Gabiroba e Murici: Estudo do valor nutricional e antinutricional da casca, polpa e semente

Abstract

Murici and gabiroba fruits are common in the Brazilian Cerrado, but their consumption is limited not only by the region, but also because they are seasonal and perishable fruits. Thus, this work was intended to characterize physically, chemically, nutritionally and anti-nutritionally the peel, pulp and seed fractions for use, by the food industry, of whole fruits or their fractions. Analyzes of horizontal, transversal diameter and mass were carried out on the whole fruits, and on the fractions the following analyzes (Aw, color, soluble solids, pH, titratable acidity, moisture, protein, lipids, ash, carbohydrates, caloric value, antioxidants (DPPH, FRAP, and phenolics), vitamin C, cyanogen compounds, phytates and tannins, where the results obtained were tabulated and presented together with standard deviation and an analysis of variance in the averages was carried out. The results showed that in both fruits and, depending on their fractions , significant levels of protein and vitamin C are found, in addition to having antioxidant activity In the skins and seeds of murici and gabiroba fruits, there were no levels of protease inhibitors, cyanogenic glycosides, nor phytates; the presence of tannins does not compromise use in human food, only care is needed when incorporating and ingesting foods rich in calcium Therefore, the insertion of the peel, pulp and seed fractions of the murici and gabiroba fruits in food products is viable, contributing to adding value and helping to reduce organic waste.

Development of <i>petit suisse</i> Cheese with Native Fruits: Blackberry (<i>Morus nigra L</i> cv. Tupy) and Guabiroba (<i>Campomanesia xanthocarpa </i>O. Berg)

“…Physical-chemical characterization results for blackberry and guabiroba pulps where similar to values reported in the literature [45][46][47][48][49][50]. On the other hand, studies carried out with blackberry pulps [51] and guabiroba [50] showed differences in lipids content (blackberry pulp) and acidity (guabiroba pulp).…”

“…Physical-chemical characterization results for blackberry and guabiroba pulps where similar to values reported in the literature [45][46][47][48][49][50]. On the other hand, studies carried out with blackberry pulps [51] and guabiroba [50] showed differences in lipids content (blackberry pulp) and acidity (guabiroba pulp). The pulping process can result in the presence of small parts of husks and seeds in the pulps, which can influence the physical-chemical characterization, since these materials present a higher content of lipids and proteins [12].…”

Influência da secagem convectiva sobre os compostos bioativos, estruturas morfológicas e perfil espectroscópico da polpa de muruci (<i>Byrsonima crassifolia</i>)

“…Na Tabela 1 são apresentadas as características físico-químicas da polpa in natura e em pó de muruci. Os sólidos solúveis totais apresentaram médias de 15,75 e 14,45 (ºBrix) entre o valor in natura e o seco em pó, mostrando-se próximos aos resultados de López et al (2014) [18] com frutos in natura e superiores aos apresentados nas pesquisas de Alves et al (2020) [19] mostrados na tabela 1. De acordo com a Instrução Normativa nº 37, de 1º de outubro de 2018 e Portaria nº 58, de 30 de agosto de 2016 (Brasil, 2016(Brasil, e 2018 [20,21] o valor mínimo de sólidos solúveis totais é de 4,4 ºBrix, sendo perceptível que os resultados da presente pesquisa estão de acordo com a legislação vigente.…”

“…A atividade de água verificada no estudo apresentou média de 0,92 na polpa in natura com redução para 0,28 na polpa seca. Houve aumento da estabilidade deste material como resultado da aplicação da secagem convectiva que ao se comparar com as pesquisas de Alves et al (2020) [19] em amostras in natura com 0,98 de atividade de água (tanto na casca quanto polpa) mostra essa diferença de estabilidade. Em López et al (2014) [18] com muruci liofilizado (0,243) e desidratado (0,359) os valores de atividade de água foram semelhantes aos desta pesquisa.…”

“…A Tabela 3 apresenta outros compostos bioativos contidos na polpa muruci in natura e em pó. [19] (extrato etéreo: 0,04± 0,01 e extrato aquoso: 0,22 ± 0,01 mg AGE/100g) em amostras da fruta in natura e inferiores se comparado a outros frutos da Amazônia como o tucumã (Astrocaryum vulgare Mart) 159 (mg AGE/100g b.s. ), bacuri (Platonia insignis) 521 (mg AGE/100g) e o cupuaçu (Theobroma grandiflorum) 305 (mg AGE/100g) [42,43].…”