Sugar fractionation and pectin content during the ripening of guava cv. Pedro Sato

Abreu, José Renato de; Santos, Custódio Donizete dos; Abreu, Celeste Maria Patto de; Corrêa, Angelita Duarte; Lima, Luiz Carlos de Oliveira

doi:10.1590/s0101-20612012005000029

Cited by 11 publications

(17 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In similar studies, contents of 5.89, 5.7, and 0.72% of pectin in dry mass were reported for gabiroba, guava and araçá-do-campo, respectively. In addition, 0.258% was reported for gabiroba-do-cerrado, the latter being evaluated in fresh mass content (Santos, Petkowicz, Haminiuk, & Cândido, 2010;Abreu, Santos, Abreu, Corrêa, & Lima, 2012;Morzelle et al, 2015).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical characterization of fruits of <i>Campomanesia guazumifolia</i> (Cambess.) O. Berg (Myrtaceae)

Goldoni

Giacobbo

Galon

et al. 2019

Acta Sci. Biol. Sci.

View full text Add to dashboard Cite

Belonging to the family Myrtaceae, 'sete capotes' is a plant native to the Atlantic Forest biome. It produces yellow-green fruits between February and May. Although used for consumption by local populations, studies of the fruit are rare. The present work aimed at characterize the fruit in terms of physicochemical properties. We quantified mass, volume, moisture, pulp yield, pH, titratable acidity, soluble solids/titratable acidity, proteins, lipids, total sugars, reducing sugars, ash, macronutrients, micronutrients, pectin, vitamin C and phenolic compounds. Compared with commercial fruits and other native fruit trees, sete capotes is unusual for its pulp yield, vitamin C levels, total phenolic compound content, protein levels, calcium content, potassium levels and iron content. Through the results it is verified of the fruit as a functional food, mainly because of its nutritive content and because of its bioactive compounds. Our data emphasize the importance of study of the constituents of native flora. absorbent paper, packed in polyethylene bags and frozen at -20ºC until analysis. Prior to analysis, the fruits were removed from refrigerator, and juice was extracted by manual pressing through a sieve. We also obtained flour from pulped and oven-dried fruits at 55ºC that were ground in a mill. The variables analyzed are described below, taking into account that humidity, pH, SS/AT ratio, lipids, total sugars, ash and vitamin C were quantified according to the methodology proposed by the Instituto Adolfo Lutz (2008).Volume and mass: For mass determination, we used a semi-analytical balance (Mars AD430). The volume was measured by an indirect method: Fruits were immersed in a known quantity of distilled water, using graduated cylinder to observe the displacement of the liquid. The mean value of mass and volume of the samples were expressed as grams and cm 3 .Humidity: Was used to determine the percent moisture content, and the percentage humidity was calculated by the loss of water by desiccation of fruits after 48 hours in an oven at 55ºC.Pulp yield and number of seeds per fruit: The calculation of pulp yield was performed according to the methodology of Santos, Lima, Petkowicz, and Candido (2013), comparing fruit weight before and after seed removal. The mean value of yield was expressed as a percentage, as was the mean number of seeds in fruits.PH: The pH of the juice diluted 1:10 in distilled water was measured with the aid of a calibrated pH meter (MSTecnopon-MPA210).Titratable acid -TA: Consisting of titrating juice diluted 1:10 with a standard solution of 0.1 N NaOH to pH 8.2. The results were expressed as grams of citric acid per 100 mL.Determination of soluble solids by refractometry -SS: The analysis of soluble solids by refractometry was performed on an Abbé-type bench refractometer (BEL-RTM). Readings were performed on fruits at the same maturation stage, and the results were expressed in Brix degrees.SS/TA ratio: Based on the calculation of the SS/TA ratio (Brix degrees divided by the value of Titrata...

show abstract

Section: Resultsmentioning

confidence: 99%

Physicochemical characterization of fruits of <i>Campomanesia guazumifolia</i> (Cambess.) O. Berg (Myrtaceae)

Goldoni

Giacobbo

Galon

et al. 2019

Acta Sci. Biol. Sci.

View full text Add to dashboard Cite

show abstract

“…To obtain the soluble fraction according to the same methodology, 10.0 mL of distilled water, instead of the EDTA solution, were added to the residue on the filter paper, and after one hour of agitation, the mixture was filtered and the supernatant stored. b) Second method using a tetrasodium EDTA solution This was carried out according to the methodology proposed by Abreu et al (2012b), with modifications: 0.25 g of sample (0.25 g pure guava was macerated in advance, without the addition of solvents, with the aid of a mortar and pestle) was weighed and 10.0 mL of a 2.0 mM EDTA solution, pH 7. 0 added.…”

