Conservação pós-colheita de frutos de amoreira-preta

Antunes, Luís Eduardo Corrêa; Filho, Jaime Duarte; Souza, Clóvis Maurílio de

doi:10.1590/s0100-204x2003000300011

Cited by 55 publications

(47 citation statements)

References 8 publications

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“…A amoreira-preta possui grande aceitação pelos produtores, devido ao baixo custo de implantação e produção, facilidade de manejo e uso reduzido de defensivos agrícolas. Além do consumo in natura, o grande mercado para produtos de amora-preta é gerado a partir do suco clarificado e concentrado, usado como base na elaboração de uma vasta gama de produtos, como caldas para sorvetes, geleias, xaropes, bebidas alcoólicas, refrescos e misturas com sucos de outras frutas (ANTUNES et al, 2003). Através de um programa de melhoramento genético para adaptação ao clima e consumo no Brasil, várias cultivares foram desenvolvidas pela Embrapa Clima Temperado, dentre as quais a mais comercializada no Brasil atualmente é a Tupy, e em menor escala, Guarani e Brazos.…”

Section: Introductionunclassified

Compostos bioativos presentes em amora-preta (Rubus spp.)

Ferreira¹,

Rosso²,

Mercadante

2010

Rev. Bras. Frutic.

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RESUMO-A amora-preta (Rubus spp.), pequena fruta de clima temperado, possui coloração atraente, variando do vermelho púrpura ao azul, devido ao elevado teor de antocianinas. As antocianinas, juntamente com os carotenoides, compõem os pigmentos naturais, majoritários encontrados em diversas frutas. Diversos estudos têm relatado a importância destes pigmentos naturais, como protetores e/ou inibidores de doenças degenerativas, porém são escassos os estudos sobre compostos bioativos presentes em amora-preta cultivada no Brasil. Os objetivos do presente estudo foram identificar as antocianinas e os carotenoides presentes em amora-preta, determinar os conteúdos totais de compostos fenólicos, carotenoides, flavonoides, antocianinas totais, monoméricas, poliméricas e copigmentadas, e a capacidade antioxidante frente aos radicais livres ABTS e DPPH. O teor total de carotenoides foi baixo (86,5 ± 0,2 mg/100 g), com all-trans-b-caroteno (39,6 %) e all-trans-luteína (28,2 %) como os majoritários. As amoras-pretas apresentaram elevado potencial antioxidante, principalmente pelo teor representativo de antocianinas monoméricas (104,1 ± 1,8 mg/100 g de fruto), presença de antocianinas poliméricas (22,9 ± 0,4 %), baixa porcentagem de antocianinas copigmentadas (1,6 ± 0,1 %) e altos teores de compostos fenólicos (241,7 ± 0,8 mg equivalente de ácido gálico/100 g) e de flavonoides totais (173,7 ± 0,7 mg equivalente de catequina/100 g). Cianidina 3-glucosídeo foi a antocianina majoritária (92,9 %). Diante destes resultados, a amora-preta pode ser considerada uma fonte natural rica em antioxidantes e pigmentos. Termos para indexação: pigmentos, antocianinas, compostos fenólicos, carotenoides, atividade antioxidante. BIOACTIVE COMPOUNDS OF BLACKBERRY FRUITS (Rubus spp.) GROWN IN BRAZILABSTRACT -The blackberry (Rubus spp.), a small fruit that grows in temperate climate, shows an attractive color ranging from purple red to blue, due to the high content of anthocyanins. The anthocyanins, along with carotenoids, are the major natural pigments found in several fruits. Many studies have reported the importance of these natural pigments as protectors and, or, inhibitors of degenerative disorders; however, data regarding the bioactive compounds in blackberry cultivated in Brazil are rare. Thus, the objectives of the present study were to identify the anthocyanins and carotenoids in blackberry (Rubus spp.), to determine the total contents of phenolic compounds, flavonoids, carotenoids, and total, monomeric, polymeric and copigmented anthocyanins, and the antioxidant capacity against the free radicals ABTS and DPPH. The total carotenoids level was low (86.5 ± 0.2 mg/100 g), with all-trans-b-carotene (39.6 %) and all-trans-lutein (28.2 %) as the major ones. The blackberries showed high antioxidant status mainly due to the high level of monomeric anthocyanins (104.1 ± 1.8 mg/100 g of fruit), presence of polymeric anthocyanins (22.9 ± 0.4 %), low percentage of co-pigmented anthocyanins (1.6 ± 0.1 %) and high contents of phenolic compounds (241.7 ±...

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Section: Introductionunclassified

Compostos bioativos presentes em amora-preta (Rubus spp.)

Ferreira¹,

Rosso²,

Mercadante

2010

Rev. Bras. Frutic.

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“…Blackberry, being easy to handle and having low production costs even concerning chemicals, is an alternative crop for family agriculture. The fresh fruits, besides being very nutritious, rich in minerals, pro-vitamin A, vitamin B and calcium, also contain bioactive compounds, such as ellagic acid and anthocyanins (ANTUNES et al, 2003).…”

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confidence: 99%

Physico-chemical characterization and bioactive compounds of blackberry fruits (Rubus sp.) grown in Brazil

Hassimotto¹,

Mota²,

Cordenunsi³

et al. 2008

Ciênc. Tecnol. Aliment.

