QUALIDADE DE FRUTOS PROCESSADOS ARTESANALMENTE DE AÇAÍ (Euterpe oleracea MART.) E BACABA (Oenocarpus bacaba MART.)

Abstract

QUALIDADE DE FRUTOS PROCESSADOS ARTESANALMENTE DE AÇAÍ (Euterpe oleraceaMART QUALITY OF FRUITS MANUALLY PROCESSED OF AÇAÍ (Euterpe oleracea MART.) and BACABA (Oenocarpus bacaba MART.)ABSTRACT -The fruits of açaizeiro (Euterpe oleracea Mart.) and of bacabeira (Oenocarpus bacaba Mart), two native tropical palms and socio-economically important for the Amazonian states, are utilized, almost in its entirety, in the production of processed pulp on agricultural family systems. In this sense, the present study aimed to the evaluation of physical, chemical, physic-chemical and functional quality of processed pulps of açai and bacaba. The fruits were harvested in private rural properties in the county of Cantá/Roraima (bacaba) and Boa Vista/Roraima (açaí). For the preparing of the experiment, the processed pulps were stored in small containers of polyethylene terephthalate (PET) transparent and cover (same material), with capacity of 145ml and, refrigerated at 3 ± 0.2 °C and 45% RH for 5 days. It was analyzed the follow parameters: pH, titratable acidity (TA), soluble solids (SS), ratio (SS/TA), total and reducing sugars, total and soluble pectin, and the content of anthocyanins and total phenolics. At the end, for the açaí pulps, taking into account the limits set by Standard Identity and Quality (PIQ), only the TA parameter presented itself outside the normative instruction. However, the lack of standards for the bacaba pulps prevented such a comparison. Regarding the total content of pectin, it is possible concluded that both pulps presented low concentrations of this component, and aren't suitable for producing jams and jellies without the addition of gelling agents. The total phenolic contents and anthocyanins, in both pulps, although decreasing with the refrigerated storage time, show reasonable concentrations in comparison to other foods with functional appeal.

Chemical composition and antioxidant capacity of açaí (Euterpe oleracea) genotypes and commercial pulps

“…However, there was a difference between the pH values ( P < 0.05) of the genotypes; the L4P16 genotype had the highest pH value and the Blend APS genotype had the lowest pH value. Neves et al and Alexandre et al obtained similar pH values for açaí pulp (4.91 and 5.2 respectively). However, in a study on the correlation between antioxidant activity and bioactive compounds of açaí commercial pulps, Santos et al found pH values ranging from 3.76 to 4.89.…”

Açaí (Euterpe oleracea) and Bacaba (Oenocarpus bacaba) as Functional Food

“…In the extraction of jabuticaba anthocyanin, supercritical CO 2 was used together with the co-solvent ethanol in certain conditions of pressure, temperature, and flow ratio Paes et al [44] Extraction of anthocyanins and phenolic compounds of blueberry (Vaccinium myrtillus L.) using supercritical CO 2 and water and ethanol as co-solvents HPLC and mass spectrometry. Pelargonidin was used as pattern for the identification of anthocyanins Neves et al [45] The objective of this study was to follow the physicochemical and functional alterations of açaí and bacaba pulps processed by hand…”

GERMINACAO DE SEMENTES DE Euterpe oleraceae (Mart.) EM DIFERENTES SUBSTRATOS

“…No estado do Amazonas, região do Marajó, o cultivo da palmeira açaí é a principal atividade geradora de renda (TONON et al, 2013). No Pará, segundo NEVES et al (2015), há uma grande movimentação na produção e comercialização da polpa do açaizeiro.…”