Mineral characterization of native fruits from the southern region of Brazil

Pereira, M. C.; Boschetti, Wiliam; Rampazzo, Roger Teixeira; Celso, Paulo Gustavo; Hertz, Plinho Francisco; Rios, Alessandro de Oliveira; Vizzotto, M.; Flôres, Simone Hickmann

doi:10.1590/fst.2014.0049

Cited by 26 publications

(21 citation statements)

References 26 publications

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“…The iron contents found in 100 g of uvaia (3.38 mg) was shown to be promising among the 60 fruits compiled by Brazilian Food Composition Table (TACO , 2011), including açaí pulp (8.45 times greater). Our findings have also been reported by Pereira et al (2014) for fruits from the same species at the Embrapa Temperate Agriculture experimental station in Pelotas, RS, Brazil.…”

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confidence: 88%

“…The whole uvaia fruit (peel + pulp) has been shown to be an important source of mineral elements (Table 3), which play several vital roles in synergy with vitamins, enzymes, hormones, and other nutritional co-factors in order to regulate thousands of biological functions of the human body (HAMZA et al, 2014;PEREIRA et al, 2014). These data suggest that potassium (K) contents were greater that those of the other minerals, followed by phosphorus (P), calcium (Ca), and magnesium (Mg).…”

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confidence: 99%

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Characteristics of the fruits of two uvaia populations grown in Salesópolis, SP, Brazil

et al. 2018

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Uvaia (Eugenia pyriformis Cambess) is a fruit tree native to the Atlantic Forest and that features peculiar aroma and flavor. Although this fruit is highly popular locally, its commercial farming is virtually nonexistent. In addition, limited studies on this fruit have been conducted. Therefore, the present study aimed to investigate the physical, chemical, and functional characteristics of two uvaia fruit populations grown in Salesópolis, SP, Brazil, in order to determine their potential for being consumed both in natura and processed. Uvaia fruits were evaluated as for skin color, whole fruit weight, longitudinal and transversal diameters, seed percentage, pulp yield, pulp firmness, pH, total soluble solids (TSS), total titratable acidity (TTA), TSS/TTA ratio, total soluble sugars, soluble and total pectins, total carotenoids, yellow flavonoids, total phenolic compounds, ascorbic acid, and in vitro antioxidant capacity (DPPH and ORAC assays). The total mineral content was also determined. Comparison among the two populations revealed that uvaia fruits showed significantly different firmness values, large fruits showing suitable characteristics for the fresh fruit market. However, small fruits were sweeter and richer in antioxidants, allowing the consumption of both natural and processed fruits. Thus, this native fruit denotes an important source of nutrients and bioactive compounds, especially iron. Características dos frutos de duas populações de uvaias cultivadas no município de Salesópolis-SPResumo -A uvaia (Eugenia pyriformis Cambess) é um fruto nativo da Mata Atlântica que apresenta características de aroma e sabor bastante peculiares. Embora seja apreciado por populações locais, o cultivo comercial é praticamente inexistente, assim como os trabalhos de pesquisa. Em vista disso, este trabalho teve como objetivo caracterizar frutos de duas populações de uvaia cultivadas em Salesópolis, SP, com relação aos aspectos físicos, químicos e funcionais, com vistas a determinar o potencial para consumo in natura e/ou para processamento. Os frutos de duas populações de uvaia (frutos grandes e frutos pequenos) foram colhidos manualmente, quando atingiram o completo amadurecimento. Foram avaliados quanto à coloração da casca, peso do fruto inteiro, diâmetros longitudinal e transversal, porcentagem de sementes, rendimento em polpa, firmeza da polpa, pH, teor de sólidos solúveis totais (SST), acidez titulável total (ATT), relação SST/ATT, açúcares solúveis totais, pectinas solúvel e total, carotenoides totais, flavonoides amarelos, compostos fenólicos totais, ácido ascórbico e capacidade antioxidante (DPPH e ORAC). Os teores de minerais totais (Fe, Mn, Cu, Zn, P, K, Ca e Mg) também foram determinados. Quando comparadas as duas populações, pode-se observar que as uvaias apresentaram diferenças expressivas na firmeza, sendo que os frutos do tipo grande apresentaram características vantajosas para a comercialização in natura. No entanto, os frutos do tipo pequeno mostraram-se mais doces e mais ricos em compostos antioxidant...

