Evaluation of physical and chemical parameters of the Sapota (Quararibea cordata Vischer): A fruit of the Amazon Brazilian

Sapote  (Quararibea  cordata Vischer),  also  known  as  a  chupa-chupa,  is  originated  from  the Brazilian,PeruvianandColombianAmazon.Thepulpoftheripefruitisedible,fibrous,of intenseorangecolor,sweetflavorandaromatic.Sincethefruitisknowninthe Brazilian Amazononlyin itsdomesticatedstate,thisworkbecomesnecessary,whichevaluatesthephysicalandchemical profileofthefruitandprovidesmoreinformationaboutitsindustrialpotential.Thefollowing parameterswereassessed:totalmass(g)longitudinalandtransversaldiameters(mm),proximal composition,caloricvalue,carotenoids,totalpectin,totaltitratableacidity,pH,totalsoluble sugars,organicacids,color,antioxidantpotentialandphenoliccompounds.TheSapote grown in Goiânia hasaveragemassof595g,longitudinaldiameterof10.06cm andtransversaldiameterof10.68cm.The fruitcontainslargeamountsofdietaryfiber(11.94%) and  carotenoids  (1.91μg.g-1),and  high  total  pectin  content  (5.24%).  Thefruitalsohasphenoliccompoundsinthealcoholicextractsof 6.31mgGAE.100g-1 and15.06mgGAE.100g-1  intheaqueousextract.Thismakesthefruitto haveafunctionalfeature.Thus,itcanbeincludedintheindustrialcontext,withthemainfeature ofbeing an exotic fruit with properties thatgive itgood nutritionalperformance

Produção de sorvete utilizando a polpa de sapota (<em>Quararibea cordata Vischer</em>)

A produção de sorvetes utilizando a polpa de sapota pode ter um apelo junto ao consumidor através da combinação da cor única da sapota, seu sabor natural e a promoção da saúde através de seus constituintes. Foram processados três tipos de sorvete onde a substituição da polpa foi de 0,27% e não houve adição de corantes artificiais. Os resultados demonstraram que as quantidades de vitamina C variaram de 2,22 a 4,10 mg.100g-1, o teor de carotenóides totais de 0,02 a 0,43 µg.g-1, as fibras totais de 5,20 a 9,33% e os compostos fenólicos de 306,28 a 363,45 mg EAG.100g-1. Estes resultados indicam que o sorvete elaborado com a polpa de sapota apresenta uma quantidade significativa de vitamina C além de compostos fenólicos que em sua maioria com precursores de atividade antioxidante. O teor de fibras totais encontrado caracteriza o produto como sendo rico em fibras podendo ter apelo funcional

Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredients

abuticaba (Myrciaria cauliflora. Mart) is a highly perishable fruit native to Brazil, which is consumed both fresh and industrially processed in the form of juices, jams, wines and distilled liqueurs. This processing generates a large amount of waste by-products, which represent approximately 50% of the fruit weight. The by-products are of interest for obtaining valuable bioactive compounds that could be used as nutraceuticals or functional ingredients. In this study, fermented and non-fermented jabuticaba pomaces were studied regarding their hydrophilic and lipophilic compounds, as well as their antioxidant properties, including: soluble sugars, organic acids and tocopherols (using high performance liquid chromatography coupled to refraction index, diode array and fluorescence detector, respectively); phenolics and anthocyanins, (using liquid chromatography coupled to diode array detection, and mass spectrometry with electrospray ionization); and fatty acids (using gas-liquid chromatography with flame ionization detection). The analytical data demonstrated that jabuticaba pomaces are a rich source of bioactive compounds such as tocopherols, polyunsaturated fatty acids and phenolic compounds (namely hydrolyzable tannins and anthocyanins) with antioxidant potential. Therefore, jabuticaba pomace may have good potential as a functional ingredient in the fabrication of human foods and animal feed.The authors are grateful to the Foundation for Science and Technology (Portugal) for financial support to CIMO (strategic project Pest-OE/AGR/UI0690/2011) and to L. Barros (researcher contract under “Programa Compromisso com Ciência-2008”)

Antioxidant potential of Psidium guinnensis Sw. jam during storage

The araçá (Brazilian guava) jam is a promising alternative for expanding the consumption of this fruit, besides adding value to it and making the Brazilian Savannah fruits known. Therefore, this research aimed to study the physical and chemical characteristics of the araçá jam, as well as to evaluate the presence and behavior of antioxidant compounds and color, during 12 months of storage. The results obtained for centesimal composition, sugars, fibers, pectin, and consistency showed that the use of araçá was suitable for the jam production, and that the product remained within the standards established by the Brazilian legislation. The total acidity, phenolic compounds, color parameters, and organic acids contents decreased during storage, while the pH and antioxidant potential increased, during one year of storage. Thus, it was possible to conclude that the araçá jam is a product with good nutritional characteristics, presenting good levels of antioxidant compounds, during storage, and meeting the demands of the modern consumer, i.e. practicality and healthiness