Section: Pectin Extractionmentioning

confidence: 99%

“…"Pedro Sato", due to its extensive production, nutritional value, acceptance (due to its pleasant taste), attractive colour and a high vitamin C content AMATO NETO, 2009;OLIVEIRA et al, 2012). Guava is one of the main raw materials used by the canning industry in Brazil, allowing for various forms of exploitation, for example, puree, pulp, nectar, juice, jam, ice cream and candy (ABREU et al, 2012b).…”

Section: Introductionmentioning

confidence: 99%

“…Highly perishable due to its intense metabolic activity during ripening, the guava has a lifetime that can reach 3 to 5 days at room temperature, after which the decrease in firmness is the most striking feature of the maturation process (ABREU et al, 2012b). Softening (related to maturation) of the fruit is generally associated with chemical modifications and degradation of the cell wall components as well as a decrease in fruit integrity, such as the pectin content, during ripening (VILAS BOAS et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Modifications in the methods to extract pectin from cv. “Pedro Sato” guavas during ripening

Spiller

Marques

Simão

et al. 2018

Braz. J. Food Technol.

Self Cite

View full text Add to dashboard Cite

Guava is a highly perishable fruit due to its intense metabolism during ripening, with a shelf life of up to five days at room temperature. The loss of firmness during ripening is caused by the activity of hydrolytic enzymes that promote dissolution of the pectin constituents of the cell wall. Although guava is considered to be rich in pectin, the amounts reported in the literature do not exceed 2.4%, a content indicating it is not responsible for the firmness of guava. The aim of this study was to extract pectin from the guava pulp during 7 days of ripening by two methods (ethanol and EDTA extraction) and suggest modifications in the methods by adding to the extraction residue, cellulase and pectinase to degrade the cell wall structure of the fruit and obtain larger amounts of pectin, which would imply the participation of pectin in the maintenance of fruit firmness. It was possible to infer there were no differences in the pectin levels extracted by the two methods, due to sugar contamination. As from the new stage in the execution by the two methods, the extraction was more efficient: 9.10% of pectin with EDTA and 7.63% with ethanol. The pectin contents found were higher than those mentioned in the literature, better explaining their responsibility in fruit firmness.

show abstract

“…Pedro Sato, Abreu et al (2012b) suggested that the amount of pectin in guava should be higher than 2.5% in fresh weight (or 15% dry weight). Given these results, a new step in the extraction of pectin was proposed, in the two modified methods by McCready & McComb (1952), that is, the treatment of the residue after the determination of soluble pectin, with cellulase and pectinase in the fractions supernatant and sediment, obtaining insoluble pectin, and cellulase, hemicellulase and pectinase were used in the other treatment, under the same conditions.…”

Section: Pectin Contentsmentioning

confidence: 99%

Mechanism of firmness loss in guava cv. Pedro Sato during ripening at room temperature

et al. 2017

Self Cite

View full text Add to dashboard Cite

Guava (Psidium guajava L.) is fruit with very short shelf life due to associated with the loss of firmness in the pulp and information on the activity of enzymes that degrade pectic substances, as well as the amount of pectin, is very contradictory and not clearly defined. This work showed that the firmness of the fruit decreased sharply on the first four days of ripening. The identified phenolic compounds had their content increased with fruit maturation. The addition of the enzymes cellulase and hemicellulase in the pectin extraction in fruits of Psidium guajava revealed higher contents of this polyssacaride that the ones reported in literature, highlighting pectin as the responsible for the firmness of these fruits at more adequate contents. β-D-glucosidase was identified as one of the responsible enzymes for the maturation of P. guajava fruits. Thus, studies about possible inhibitory effects of this enzyme in P. guajava fruits may reveal an important tool to reduce pectin release and early maturation of these fruits.Keywords: Psidium guajava; pectin; phenolic compounds; β-D-glucosidase; esterase.Practical Application: Guava is a highly perishable fruit and information on the activity of enzymes that degrade pectic substances and the amount of pectin, not are clearly defined. This work showed that the firmness of the Guava decreased with ripenig, that pectin is responsible for the firmness and that the content phenolic compounds increased with fruit maturation. β-D-glucosidase was identified as one of the responsible enzymes for the maturation, thus possible inhibitory effects of this enzyme may reduce pectin release and early maturation of these fruits. Braga et al.

show abstract

Sugar fractionation and pectin content during the ripening of guava cv. Pedro Sato

Cited by 11 publications

References 13 publications

Physicochemical characterization of fruits of <i>Campomanesia guazumifolia</i> (Cambess.) O. Berg (Myrtaceae)

Physicochemical characterization of fruits of <i>Campomanesia guazumifolia</i> (Cambess.) O. Berg (Myrtaceae)

Modifications in the methods to extract pectin from cv. “Pedro Sato” guavas during ripening

Mechanism of firmness loss in guava cv. Pedro Sato during ripening at room temperature

Contact Info

Product

Resources

About