Chemical composition, bioactive compounds and antioxidant capacity of juçara fruit (Euterpe edulis Martius) during ripening

Schulz, Mayara; Borges, Gina; Gonzaga, Luciano Valdemiro; Seraglio, Siluana Katia Tischer; Olivo, Isis Simon; Azevedo, Mônia Stremel; Nehring, Priscila; Gois, Jefferson Santos de; Almeida, Tarcísio S.; Vitali, Luciano; Spudeit, Daniel A.; Micke, Gustavo Amadeu; Borges, Daniel L. G.; Fett, Roseane

doi:10.1016/j.foodres.2015.08.006

Cited by 127 publications

(75 citation statements)

References 23 publications

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“…These values are similar to those reported by Borges et al (2011) in the lipid fraction of jussara fruits collected in five different experimental stations and those reported by Nascimento et al (2008) in açai oil. Schulz et al (2015) also reported oleic acid as the main fatty acid found in juçara fruit pulp (35-42% of total fatty acids), followed by palmitic and linoleic acids (25-30%), while stearic, palmitoleic and alpha-linolenic acids were present in trace amounts. According to the authors, there was an increase in monounsaturated and polyunsaturated fatty acid contents during ripening.…”

Section: Oil Characterizationmentioning

confidence: 88%

Chemical composition and oxidative stability of jussara (Euterpe edulis M.) oil extracted by cold and hot mechanical pressing

et al. 2018

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SUMMARY:The aim of this work was to evaluate the effect of mechanical pressing on jussara oil yield, oxidative stability and carotenoid profile with or without heat application. Firstly, jussara pulp was centrifuged for juice extraction, and the resulting cake was dried until reaching 10% moisture content. Then, oil extraction was performed in an expeller press at 25 ºC (cold pressing) and at 50 ºC (hot pressing). The process performance was evaluated by the oil yield, and the crude jussara oil was characterized for fatty acid composition, acid value, carotenoid profile and oxidative stability. Jussara oil contained 74% unsaturated fatty acids, mainly oleic and linoleic acids (48% and 24%, respectively). The oil yield was almost twice as high for the hot process as compared to the cold one. Additionally, hot pressing resulted in 25% higher total carotenoid content as compared to cold pressing, with β-carotene as the most abundant one. Hot and cold pressing showed no difference in oil oxidative stability and fatty acid composition. KEYWORDS:Carotenoids; Euterpe edulis; Extraction; Fatty acid profile; Oxidative stability RESUMEN: Composición química y estabilidad oxidativa del aceite de jussara (Euterpe edulis M.) extraído mediante prensado mecánico en frío y en caliente. El objetivo de este estudio fue evaluar el efecto del calor sobre el rendimiento del aceite, la estabilidad oxidativa y el perfil de carotenoides del aceite de Jussara extraído por prensado mecánico. En primer lugar, se centrifugó la pulpa de jussara para la extracción del zumo, y la torta resultante se secó para alcanzar el contenido de humedad de 10%. Posteriormente, la extracción del aceite se realizó en una prensa a 25 °C (prensado en frío) y a 50 °C (prensado en caliente). El desarrollo del proceso fue evaluado mediante el rendimiento de aceite y en bruto y éste se caracterizó mediante la composición en ácidos grasos, índice de acidez, perfil de carotenoides y la estabilidad oxidativa. El aceite de jussara presentó un 74% de ácidos grasos insaturados, principalmente ácidos oleico y linoleico (48% y 24%, respectivamente). El rendimiento del aceite para el proceso en caliente fue casi el doble, en comparación con el proceso en frío. Además, el prensado en caliente mostró un contenido total de carotenoides 25% mayor en comparación con el prensado en frío, siendo el β-caroteno, el carotenoide más abundante. Las prensas en calientes y en frío no mostraron diferencias en la estabilidad oxidativa del aceite ni en la composición de ácidos grasos.

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Section: Oil Characterizationmentioning

confidence: 88%

Chemical composition and oxidative stability of jussara (Euterpe edulis M.) oil extracted by cold and hot mechanical pressing

et al. 2018

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“…The K content of cubiu fruit is due to fertilization and soil type [11,57]. Moreover, variations in the concentration of minerals in fruits are related to the mobility of minerals in the phloem and their translocation trends [58]. These vary according to the species, environmental influences, and growth stage [58].…”

Section: Selected Macrominerals (Ca Mg P and K) Of Cubiu Fruit Tismentioning

confidence: 99%

Nutrients of Cubiu Fruits (Solanum sessiliflorum Dunal, Solanaceae) as a Function of Tissues and Ripening Stages

Andrade¹,

Andrade²,

Costa³

et al. 2017

JFNR

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Cubiu fruits (Solanum sessiliflorum Dunal, Solanaceae) are nutritionally dense. However, most studies have investigated cubiu nutrients in whole fruits. This study evaluated cubiu fruit nutrients as a function of different tissues (peel, pulp, and placenta) and ripening stages (green, turning, ripe, and fully ripe). Fruits (n = 118) were harvested to investigate weight, macronutrients (moisture, ash, proteins, lipids, carbohydrates, and energy) and selected macrominerals-calcium (Ca), magnesium (Mg), phosphorus (P), and potassium (K). Analyses were performed at the Instituto Nacional de Pesquisas da Amazônia (INPA), Brazil. Macronutrient results were expressed in g/100 g fresh weight, macrominerals as g/kg fresh weight. Fruit weight increased throughout ripening. Moisture reached a maximum value (91.77) in the fully ripe pulp. Ash displayed a maximum value (0.86) in the fully ripe placenta. Energy reached a maximum value (356.66 kJ, 86.57 kcal) in the fully ripe placenta. Carbohydrates decreased from the peel to the placenta (lowest values). K exhibited a maximum value (42.257) in the green pulp. The P peaked in ripe pulp (24.450) and placenta (21.240). In the ripe placenta, Ca had a maximum value (7.860) followed by Mg (7.573). This detailed knowledge of the edible parts of ripening cubiu fruits will broaden their use in health and disease.