Aproveitamento tecnológico da fruta do conde, atemóia e graviola para elaboração de geleias : composição química e sensorial

Fruta do conde, atemóia e graviola são frutos tropicais muito apreciados por seu sabor agradável, aromático e marcante. Neste trabalho, constatou-se que as polpas de frutas frescas tiveram altos valores nutricionais, uma vez que estas continham níveis significativos de carboidratos. Os resultados para a análise da composição química das polpas de frutas frescas, obtidos para fruta do conde, atemóia e graviola foram respectivamente: umidade (79,65, 77,06 e 85,30 g.100 g-1), carboidratos (20,52, 22,01 e 13,83 g.100 g-1), açúcares totais (19,57, 21,93 e 10,12 g.100 g-1) e sólidos solúveis (22,00 25,10 e 12,83 ºBrix). Com o objetivo de processar as frutas maduras para agregar valor a essas frutas, geleias foram desenvolvidas. Os resultados da análise da composição química das geleias de pinha, atemóia e graviola foram respectivamente: umidade (26,23, 27,94 e 21,52 g.100 g-1), carboidratos (73,05, 71,44 e 77,83 g.100 g-1), pH (3,41, 3,34 e 3,41) e sólidos solúveis (63,00, 65,00 e 68,60 ºBrix). As geleias foram submetidas à Análise Descritiva Quantitativa. Um total de 12 provadores treinados avaliaram os atributos sabor, consistência, aparência e aceitabilidade global das geleias em uma escala hedônica de 9 pontos. Baseado na avaliação sensorial, as geleias apresentaram uma boa aceitação global e a geleia de atemóia foi à preferida dos provadores.Sugar apple, atemoya and soursop are tropical fruits very prized for their pleasant, aromatic and distinctive flavor. In this work, the fresh fruits pulps had high nutritional values, since they contain significant levels of carbohydrates. The results for the analysis of chemical composition of the fresh fruits pulps obtained for sugar apple, atemoya and soursop were respectively: moisture (79.65, 77.06 and 85.30 g.100 g-1), carbohydrates (20.52, 22.01 and 13.83 g.100 g-1), total sugars (19.57, 21.93 and 10.12 g.100 g-1) and soluble solids (22.00, 25.10 and 12.83 ºBrix). With the aim of processing the pulps of ripe fruits to add value to these fruits, jams have been developed. The results for the chemical composition analysis of sugar apple, atemoya and soursop jams were respectively: moisture (26.23, 27.94 and 21.52 g.100 g-1), carbohydrates (73.05, 71.44 and 77.83 g.100 g-1), pH (3.41, 3.34 and 3.41) and soluble solids (63.00, 65.00 and 68.60 ºBrix). The jams were subjected to Quantitative Descriptive Analysis. A total of 12 trained panelists evaluated the attributes flavor, consistency, appearance and overall acceptability of the jams on a 9-point hedonic scale. Based on sensory evaluation, jams presented a good overall acceptability and atemoya jam was the most preferred by the panelists

EXTRAÇÃO DE TANINOS DE FARINHA DE SEMENTE DE GRAVIOLA POR ULTRASSOM

Tannins are phenolic derivatives, responsible for the addition of many fruits and vegetable products, due to the precipitation of salivary glycoproteins, which causes the loss of lubricating power, considered antinutritional. This study was applied a therapy of extraction of different levels of vitamin from soursop for ultrasonic bath with different solvents. The tannins were extracted through the ultrasonic bath for 30 minutes at room temperature while solvents in 70% ethanol, distilled water and 50% methanol, the tannins were extracted according to the Folin-Denis methodology. An extraction of 572.93, 589.76, 689.46 (equivalent to tannic acid / 100g of sample) distilled water, 70% ethanol and 50% methanol respectively, was not observed significant difference between the solvents, in addition The weight dose can not be compared to health, but can be applied to human food.Os taninos são compostos fenólicos, responsáveis pela adstringência de muitos frutos e produtos vegetais, devido à precipitação de glicoproteínas salivares, o que ocasiona a perda do poder lubrificante, sendo considerado antinutricional. Com isso, o objetivo desse estudo foi avaliar a extração de taninos totais da farinha de semente de graviola, utilizando banho ultrassônico com diferentes solventes. Os taninos foram extraídos, por meio de banho ultrassônico, por 30 minutos, a temperatura ambiente, utilizando como solventes o etanol 70%, água destilada e metanol 50%. Os taninos totais foram determinados, de acordo com a metodologia de Folin-Denis. Observou-se uma extração de 572,93, 589,76, 689,46 (mg equivalente de ácido tânico/100g de amostra), utilizando água destilada, etanol 70% e metanol 50% respectivamente. Não observou-se diferença significativa entre os solventes, além disso, foi possível observar que a quantidade de taninos encontrada na farinha de semente de graviola não é nociva à saúde, podendo esta ser implementada na alimentação humana