Fruits from the Brazilian Cerrado region: Physico-chemical characterization, bioactive compounds, antioxidant activities, and sensory evaluation

Schiassi, Maria Cecília Evangelista Vasconcelos; Souza, Vanessa Rios de; Lago, Amanda Maria Teixeira; Campos, Letícia Gabrielle; Queiroz, Fabiana

doi:10.1016/j.foodchem.2017.10.104

Cited by 162 publications

(121 citation statements)

References 24 publications

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“…Relatively to the contents of SS, TA and pH in the buriti pulp (Table 1) was observed content of SS to 13.67ºBrix lower reported by Castro et al (2014) but it was higher than 4.33ºBrix found by Schiassi et al (2018). About the TA, an observation has been made showing a higher value than the 0.47 g of citric acid.100 g -1 reported by Schiassi et al (2018) in buriti from São Paulo state.…”

Section: Physical and Physicochemical Characterizationmentioning

confidence: 60%

“…The dozens of native fruit species from the Brazilian Cerrado occupy a prominent position in the ecosystem, for they constitute a potential source for economical exploration, due to their popular acceptance and important nutritional value (Schiassi et al, 2018). The fruits found in the Cerrado present peculiar characteristics, such as varied shapes, attractive colours and sui generis flavours.…”

Section: Introductionmentioning

confidence: 99%

“…The fruits found in the Cerrado present peculiar characteristics, such as varied shapes, attractive colours and sui generis flavours. Besides the sensory characteristics that make their consumption appealing, the fruits are noteworthy for being potential sources of carotenoids and other vitamins, thus contributing for human health (Schiassi et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…The fruits from the Cerrado can also be considered excellent sources of vitamin C, an ascorbic acid (AA) in its main biologically active form, though its oxidized form, dehydroascorbic acid (DHA), can also present vitamin activity (Schiassi et al, 2018;Hamacek et al, 2014). Vitamin C is one of the most important antioxidants found in fruits, helping prevent non-communicable chronic diseases such as diabetes and cardiometabolic diseases (Pearson et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Among the fruit species found on Brazilian Cerrado that can contribute as a source of carotenoids and vitamins it is noteworthy the buriti (Mauritia vinifera), a native palm tree, also known as miriti, carandá-guaçú, carandaíguaçú, muriti, palmeira-buriti, palmeira-dos-brejos, mariti, bariti e meriti (Schiassi et al, 2018;Almeida et al, 1998). Buriti's pulp, soft and orange, can be eaten in natura or as flour, being also used in manufacture of candy, jam, juice and ice cream.…”

Section: Introductionmentioning

confidence: 99%

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Buriti of the cerrado of Minas Gerais, Brazil: physical and chemical characterization and content of carotenoids and vitamins

et al. 2018

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The fruit species of the Brazilian Cerrado, such as buriti (Mauritia vinifera), occupy a prominent position in the ecosystem since they contribute to the economic potential of the region and have high nutritional value. We aimed to evaluate the physical characteristics, chemical composition and content of vitamin C, carotenoids, vitamin E and folates in pulp of buriti from the Brazilian Cerrado of Minas Gerais, Brazil. The length, diameter, mass and fruit yield were evaluated. The titratable acidity was determined by volumetric neutralization; pH by potentiometry; soluble solids by refractometry; moisture using an oven; ash using a muffle furnace; proteins by the micro-Kjeldhal method; total dietary fiber by the gravimetric non-enzymatic method and lipids with a Soxhlet extractor. Vitamin C and carotenoids were analyzed by high performance liquid chromatography with detection by diode array (HPLC-DAD) and vitamin E and folates by HPLC with fluorescence detection. Buriti pulp showed 12.13 g.100g -1 of lipids and 74.86 g.100g -1 of moisture. Also, the fruit showed high content of dietary fiber, carotenoids, vitamin C, vitamin E and folates. Buriti can contribute to the adequate intake of fiber and vitamins and to preventing the incidence of disorders, especially those more frequent in native populations of the Cerrado.Keywords: Mauritia vinifera; vitamin C; vitamin E; folates; HPLC.Practical Application: Buriti can contribute to the adequacy of intake of fiber and vitamins and prevent several disorders.

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Section: Physical and Physicochemical Characterizationmentioning

confidence: 60%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Buriti of the cerrado of Minas Gerais, Brazil: physical and chemical characterization and content of carotenoids and vitamins

et al. 2018

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How native and exotic Brazilian fruits affect the profile of organic acids and the yeast performance during the mead fermentation process?

et al. 2022

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Background A preliminary investigation was carried out to evaluate the effect of the addition of pulps of feijoa, uvaia, and blackberry on the aliphatic organic acids (AOA) profile and on the yeast activity during the fermentation of meads. Results A multivariate analysis showed a clear distinction between the samples. The addition of pulps promoted a noticeable increase in malic, lactic, and succinic acids throughout fermentation. Furthermore, these additions resulted in beverages with lower levels of acetic acid. Gluconic acid was predominant in all samples. The mead containing feijoa showed high levels of citric acid. The meads containing blackberry and uvaia reached maximum yeast activity in the first 3 days of fermentation while the control sample and the mead with feijoa showed their highest activity after 7 days. Conclusion The use of the feijoa, uvaia, and blackberry in mead can represent a good natural source of AOA, thereby improving its fermentative process, besides being an alternative for the valuation of underexploited species of Brazilian fruits.

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Green alternative methods for pretreatment of whole jujube before the drying process

et al. 2021

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BACKGROUND: Jujube contains a waxy cuticle that acts as a barrier against fungal pathogens, prevents nutrition damage and leakage due to mechanical damage, and maintains water content. Chemical treatment before drying is the most commonly used method for whole jujube. Although chemical pretreatment can effectively enhance drying kinetics, it can lead to the loss of soluble nutrients and cause food safety issues due to chemical residues. Therefore, this study aimed to explore the effect of various pretreatments (cold plasma, cold plasma activated water, ultrasonics, thermosonication, and blanching) on the drying process and quality properties of whole jujube so as to find effective green alternatives to chemical pretreatment. RESULTS:The application of chemical, cold plasma, and thermosonication significantly altered the surface morphology of jujube by etching larger cracks and holes, which can facilitate the transfer of moisture, thereby improving the drying rate and the effective diffusivity. Chemical, cold plasma, and thermosonication pretreatment reduced drying time by 18%, 12%, and 7% respectively, thereby increasing the content of total phenolics by 13%, 12%, and 6% respectively, and enhancing antioxidant capacity (ferric reducing antioxidant power) by 13%, 11%, and 3% respectively. In addition, chemical and cold plasma pretreatment reduced the generation of 5-hydroxymethylfurfural by 25% and 15% respectively. CONCLUSION: Cold plasma is a promising green alternative method to chemical pretreatment for drying processes of whole jujube.

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Fruits from the Brazilian Cerrado region: Physico-chemical characterization, bioactive compounds, antioxidant activities, and sensory evaluation

Cited by 162 publications

References 24 publications

Buriti of the cerrado of Minas Gerais, Brazil: physical and chemical characterization and content of carotenoids and vitamins

Buriti of the cerrado of Minas Gerais, Brazil: physical and chemical characterization and content of carotenoids and vitamins

How native and exotic Brazilian fruits affect the profile of organic acids and the yeast performance during the mead fermentation process?

Green alternative methods for pretreatment of whole jujube before the drying process

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