Características físico-químicas de acerola do banco ativo de germoplasma em Pernambuco

Musser, Rosimar dos Santos; Lemos, Margarida Agostinho; Lima, Vera Lúcia de Menezes; Mélo, Enayde de Almeida; Lederman, Ildo Eliezer; Santos, Venézio Felipe dos

doi:10.1590/s0101-20612004000400013

Cited by 20 publications

(32 citation statements)

References 8 publications

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“…Gonzaga Neto, Mattuz e Santos (1999) encontraram valores entre 799 e 2444 mg de ácido ascórbico.100 g -1 de polpa em clones de aceroleira na região do submédio São Francisco. Musser et al (2004), avaliando as características físico-químicas dos primeiros 12 genótipos do Banco Ativo de Germoplasma da UFRPE, relataram que a variação média do teor de ácido ascórbico foi de 1067 a 1846 mg.100 g -1 de polpa. Segundo Nogueira et al (2002), acerolas maduras, provenientes do pomar comercial Acerolândia em Paudalho -PE, apresentaram teores de ácido ascórbico de 865,80 a 1797,80 mg.100 mL -1 de suco.…”

Section: Resultsunclassified

“…A determinação da relação açúcares/ácidos em frutas tem como objetivo estabelecer o índice de colheita (KAYS, 1991). França e Narain (2003) relataram valores de SST/ATT para três matrizes de acerola de 4,73 a 9,42, enquanto Musser et al (2004), em sua pesquisa de caracterização dos primeiros 12 genótipos de aceroleiras cultivadas no BAG da UFRPE, constataram valores de SST/ ATT variando entre 4,27 e 7,31.…”

Section: Resultsunclassified

“…Os valores de antocianinas totais dos genótipos caracterizados apresentaram diferença significativa a 5%, ficando entre 4,35 (PL 26) e 14,93 mg.100 g -1 (PL 34), como mostra a Tabela 2. Estes valores estão dentro das médias encontradas por Lima et al (2003), que foi de 3,79 a 59,74 mg.100 g -1 ; por Musser et al (2004), que relataram valores de 3,8 a 74,40 mg.100 g -1 ; e por Mezadri et al (2008), cujos valores ficaram entre 27,2 e 28,2 mg.100 g -1 . A variação na cor entre cultivares da mesma espécie é usualmente devido às diferenças nas quantidades desses pigmentos (CHITARRA, M. I. F.; CHITARRA, A.…”

Section: Resultsunclassified

“…Musser et al (2004), caracterizando acerolas do BAG/UFRPE, encontraram valores entre 6,73 a 22,22 mg de quercetina.100 g -1 .…”

Section: Resultsunclassified

“…Estes valores são semelhantes aos encontrados por vários autores (BRUNINI et al, 2004;MUSSER et al, 2004;NOGUEIRA et al, 2002;GONZAGA NETO;MATTUZ;SANTOS, 1999;ALVES, 1993).…”

Section: Resultsunclassified

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Caracterização físico-química de frutos de genótipos de aceroleira (Malpighia emarginata D.C.)

Maciel¹,

Melo²,

Lima³

et al. 2010

Ciênc. Tecnol. Aliment.

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Section: Resultsunclassified

“…Musser et al (2004), caracterizando acerolas do BAG/UFRPE, encontraram valores entre 6,73 a 22,22 mg de quercetina.100 g -1 .…”

Section: Resultsunclassified

“…Estes valores são semelhantes aos encontrados por vários autores (BRUNINI et al, 2004;MUSSER et al, 2004;NOGUEIRA et al, 2002;GONZAGA NETO;MATTUZ;SANTOS, 1999;ALVES, 1993).…”

Section: Resultsunclassified

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Caracterização físico-química de frutos de genótipos de aceroleira (Malpighia emarginata D.C.)

Maciel¹,

Melo²,

Lima³

et al. 2010

Ciênc. Tecnol. Aliment.

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Development of a new tapioca product with tropical fruit pulp and soy extract

2007

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Tapioca is a traditional product with great acceptability, especially in Brazil. As a starch-based food, its nutritional quality is limited to carbohydrates. The aim of this work was to evaluate the contribution of tropical fruit pulps and soy extract to tapioca's nutritional and sensory characteristics. The products were formulated with dried tapioca starch (63%) supplemented by acerola or mango fruit pulps or by soy extract in selected combinations (37%). The mixtures were homogenised and roasted for starch gelatinisation. The fi nal product was submitted to vitamin C and protein determinations and sensory analysis (appearance, fl avour, texture and overall acceptance). Vitamin C content of the acerola tapioca products was signifi cantly increased. Protein content was increased by supplementation with soy but the absolute levels were still quite low. Acceptability by sensory attributes of formulated tapiocas was similar to, or in some cases higher than, the traditional product. Copyright Means for each attribute in the same column with the same letters are not signifi cantly different at p < 0.05. 56Edy Sousa de Brito et al.

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Stabilizing effect of montmorillonite on acerola juice anthocyanins

et al. 2018

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This study was conducted to evaluate color and anthocyanin stability of clarified acerola juice (CAJ) as affected by montmorillonite (Mnt) at different concentrations (0-6 wt%, dry basis). While non-complexed CAJ suffered noticeable color degradation with time and pH variations, the presence of Mnt (especially at 4-6 wt%) not only changed the initial color of CAJ but also made it more stable with time and pH changes. CAJ/Mnt mixtures were ultracentrifuged in order to separate them into supernatants and anthocyanin-complexed Mnt precipitates. The supernatants presented decreasing anthocyanin contents with increasing Mnt concentrations, indicating pigment retention by the precipitates. X-ray diffraction of precipitates showed that Mnt interlayer spacing was increased by increasing anthocyanin/Mnt ratios, corroborating anthocyanin intercalation. FTIR revealed a band at 1530 cm ascribed to formation of anthocyanin-Mnt complexes. Moreover, chromatograms indicated the selective adsorption of two compounds by Mnt, which were identified by LC-MS as cyanidin-3-O-rhamnoside and pelargonidin-3-O-rhamnoside.

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Características físico-químicas de acerola do banco ativo de germoplasma em Pernambuco

Cited by 20 publications

References 8 publications

Caracterização físico-química de frutos de genótipos de aceroleira (Malpighia emarginata D.C.)

Caracterização físico-química de frutos de genótipos de aceroleira (Malpighia emarginata D.C.)

Development of a new tapioca product with tropical fruit pulp and soy extract

Stabilizing effect of montmorillonite on acerola juice anthocyanins

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