Caracterização física, química e valor nutricional de espécies frutíferas do Cerrado de Minas Gerais
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2012-02-24
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Universidade Federal de Viçosa
Resumo
O presente estudo teve como objetivos avaliar as características físicas, a composição química e físico-química, a ocorrência e o conteúdo de carotenóides (α-caroteno, β-caroteno, β-criptoxantina e licopeno), vitamina C (ácido ascórbico e ácido desidroascórbico), vitamina E (α-, β-, γ- e δ-tocoferóis e α-, β-, γ- e δ-tocotrienóis) e folatos (tetraidrofolato, 5-metiltetraidrofolato e 5- formiltetraidrofolato) em frutos do Cerrado de Minas Gerais. Foram utilizados os frutos araçá, buriti, murici e tamarindo, coletados em época de safra em área vegetal nativa com formação típica do Cerrado Minas Gerais. Avaliou-se as características físicas dos frutos (massa, diâmetros, comprimento, altura e rendimento), o teor de acidez titulável, sólidos solúveis e pH da polpa in natura dos frutos. Umidade, cinzas, proteínas, lipídios, fibra alimentar total e carboidratos foram também determinados na polpa in natura dos frutos. A umidade foi determinada em estufa a 105 ° C e as cinzas em mufla a 550 ° C. As proteínas foram estabelecidas pelo método micro-Kjeldhal e os lipídios em extrator Soxhlet. A fibra alimentar total foi analisada pelo método gravimétrico não enzimático e os carboidratos foram calculados por diferença através da fórmula: (100 - % de umidade - % de lipídios - % de proteínas - % de fibra alimentar total - % de cinzas). O valor energético total foi estimado considerando-se os fatores de conversão de 4 kcal.g-1 para proteína e carboidrato e 9 kcal.g-1 para lipídios. As análises de vitamina C e carotenóides foram realizadas por cromatografia líquida de alta eficiência (CLAE) com detecção UV-visível (detector de arranjos de diodos) e a de vitamina E e folatos por CLAE, com detecção por fluorescência. O araçá, buriti, murici e tamarindo apresentaram rendimento de polpa de 81,43 %; 22,75 %;79,04 % e 52,21 % respectivamente. O teor de sólidos solúveis nos frutos variaram de 7,03 a 44,00 oBrix (araçá e tamarindo, respectivamente). O teor de acidez titulável foi maior na polpa de tamarindo (18,52 g de ácido tartárico.100 g-1). O pH dos frutos variou de 2,95 a 3,93 (tamarindo e murici, respectivamente). A umidade foi menor na polpa de tamarindo (35,65 g.100 g-1) e maior na polpa de araçá (77,46 g.100 g-1). O teor de proteínas variou de 1,26 a 12,39 g.100 g-1 (murici e xvtamarindo, respectivamente). O teor lipídico das polpas foi menor para o araçá (1,07 g.100 g-1) e maior para o buriti (12,13 g.100 g-1). O teor de fibra alimentar total variou de 4,14 g.100 g-1 (tamarindo) a 13,58 g.100 g-1 (murici). O teor de carboidratos variou de 2,10 g.100 g-1 na polpa de buriti a 50,40 g.100 g-1 na polpa de tamarindo. O valor energético total foi menor para o fruto do araçá (43,19 kcal.100 g-1) e maior para tamarindo (273,01 kcal.100 g-1). O maior teor de carotenóides foi encontrado no buriti (23,94 mg.100 g-1). Buriti e murici apresentaram os maiores teores de vitamina C (59,94 mg.100 g-1 e 27,24 mg.100 g-1, respectivamente). O teor de vitamina E foi maior no fruto de buriti, com 6470,74 μg.100 g-1 . Foi observada a presença de folatos nos frutos de araçá (244,08 μg.100 g-1), buriti (53,08 μg.100 g-1) e tamarindo 59,35 μg.100 g- ). Os frutos do Cerrado de Minas Gerais analisados apresentaram excelente valor nutricional, sendo alguns deles fontes importantes de macronutrientes como fibra alimentar total, lipídios e carboidratos; e de micronutrientes, como carotenóides e vitaminas, podendo ser classificados como fonte (tamarindo: vitamina C e folatos para crianças), boa fonte (araçá: folatos) e excelente fonte (buriti: Vitamina A, vitamina C e vitamina E e murici: vitamina C) através da ingestão de apenas uma porção do fruto. Dessa forma, a ingestão de araçá, buriti, murici e tamarindo é uma alternativa para a alimentação de populações em vulnerabilidade social que habitam o Cerrado de Minas Gerais, podendo ser uma ferramenta para o alcance da Segurança Alimentar e Nutricional e para prevenção de várias carências nutricionais. Diante de seu potencial, o consumo desses frutos deve ser estimulado em outras regiões. Além disso, os resultados obtidos podem contribuir para viabilizar o desenvolvimento de produtos nutritivos utilizando os frutos estudados e, assim, possibilitar a implementação de tecnologia social no Cerrado por meio de uma produção sustentável.
