cloreto de polivinila + poliestireno expandido. Os tratamentos foram expostos à radiação UV-C, com amplitude de onda medindo 254ƞm, sendo: 0 (controle), 2, 4 e 8 minutos, mantidos a 10±1°C e umidade relativa de 85±5%, sendo realizadas análises não destrutivas, como: perda de massa e conservação pós-colheita, por um período de 15 e 18 dias. As análises destrutivas como: Cor: L*, croma e °hue, acidez titulável (AT), sólidos solúveis (SS), índice de maturação (SS/AT) e pH, avaliadas por 9 dias. Os dados obtidos foram submetidos à análise de variância (p≤0,05) e regressão, quando significativos. A exposição à radiação UV-C por 4 e 8 minutos manteve a qualidade do pequi por até 18 dias, tornando-se menos susceptível a deterioração e escurecimento, além de apresentar uma tonalidade de cor mais atrativa, e menos ácida.Palavras-chave: Caryocar brasiliense Camb., vida de prateleira, conservação, cerrado. EFFECT OF ULTRAVIOLET RADIATION ON QUALITY AND POSTHARVEST STORAGE OF PEQUI ABSTRACT: The pequi is considered species of great economic interest, with great potential for expansion in brazilian cuisine. Therefore, the objective of evaluating the effect of UV-C radiation on quality and postharvest longevity of seeds of pequi in natura. The experiment was conducted in a completely randomized design in factorial scheme 4x4, destructive analyses, and 4x6, non-destructive analyses (time of radiation x days), 4 reps and 5 seeds per pack of polyvinyl chloride + polystyrene expanded. The treatments were exposed to UV-C radiation with wave amplitude measuring 254ƞm: 0 (control), 2, 4 and 8 minutes, kept at 10 ± 1°C and relative humidity of 85 ± 5%, being carried out, as non-destructive analyses: loss of mass and postharvest conservation, by a period of 15 and 18 days. The destructive analysis as: color: L*, chroma and °hue, titratable acidity (TA), soluble solids (SS), maturation index (SS/TA) and pH, evaluated for 9 days. Data were subjected to analysis of variance (p≤0.05) and when significant regression. The UV-C radiation exposure for 4 and 8 minutes kept the quality of pequi for up to 18 days, becoming less susceptible to deterioration and dimming, in addition to presenting a more attractive color tone, and less acidic.Keywords: Caryocar brasiliense Camb., shelf life, conservation, cerrado.

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“…However, Souza et al (2013) found carotenoid values of 0.3 mg/100 g pulp (wb) for C. coriaceum pulp cut into slices and packaged under vacuum.…”

Section: Carotenoidsmentioning

confidence: 99%

“…The phenolic composition of the in natura C. coriaceum pulp and almond is not described in the scientific literature, but Souza et al (2013) found 69.6 mg/100 g pulp (wb) of phenolic compounds in C. coriaceum pulp cut into slices and packaged in vacuum-sealed bags. and Almeida et al (2012) found 58.9 and 236.2 mg/100 g pulp (db) of phenolics, respectively, in C. villosum pulp ( Table 2).…”

Section: Phenolicsmentioning

confidence: 99%

Bioactive compounds and functional potential of pequi (<em>Caryocar</em> spp.), a native Brazilian fruit: a review

et al. 2018

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SUMMARY:Pequi is an indigenous word that means "thorny covering" and is used to describe fruits from the Caryocar spp. These fruits are widely consumed as food and used in traditional medicine by Brazilians in the savannah (Cerrado biome) and the Amazon region. The fruit is rich in lipids, mainly oleic acid, and other bioactive substances including carotenoids, phenolics, and tocopherols. The oil extracted from the pulp or "almond" (seed) has a high local socioeconomic impact and is associated with nutritional and therapeutic benefits. A wide array of health benefits such as antioxidant, anti-inflammatory, antitumor, and antimicrobial effects, improved cardiac function, as well as an increased lymphocyte-dependent immunity have been attributed to the pequi fruit, especially its pulp. This review provides a comprehensive overview on the edible parts of pequi fruits (pulp and almond), more specifically the oil produced from these parts, as a source of functional compounds with biological activity. Moreover, it considers the differences among the three more commercially-important species from the genus Caryocar. KEYWORDS: Bioactive compounds; Caryocaraceae; Fruit; Health benefits; Oleic acid RESUMEN:Compuestos bioactivos y funcionalidad potencial del pequi (Caryocar spp.), fruta nativa brasileña. Revisión. Pequi es una palabra indígena que significa "piel espinosa" y es utilizada para describir los frutos de Caryocar spp. Estos frutos son ampliamente consumidos como alimentos y son utilizados en la medicina popular por los brasileños ubicados en el Savannah (bioma Cerrado) y en la región amazónica. La fruta es rica en grasas, ácido oleico y otros bioactivos, incluyendo carotenoides, fenoles y tocoferoles. El aceite procedente de la pulpa o de la almendra (semilla) tiene un importante impacto socioeconómico local y está asociado con beneficios nutricionales y terapéuticos. Una amplia gama de beneficios para la salud tales como antioxidante, antiinflamatorio, antitumoral, antimicrobiano, mejora de la función cardíaca, así como el aumento de la inmunidad linfocitaria han sido atribuidas a la fruta, especialmente a su pulpa. Esta revisión proporciona una descripción exhaustiva sobre las partes comestibles de la fruta del pequi (pulpa y almendra), más específicamente del aceite producido a partir de estas partes, como una fuente de compuestos funcionales con actividad biológica. Además se consideran las diferencias encontradas entre las tres especies comerciales más importantes del género Caryocar.

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Estabilidade de produtos de pequi (Caryocar coriaceum Wittm) sob congelamento em diferentes tipos de embalagens

Cited by 12 publications

References 7 publications

Physical and chemical parameters, total phenols and the antioxidant activity of Pequi (Caryocar brasiliense Camb)

Physical and chemical parameters, total phenols and the antioxidant activity of Pequi (Caryocar brasiliense Camb)

Efeito Da Radiação Ultravioleta C Na Qualidade E Armazenamento Pós-Colheita De Pequi

Bioactive compounds and functional potential of pequi (<em>Caryocar</em> spp.), a native Brazilian fruit: a review

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