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*A quem a correspondência deve ser enviada Physico-chemical characterization and bioactive compounds of blackberry fruits (Rubus sp.) grown in BrazilCaracterização físico-química e de compostos bioativos em amora-preta (Rubus sp.) cultivada no BrasilNeuza Mariko Aymoto HASSIMOTTO 1 , Renata Vieira da MOTA 2 , Beatriz Rosana CORDENUNSI 1 *, Franco Maria LAJOLO 1 IntroductionFruit and vegetable intake has proven to reduce the development of a considerable number of chronic diseases, such as cancer and cardiovascular diseases. The protective effect evidenced in laboratory and epidemiological studies has been associated with a variety of nutrient and non-nutrient constituents, being many of them characterized by their antioxidant properties (PIETTA, 2000). Among the compounds with high antioxidant capacity are ascorbic acid, tocopherols, β-carotene and phenolic compounds, especially flavonoids (DREWNOWSKI; GOMEZ-CARNERO, 2000).Anthocyanins, the glycoside form of the anthocyanidins, belong to a class of flavonoids which present water-soluble pigments responsible for the orange, red and blue colors of many fruits, vegetables, leaves, flowers and roots. Anthocyanidins vary with different hydroxyl or methoxyl substitutions in their basic structure, flavylium (2-phenylbenzopyrillium). Only six of the 16 anthocyanidins identified in natural products occur frequently and in many different vegetables and fruits: cyanidin, pelargonidin, delphinidin, peonidin, petunidin and malvidin (WU; PRIOR, 2005a;. Anthocyanins are highly studied compounds because of their effects on human health as antioxidant compounds, as shown in a number of in vitro and in vivo studies HEINONEN, 2003), for their anti-inflammatory effect modulating ciclooxygenase 1 and 2 enzymes (TALL et al., 2004) and their inhibitory effect on the development of some cancer cells (HAGIWARA; YOSHINO; ICHIBARA, 2002).Among the small fruits group, including strawberry, raspberry, blueberry and blackberry crops, blackberry appears as the richest source of anthocyanins, with cyanidin content ranging from 93 to 280 mg.100 g -1 fresh weight depending on the cultivar (CONNOR et al., 2002), followed by black raspberry (up to 197 mg), blackberry (153 mg) and strawberry (32 mg) (WANG; LIN, 2000). Blackberry plants were introduced in Brazil by the Estação Experimental de Pelotas (RS), renamed ResumoCinco cultivares de amora-preta (Rubus sp.) foram avaliadas quanto a sua capacidade antioxidante, perfil de compostos bioativos e composição físico-química. Os níveis de ácido ascórbico total, presentes na forma de ácido desidroascórbico, variaram entre 9,8 a 21,4 mg.100 g -1 (b.u.). Os principais flavonóides presentes nas cinco cultivares foram: a antocianina cianidina (66 a 80% do total de flavonóides); o flavan-3-ol epicatequina; e os flavonóis quercetina e traços de caenferol. As cinco cultivares apresentaram alta capacidade antioxidante quando avaliadas pelo sistema de co-oxidação β-caroteno/ácido linoléico, similar ao antioxidante sintético BHT, na concentração de 50 µM. A cu...

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“…The table also shows that the storage time influenced in °Brix level for all the peel colors, and that after 30 days' storage, the SS content declined significantly in relation to the control treatment. Likewise, Antunes et al (2003) observed a decrease in SS values during storage of black raspberries (Rubus spp. ).…”

Section: Resultsmentioning

confidence: 87%

Effect of time and storage conditions on the physical and physico-chemical characteristics of the pulp of yellow and purple passion fruit

et al. 2017

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The aim of this study was evaluate the physical and physico-chemical characteristics of extracted fruit pulp of passion fruit with different skin color (yellow, light and dark purple) under refrigeration temperatures and storage times. The extracted pulp of passion fruit was stored at different temperatures: 10 °C, 25 °C; -30 °C and -80 °C and at four different storage periods: 0; 10; 20 and 30 days. The following physical and physico-chemical characteristics of the fruit were evaluated: color of fruit peel, fruit weight, diameter, length and width of the fruit, peel thickness, peel mass, pulp mass, pulp color, juice yield, pH, soluble solids, titratable acidity and ratio. The physical and physico-chemical results indicate that all the passion fruit pulp, in natura as well as refrigerated, presented values in conformity to the identity and quality standards. The coloration of the fruit peel influenced the preservation of pulp color during the storage period and conditions. Purple fruits showed no change in the color of the pulp, even under different conservation procedures. The passion fruit pulp can be stored up to 30 days while preserving the physical and physico-chemical characteristics, similar to the pulp in natura.Keywords: fruit pulp; Passiflora; pulp quality; storage time; refrigeration.Practical Application: The preservation of the pulp for long periods while maintaining similar physical and physico-chemical properties as in fresh fruit is needed to meet the demands of consumers. The results presented in the paper showed that the pulp quality under freezing and ultra-freezing can be recommended without damaging the pulp quality up to 30 days.

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Conservação pós-colheita de frutos de amoreira-preta

Cited by 55 publications

References 8 publications

Compostos bioativos presentes em amora-preta (Rubus spp.)

Compostos bioativos presentes em amora-preta (Rubus spp.)

Physico-chemical characterization and bioactive compounds of blackberry fruits (Rubus sp.) grown in Brazil

Effect of time and storage conditions on the physical and physico-chemical characteristics of the pulp of yellow and purple passion fruit

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