| Autor: |
Bentes Ade S; Faculty of Food Engineering, Federal University of Pará (UFPA), Belém, PA Brazil ; Federal Institute of Education, Science and Technology of São Paulo (IFSP), Avaré, SP Brazil., de Souza HA; Faculty of Food Engineering, Federal University of Pará (UFPA), Belém, PA Brazil ; Faculty of Food Engineering, Food Science Department, University of Campinas (UNICAMP), Campinas, SP Brazil., Amaya-Farfan J; Faculty of Food Engineering, Food and Nutrition Department, University of Campinas (UNICAMP), Campinas, SP Brazil., Lopes AS; Faculty of Food Engineering, Federal University of Pará (UFPA), Belém, PA Brazil., de Faria LJ; Faculty of Chemical Engineering, Federal University of Pará (UFPA), Belém, PA Brazil. |
| Abstrakt: |
The physical and chemical characteristics of unripe genipap fruits and the proximate and amino acid compositions of the endocarp and mesocarp of the unripe fruits were determined, placing special emphasis on the possible role of the protein-amino acid fraction on the formation of the typical blue pigment of the matrix. The two parts of the fruit analyzed have low energy (49.88 kcal/100 g for mesocarp and 43.48 kcal/100 g for endocarp) and high fiber content (7.88 % for mesocarp and 16.76 % for endocarp). The endocarp showed protein content (3.19 %) five times higher than the mesocarp (0.62 %), which may explain in part the greater amounts of blue pigment formed in the endocarp when compared to the mesocarp. Furthermore, the pH found in mesocarp (4.49) and endocarp (5.21) is within the optimum range for the formation of the blue pigment. A significant color change (ΔE (*) = 26.45) was observed in endocarp during its exposure to the air for 2 h. Free aspartic and glutamic acids and cystine were the predominant amino acids in the mesocarp, while glutamic and aspartic acids and leucine were predominant in the endocarp. According to the results, the formation of blue pigment does not cause any change in the amino acid composition. |
Full text from SpringerLink