Thus, this study aimed to evaluate the physical characteristics, chemical composition, the occurrence and content of carotenoids (α-carotene, β- carotene, β-cryptoxanthin and lycopene), vitamin C (ascorbic acid and dehydroascorbic acid), vitamin E (α-, β-, γ- and δ-tocopherols and α-, β-, γ- and δ-tocotrienols) and folate (tetrahydrofolate, 5-methyltetrahydrofolate and 5- formyltetrahydrofolate) in fruits of Cerrado of Minas Gerais. Fruits of araçá, buriti, tamarind and murici were collected at time of harvest in the area with native vegetation typical of Cerrado formation of Minas Gerais, Brazil. We evaluated the physical characteristics of fruits (mass, diameter, length, height and yield), the titratable acidity, soluble solids and pH of the fresh pulp of the fruits. Moisture, ash, protein, lipids, total dietary fiber and carbohydrates were also determined in the pulp of fresh fruits. Moisture was determined at 105 ° C and ash was determined in a muffle furnace at 550 ° C. Proteins were determined by micro-Kjeldahl method and lipids were determined in Soxhlet extractor. Total dietary fiber was determined by gravimetric non enzymatic method and carbohydrates were calculated by difference using the formula: (100 - % moisture - % fat - % protein - % of total dietary fiber - % ash). Total energy value was estimated considering the conversion factors of 4 kcal.g-1 for protein and carbohydrate and 9 kcal.g-1 for lipids. Analyses of vitamin C and carotenoids were performed by high performance liquid chromatography (HPLC) with UV-visible detection (diode array detector) and vitamin E and folate by HPLC with fluorescence detection. Araçá, buriti, murici and tamarind pulp yield were 81.43 %, 22.75 %, 79.04 % and 52.21 %, respectively. The content of soluble solids in fruits ranged from 7.03 to 44.00 ° Brix (araçá and tamarind, respectively). Content of acidity was higher in tamarind pulp (18.52 g citric acid.100 g-1). The pH of the fruits ranged from 2.95 to 3.93 (tamarind and murici, respectively). Moisture was lower in tamarind pulp (35.65 g/100 g) and highest in araçá pulp (77.46 g.100 g-1). Protein content ranged from 1.26 to 12.39 g.100 g-1 (murici and tamarind, respectively). Lipid content of the pulps was lower for araçá (1.07 g.100 g-1) and higher for buriti (12.13 g.100 g-1). Total xvdietary fiber content ranged from 4.14 g.100 g-1 (tamarind) to 13.58 g.100 g-1 (murici). Carbohydrate content ranged from 2.10 g.100 g-1 in buriti pulp to 50.40 g.100 g-1 in tamarind pulp. Total energy was lower in araçá (43.19 kcal.100 g-1) and higher in tamarind (273.01 kcal.100 g-1). The higher content of carotenoids was found in buriti (23.94 mg.100 g-1). Buriti and murici showed the highest vitamin C content (59.94 mg.100 g-1 and 27.24 mg.100 g-1, respectively). Content of vitamin E was higher in buriti, with 6470.74 μg.100 g-1 and was representative in murici, with 1816.72 μg.100 g-1. We observed the presence of folate in the fruits of araçá (244.08 μg.100 g-1), buriti (53.08 μg.100 g-1) and tamarind (59.35 μg.100 g-1). The fruits of the Cerrado of Minas Gerais analyzed showed excellent nutritional value, some of which are important sources of macronutrients and total dietary fiber, lipids and carbohydrates, and micronutrients such as carotenoids and vitamins and can be classified as a source (tamarind: vitamin C and folate for children), good source (araçá: folate) and excellent source (buriti: Vitamin A, vitamin C and vitamin E and murici: vitamin C) by eating just one serving of fruit. Thus, the intake of araçá, buriti, murici and tamarind showed to be an alternative to feed populations in social vulnerability that inhabit the Cerrado of Minas Gerais, which can be a tool for achieving food and nutrition security and prevention of various nutritional deficiencies. Given its potential, the consumption of these fruits should be encouraged in other regions. Furthermore, the results can contribute to enable the development of nutritional products studied using the fruits, and so enable the implementation technology social Cerrado through a sustainable agriculture.