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confidence: 88%

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confidence: 99%

Characteristics of the fruits of two uvaia populations grown in Salesópolis, SP, Brazil

et al. 2018

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“…Studies carried out by da Silva et al . and Pereira et al . demonstrated the inorganic element content in uvaia.…”

Section: Resultsmentioning

confidence: 99%

Geographical discrimination of uvaia (Eugenia pyriformis Cambess) by principal component analysis

et al. 2019

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BACKGROUND The international marketing of native Brazilian fruits may benefit from research into discrimination between plants with particular properties. Plants with certain characteristics have strong potential for use in agroindustry and for the development of new processed products. In the current study, 12 uvaia plants (Eugenia pyriformis Cambess), native to Brazil, were geographically discriminated by chemometric methods, using nutritional composition, physicochemical characterization, bioactive compounds, and antioxidant capacity data. RESULTS Uvaia fruits presented good nutritional value, with a high moisture and carbohydrate content. All fruits presented a pH value lower than 4, being classified as highly acidic, and the total soluble solids (°Brix) ranged between 2.90 and 9.80. Some plants had a higher vitamin C content, and all the plants had a high bioactive compound content (phenolic and flavonoids) and antioxidant capacity in 1,1‐difenil‐2‐picrilhidrazil (DPPH), 2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) assays. Hydroethanolic solution was the best extraction solvent tested when compared with water and ethanol. Using principal component analysis, it was possible to discriminate among the plants in five different groups; however, just one group was responsible for higher antioxidant compound content. CONCLUSION In this work, 12 native uvaia plants were discriminated by their geographical origin using a chemometric approach. Genetic improvement based on natural selection could be accomplished with some of the plants to improve the quality of uvaia pulp and to develop new cultivars. © 2019 Society of Chemical Industry

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“…(), it exceeds those reported by Ibironke, Rotimi, David, and Joseph (). Fe is a widely studied microelement and one of the most cited as an important nutrient for humans (Pereira et al., ). Fe occurs on high pH soils or certain plants and can be taken up by the leaves in Fe 2+ and Fe 3+ forms.…”

Section: Resultsmentioning

confidence: 99%

“…While the concentration is lower than those reported by Chiteva and Kituyi (2006) and de Oliveira et al (2006), it exceeds those reported by Ibironke, Rotimi, David, and Joseph (2006). Fe is a widely studied microelement and one of the most cited as an important nutrient for humans (Pereira et al, 2014).…”

Section: Fe Concentrationmentioning

confidence: 99%

Mineral composition of Tamarindus indica LINN (tamarind) pulp and seeds from different agro‐ecological zones of Uganda

Okello

Okullo

Eilu

et al. 2017

Food Science & Nutrition

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Mineral composition of dry Tamarindus indica LINN pulp and seeds was evaluated on samples collected from three different agro‐ecological zones of Uganda (Lake Victoria Crescent, and Eastern and West Nile). The objective of the study was to evaluate the mineral composition of T. indica pulp and seed samples from across Uganda's different agro‐ecological zones and land use types. Separately grounded samples of T. indica pulp and seeds were analyzed for Zn, Fe, Mg, P, Na, K, and Ca. The univariate analysis of variance in the General Linear Model was used to compare differences in mineral composition. Treatment means were separated using Least Significant Difference (LSD) in Post Hoc Tests. The results showed that there were significant differences (p ≤ 0.005) in mineral composition levels of T. indica pulp and seed samples between the different agro‐ecological zones with the exception of P and Na (for pulp). The T. indica pulp and seeds samples from the Lake Victoria Crescent zone and wild land use type had generally higher mineral levels than T. indica samples from other agro‐ecological zones and different land use types. As mineral composition levels were generally higher in the seed than the pulp samples, consumption of T. indica seeds should be promoted. There is also need to conserve individual species both on‐farm and in the wild population, but T. indica mineral concentrations (both pulp and seeds) were higher in the samples from the wild population, making them good for human and animal diets.

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Mineral characterization of native fruits from the southern region of Brazil

Cited by 26 publications

References 26 publications

Characteristics of the fruits of two uvaia populations grown in Salesópolis, SP, Brazil

Characteristics of the fruits of two uvaia populations grown in Salesópolis, SP, Brazil

Geographical discrimination of uvaia (Eugenia pyriformis Cambess) by principal component analysis

Mineral composition of Tamarindus indica LINN (tamarind) pulp and seeds from different agro‐ecological zones of Uganda

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