Constituintes químicos das frações de lichia in natura e submetidas à secagem: potencial nutricional dos subprodutos

Queiroz, Estela de Rezende; Abreu, Celeste Maria Patto de; Oliveira, Kelly da Silva

doi:10.1590/s0100-29452012000400026

Cited by 22 publications

(23 citation statements)

References 11 publications

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“…The pH values close to 4.5 can prevent the growth of microorganisms (Queiroz et al, 2012). The pH value found for the papaya peel flour in both cultivars was close to 4.5.…”

Section: Resultsmentioning

confidence: 63%

“…The content of soluble solids is an indicative of the contents of soluble sugars present in foods, and therefore of their sweetness, and it is influenced by many factors, such as cultivar, climate, and soil among others (Queiroz et al, 2012). For this variable, higher values of the peel flour (5.75 and 6.0 °Brix) were obtained, and they are lower than those reported by Rinaldi et al (2010), who observed contents between 8.1 and 9.9 °Brix for the cultivars Formosa and Papaya.…”

Section: Resultsmentioning

confidence: 99%

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Chemical characterization of the flour of peel and seed from two papaya cultivars

Santos

Abreu

Freire

et al. 2014

Food Sci. Technol (Campinas)

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“…The pH values close to 4.5 can prevent the growth of microorganisms (Queiroz et al, 2012). The pH value found for the papaya peel flour in both cultivars was close to 4.5.…”

Section: Resultsmentioning

confidence: 63%

Section: Resultsmentioning

confidence: 99%

Chemical characterization of the flour of peel and seed from two papaya cultivars

Santos

Abreu

Freire

et al. 2014

Food Sci. Technol (Campinas)

Self Cite

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“…Tailandes was slightly lower to cv. Bengal, which is widely cultivated in Brazil (21 g to 23 g) [5,8]. However, the cultivar analyzed in this study had a higher pulp yield than fruits of cv.…”

Section: Physical Characterizationmentioning

confidence: 66%

“…Different cultivars of lychee are produced all around the world. The cultivar Mauritius stands out in South America, the cultivar Groff in the United States and China, and the cultivar Bengal in Brazil [1,5,[8][9][10][11]. Information on the nutritional value, especially vitamins and minerals, of these lychee cultivars is rare in the literature.…”

Section: Introductionmentioning

confidence: 99%

Chemical composition, vitamins and minerals of a new cultivar of lychee (Litchi chinensis cv. Tailandes) grown in Brazil

