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vol.39 número3DISTRIBUIÇÃO ESPACIAL DA PRODUÇÃO ESPONTÂNEA DE Attalea maripa (Aubl) Mart. DO BAIXO TOCANTINSCOMPATIBILIDADE DE ENXERTIA ENTRE CULTIVARES DE PEREIRAS EUROPEIAS E PORTAENXERTOS DE MARMELEIRO EAST MALLING “C” índice de autoresíndice de assuntospesquisa de artigos
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Revista Brasileira de Fruticultura

versão impressa ISSN 0100-2945versão On-line ISSN 1806-9967

Resumo

SANDRI, DAYANE DE OLIVEIRA et al. ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL CHARACTERISTICS OF BURITI PULP (Mauritia flexuosa) COLLECTED IN THE CITY OF DIAMANTINO – MTS1. Rev. Bras. Frutic. [online]. 2017, vol.39, n.3, e-864.  Epub 07-Ago-2017. ISSN 0100-2945.  http://dx.doi.org/10.1590/0100-29452017864.

Buriti is a fruit with potential for economic exploitation due to its nutritional components; however, there are few studies about their post-harvest characteristics. Thus, the aim of this study was to determine the physicochemical characteristics and analyze the antioxidant activity of Buriti pulp. Fruits were harvested at full maturity stage, sanitized, pulped and stored under refrigeration until freezing. Then, pulp was submitted to the following analyses: moisture, protein, total carbohydrates and reducing carbohydrates, ashes, lipids, crude fiber, water activity, titratable acidity (TA), pH, color, ß-carotene, a-carotene, antioxidant activity and total energy value (TEV). Analyses were performed in triplicate, and the mean, standard deviation and variation coefficient were determined. Fruit pulp presented 0.98 of water activity, TA of 8.82g/100 g of citric acid, pH 3.78, 59.69% of moisture, 20.92% of fat, 8.56 % of crude fiber, 1.04% of ash, 7.28% of total carbohydrates, 4.50% of reducing carbohydrates, 9098µg/100g of ß carotene and 10086µg/100g of a-carotene. TEV found was 228.28 kcal/100g, the color analysis showed that the pulp has an average light tint value of L * = 59.69, with high hue H * = 68.36 and vivid color with C *= 62.03. Regarding the antioxidant activity, it was observed that Buriti is a fruit that can be used to combat oxidation, as it reduced by 82.42% the amount DPPH reagent used.

Palavras-chave : DPPH reduction; calorific value; proximate composition.

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