Nutritional and antioxidant potential of canjiqueira fruits affected by maturity stage and thermal processing

Prates, Mariana Ferreira Oliveira; Campos, Raquel Pires; Silva, Michelly Morais Barbosa da; Macedo, Maria Lígia Rodrigues; Hiane, Priscila Aiko; Filho, Manoel Mendes Ramos

doi:10.1590/0103-8478cr20131272

Cited by 7 publications

(3 citation statements)

References 12 publications

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“…In regard to the lipidic content, the fruits of B. cydoniifolia presented relevant quantities in the composition of their lipids, especially at the ripe stage, being a potential alternative source of vegetable oil. Our results were superior to those reported for the pulp of B. cydoniifolia in ripe and unripe stages (29.2 and 34.5 g kg −1 , respectively) . This may be due to the fact that our study had used the whole fruits.…”

Section: Resultscontrasting

confidence: 99%

“…The values with different letters in the same line represent significant differences at P < 0.05. 24 This may be due to the fact that our study had used the whole fruits. It is important to note that variations in the yield of extracted oil can occur due to the type of extraction, environmental factors, the degree of ripeness, and/or the extracted part.…”

Section: Physicochemical Compositionmentioning

confidence: 99%

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Characterization and oxidative stability of oils and bioactive compounds of the fruits ofByrsonima cydoniifoliaA. Juss. at different ripening stages

et al. 2019

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BACKGROUND Fruits present high concentrations of bioactive compounds that are beneficial to health due to their antioxidant properties. New alternatives to vegetable oils with such properties have been studied. We determined the chemical compounds of Byrsonima cydoniifolia A. Juss. fruits in three ripening stages as well as the optical behavior and quality level of the oils. RESULTS The ripening stage affected the chemical composition of the fruits and oils. The fruits presented high values of bioactive compounds, as ascorbic acid (1.46–1.82 g kg−1) and total phenols (3.54–15.91 g gallic acid equivalents kg−1), as well as showed excellent antioxidant activity. The ripe fruits showed high content of carotenoids (45.90 mg kg−1) were lutein is the major carotenoid, representing 55.56%. The oil of the ripe fruits showed high lipid content (252.6 g kg−1) and contained oleic (521.83 g kg−1), palmitic (209.13 g kg−1) and linoleic (195.4 g kg−1) fatty acids. The oil of ripe fruits showed the best oxidative stability, with longer induction period (22.29 h) than the other oils. CONCLUSION Fruits of B. cydoniifolia A. Juss. demonstrate to possess a promising potential for the use as functional ingredients. The oil of the ripe fruits was more stable and presents a greater potential to be used for edible purposes. © 2018 Society of Chemical Industry

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Section: Resultscontrasting

confidence: 99%

Section: Physicochemical Compositionmentioning

confidence: 99%

Characterization and oxidative stability of oils and bioactive compounds of the fruits ofByrsonima cydoniifoliaA. Juss. at different ripening stages

et al. 2019

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“…Dentre as espécies frutíferas estão dezenas de frutos comestíveis, que contém um grande valor econômico e nutricional, além de sua importância cultural, esses frutos apresentam suculência e sabor único. Dentre elas, algumas espécies são associadas ao conhecimento tradicional, sendo utilizadas partes da planta, raízes e frutos e, embora pouco conhecidas possuem alto valor nutricional com teores de fibras, açúcares, proteínas, ácidos graxos e vitaminas (PRATES et al 2015;ARAKAKI et al 2020).…”

Section: Introductionunclassified

Frutos do Cerrado: fonte de compostos bioativos com alto potencial de aplicabilidade

Batistote¹,

Santos²

2022

Cereus

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Frutos do Cerrado: fonte de compostos bioativos com alto potencial de aplicabilidadeCerrado fruits: source of bioactive compounds with high applicability potential RESUMOO bioma Cerrado constitui um patrimônio imensurável de recursos naturais renováveis que abriga uma diversidade de espécies da fauna e da flora, como as espécies frutíferas que se destacam principalmente pelas características nutricionais. Trata-se de frutos com altas concentrações de moléculas bioativas. Neste sentido este estudo visa realizar um levantamento sobre frutos do Cerrado, o perfil em compostos bioativos e o seu potencial para produção de bebidas fermentadas. A pesquisa se deu nos moldes da cienciometria com analise documental. Os resultados demonstram que as espécies frutíferas do Cerrado apresentam inúmeros compostos, bioativos que pode ser aliado a manutenção da saúde e a prevenção de doenças. Os principais são os flavonoides, compostos fenólicos, taninos, antocianinas. Este bioma se destaca pela biodiversidade de espécies da flora, sendo alguns de seus frutos ricos em compostos bioativos os quais podem ser aplicados em várias áreas do conhecimento e processos industrias. Os frutos do cerrado apresentam um grande potencial para produção de bebidas fermentadas, em virtude de seu potencial de açúcares e sabores exóticos e pode contribuir para o desenvolvimento econômico local.

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Food Composition Data: Edible Plants in Pantanal

Bortolotto

Guimarães

Campos

et al. 2021

Local Food Plants of Brazil

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Nutritional and antioxidant potential of canjiqueira fruits affected by maturity stage and thermal processing

Abstract: ABSTRACT

Cited by 7 publications

References 12 publications

Characterization and oxidative stability of oils and bioactive compounds of the fruits ofByrsonima cydoniifoliaA. Juss. at different ripening stages

Characterization and oxidative stability of oils and bioactive compounds of the fruits ofByrsonima cydoniifoliaA. Juss. at different ripening stages

Frutos do Cerrado: fonte de compostos bioativos com alto potencial de aplicabilidade

Food Composition Data: Edible Plants in Pantanal

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