Cabral¹,

Cardoso²,

Pinheiro-Sant’Ana³

2014

Fruits

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Chemical composition, vitamins and minerals of a new cultivar of lychee (Litchi chinensis cv. Tailandes) grown in Brazil.Abstract -Introduction. Different cultivars of lychee are produced all around the world and to date no information has been published on the nutritional value of cv. Tailandes, which is a new lychee cultivar introduced into Brazil and other tropical countries. Our study performed a pioneering evaluation of the physical and chemical characteristics, carotenoids, vitamins, and minerals in pulp of fruit of this cultivar. Materials and methods. Titratable acidity was determined by volumetric neutralization, pH by potentiometry, soluble solids by refractometry, moisture by gravimetry after oven drying, ash by calcination in a muffle furnace, proteins by the micro-Kjeldahl method, dietary fibers by the gravimetric non-enzymatic method and lipids by gravimetry after extraction in ethyl ether. Vitamin C (ascorbic and dehydroascorbic acids) and carotenoids (α-carotene, β-carotene, β-cryptoxanthin and lycopene) were analyzed by high-performance liquid chromatography (HPLC) with diode array detection, vitamin E (α-, β-, γ-and δ-tocopherols and tocotrienols) was analyzed by HPLC with fluorescence detection, and fourteen minerals were analyzed by atomic absorption spectrometry in inductively coupled plasma. Results and discussion. The lychee cv. Tailandes showed high pulp yield (59.0%), moisture (80.7 mg⋅100 g -1 ) and dietary fiber (2.2 g⋅100 g -1 ), and a low total energy value (70.2 kcal⋅100 g -1 ). It presented no carotenoids, but was an excellent source of vitamin C (34.7 mg⋅100 g -1 ). The total vitamin E content was 117.0 g⋅100 g -1 . Pulp of lychee cv. Tailandes was shown to be a source of iron (0.86 mg⋅100 g -1 ) and magnesium (12.90 mg⋅100 g -1 ), a good source of copper (0.12 mg⋅100 g -1 ) and an excellent source of potassium (1067.33 mg⋅100 g -1 ). Conclusion. The lychee cv. Tailandes showed high pulp yield and low total energy. The pulp is a source of dietary fiber, vitamin C, iron, magnesium, copper and potassium. Résumé -Introduction. Différents cultivars de litchi sont produits dans le monde mais aucune information n'a été publiée jusqu'à présent sur la valeur nutritive du cv. Tailandes, nouveau cultivar de litchi introduit au Brésil et dans d'autres pays tropicaux. Notre étude a permis d'évaluer pour la première fois les caractéristiques physiques et chimiques, et les teneurs en caroténoïdes, vitamines et minéraux de la pulpe du fruit de ce cultivar. Matériel et méthodes. L'acidité titrable a été déterminée par neutralisation volumétrique, le pH par potentiométrie, les solides solubles par réfractométrie, l'humidité par gravimétrie après séchage au four, la teneur en cendres par calcination dans un four à moufle, les protéines par la méthode micro-Kjeldahl, les fibres alimentaires par la méthode non-enzymatique gravimétrique et les lipides par gravimétrie après extraction à l'éther éthylique. La vitamine C (acides ascorbique et déhydroascorbique) et les caroténoïdes (α-carotène, β-carotène...

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“…Nesse contexto, de acordo com Queiroz et al (2012), o uso de alimentos alternativos para o combate a fome é objeto de atenção no Brasil, principalmente pelos altos índices de desnutrição observados nos últimos anos.…”

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Caracteristicas fisico-quimicas e compostos bioativos de umbu-caja em dois estádios de maturação

Sousa

Silva

Moreira³

et al. 2016

Gaia Sci.

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A região Nordeste é um berço natural de frutas tropicais e exóticas. A umbu-cajazeira, na região nordestina apresenta potencialidades de cultivo e perspectivas de comercialização, o que objetivou este trabalho avaliar a qualidade física, química e físico-química da polpa in natura de seus frutos em dois estádios de maturação. Com a polpa pode produzir diversos produtos como, sucos com alto teor de polpa, suco em pó, sorvetes, doces, geleia, compotas, bebidas mistas. O processamento desses frutos tem sido uma alternativa viável para favorecer a diminuição de perdas por ser um produto perecível e agregar valor aos subprodutos, além da geração de renda aos pequenos produtores rurais. Os resultados obtidos permitiram concluir que os frutos semimaduros apresentaram maior acidez total, pH baixo e menor teor de sólidos solúveis e açúcares redutores, no entanto esses frutos apresentaram em sua constituição química maiores resultados para flavonoides, vitamina C e taninos condensados, demostrando que a colheita deve ser realizada neste estádio de maturação, favorecendo o processo de comercialização garantido qualidade nutritiva. Estes resultados demonstram a capacidade antioxidante dos frutos de umbu-cajá.

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Constituintes químicos das frações de lichia in natura e submetidas à secagem: potencial nutricional dos subprodutos

Cited by 22 publications

References 11 publications

Chemical characterization of the flour of peel and seed from two papaya cultivars

Chemical characterization of the flour of peel and seed from two papaya cultivars

Chemical composition, vitamins and minerals of a new cultivar of lychee (Litchi chinensis cv. Tailandes) grown in Brazil

Caracteristicas fisico-quimicas e compostos bioativos de umbu-caja em dois estádios de maturação

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