‘Jatobá do cerrado’ (<i>Hymenaea stigonocarpa</i>): chemical composition, carotenoids and vitamins in an exotic fruit from the Brazilian Savannah

Cardoso, Leandro de Morais; Bedetti, Sabrina de Freitas; Ribeiro, Sônia Machado Rocha; Esteves, Elizabethe Adriana; Pinheiro-Sant’Ana, Helena Maria

doi:10.1051/fruits/2013056

Cited by 23 publications

(28 citation statements)

References 17 publications

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“…Murici showed a considerable vitamin E concentration, higher than that found in kiwi (1450 µg·100 g -1 ) and peach (1230 µg·100 g -1 ) [28]. The concentration was also higher than that of other fruits found in the Cerrado of Minas Gerais, Brazil, such as jatobá (495.54 µg·100 g -1 ) [30], araçá (Psidium firmum O. Berg) (336.33 µg·100 g -1 ) [35], baked pequi (170.81 µg·100 g -1 ) [29] and tamarind (108.78 µg·100 g -1 ) [32].…”

Section: Vitamin Contentmentioning

confidence: 99%

“…The concentration of vitamin C found in murici pulp was higher than that of fruits conventionally consumed by the Brazilian population: pitanga (26.3 mg·100 g -1 ), tangerine (21.0 mg·100 g -1 ), melon (18.0 mg· 100 g -1 ) and grapes (10.8 mg·100 g -1 ); it was similar to that found in mango (27.7 mg·100 g -1 ) [28].Theconcentrationof vitamin C in murici pulp was also higher than that of other fruits found in the Cerrado of Minas Gerais, Brazil, such as boiled pequi (Caryocar brasiliense Camb.) (14.33 mg· 100 g -1 ) [29], jatobá (Hymenaea stigonocarpa) (8.91 mg·100 g -1 ) [30], araticum (Annona crassiflora Mart.) (5.23 mg· 100 g -1 ) [31] and tamarind (Tamarindus indica L.) (4.79 mg·100 g -1 ) [32].…”

Section: Vitamin Contentmentioning

confidence: 99%

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Murici, fruit from the Cerrado of Minas Gerais, Brazil: physical and physicochemical characteristics, and occurrence and concentration of carotenoids and vitamins

Hamacek¹,

Martino²,

Pinheiro-Sant’Ana³

2014

Fruits

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-Introduction. The Cerrado is the largest biome in the state of Minas Gerais, Brazil; it presents an enormous biodiversity represented by fruit species, highlighting murici (Byrsonima verbascifolia). The objective of our study was to investigate the physical and physicochemical characteristics, occurrence and concentration of carotenoids, vitamin C, vitamin E and folates in murici fruits from the Cerrado of Minas Gerais, Brazil. Materials and methods. Titratable acidity was determined by volumetric neutralization, pH by potentiometry, soluble solids by refractometry, moisture using an oven, ash using a muffle furnace, protein by the micro-Kjeldahl method, total dietary fiber by the nonenzymatic gravimetric method and lipids by Soxhlet extraction; carotenoids and vitamin C were analyzed by HPLC-DAD, and vitamin E and folates by HPLC with fluorescence detection. Results and discussion. The murici pulp contained 7.47 g·100 g -1 carbohydrates, 5.13 g·100 g -1 lipids, 13.58 g·100 g -1 fibers and 71.58 g·100 g -1 moisture. The pH, titratable acidity and soluble solids were 3.93, 0.77 g citric acid·100 g -1 and 10.73°Brix, respectively. The results indicated that the fruit is an excellent source of fiber and vitamin C (27.24 mg·100 g -1 ), a good source of vitamin E (1819.72 µg·100 g -1 ) for children and a source for adults and pregnant women. Folates were not found in murici. Conclusion. Murici stands out with regard to its nutritional value and can contribute significantly to the supply of nutrients, especially fiber and vitamin C. Thus, consumption of these fruits should be encouraged among families residing in the Cerrado and in other regions of Brazil. Brazil /

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Section: Vitamin Contentmentioning

confidence: 99%

Section: Vitamin Contentmentioning

confidence: 99%

Murici, fruit from the Cerrado of Minas Gerais, Brazil: physical and physicochemical characteristics, and occurrence and concentration of carotenoids and vitamins

Hamacek¹,

Martino²,

Pinheiro-Sant’Ana³

2014

Fruits

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show abstract

“…(CARAMORI et al, 2004;SANO et al, 2008;CARDOSO et al, 2013;SILVA, 2013 (CHANG et al, 1998;CARVALHO, 2007;CARDOSO et al, 2013), como apresentado na…”

Section: Importância Da Fibra Alimentarunclassified

“…Isto se deve, provavelmente, devido ao fato de que no jatobá, a parte comestível refere-se à polpa do fruto, enquanto que nas outras leguminosas, a parte comestível refere-se às sementes (CARDOSO et al, 2013).…”

Section: Figuraunclassified

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Efeito das farinhas de jatobá-do-cerrado (Hymenaea stigonocarpa Mart.) in natura e extrusada no metabolismo lipídico e parâmetros fermentativos em hamsters e resposta glicêmica em humanos após a extrusão

Olivieri¹

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The Genus Hymenaea (Fabaceae): A Chemical and Pharmacological Review

Oliveira

Araújo

Rolim

et al. 2018

Studies in Natural Products Chemistry

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‘Jatobá do cerrado’ (Hymenaea stigonocarpa): chemical composition, carotenoids and vitamins in an exotic fruit from the Brazilian Savannah

Cited by 23 publications

References 17 publications

Murici, fruit from the Cerrado of Minas Gerais, Brazil: physical and physicochemical characteristics, and occurrence and concentration of carotenoids and vitamins

Murici, fruit from the Cerrado of Minas Gerais, Brazil: physical and physicochemical characteristics, and occurrence and concentration of carotenoids and vitamins

Efeito das farinhas de jatobá-do-cerrado (Hymenaea stigonocarpa Mart.) in natura e extrusada no metabolismo lipídico e parâmetros fermentativos em hamsters e resposta glicêmica em humanos após a extrusão

The Genus Hymenaea (Fabaceae): A Chemical and Pharmacological Review

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