The indigenous pitanga (Eugenia uniflora L.) is now marketed and commercially processed in Brazil. In the present work, the carotenoids of the pitanga fruit from two states and at two stages of ripening, as well as of processed pitanga products (frozen pulp and juice, the brands being designated as A, B and C) commercialized in Campinas, São Paulo, were determined by HPLC. As compared to ripe pitanga from Medianeira, Paraná, those from Campinas had significantly higher (all-E)-lycopene (14.0 vs. 71.1 microg/g), (13Z)-lycopene (1.1 vs. 5.0 microg/g) and (all-E)-gamma-carotene (1.6 vs. 3.8 microg/g) levels. Significant increases in most of the carotenoids occurred from the partially ripe to the ripe fruits, with (all-E)-lycopene doubling its concentration in fruits from both states. Pitanga was found to be one of the richest fruit sources of carotenoids, particularly lycopene, but the processed products had much lower lycopene content. The mean (all-E)-lycopene concentration was 16.6 microg/g for frozen pulp brand A, 23.0 microg/g for bottled juice brand B and 25.6 microg/g for bottled juice brand C. Optimization of processing is therefore needed to guarantee better retention of this important carotenoid.

O objetivo deste trabalho foi preparar biscoitos integrais com farinha e óleo da polpa de abacate e avaliar os produtos quanto às suas características físico-químicas e sensoriais. A polpa de abacates da variedade Margarida foi desidratada, prensada a frio para extração do óleo e triturada para produção da farinha. Nas cinco formulações de biscoitos elaboradas, exceto a padrão, substitui-se parcialmente a farinha integral e a manteiga por farinha de polpa de abacate e óleo de abacate em diferentes proporções. A polpa de abacate Margarida apresentou, de modo geral, características similares às descritas na literatura e a farinha obtida da polpa dos abacates mostrou características semelhantes às farinhas de trigo convencional e integral. Os biscoitos elaborados com farinha e óleo de abacate apresentaram maiores teores de acidez e umidade que a formulação padrão e as formulações com maiores conteúdos de farinha de abacate evidenciaram maior concentração de minerais e fi bras. A análise sensorial demonstrou boa aceitação dos biscoitos, no entanto as formulações com menores proporções de farinha e óleo de abacate apresentaram melhores características sensoriais.

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Acerola is now commercially produced and processed in Brazil. Known for its very high vitamin C content, this fruit is also a good source of β-carotene. The present study was carried out to verify variation in the carotenoid composition along the food chain. Neoxanthin, violaxanthin, lutein, β-cryptoxanthin, α-carotene and β-carotene were found in the acerola fruit. β-Carotene predominated with mean concentrations of 12.4 and 38.1 µg g −1 in the ripe fruit, 8.8 and 30.1 µg g −1 in the peeled ripe fruit and 5.4 and 12.0 µg g −1 in the partially ripe fruit of an undefined variety taken from home gardens and the commercial cultivar Olivier, respectively. Aside from β-carotene, β-cryptoxanthin increased significantly in both garden and commercial fruits and violaxanthin in the latter fruits during ripening. Peeling reduced β-carotene in both garden and commercial lots, violaxanthin decreased in the commercial fruits, and the other carotenoids remained virtually unchanged. Four brands of frozen pulp and three brands of processed juice had variable and markedly lower carotenoid levels than those of the fresh fruit, indicating that the processing should be improved.

No abstract