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“…Os compostos fenólicos, ou polifenóis, são metabólitos secundários sintetizados pelas plantas durante o seu desenvolvimento e sua ocorrência em tecidos animais está associada à ingestão Em virtude de diversos estudos realizados recentemente, a juçara vem sendo considerada uma excelente fonte natural de compostos fenólicos. Schulz et al (2015) detectaram onze polifenóis diferentes em frutos de juçara, dentre os quais haviam três ácidos fenólicos, sete flavonóides e um estilbeno. Da mesma maneira, Inada et al (2015) também identificaram onze compostos fenólico na polpa dos frutos analisados, sendo a cianidina-3-Orutosídeo e a cianidina-3-O-glicosídeo os presentes em maior concentração, com 70% e 24% do total de compostos encontrados, respectivamente.…”

Section: Compostos Bioativos Presentes Em Frutos De Juçaraunclassified

“…Esta característica é decorrente, principalmente, da alta concentração de antocianinas presentes na juçara, as quais consistem em um pigmento natural que se acumula nos frutos durante o processo de amadurecimento, com coloração tendendo ao preto (SCHULZ et al, 2015). Neste sentido, Schulz et al (2015) Durante o processo de amadurecimento, os frutos de juçara alteram sua coloração de vermelho para roxo e então para negro azulado (BORGES, 2013;SCHULZ et al, 2015).…”

Section: Cor Instrumentalunclassified

“…Neste sentido, Schulz et al (2015) Durante o processo de amadurecimento, os frutos de juçara alteram sua coloração de vermelho para roxo e então para negro azulado (BORGES, 2013;SCHULZ et al, 2015). Os valores encontrados no presente estudo corroboram essa informação e parecem mostrar que foram utilizados frutos em avançado estágio de maturação para produção da polpa congelada, uma vez que a amostra possui tendências ao preto e azul, com baixa coloração avermelhada.…”

Section: Cor Instrumentalunclassified

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Desenvolvimento e avaliação de sorbets probióticos e simbióticos elaborados com polpa de Juçara (Euterpe edulis)

Marinho¹

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AGRADECIMENTOSMeus agradecimentos carinhosos à minha orientadora, Prof a Carmen, por todo o auxílio, incentivo, aconselhamento e, principalmente, por ter me acolhido de maneira tão excepcional desde o nosso primeiro contato. Agradeço muito pelo privilégio de ter trabalhado ao seu lado, seu entusiasmo e disposição são fontes de inspiração para qualquer mulher ao seu redor e levarei isso para a vida toda. Tenho muito orgulho de fazer parte da sua jornada, obrigada por toda a confiança depositada em mim.À CAPES, pela concessão da bolsa de estudos.À Faculdade de Zootecnia e Engenharia de Alimentos da USP, pela oportunidade de realização do curso de mestrado e por ter me acolhido ao longo destes dois anos de trabalho.Ao Sr. José Renato Cenzi, da Sorveteria J. R. Cenzi (Pirassununga/SP), por me ajudar tão gentilmente a produzir os sorbets de juçara, auxiliando no processamento dos produtos, oferecendo seu espaço de produção e doando os materiais utilizados. were stable at about 8 log CFU/ g throughout the storage period, which is a very satisfactory result and better than the recommended by Brazilian legislation. On the other hand, in vitro survival of the probiotics through simulated gastrointestinal fluids did not present appropriate results to guarantee the functionality of these products, with decrease of viability higher than 4 log cycles. The sensory acceptability and purchase intent showed positive results for all formulations, with greater acceptance of probiotic samples compared to control and less interest in the samples with prebiotic. This result demonstrates that the incorporation of these bacteria in jussara sorbets is able to improve the quality of the product while the addition of polydextrose may decrease the acceptability in conditions employed. In short, sorbets showed satisfactory results, demonstrating the viability of production of functional food with addition of probiotics, prebiotics and rich in polyphenols. The combination of these elements can enhance the beneficial effects and bring fundamental benefits to intestinal microbiota and to health of those who consume them.

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Chemical composition, bioactive compounds and antioxidant capacity of juçara fruit (Euterpe edulis Martius) during ripening

Cited by 127 publications

References 23 publications

Chemical composition and oxidative stability of jussara (<em>Euterpe edulis</em> M.) oil extracted by cold and hot mechanical pressing

Chemical composition and oxidative stability of jussara (<em>Euterpe edulis</em> M.) oil extracted by cold and hot mechanical pressing

Nutrients of Cubiu Fruits (<i>Solanum sessiliflorum</i> Dunal, Solanaceae) as a Function of Tissues and Ripening Stages

Desenvolvimento e avaliação de sorbets probióticos e simbióticos elaborados com polpa de Juçara (<i>Euterpe edulis</i>)

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