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- 2019-07-01 (1)
Physical-chemical properties of exotic and native Brazilian fruits
Propiedades físicoquímicas de frutas exóticas nativas de Brasil
DOI:
https://doi.org/10.15446/acag.v68n3.55934Palabras clave:
Eugenia brasiliensis, Manilkara zapota, Myrciaria glazioviana, Spondias purpurea, Talisia esculenta (en)Eugenia brasiliensis, Manilkara zapota, Myrciaria glazioviana, Spondias purpurea, Talisia esculenta (es)
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Many fruit species are still not well-studied, despite being rich in bioactive substances that have functional properties. The objective of this article was to evaluate the antioxidant potential and characterize the physical-chemical characteristics of unconventional brazilian fruits (cabeludinha - Myrciaria glazioviana, sapoti - Manilkara zapota, pitomba - Talisia esculenta, yellow gumixama - Eugenia brasiliensis var. Leucocarpus and seriguela - Spondias purpurea). Total soluble solids, pH, titratable acidity, sugars, pigments, phenolic compounds and antioxidant capacity were measured. Mature fruits were used in the analyses. Pitomba had high levels of soluble solids, 24.6 °Brix, while sapoti had 0.05 g malic acid 100 g-1 pulp. Yellow grumixama and seriguela had the highest concentrations of anthocyanins and carotenoids. Cabeludinha had a high concentration of phenolic compounds, 451.60 mg gallic acid 100 g-1 pulp. With the exception of sapoti, all fruits had a high antioxidant capacity (> 95%).
El objetivo de este trabajo fue evaluar el potencial antioxidante y caracterizar las propiedades fisicoquímicas de frutas exóticas en Brasil (cabeludinha - Myrciaria glazioviana, sapoti - Manilkara zapota, pitomba - Talisia esculenta, gumixama amarilla - Eugenia brasiliensis var. Leucocarpus y seriguela - Spondias purpurea). Para el efecto se realizaron análisis de sólidos solubles, pH, acidez titulable, azúcares, pigmentos, compuestos fenólicos y actividad antioxidante. Los frutos fueron cosechados en estado de madurez fisiológica y para los análisis se utilizaron las partes comestibles de la fruta. Los frutos presentaron elevado contenido de sólidos solubles y baja acidez titulable, sobresalieron la pitomba con 24.6 °Brix y sapoti con 0.05 g de ácido málico 100 g-1 pulpa. Grumixama amarilla y seriguela presentaron mayor contenido de antocianinas y carotenoides. Cabeludinha presentó elevado contenido de compuestos fenólicos, en promedio de 451.60 mg ácido gálico por 100 g de pulpa. Con excepción de sapoti, todas las frutas mostraron elevada actividad antioxidante (> 95%).
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