An Overview on Cagaita (Eugenia dysenterica DC) Macro and Micro Components and a Technological Approach

Ribeiro, Ediane Maria Gomes; Carvalho, Lucía María Jaeger de; Ortiz, Gisela Maria Dellamora; Cardoso, Flávio de Souza Neves; Viana, Daniela Soares; Carvalho, J. L. V. de; Gomes, P. B.; Tebaldi, Nicolas Machado

doi:10.5772/53157

Cited by 5 publications

(6 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The major carotenoids of cagaita fruits are (all- E )-lutein and (all- E )-β-carotene, which showed different amounts in the three evaluated locations (EDA, EDB, and EDC). Ribeiro et al evaluated cagaita fruits from the Midwest region of Brazil and found that the mean value of total carotenoids was 822 μg/100 g, around 2.6 times greater than the highest result in our study, with (all- E )-lutein as major carotenoid (181 μg/100 g). de Morais Cardoso et al reported 770 μg/100 g of total carotenoids for cagaita fruits (Southeast region), a value around 2.4 times greater than the highest result in our study (319.30 μg/100 g, EDB fruits).…”

Section: Resultscontrasting

confidence: 76%

See 1 more Smart Citation

Brazilian Biodiversity Fruits: Discovering Bioactive Compounds from Underexplored Sources

Biazotto

Mesquita

Neves

et al. 2019

J. Agric. Food Chem.

View full text Add to dashboard Cite

Large segments of the Brazilian population still suffer from malnutrition and diet-related illnesses. In contrast, many native fruits have biodiversity and are underexploited sources of bioactive compounds and unknown to consumers. The phytochemical composition of nine underexplored Brazilian fruits was determined. Carotenoids and anthocyanins were identified and quantified by high performance liquid chromatography-photodiode array-tandem mass spectrometry (HPLC-PDA-MS/MS), and phenolic compounds and iridoids were identified by flow injection analysis-electrospray-ion trap-tandem mass spectrometry (FIA-ESI-IT-MS/MS); in total, 84 compounds were identified. In addition, the chemical structure and pathway mass fragmentation of new iridoids from jenipapo (Genipa americana) and jatoba (Hymenae coubaril) are proposed. The highest level of carotenoids was registered in pequi (Caryocar brasiliense; 10156.21 μg/100 g edible fraction), while the major total phenolic content was found in cambuci (Campomanesia coubaril; 221.70 mg GAE/100 g). Anthocyanins were quantified in jabuticaba (Plinia cauliflora; 45.5 mg/100 g) and pitanga (Eugenia uniflora; 81.0 mg/100 g). Our study illustrates the chemical biodiversity of underexplored fruits from Brazil, supporting the identification of new compounds and encouraging the study of more food matrixes not yet investigated.

show abstract

Section: Resultscontrasting

confidence: 76%

“…Pequi CBB fruits have about two times more carotenoids than EUB (second best result of our study). Ribeiro et al evaluated pequi fruits from five different Brazilian regions, with a range from 3700.08 to 18700.00 μg/100 g of total carotenoids, suggesting that carotenoid content is affected by the native region of the pequi fruit.…”

Section: Resultsmentioning

confidence: 99%

Brazilian Biodiversity Fruits: Discovering Bioactive Compounds from Underexplored Sources

Biazotto

Mesquita

Neves

et al. 2019

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…The vitamin C content of fresh cagaita was however similar to that reported for Goiás (27.46 mg/100 g) (Silva et al, 2008apud Cardoso et al, 2011. The β-carotene values for cagaita pulp were within the range reported for whole cagaita pulp (110 µg/100 g) (Gomes et al, 2011 apud Ribeiro et al, 2013). Melo & Araújo (2011) have reported that the loss of vitamin C following freezing of fruit is mainly due to exposure to oxygen and light during fruit manipulation.…”

