Carotenoides Em Abóboras

Veronezi, Carolina Médici; Jorge, Neuza

doi:10.5380/cep.v29i1.22734

Cited by 6 publications

(4 citation statements)

References 39 publications

(4 reference statements)

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“…The carotenoids are important not only as precursors of vitamin A, but also because they have considerable antioxidant activity (Rufino et al, 2010;Veronezi & Jorge, 2011) associated with a decreased risk of degeneration diseases (Veronezi & Jorge, 2011). The contents of the studied accesses, confirms its nutritional potential.…”

Section: Discussionmentioning

confidence: 59%

Characterization of Bushy Cashew (Anacardium humile A. St.-Hil.) in the State of Goiás, Brazil

Pereira¹,

Silva²,

Reis³

et al. 2019

JAS

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The physical and chemical characteristics of the fruits influence the consumer acceptance. The objective of this study was to perform the physical, physico-chemical and chemical characterization of fruits of accessions of bushy cashew (Anacardium humile A. St.-Hil.) (cashew nut and cashew apple) in a germplasm bank located in southwest of the state of Goiás, in Brazil, aiming at the selection of superior accessions, in order to facilitate the initiation of a program to encourage the production and consumption, for provide information for breeding programs and the specie preservation. This research study was conducted at the Laboratory of genetics and molecular biology with material collected in the Experimental Station of the Federal University of Jataí, within the biological ex situ collection of Anacardium humile, in the field of genetic resources. In the harvest of 2016, within this collection, they were evaluated accesses for the characteristics of the cashew apple: length, diameter of base, apex diameter, weight, instrumental coloration of the epidermis and pulp, titratable acidity (citric acid), vitamin C content (ascorbic acid) and carotenoid content; cashew nut were evaluated: length, width, thickness and weight. The results were submitted to descriptive analysis, obtaining average, minimum, maximum and variation coefficient and the correlation between the variables, testing the significance by the t test. Most of the accesses showed high CV for most of the variables, demonstrating high heterogeneity of the observed values. Cashew apples have high levels of vitamin C and carotenoids, indicating the nutritional potential of the specie.

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Section: Discussionmentioning

confidence: 59%

Characterization of Bushy Cashew (Anacardium humile A. St.-Hil.) in the State of Goiás, Brazil

Pereira¹,

Silva²,

Reis³

et al. 2019

JAS

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“…Carotenoids have several functions in human nutrition and health, but humans cannot synthesize them, thus they should be obtained from the diet or via supplementation. Among so many benefits to human health, they are extremely important for their antioxidant capacity and for being a precursor of vitamin A [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Green Extraction by Ultrasound, Microencapsulation by Spray Drying and Antioxidant Activity of the Tucuma Coproduct (Astrocaryum vulgare Mart.) Almonds

et al. 2021

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The industrial processing amazon fruits, like tucuma, generates a large amount of coproducts with large nutritional potential. Thus, this work obtained the oily extract of the tucuma almonds coproducts by green extraction using palm oil by the ultrasound method and then microencapsulated by atomization and verification of its antioxidant activity. Thermogravimetric techniques, infrared spectroscopy, scanning electron microscopy, moisture content, water activity were applied to characterize the microparticles. Total carotenoids were determined by UV spectroscopy and antioxidant activity was measured by 2,2′-azino-di-(3-ethylbenzthiazoline sulfonic acid and co-oxidation in the system β-carotene/linoleic acid. The oily extract and microparticle had total carotenoid contents of 3.305 mg/100 g ± 0.01 and 2.559 mg/100 g ± 0.01, respectively. The antioxidant activity assessed through the 2,2′-azino-di-(3-ethylbenzthiazoline sulfonic acid value was 584.75 μM/trolox ± 0.01 (oily extract) and 537.12 μM/trolox ± 0.01 (microparticle) were determined. In the system β-carotene/linoleic acid showed oxidation of 49.9% ± 1.8 lipophilic extract and 43.3% ± 2.3 microparticle. The results showed that the oily extract of the tucuma almond coproduct can be used as a carotenoid-rich source and microencapsuled with possible application for functional foods production.

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“…A abóbora (Cucurbita mochata), conhecida como abóbora de leite ou jerimum de leite, é uma hortaliça pertencente à família Cucurbitaceae, sendo apreciada nos mais diversos preparos, apresentando assim um grande valor econômico e social (Embrapa, 2010;Veronezi & Jorge, 2011). É uma fonte rica em vitaminas do complexo B, vitamina C, fibra alimentar, minerais (como potássio, fósforo, cálcio, sódio, magnésio, ferro e cloro) e carotenoides, aportando elementos importantes para a saúde humana, inclusive com propriedades antioxidantes, colaborando tanto para a redução do desenvolvimento de doenças do coração, quanto câncer (Anjos et al, 2017).…”

Section: Introductionunclassified

Farinha de sementes germinadas de abóbora: Aspectos físicos, físico-químicos e colorimétricos

Amadeu

Queiroz

Figueirêdo

et al. 2021

RSD

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A abóbora (Cucurbita moschata) é uma hortaliça apreciada por pessoas de todos os níveis de renda, porém, suas sementes são descartadas, caracterizando um desperdício em virtude da sua rica composição nutricional. Uma das formas de minimizar esse descarte é disponibilizar alternativas de uso da semente, aumentando seu atrativo para industrialização e consequentemente as possibilidades da sua aplicação na elaboração de alimentos para o consumo humano. Desse modo, objetivou-se avaliar as características físicas, fisico-quimicas e colorimétricas das sementes de abóbora in natura, germinadas e da farinha da semente de abóbora germinada. As amostras foram caracterizadas quanto a massa específica unitária, real e aparente, porosidade, cor, volume, comprimento, largura, espessura, circularidade, esfericidade, teor de água, atividade de água, pH, acidez total titulável, cinzas, lipídios, proteínas, açucares totais e redutores, determinou-se ainda as isotermas de adsorção de umidade das farinhas secas em temperaturas de 20, 25 e 30º C. Verificou-se que o modelo de Peleg, seguido do modelo de Oswin, foram os que apresentaram os melhores ajustes aos dados experimentais. A germinação alterou a massa unitária, porosidade, os parâmetros colorimétricos e gerou um aumento considerável no teor de proteínas. A secagem provocou transformações na massa unitária, porosidade, circularidade e esfericidade. Quanto aos parâmetros físico-químicos, houve redução do pH e açucares redutores e aumento dos teores de lipídios e proteínas. Sendo assim, a farinha de semente de abóbora germinada apresentou bons resultados, principalmente em relação ao teor de proteínas, apresentando-se como uma boa alternativa para o desenvolvimento de novos produtos.

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Carotenoides Em Abóboras

Cited by 6 publications

References 39 publications

Characterization of Bushy Cashew (Anacardium humile A. St.-Hil.) in the State of Goiás, Brazil

Characterization of Bushy Cashew (Anacardium humile A. St.-Hil.) in the State of Goiás, Brazil

Green Extraction by Ultrasound, Microencapsulation by Spray Drying and Antioxidant Activity of the Tucuma Coproduct (Astrocaryum vulgare Mart.) Almonds

Farinha de sementes germinadas de abóbora: Aspectos físicos, físico-químicos e colorimétricos

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