Study of Grumixama (Eugenia Brasiliensis, Lam) Fruit Pulp and Development of a Jelly: Rheological, Sensorial and Colorimetric Evaluation

Aguiar, Thais Medeiros de; Sabaa-Srur, Armando U. O.; Smith, Robert E.

doi:10.2174/2210315506999160506110340

Cited by 9 publications

(3 citation statements)

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“…Dn the other hand, Silva et al (2014) did not detect levels of lipids in grumixama confirming that this fruit is not a source of fat. The total soluble solids content (°Brix) from grumixama pulp was 5.0 °Brix, the same value reported by Aguiar et al (2016), but below what was found by Silva et al (2014) of 9.4°Brix. Variations in centesimal composition according to variety (purple and yellow fruits) and cultivation place have been shown in the literature (Teixeira et al, 2015).…”

Section: Centesimal Compositionsupporting

confidence: 80%

“…The high moisture content of grumixama pulp, which vary from 83.7 to 93.6g/100g, is a common characteristic of fruits from Myrtaceae family (Aguiar et al, 2016;Nascimento et al, 2017;Rodrigues et al, 2016a;Teixeira et al, 2015), which confers succulence to these fruits. Similar values for centesimal composition of grumixama pulp, in wet weight basis, was within the range of values reported in the literature, varying from 0.27 to 0.66 g/100 g for protein content, 0.23 to 0.61 g/100 g for ash content, 4.20 to 8.26 g/100 g for carbohydrate content, 3.08 to 4.65 g/100 g for total fiber content and 0.01 to 0.26 g/100 g for lipid content (Aguiar et al, 2016;Silva et al 2014;Teixeira et al, 2015). Dn the other hand, Silva et al (2014) did not detect levels of lipids in grumixama confirming that this fruit is not a source of fat.…”

Section: Centesimal Compositionmentioning

confidence: 99%

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Mineral and centesimal contents, antioxidant activity and antimicrobial action of phenolic compounds from Eugenia Brasiliensis Lam. Pulp

et al. 2019

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Phenolic compounds (PC) have presented antioxidant potential as well as antimicrobial action against several bacteria. This study aimed to extract PC from grumixama (Eugenia brasiliensis Lam.) pulp using solid phase extraction (SPE), then quantify the PC by Folin-Ciocalteu assay, and to evaluate the antioxidant activity (AA) from PC by DPPH, ABTS and FRAP methods as well as its antimicrobial activity by plate diffusion assay (PDA) and Minimal Onhibitory Concentration (MOC) assays. Additionally, the centesimal composition of the fruit and its mineral content by Total Reflection X-Ray Fluorescence Spectroscopy were determined. The fruit is a good source of PC which presented a higher contribution on AA from pulp than NPHRC. Calcium was the trace element in highest concentration in the pulp, followed by iron. PC from grumixama inhibited the growth of Staphylococcus aureus, Bacillus cereus, Pseudomonas aeruginosa but not Escherichia coli and Listeria monocytogenes in the PDA. PC showed antimicrobial activity against the five microorganisms tested in the MOC assay, in which S. aureus and B. cereus were the most sensitive. This study highlights the antioxidant and antimicrobial potential of Eugenia brasiliensis Lam. as natural agent in the development of functional foods and nutraceuticals.

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Section: Centesimal Compositionsupporting

confidence: 80%

Section: Centesimal Compositionmentioning

confidence: 99%

Mineral and centesimal contents, antioxidant activity and antimicrobial action of phenolic compounds from Eugenia Brasiliensis Lam. Pulp

et al. 2019

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“…Although a wide variety of native fruit species is found in the Amazon and the Cerrado, the southern and southeastern regions also present a great richness in wild fruits. The Myrtaceae family stands out for designating the most significant number of species with food potential, which could be marketed in nature for use in the manufacturing of ice cream, juices, yogurts, liqueurs, desserts, cereal bars, jams, and jellies [ 1 , 2 , 3 ].…”

Section: Introductionmentioning

confidence: 99%

Chemical Approach to the Optimization of Conditions Using HS-SPME/GC–MS for Characterization of Volatile Compounds in Eugenia brasiliensis Fruit

et al. 2022

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Grumixama (Eugenia brasiliensis Lam.) is a native fruit of the Brazilian Atlantic Forest, belonging to the Myrtaceae family, which designatesthe most significant number of species with food potential. It stands out due to its phytochemical characteristics because of the presence of polyphenols and volatile organic compounds. Volatile compounds are substances released by foods that give off an aroma and influence flavor. Solid-phase microextraction is a technique that allows for low-cost, fast, and solvent-free extraction, has an affinity for numerous analytes, and is easily coupled to gas chromatography. The objectives of this work were to evaluate the efficiency of different fibers of SPME (solid-phase microextraction) in the extraction of volatile organic compounds from grumixama pulp; optimize a method for extraction time, temperature, and sample weight; and to determine the characteristic volatile profile of this fruit. For the extraction of volatile compounds, three fibers of different polarities were used: polar polyacrylate (PA) fibers, divinylbenzene/carboxyne/polydimethylsiloxane (DVB/CAR/PDMS) semipolar fibers, and polydimethylsiloxane/divinylbenzene (PDMS/DVB). Fourteen volatile organic compounds (VOCs) were identified by DVB/CAR/PDMS, six by PA, and seven by PDMS/DVB through solid-phase microextraction in the headspace mode (SPME-HS). Considering the total number of compounds identified, regardless of the fiber used, and the optimization of the method, Eugenia brasiliensis presented sesquiterpene fractions (85.7%, 83.3%, and 85.7% of total VOCs) higher than the monoterpene fractions (14.3%, 16.7%, and 14.3%) for DVB/CAR/PDMS, PA, and PDMS/DVB, respectively in its composition. In addition, it was possible to verify that the fiber DVB/CAR/PDMS presented a better efficiency due to the larger chromatographic area observed when the grumixama pulp was subjected to conditions of 75 °C, 2.0 g, and an adsorption time of 20 min.

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Composition and potential health effects of dark-colored underutilized Brazilian fruits – A review

Schulz

Seraglio

Brugnerotto

et al. 2020

Food Research International

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Study of Grumixama (Eugenia Brasiliensis, Lam) Fruit Pulp and Development of a Jelly: Rheological, Sensorial and Colorimetric Evaluation

Cited by 9 publications

References 0 publications

Mineral and centesimal contents, antioxidant activity and antimicrobial action of phenolic compounds from Eugenia Brasiliensis Lam. Pulp

Mineral and centesimal contents, antioxidant activity and antimicrobial action of phenolic compounds from Eugenia Brasiliensis Lam. Pulp

Chemical Approach to the Optimization of Conditions Using HS-SPME/GC–MS for Characterization of Volatile Compounds in Eugenia brasiliensis Fruit

Composition and potential health effects of dark-colored underutilized Brazilian fruits – A review

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