Section: Resultssupporting

confidence: 73%

“…With respect to the sugar content, sucrose was only found in fresh fruit, which suggests that during freezing and thawing of the pulp prior to atomization, the enzyme invertase converts sucrose into fructose and glucose (Leininger & Kilpatrick, 1938). The sugar content of cagaita pulp is comparable to that found in fruit by other researchers (Ribeiro et al, 2013) who analyzed overview about macro end micro components and technological of cagaita (Eugenia dysenterica DC). The moisture and water activity of the atomized pulp were within the range reported for a spray dried ethanol extract of cagaita pulp (Daza et al, 2016).…”

Section: Resultsmentioning

confidence: 51%

Effect of freezing and atomization on bioactive compounds in cagaita (Eugenya dysenterica DC) fruit

et al. 2018

View full text Add to dashboard Cite

The aim of this study was to evaluate the effect of freezing and atomization on bioactive compounds in cagaita fruit. The levels of total phenolics, total flavonoids, condensed tannins, vitamin C, β-carotene, the antioxidant potential assessed by DPPH and ABTS, sugar profile, and mineral profile were all evaluated. High levels of total polyphenols (881.95 mg/100 g), total flavonoids (42.93 mg/100 g) and condensed tannins (67.00 mg/100 g) were detected in atomized cagaita pulp. A higher content of vitamin C was found in fresh cagaita pulp (29.75 mg/100 g), compared to frozen pulp, or atomized pulp, which had levels of 24.64 mg/100 g and 20.38 mg/100 g, respectively. Atomized pulp had the highest antioxidant activity as assessed using the ABTS method (517.04 µmol Trolox/g), compared with frozen pulp (357.73 µmol Trolox/g) and fresh cagaita pulp (276.07 µmol Trolox/g). The drying method demonstrated the best performance with respect to fruit preservation.

show abstract

“…The pulp has low calories and is rich in vitamin C, vitamin A, folates, and minerals (CARDOSO et al, 2011;GUEDES et al, 2017), and it has good microbiological quality. The seeds are a source of potassium, phosphorus, sodium, and magnesium (RIBEIRO et al, 2013) and unsaturated fatty acids (CAMILO et al, 2016). In regional cuisine, the fruits are used in the production of ice creams, jams, jellies, and "cachaça curtida" (a natural and artisanal alcoholic drink made from the infusion of cachaça with fruit).…”

Section: Introductionmentioning

confidence: 99%

Structure of the phenotypic variability of fruit and seed traits in natural populations of Eugenia dysenterica dc. (Myrtaceae)

et al. 2018

View full text Add to dashboard Cite

Eugenia dysenterica DC. (cagaita tree) is a fruit tree native to the Brazilian Cerrado. It is a promising species for cultivation, but little basic information exists on the phenotypic diversity and quantitative variation of its fruits and seeds at a population scale. Thus, the present study proposes to estimate the phenotypic parameters of the species’ fruits and seeds based on the variability among mother plants and among subpopulations, thereby aiming to increase knowledge for breeding and conservation of the species. For this, 25 natural subpopulations (local populations) were sampled in five Brazilian states. Within each subpopulation, 20 fruits were collected from each of six sampled mother plants. Data for biomass, transverse and longitudinal lengths of the fruits and seeds were subjected to estimates of descriptive parameters, correlation and hierarchical analysis of variance (ANOVA). Significant variation, including high levels of phenotypic variation, was observed among mother plants within the subpopulations and between the subpopulations. The high variation and the formation of phenotypically divergent groups are important elements for the breeding of cagaita tree, whose mother plants can now be selected for the traits studied. Phenotypic divergence between populations (PST) can be used as an indicator of the structuring of the phenotypic variation of the species in its natural area of occurrence.

show abstract

An Overview on Cagaita (Eugenia dysenterica DC) Macro and Micro Components and a Technological Approach

Cited by 5 publications

References 30 publications

Brazilian Biodiversity Fruits: Discovering Bioactive Compounds from Underexplored Sources

Brazilian Biodiversity Fruits: Discovering Bioactive Compounds from Underexplored Sources

Effect of freezing and atomization on bioactive compounds in cagaita (Eugenya dysenterica DC) fruit

Structure of the phenotypic variability of fruit and seed traits in natural populations of Eugenia dysenterica dc. (Myrtaceae)

Contact Info

Product

Resources

About