Determination and evaluation of the mineral composition of breadfruit (Artocarpus altilis) using multivariate analysis technique

Souza, Cheilane T. de; Soares, Sarah Adriana Rocha; Queiroz, Antônio F.S.; Santos, André Luíz dos; Ferreira, Sérgio L.C.

doi:10.1016/j.microc.2016.04.001

Cited by 29 publications

(13 citation statements)

References 23 publications

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“…It allows the recognition of patterns in a data series and expressing them in such manner that the similarities and differences can be observed, changing the dimensionality without losing too much information [39]. This technique is used to achieve maximum diversity among clusters of parameters and it is characterized by a high degree of flexibility [40,41]. This procedure is set in such a manner that the highest possible variance has the first component.…”

Section: Principal Component Analysis (Pca)mentioning

confidence: 99%

Antioxidant Capacity of Nettle Leaves During Osmotic Treatment

Knežević

Pezo

Lončar

et al. 2018

Period. Polytech. Chem. Eng.

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Osmotic treatment (OT) of nettle leaves was assessed in various osmotic solutions (sugar beet molasses – SBM and ternary aqueous solution – TAS), at temperatures of 20, 35 and 50 °C, under the atmospheric pressure. The influence of the kind of utilized osmotic solution, process temperature and osmotic time on the antioxidant activity (AOC), expressed with the spectrophotometric assays (ABTS, FRAP and DPPH), as well as two direct current polarographic assays, Hydroxo Perhydroxo Mercury (II) complex assay, based on the decrease of anodic current and assay based on the decrease of a cathodic current of Hg (II) reduction. For determination of the total phenolic content Folin-Ciocalteu assay was used. The Relative Antioxidant Capacity Index (RACI), obtained by setting equal weight for every involved assay was applied in order to get an extensive comparison among analyzed samples and between the used assays. Based on these results, after the OT of nettle leaves in TAS, the AOC decreased, while the OT in SBM increased AOC values. The phenolic antioxidant coefficients (PAC), calculated as the ratio between particular AO capacity and TPC, were used to achieve a more comprehensive comparison between analysed samples, as well as applied assays. The results of RACI evaluation revealed that the most favorable osmotic treatment is the one performed for 5h at 35 °C.

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Section: Principal Component Analysis (Pca)mentioning

confidence: 99%

Antioxidant Capacity of Nettle Leaves During Osmotic Treatment

Knežević

Pezo

Lončar

et al. 2018

Period. Polytech. Chem. Eng.

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“…All (50) GF products were signed with a Crossed Grain symbol, which is given to the products with natural absence or acceptable level of gluten (below 20 mg kg −1 ). 16 Selected products included flours (14), breads (5), mixes for breads and cookies (6), snacks (8), pastas (4), flakes (8), and others such as grouts or beverages (5). Selected products were divided into two groups: 'traditional' (T) and 'alternative' (A) GF products.…”

Section: Methodsmentioning

confidence: 99%

“…Li et al 13 found that elemental profiling combined with multivariate data analysis had potential for differentiating the geographical origin of shrimps. PCA and HCA were applied by de Souza et al 14 to evaluate the effect of the cooking methods on the mineral content of breadfruit (Artocarpus altilis).…”

Section: Introductionmentioning

confidence: 99%

Chemometric analysis of minerals in gluten‐free products

2018

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“…É conhecido por ser amiláceo, rico em cálcio, fósforo, minerais, vitaminas, aminoácidos essenciais, sacarose, flavonóides, fenóis, esteróides, fitoesteróis e glicosídeos. As diferentes partes da fruta-pão são usadas como alimento (podendo ser consumido cozido em todas as fases da maturidade, frito ou torrado e tendo como processos tecnológico biscoitos, pães e farinhas), na medicina, em tratamento de diarreia, pressão alta, asma e doenças relacionadas ao baço (MA et al, 2012;LATCHOUMIA et al, 2014;RAVICHANDRAN et al, 2016;SOUZA et al, 2016). A produção estimada de frutapão está entre 1 a 2 milhões de toneladas por ano (FAO, 2004).…”

