Hostname: page-component-78c5997874-s2hrs Total loading time: 0 Render date: 2024-11-10T12:40:39.827Z Has data issue: false hasContentIssue false
  • English
  • Français

Chemical characteristics and bioactive compounds of cookedpequi fruits (Caryocar brasiliense Camb.) from the BrazilianSavannah

Published online by Cambridge University Press:  19 December 2012

Leandro de Morais Cardoso ,
Bárbara De Lazzari Reis ,
Fabiana Rossi Hamacek  and
Helena Maria Pinheiro Sant’ana
Get access

Abstract

Introduction. The Brazilian Savannah presents a wide vegetable diversitythat produces fruit that have unique characteristics and should be better characterizedand exploited. The agricultural-economic exploration of the fruits from the Savannahcontributes to income generation and may play an important role in improving humannutrition. The aim of our research was to evaluate the physical characteristics (diameter,height and mass), chemical composition (moisture, ash, proteins, lipids, dietary fiber,titratable acidity, soluble solids and pH), occurrence and content of vitamin C (ascorbicacid and dehydroascorbic acid), carotenoids (α-carotene, β-carotene, β-cryptoxanthin andlycopene), vitamin E (α-, β-, γ- and δ-tocopherols and tocotrienols) and folates(tetrahydrofolate, 5-methyltetrahydrofolate and 5-formyltetrahydrofolate) in pequi fromthe Savannah of Minas Gerais, Brazil. Materials and methods. Analyses ofcarotenoids and vitamin C were carried out by HPLC-DAD, and vitamin E and folates by HPLCwith fluorescence detection. Results. The pulp of cooked pequi presented highcontents of dietary fiber (9.9 g·100 g–1), lipids (33 g·100 g–1), carotenoids (8.11 mg·100g–1), vitamin C (14.33 mg·100 g–1), vitamin A (514.38 RAE·100 g–1) and total energy(317.19 kcal·100 g–1). Contents of folates and vitamin E were 5.1 μg·100 g–1 and 110.52μg·100 g–1, respectively. Conclusion. The pulp of cooked pequi presents ahigh energy value, as well as elevated contents of dietary fiber and lipids. It is a goodsource of vitamin C and an excellent source of vitamin A. The nutritional value and thewide availability of pequi make it an important tool for the reduction of food andnutritional insecurity.

Keywords

BrazilMinas GeraisCaryocar brasiliensefruitscookingchemical compositioncarotenoidsvitamin contentenergy valueBrésilMinas GeraisCaryocar brasiliensefruitscuissoncomposition chimiquecaroténoïdeteneur en vitaminesvaleur énergetiqueBrasilMinas GeraisCaryocar brasiliensefrutascoccióncomposición quimicacarotenoidescontenido vitamínicovalor energético
Type
Original article
Information
Fruits , Volume 68 , Issue 1 , January 2013 , pp. 3 - 14
Copyright
© 2013 Cirad/EDP Sciences

