Genipap fruits, native to the Amazon region, were classified in relation to their stage of ripeness according to firmness and peel color. The influence of the part of the genipap fruit and ripeness stage on the iridoid and phenolic compound profiles was evaluated by HPLC-DAD-MS(n), and a total of 17 compounds were identified. Geniposide was the major compound in both parts of the unripe genipap fruits, representing >70% of the total iridoids, whereas 5-caffeoylquinic acid was the major phenolic compound. In ripe fruits, genipin gentiobioside was the major compound in the endocarp (38%) and no phenolic compounds were detected. During ripening, the total iridoid content decreased by >90%, which could explain the absence of blue pigment formation in the ripe fruits after their injury. This is the first time that the phenolic compound composition and iridoid contents of genipap fruits have been reported in the literature.

No abstract

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.

This study evaluates the physical and physicochemical properties of three sugary cassava (Manihot esculentaCrantz Palavras-chave: Manihot esculenta Crantz, açúcar, amido, composição.