PHYSICOCHEMICALPROPERTIES OF GABIROBA ( Campomanesia lineatifolia) AND MYRTLE ( Blepharocalyx salicifolius ) NATIVE TO THE MOUNTAINOUS REGION OF IBIAPABA-CE, BRAZIL
| Autor: | Lucicléia Barros de Vasconcelos Torres, José Castro, Ana Cristina Silva de Lima, Jorgiane da Silva Severino Lima, Luiz Bruno de Sousa Sabino |
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| Rok vydání: | 2016 |
| Předmět: |
0106 biological sciences
ABTS Antioxidant biology Pulp (paper) medicine.medical_treatment Myrtaceae 04 agricultural and veterinary sciences Campomanesia engineering.material Sweetness biology.organism_classification Ascorbic acid 01 natural sciences chemistry.chemical_compound chemistry Polyphenol Botany 040103 agronomy & agriculture engineering medicine 0401 agriculture forestry and fisheries Food science General Agricultural and Biological Sciences 010606 plant biology & botany |
| Zdroj: | Revista Caatinga. 29:753-757 |
| ISSN: | 1983-2125 |
| DOI: | 10.1590/1983-21252016v29n327rc |
| Popis: | In Brazil, consumer preference of tropical native fruits has increased; however, many fruits are not commercially exploited, such as gabiroba (Campomanesia lineatifolia) and myrtle (Blepharocalyx salicifolius), from the Myrtaceae family. The present study aimed to evaluate the physical, physico -chemical, and functional characteristics of gabiroba and myrtle, harvested from native plants in the mountainous region of Ibiapaba-CE. The following characters were analyzed: pH, soluble solids, total acidity, total extractable polyphenols, ascorbic acid, and antioxidant activity by using the ABTS method. After pulping, the samples were divided into two groups. From the results, it was found that gabiroba had a low total acidity value (0.12 ± 0.01%) indicating a higher level of sweetness relative to myrtle. Myrtle presented values of longitudinal (0.94 cm) and transverse (1.35 cm) diameters, fresh weight (0.85g), pulp yield (68.0%), pH (4.5 ± 0.0), and total soluble solids (23.6 ± 1.7 °Bx) similar to those obtained in other studies. Bioactive compounds in gabiroba and myrtle included phenolics (GAE 229.37 ± 1.04and 511.65 ± 1.34mg/100g), ascorbic acid (74.44 ± 0.03 369.1 ± 0.28 mg/100g), and antioxidants (14.54 ± 1.0 and 16.05 ± 0.63 μ Mtrolox/g). Therefore, these fruits have the potential to be used as functional foods characterized by various health benefits. |
| Databáze: | OpenAIRE |
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