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Almeida S.P., Proença C.E.B., Sano S.M., Ribeiro J.F., Cerrado: espécies vegetais úteis, EMBRAPA-CPAC, Planaltina, Brasil, 1998.
Lima, A., Silva, A.M.O., Trindade, R.A., Torres, R.P., Mancini-Filho, J., Composição química e compostos bioativos presentes na polpa e na amêndoa do pequi (Caryocar br asiliense Camb.), Rev. Bras. Frutic. 29 (2007) 695–698.CrossRefGoogle Scholar
Lopez, S., Bermudez, B., Pacheco, Y.M., Lopez-Lluch, G., Moreda, W., Villar, J., Abia, R., Muriana, F.J.G., Dietary oleic and palmitic acids modulate the ratio of triacylglycerols to cholesterol in postprandial triacylglycerol-rich lipoproteins in men and cell viability and cycling in human monocytes, J. Nutr. 137 (2007) 1999–2005.Google ScholarPubMed
Schwartz, H., Ollilainen, V., Piironen, V., Lampi, A.M., Tocopherol, tocotrienol and plant sterol contents of vegetable oils and industrial fats, J. Food Compos. Anal. 21 (2008) 152–161.CrossRefGoogle Scholar
Bustamante-Rangel, M., Delgado-Zamarreño, M.M., Sánchez-Pérez, A., Carabias-Martínez, R., Determination of tocopherols and toco-trienols in cereals by pressurized liquid extraction-liquid chromatography-mass spectrometry, Anal. Chim. Acta 587 (2007) 216–221.CrossRefGoogle ScholarPubMed
Oliveira, M.N.S., Gusmão, E., Lopes, P.S.N., Simões, M.O.M., Ribeiro, L.M., Dias, B.A.S., Estádio de maturação dos frutos e fatores relacionados aos aspectos nutritivos e de textura da polpa de pequi (Caryocar brasiliense Camb.), Rev. Bras. Frutic. 28 (2006) 380–386.CrossRefGoogle Scholar
Anon., Tabela Brasileira de Composição de Alimentos, Núcleo de estudos e pesquisa em alimentaçãob (NEPA), UNICAMP, Campinas, SP, Brasil, 2011.
Ramos, M.I.L., Umaki, M.C.S., Hiane, P.A., Filho, M.M.R., Efeito do cozimento convencional sobre os carotenóides pró-vitamínicos A da polpa de piqui (Caryocar brasiliense Camb.), Bol. Cent. Pesqui. Process. Aliment. 29 (2001) 23–32.Google Scholar
Rao, A.V., Rao, L.G., Carotenoids and human health, Pharmacol. Res. 55 (2007) 207–216.CrossRefGoogle ScholarPubMed
Maiani, G., Periago Castón, M.J., Catasta, G., Toti, E., Cambrodón, I.G., Bysted, A., Granado-Lorencio, F., Olmedilla-Alonso, B., Knuthsen, P., Valoti, M., Böhm, V., Mayer-Miebach, E., Behsnilian, D., Schlemmer, U., Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans, Mol. Nutr. Food Res. 53 (2009) 194–218.CrossRefGoogle ScholarPubMed
Rodriguez-Amaya, D.B., Critical review of provitamin A determination in plant foods, J. Micronutr. Anal. 5 (1989) 191–225.Google Scholar
Anon., Normas analíticas do Instituto Adolfo Lutz, Inst. Adolfo Lutz (IAL), São Paulo, Brasil, 2005.
Anon., Official methods of analysis of the Association of Official Analytical Chemists, AOAC, Wash., D.C., U.S.A., 1998.
[14] Frary C.D., Johnson R.K., Energia, in: Mahan L.K., Escott-Stump S. (Eds.), Krause: alimentos, nutrição e dietoterapia, Rocca, São Paulo, Brasil, 2005.
Rodriguez-Amaya, D.B., Raymundo, L.C., Lee, T.-C., Simpson, K.L., Chichester, C.O., Carotenoid changes in ripening Momordica charantia, Ann. Bot. 40 (1976) 615–624.CrossRefGoogle Scholar
Mercadante, A.Z., Chromatographic separation of carotenoids, Arch. Latinoam. Nutr. 49 (1999) 52–57.Google ScholarPubMed
Pinheiro-Sant'Ana, H.M., Stringheta, P.C., Brandão, S.C.C., Azeredo, R.M.C., Carotenoid retention and vitamin A value in carrot (Daucus carota L.) prepared by food service, Food Chem. 61 (1998) 145–151.Google Scholar
Anon., Recommended dietary allowances, Natl. Acad. Sci. / Natl. Counc. Res. (NAS-NCR), Natl. Acad. Press, Wash., D.C., U.S.A., 1989.
Campos, F.M., Ribeiro, S.M.R., Della Lucia, C.M., Pinheiro-Sant'Ana, H.M., Stringheta, P.C., Optimization of methodology to analyze ascorbic and dehydroascorbic acid in vegetables, Quím. Nova 32 (2009) 87–91.CrossRefGoogle Scholar
