Qualidade dos frutos do pequizeiro submetidos a diferentes tempos de cozimento

Abstract

RESUMOO pequi é consumido tradicionalmente cozido, podendo sofrer influência desse processo. Objetivou-se, neste trabalho, avaliar o efeito de diferentes tempos de cozimento sobre a qualidade do pequi. Os frutos oriundos do Norte de Minas Gerais foram selecionados, lavados, sanificados, descascados e submetidos a diferentes tempos de cozimento (0, 5, 10, 15, 20, 25, 30, 35 e 40 minutos). As análises foram realizadas no mesocarpo interno e na água de cozimento. Com o aumento do tempo de cozimento, observou-se, no fruto, diminuição da cor, firmeza e sólidos solúveis e dos minerais potássio, sódio, zinco e ferro, sendo esses minerais detectados na água. O cobre aumentou no mesocarpo interno e reduziu na água. Fósforo, cálcio, magnésio, manganês e enxofre não foram influenciados pelo tempo de cozimento. Vitamina C, carotenóides totais e ß-caroteno diminuíram proporcionalmente ao tempo de cozimento e desses, apenas a vitamina C foi encontrada na água de cozimento. Conclui-se que, mesmo com 40 minutos de cozimento, o pequi continua sendo importante fonte de nutrientes. Termos para indexação:Frutas do cerrado, valor nutricional, minerais, vitaminas. ABSTRACTCaryocar brasiliense Camb. fruits is traditionally consumed cooked; and may suffer influences from this process. Thus, the objective of this work was to evaluate the effect of different times of cooking on the quality of this fruit. The fruits from North of Minas Gerais (Brazil) were selected, washed, sanitized, peeled and submitted to different times of cooking (0, 5, 10, 15, 20, 25, 30, 35 and 40 minutes). The analyses were carried out at the internal mesocarp and in the cooking water. With the increase of cooking time, decrease of color, firmness and the minerals potassium, sodium, zinc and iron decreased in the fruit and were detected in the water. The copper increased in internal mesocarp and reduced in the water. Potassium, sodium, zinc and iron decreased in the fruit with increased time of cooking and were detected in the water. Copper increased in the internal mesocarp and decreased in water. Phosphorus, calcium, magnesium, manganese and sulfur were not influenced by cooking time. Vitamin C, total carotenoids and betacarotene decreased to the time of cooking and of these, only vitamin C was found in the cooking water. It was concluded that even with 40 minutes of cooking these fruits continues as an important source of nutrients.

DETERMINATION OF Cu, Fe, Mn, Zn AND FREE FATTY ACIDS IN PEQUI OIL

“…24 Gonçalves et al used a nitro-perchloric mixture, while Ramos and Souza used a mixture of H 2 SO 4 , HNO 3 and HClO 4 for pequi fruit digestion. 5,17 Nitro-perchloric digestion was also used to digest another typical Brazilian fruit (macaúba) in a digester block, as well as several food samples, like meat, vegetables and a large variety of fruits. 25,26 Despite being an excellent oxidant agent, the use of HClO 4 requires caution, because the reaction of HClO 4 with organic matter is very violent.…”

“…Furthermore, nitro-perchloric digestion is time consuming, with an overnight step of about 12 hours, or alternatively requiring the use of a digester block at high temperature for more than 3 hours. 5,17,25,26 Therefore, to minimize this problem, a digestion method was proposed using H 2 SO 4 , HNO 3 and H 2 O 2 . These reagents are commonly found in research laboratories, and heating was performed using a hot plate.…”

“…Similar concentrations of these analytes were found by Gonçalves et al, Ramos and Souza and Silva et al in pequi fruit. 5,17,21 These analytes were chosen in this work since they are of great importance in human health and are fundamental for many physiological processes. Fe is associated with the transport of oxygen to cells.…”

“…The LOD and LOQ values obtained were consistent with the techniques used. It was possible to quantify the micronutrients Fe, Mn, Cu and 5,25,26 Zn and FFA (oleic, palmitic and linoleic acids) in different pequi oil samples. Pequi oil can be considered a rich source of trace elements.…”

“…1,2 This fruit contains high levels of edible oil, vitamin A, proteins and antioxidant compounds. [3][4][5][6] The pequi fruit and its oil are used as ingredients in traditional dishes, mainly in the states of Goiás and Minas Gerais. Pequi oil extracted from the nut is also used in cosmetic formulations (soaps and skin emulsions) and in traditional medicine for the treatment of pulmonary diseases (cold, cough, bronchitis, asthma and influenza), lesions, gastric problems and inflammatory diseases.…”