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| Paula Filho,Galdino Xavier de; Barreira,Tibério Fontenelle; Rodrigues,Vívian Cristina da Cruz; Cardoso,Leandro de Morais; Martino,Hércia Stampini Duarte; Pinheiro-Sant'Ana,Helena Maria. |
| AbstractThe Atlantic Forest has species of native fruits, consumed fresh and processed, which have an important contribution to food sovereignty of families that consume it. This study examined the physical and physicochemical characteristics, proximate composition, concentration of carotenoids, vitamin C, vitamin E and minerals in the pulp and kernels of fruits of licuri (Syagrus coronata (Mart.) Becc.). Titratable acidity was analyzed by volumetric neutralization, soluble solids by refractometry, proteins by the micro-Kjeldahl method, lipids by gravimetry using soxhlet, dietary fiber by non-enzymatic gravimetry, carotenoids and vitamin C by HPLC-DAD, vitamin E by HPLC-fluorescence, and minerals by ICP-AES. Pulp were a source of Zn (0.95 mg 100–1), a good... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Native fruits; Food resources; Vitamins; Carotenoids; Minerals. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300474 |
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| Dessimoni-Pinto,Nísia Andrade Villela; Moreira,Walkiria Alves; Cardoso,Leandro de Morais; Pantoja,Lílian Araújo. |
| The peel of jaboticaba is attractive regarding its nutritional, functional and sensory aspects. However, its use for consumption is still restricted due to the need of technological development in order to obtain processed preparations for its inclusion in the human diet. The purpose of this study was to produce jelly using the peel of jaboticaba and to characterize it chemically and sensorially. Diferent formulations were prepared, all with 50% of sugar and with different proportions of peel, pulp and pectin. The formulations, which were tested for preference, were the following: F1a (80% of peel, 20% of pulp and 0.5% of pectin) and F3b (50% of peel, 50% pulp and 1.0% of pectin). These formulations showed chemical composition of 216.44 mg phenolic... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Peel of jaboticaba; Use of technology; Jelly; Acceptability; Pigments; Myrciaria. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400006 |
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| Oliveira,Heliane Aparecida Barros de; Anunciação,Pamella Cristine; Silva,Bárbara Pereira da; Souza,Ângela Maria Natal de; Pinheiro,Soraia Silva; Lucia,Ceres Mattos Della; Cardoso,Leandro de Morais; Castro,Luiza Carla Vidigal; Pinheiro-Sant’Ana,Helena Maria. |
| ABSTRACT: Four most consumed non-conventional vegetables were analyzed raw and after cooking techniques routinely used by family farmers: ora-pro-nobis (Pereskia aculeata Mill.); wild mustard (Sinapis arvensis L.), serralha (Sonchus arvensis L), and capiçova (Erechtites valeriana). Chemical composition was determined according to AOAC. Vitamin C, vitamin E and carotenoids were determined by high-performance liquid chromatography, and phenolic compounds and minerals by spectrophotometry. Vitamin E and carotenoids concentrations were higher in stir fried wild mustard (7.68 mg.100 g-1 and 7.45 mg.100 g-1, respectively). Cooking reduced some minerals concentration in the non-conventional vegetables, but increased vitamins and carotenoids concentrations. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Vitamins; HPLC; Agroecology; Food sovereignty. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000800900 |
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