Guinazi, M., Milagres, R.C.R.M., Pinheiro-Sant'Ana, H.M., Chaves, J.B.P., Tocoferóis e tocotrienóis em óleos vegetais e ovos, Quím. Nova 32 (2009) 2098–2103.CrossRefGoogle Scholar
Della Lucia, C.M., Silva, E.R., Brandão, S.C.C., Ribeiro, S.M.S., Pinheiro-Sant'Ana, H.M., Otimização de método para análise de folatos em hortaliças folhosas por cromatografia líquida de alta eficiência com detecção por fluorescência, Quím. Nova 34 (2011) 335–340.CrossRefGoogle Scholar
Lanças F.M., Validação de métodos cromatográficos de análise, Rima, São Carlos, São Paulo, Brasil, 2004.
Catharino, R.R., Godoy, H.T., Lima-Pallone, J.A., Metodologia analítica para determinaçãoo de folatos e ácido fólico em alimentos, Quím. Nova 29 (2006) 972–976.CrossRefGoogle Scholar
Vera, R., Souza, E.R.B., Fernandes, E.P., Naves, R.V., Soares, M.S. Jr., Caliari, M.C., Ximenes, P.A., Caracterização física e química de frutos do pequizeiro (Caryocar brasiliense Camb.) oriundos de duas regiões no estado de Góias, Bras. Pesqui. Agropecu. Trop. 37 (2007) 93–99.Google Scholar
Soares, M.S. Jr., Reis, R.C., Bassinello, P.Z., Lacerda, D.B.C., Koakuzu, S.N., Caliari, M., Qualidade de biscoitos formulados com diferentes teores de farinha de casca de pequi, Pesqui. Agropecu. Trop. 39 (2009) 98–104.Google Scholar
Oliveira, D.D.S., Lobato, A.L., Ribeiro, S.M.R., Santana, A.M.C., Chaves, J.B.P., Pinheiro-Sant'Ana, H.M., Carotenoids and vitamin C during handling and distribution of guava (Psidium guajava L.), mango (Mangifera indica L.), and papaya (Carica papaya L.) at commercial restaurants, J. Agric. Food Chem. 58 (2009) 6166–6172.CrossRefGoogle Scholar
Cardoso L.d.M., Oliveira D.d.S., Martino H.S.D., Ribeiro S.M.R., Pinheiro-Sant’Ana H.M., Araticum (Annona crassiflora Mart.) from the Brazilian Cerrado: chemical composition and bioactive compounds, Fruits 68 (2013) in press.
Cardoso, L.M., Martino, H.S.D., Moreira, A.V.B., Ribeiro, S.M.R., Pinheiro-Sant'Ana, H.M., Cagaita (Eugenia dysenterica DC.) of the Cerrado of Minas Gerais, Brazil: Physical and chemical characterization, carotenoids and vitamins, Food Res. Int. 44 (2011) 2151–2154.CrossRefGoogle Scholar
Gonçalves, G.A.S., Vilas Boas, E.V.d.B., Resende, J.V.d., Machado, A.L.d.L., Vilas Boas, B.M., Qualidade dos frutos do pequizeiro submetidos a diferentes tempos de cozimento, Ciênc. Agrotec. 35 (2011) 377–385.CrossRefGoogle Scholar
Souza, S.L., Moreira, A.P.B., Pinheiro-Sant’Ana, H.M., Alencar, E.R., Conteúdo de carotenos e provitamina A em frutas comercializadas em Viçosa, Estado de Minas Gerais, Acta Sci. Agron. 26 (2004) 453–459.CrossRefGoogle Scholar
Chun, J., Lee, J., Ye, L., Exler, J., Eitenmiller, R.R., Tocopherol and tocotrienol contents of raw and processed fruits and vegetables in the United States diet, J. Food Compos. Anal. 19 (2009) 196–204.CrossRefGoogle Scholar
Hefni, M., Öhrvik, V., Tabekha, M., Witthöft, C., Folate content in foods commonly consumed in Egypt, Food Chem. 121 (2010) 540–545.CrossRefGoogle Scholar
Anon., USDA National Nutrient Database for Standard Reference, U.S. Dep. Agric. A.R.S., Maryland, U.S.A., 2011.
Philippi S.T., Pirâmide dos alimentos: fundamentos básicos da nutrição, Manole, Barueri, Brasil, 2008.
Anon., Reference intakes for thiamin, riboflavin, niacin, vitamin B6, folate, vitamin B12, pantothenic acid, biotin, and choline, U.S. Inst. Med., Natl. Acad. Press, Wash., D.C., U.S.A., 1998.
Anon., Dietary Reference Intakes (DRIs): vitamin A, vitamin K, arsenic, boron, cromium, copper, iodine, iron, manganese, molybdenium, nickel, silicon, vanadium and zinc, U.S. Inst. Med., Natl. Acad. Press, Wash., D.C., U.S.A., 2001.
Anon., Dietary Reference Intakes for vitamin C, vitamin E, selenium, and carotenoids, U. S. Inst. Med., Natl. Acad. Press, Wash., D.C., U.S.A., 2000.