Análise da composição centesimal, físico-química e mineral da polpa e casca do fruto de Endopleura uchi

Rolim, Charline Soares dos Santos; Oliveira, Régis Tribuzy de; Rolim, Leonardo do Nascimento; Saraiva-Bonatto, Eyde Cristianne; Saraiva, Maria das Graças Gomes; Oliveira, Roseane Pinto Martins de; Silva, Cláudia Cândida; Lamarão, Carlos Victor

doi:10.34117/bjdv6n3-491

Cited by 2 publications

(3 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Santos Rolim et al (2020) analyzed fruits from Parintins, Amazonas, and, for 100 g of uxi pulp, obtained 14 mg of Al, 40.7 mg of Ca, 380 mg of K, 22 mg of Mg, and 27 mg of P, which correspond to lower levels than those obtained from our samples. On the other hand, the mineral content values by Marx et al (2002) varied from ours for Ca (96 mg), Fe (1.2 mg), Mg (70 mg), and P (39 mg).…”

Section: Discussioncontrasting

confidence: 66%

“…Dietary fibers, antioxidant compounds, vitamins, micronutrients such as calcium, iron, zinc and iodine, macronutrients such as magnesium, carbohydrates, fats and proteins, and amino acids are some of the main nutrients present in functional foods (López-Varela et al 2002). However, little is known on the potential of the fruits of yellow uxi as a functional food (Magalhães et al 2007;Marx et al 2002;Santos Rolim et al 2020). For functional foods, the relevant characteristics are the content in dietary fibers, antioxidant compounds, vitamins, micronutrients such as calcium, iron, zinc and iodine, macronutrients such as magnesium, carbohydrates, fats and proteins, and amino acids (López-Varela et al 2002).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Nutritional characterization, antioxidant activity and bergenin content of the pulp of Endopleura uchi

OLIVEIRA,

CASTRO,

NASCIMENTO

et al. 2023

Acta Amaz.

View full text Add to dashboard Cite

The yellow uxi (Endopleura uchi) is a tree native to the Amazon and its fruits are appreciated in the region. It is rich in total phenols and its bark is known to have high bergenin content, an isocoumarin derivative that presents several pharmacological activities. Yet the nutritional and functional properties of the fruit are still little known. We analyzed the nutritional, centesimal, and mineral properties, and the antioxidant activity and total phenol content of the alcoholic extract of yellow uxi fruit pulp from different locations in the Amazon. The bergenin content was also quantified. Average pulp yield was 45.66 ± 4.44% (w/w), with 60.1 - 89.2 g 100 g-1 of moisture and 1.28 - 1.32 g 100 g-1 of ash (dry basis). Calcium (78.2 - 87.1 mg 100 g-1) and potassium (260.2 - 395 mg 100 g-1) were the most abundant minerals in the pulp. Aluminum concentration was high compared to other Amazonian fruits (23.7 - 28.7 mg 100 g-1). The high caloric value of the pulp (325.3 ± 20.9 Kcal 100 g-1) is attributed to its lipid (32 - 44.9%) and carbohydrate (48.2 - 64.1%) content. The scavenging activity of DPPH was 1.95 - 20.68%, which was highly associated with the total phenolic content (16.91 - 30.07 µg GAE mg-1). Bergenin content was 180.8 ± 55.3 mg 100 g-1. We conclude that E. uchi pulp has high caloric and mineral content, and it is also a source of bergenin, thus this fruit has a potential nutritional and functional value.

show abstract

Section: Discussioncontrasting

confidence: 66%

Section: Introductionmentioning

confidence: 99%

Nutritional characterization, antioxidant activity and bergenin content of the pulp of Endopleura uchi

OLIVEIRA,

CASTRO,

NASCIMENTO

et al. 2023

Acta Amaz.

View full text Add to dashboard Cite

show abstract

“…Thus, the malt bagasse bran can be considered rich in these minerals, since it provides more than 30% of the recommended value of these nutrients in 100g of solid food (Brasil, 2012). In the case of phosphorus, the malt bagasse bran provides 47% of the recommended value, which is important because according to Santos Rolim et al (2020), phosphorus is an essential mineral and has an important role in several functions that regulate the human body, presenting functions such as participation in the formation of teeth and bones, and also acting in chemical reactions. Regarding the minerals iron, zinc and manganese, the malt bagasse bran has an amount higher than the recommended daily intake values.…”

Section: Resultsmentioning

confidence: 99%

Nutritional Composition of Malted Barley Residue from Brewery

Trevizan¹,

Bido²,

Ferrari³

et al. 2021

JMS

View full text Add to dashboard Cite

The reuse of residue is an alternative that benefits the industries, adding value to the residue and still reducing the costs necessary with the treatment before its disposal, but it can also enrich human food. The malted barley residue (malt bagasse) is the main residue obtained in the manufacture of beer. However, it is often discarded in the environment incorrectly or used as feed. Its nutritional potential, its ease of obtaining and its low cost, are incentives for this ingredient to be used in food. The present study is aimed at carrying out the physical-chemical characterization of the malted barley residue, in order to assess its nutritional potential. Physical-chemical analysis showed that the bran from malted barley residue presented high content of fibre, proteins and minerals, mainly phosphorus, in addition to a significant amount of potassium, iron and calcium and low sodium content. Thus, the malted barley residue showed nutritional potential to be used as ingredient in food formulation, being a sustainable way of the food industry to take advantage of this residue. The malted barley residue can be an important ingredient in the production of breads, cakes and cookies, among other preparations. These would be low-cost foods, representing savings both for the beer sector, which needs to dispose off the residue, and for the food industry, in addition to contributing to the preservation of the environment. Thus, the present study shows that the reuse of malted barley residue is a sustainable practice with environmental, economic and nutritional importance.

show abstract

Análise da composição centesimal, físico-química e mineral da polpa e casca do fruto de Endopleura uchi

Cited by 2 publications

References 5 publications

Nutritional characterization, antioxidant activity and bergenin content of the pulp of Endopleura uchi

Nutritional characterization, antioxidant activity and bergenin content of the pulp of Endopleura uchi

Nutritional Composition of Malted Barley Residue from Brewery

Contact Info

Product

Resources

About