Composição centesimal e de minerais de casca e polpa de manga (Mangifera indica L.) cv. Tommy Atkins

Marques, Adriana; Chicaybam, Gustavo; Araujo, Mariana Taranto; Manhães, Luciana Ribeiro Trajano; Sabaa-Srur, Armando U. O.

doi:10.1590/s0100-29452010005000117

Cited by 41 publications

(33 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The correlations between total phenolic compounds and antioxidant capacity were strong and significant for ABTS and FRAP results. Probably, phenolics are the main compounds responsible for the antioxidant capacity of baru fruit, mostly gallic acid, catechin and ferulic acid (Lemos et al, 2012), and tannin (Marin et al, 2009), as reported for baru almond. Furthermore, the significant correlations between the ABTS and FRAP, and between the FRAP and DPPH assays, suggest that the FRAP may be the most suitable method to assess the antioxidant capacity in these food matrices (Table 3).…”

Section: Samplementioning

confidence: 76%

Peel and pulp of baru (Dipteryx Alata Vog.) provide high fiber, phenolic content and antioxidant capacity

et al. 2018

View full text Add to dashboard Cite

Baru (Dipteryx alata Vog.) is a native fruit of the Brazilian Savannah that can be used in the food industry and may contribute to the economy of the Brazilian Midwest. The proximate composition, the phenolic content and the antioxidant capacity of the peel, pulp and raw and roasted baru almond were examined and compared. Peel showed higher concentrations of dietary fibers (24.1 g/100 g) followed by pulp and roasted almond (18 g/100 g and 16 g/100 g, respectively), and raw almond (12.0 g/100 g). However, the almonds presented the highest lipid and protein concentrations compared to baru peel and pulp. On addition, raw almond showed the highest total phenolic contents (1,107.0 mg GAE/100 g) and antioxidant capacity, but the roasted almond, and baru peel with its pulp, also presented high phenolic contents. The correlation coefficients between phenolic content and antioxidant capacity (via ABTS and FRAP) were strong and significant. The chemical composition of baru peel has not previously been reported. The results showed promising prospects for the consumption of baru pulp with its peel, the fruit component richest in fiber, whose phenolic content and antioxidant capacity are comparable to those of the baru almond.

show abstract

Section: Samplementioning

confidence: 76%

Peel and pulp of baru (Dipteryx Alata Vog.) provide high fiber, phenolic content and antioxidant capacity

et al. 2018

View full text Add to dashboard Cite

show abstract

“…Mango (Mangifera indica L.) is one of the most produced fruits in the world, being highly appreciated for its taste, color and aroma, and has many nutrients and short period of storage. In Brazil, the Northeast region is the main area of production and exportation, and the variety Tommy Atkins is one of the most popular (Marques et al, 2010;Sivakumar et al, 2011). Since it is highly perishable, technologies of conservation, such as drying, become interesting.…”

Section: Introductionmentioning

confidence: 99%

Microstructure and flow properties of lyophilized mango pulp with maltodextrin

Afonso

Rodrigues

Costa

et al. 2019

Rev. bras. eng. agríc. ambient.

View full text Add to dashboard Cite

The present study had as objective to determine the flow properties and behavior of lyophilized mango pulp powder as a function of different concentrations of maltodextrin. In the samples of the powders contain 5, 10 and 15% of maltodextrin the angle of effective internal friction, wall friction angle, flow index and bulk density were determined. The microstructure was evaluated by scanning electron microscopy. The freeze-dried samples are characterized as having an amorphous structure, and the drying aid used modified the surface of the particles. The flow index was 3.19, 4.28 and 4.53 for samples containing, respectively, 5, 10 and 15% maltodextrin. Increasing the concentration of maltodextrin in the mango pulp decreased the effective angles of internal friction and wall friction. The bulk density of the powders increased with increasing concentration of maltodextrin for the samples containing 5, 10 and 15% of the maltodextrin, being equal to 597.8, 689.8 and 691.3 kg m-3, respectively. Thus, it was concluded that the addition of maltodextrin modified the shape of the particles, decreased segregation, affected the flow properties of the mango powders, facilitating flow and increasing their bulk density.