Section: Introductionunclassified

“…Segundo Souza et al (2016), ao determinar e avaliar a composição mineral da fruta-pão utilizando técnica de análise multivariada, concluíram que os altos teores de fósforo, cálcio e magnésio sugerem o fruto como uma boa alternativa para suplementação nutricional. (TURI et al, 2015) ao realizar uma comparação sobre os valores diários de nutrientes fornecidos pelo consumo de 100 gramas da fruta, com os valores diários recomendados pela FDA (2013), perceberam que o fruto fresco fornece em média um mínimo de 5,1 e máximo de 15,5 Kcal , mínimo de 4,8 e máximo de 23,4 gramas de carboidratos totais, mínimo de 0,2 e máximo de 6,9 gramas de lipídios, mínimo de 0,1 e máximo de 10,3 gramas de proteínas, mínimo de 3,6 e máximo de 19,5 gramas de fibra bruta e mínimo de 0,1 e máximo de 1,1 miligramas de sódio.…”

Section: Introductionunclassified

Biometria e características físico-químicas da fruta-pão (Artocarpus altilis)

Bezerra

Feitoza²,

Cavalcanti³

2017

Revista Verde

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Resumo: A espécie Artocarpus altilis produz frutos popularmente conhecidos como fruta-pão. São climatéricos e contribuem com quantidades consideráveis de energia e fornecer os principais nutrientes da dieta. Podem ser consumidos cozidos, fritos ou torrados e em processos tecnológicos tendo potencial para ser empregados em biscoitos e comercializados como farinha. Na literatura são poucos os trabalhos que relatem as características desses frutos, principalmente da região Nordeste. Desta forma, objetivou-se avaliar a biometria e as características físico-químicas da fruta-pão coletada no município de Santa Rita, Paraíba, Brasil. Foram selecionados 30 frutos firmes em 3 estádios de maturação, com pedúnculo, casca verde e amarelada, látex presente e livres de lesões. Os frutos apresentaram em média diâmetro externo transversal e diâmetro externo longitudinal de 15,98 (± 0,12) e 13,11 cm (± 0,13), respectivamente, bem como massa média de 1,52 Kg (± 0,06) e firmeza de 66,80 N (± 1,13). Quanto a composição centesimal apresentou valores de umidade, cinzas, proteína, lipídeos e carboidrato de 68,76% (± 0,02), 0,61% (± 0,01), 1,73 ± (0,00), 0,55% (± 0,01) e 28,35%, respectivamente, valor energético 125,27 Kcal, teor de amido de 24,68% (± 0,39), °Brix 2,01 (± 0,01), pH 6,4 (±0,01), fenólicos 0,023% (± 0,02) de ácido tânico e Aw 0,993 (± 0,00). De acordo com os resultados das físico-químicas, os frutos estudados apresentaram grande potencial para serem explorados comercialmente pela indústria de alimentos. Palavras-chave:Amiláceo; Carboidratos; Maturidade. Abstract:The species Artocarpus altilis produces fruits popularly known as breadfruit. They are climacteric and contribute considerable amounts of energy and provide the main nutrients in the diet. They can be consumed cooked, fried or roasted and in technological processes having potential to be used in cookies and marketed as flour. In the literature, there are few studies that report the characteristics of these fruits, mainly in the Northeast region. In this way, the objective was to evaluate the biometry and the physicochemical characteristics of the breadfruit collected in the municipality of Santa Rita, Paraíba, Brazil. 30 firm fruits were selected in 3 maturation stages, with peduncle, green and yellow peel, and latex present and free of lesions. The fruits had a mean transversal external diameter and a longitudinal external diameter of 15,98 (± 0,12) and 13,11 (± 0,13) cm, respectively, as well as a mean mass of 1,52 (± 0,06) Kg and firmness of 66,80 (± 1,13) N. The centesimal composition presented values of moisture, ashes, protein, lipids and carbohydrate of 68,76% (± 0,02), 0,61% (± 0,01) , 1,73 (0,00), 0,55% (± 0,01) and 28,35%, respectively, energy value 125,27 Kcal, starch content of 24,68% (± 0,39) , 39), Brix 2,01 (± 0,01), pH 6,4 (± 0,01), phenolics 0,023% (± 0,02) tannic acid and Aw 0,993 (± 0,00). According to the physicochemical results, the fruits studied presented great potential to be commercially exploited by the food industry.

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Determination and evaluation of the mineral composition of breadfruit (Artocarpus altilis) using multivariate analysis technique

Cited by 29 publications

References 23 publications

Antioxidant Capacity of Nettle Leaves During Osmotic Treatment

Antioxidant Capacity of Nettle Leaves During Osmotic Treatment

Chemometric analysis of minerals in gluten‐free products

Biometria e características físico-químicas da fruta-pão (Artocarpus altilis)

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