show abstract

“…Sin embargo estos residuos orgánicos representan un contenido nutritivo muy interesante, como es el caso de la cáscara de mango, la cual posee un contenido de proteína, almidón y fibra mayor que en la pulpa, además de contener magnesio, fosforo, sodio, potasio y calcio (MARQUES et al, 2010); la semilla se caracteriza por su contenido de proteínas, cenizas, fibra, carbohidratos, vitaminas, minerales y grasas (SUMAYA et al, 2012).…”

Section: Introductionunclassified

CARACTERÍSTICAS FISICOQUÍMICAS DE LA GRASA DE SEMILLA DE VEINTE CULTIVARES DE MANGO (Mangifera indica L.) EN COLOMBIA

2016

View full text Add to dashboard Cite

RESUMEN -En la presente investigación se evaluó el rendimiento de extracción y propiedades fisicoquímicas de la grasa de semilla de 20 cultivares de mango (Mangifera Indica l.) en colombia. Se emplearon semillas de frutos en estado maduro, procesadas en harina con el siguiente rango de composición proximal: grasa 6.73 % -11.8 %; proteína 4.3 % -6.9 %; fibra cruda 2.6 % -6.1 % y cenizas 2.12 % -3.9 %. Las características fisicoquímicas determinadas en el aceite crudo mostraron los siguientes rangos: índice de acidez 0.78 % ácido oleico -1.83 % ácido oleico; índice de saponificación 121.77 mg de KOH/g -233.88 mg de KOH/g; índice de peróxidos 0.76 meq O 2 /kg -3.19 meq O 2 /kg; índice de iodo 22.94 g de I 2 /100 g -32.52 g de i 2 /100 g. El perfil de ácidos grasos presentó, en promedio, al ácido oleico (46.46 %) y el ácido esteárico (37.58 %) como componentes mayoritarios. la grasa obtenida no presentó un contenido considerable de fenoles totales. El estudio realizado demostró que la obtención de grasa comestible a partir de subproductos del mango, constituye una alternativa viable del aprovechamiento de recursos naturales pues los rendimientos en algunos cultivares fue alto y su composición química posibilita su aplicación en la sustitución de grasas vegetales o la posible generación de nuevos productos. Palabras clave: ácidos grasos, grasa, mango, Mangifera indica l., semilla, subproductos. PHYSICOCHEMICAL CHARACTERISTICS OF SEED FAT FOR TWENTY MANGO (Mangifera indica L.) CULTIVARS IN COLOMBIAABSTRACT -in the present investigation was evaluated yield extraction and some physicochemical properties of seed fat for 20 mango (Mangifera Indica l.) cultivars in colombia. Seeds of mature fruit were processed in flour and were obtained the following composition: fat 6.73 % -11.8 %, protein 4.3 % -6.9 %, raw fiber 2.6 % -6.1 % and ash 2.12 % -3.9 %. The physicochemical characteristics in the crude mango fat showed the following ranges: acid value 0.78 % oleic acid -1.83 % oleic acid; saponification value 121.77 mg KOH/g -233.88 mg KOH/g; peroxide value 0.76 meq O 2 /kg -3.19 meq O 2 /kg; iodine value 22.94 g i 2 /100 g -32.52 g i 2 /100 g. The fatty acid profile presented oleic acid (46.46 %) and stearic acid (37.58 %) as the major components. The fat obtained showed no significant content of total phenols. The study showed that edible fat obtained from mango by-products is a viable alternative to enable full use of natural resources as some cultivars presented high yields with a chemical composition that define their application as vegetables fat substitution and also the possibility of new product generation

show abstract

Composição centesimal e de minerais de casca e polpa de manga (Mangifera indica L.) cv. Tommy Atkins

Cited by 41 publications

References 12 publications

Peel and pulp of baru (Dipteryx Alata Vog.) provide high fiber, phenolic content and antioxidant capacity

Peel and pulp of baru (Dipteryx Alata Vog.) provide high fiber, phenolic content and antioxidant capacity

Microstructure and flow properties of lyophilized mango pulp with maltodextrin

CARACTERÍSTICAS FISICOQUÍMICAS DE LA GRASA DE SEMILLA DE VEINTE CULTIVARES DE MANGO (Mangifera indica L.) EN COLOMBIA

Contact Info

Product

Resources

About