Thus, this study aimed to evaluate the physical characteristics, chemical composition, the occurrence and content of carotenoids (α-carotene, β- carotene, β-cryptoxanthin and lycopene), vitamin C (ascorbic acid and dehydroascorbic acid), vitamin E (α-, β-, γ- and δ-tocopherols and α-, β-, γ- and δ-tocotrienols) and folate (tetrahydrofolate, 5-methyltetrahydrofolate and 5- formyltetrahydrofolate) in fruits of Cerrado of Minas Gerais. Fruits of araçá, buriti, tamarind and murici were collected at time of harvest in the area with native vegetation typical of Cerrado formation of Minas Gerais, Brazil. We evaluated the physical characteristics of fruits (mass, diameter, length, height and yield), the titratable acidity, soluble solids and pH of the fresh pulp of the fruits. Moisture, ash, protein, lipids, total dietary fiber and carbohydrates were also determined in the pulp of fresh fruits. Moisture was determined at 105 ° C and ash was determined in a muffle furnace at 550 ° C. Proteins were determined by micro-Kjeldahl method and lipids were determined in Soxhlet extractor. Total dietary fiber was determined by gravimetric non enzymatic method and carbohydrates were calculated by difference using the formula: (100 - % moisture - % fat - % protein - % of total dietary fiber - % ash). Total energy value was estimated considering the conversion factors of 4 kcal.g-1 for protein and carbohydrate and 9 kcal.g-1 for lipids. Analyses of vitamin C and carotenoids were performed by high performance liquid chromatography (HPLC) with UV-visible detection (diode array detector) and vitamin E and folate by HPLC with fluorescence detection. Araçá, buriti, murici and tamarind pulp yield were 81.43 %, 22.75 %, 79.04 % and 52.21 %, respectively. The content of soluble solids in fruits ranged from 7.03 to 44.00 ° Brix (araçá and tamarind, respectively). Content of acidity was higher in tamarind pulp (18.52 g citric acid.100 g-1). The pH of the fruits ranged from 2.95 to 3.93 (tamarind and murici, respectively). Moisture was lower in tamarind pulp (35.65 g/100 g) and highest in araçá pulp (77.46 g.100 g-1). Protein content ranged from 1.26 to 12.39 g.100 g-1 (murici and tamarind, respectively). Lipid content of the pulps was lower for araçá (1.07 g.100 g-1) and higher for buriti (12.13 g.100 g-1). Total xvdietary fiber content ranged from 4.14 g.100 g-1 (tamarind) to 13.58 g.100 g-1 (murici). Carbohydrate content ranged from 2.10 g.100 g-1 in buriti pulp to 50.40 g.100 g-1 in tamarind pulp. Total energy was lower in araçá (43.19 kcal.100 g-1) and higher in tamarind (273.01 kcal.100 g-1). The higher content of carotenoids was found in buriti (23.94 mg.100 g-1). Buriti and murici showed the highest vitamin C content (59.94 mg.100 g-1 and 27.24 mg.100 g-1, respectively). Content of vitamin E was higher in buriti, with 6470.74 μg.100 g-1 and was representative in murici, with 1816.72 μg.100 g-1. We observed the presence of folate in the fruits of araçá (244.08 μg.100 g-1), buriti (53.08 μg.100 g-1) and tamarind (59.35 μg.100 g-1). The fruits of the Cerrado of Minas Gerais analyzed showed excellent nutritional value, some of which are important sources of macronutrients and total dietary fiber, lipids and carbohydrates, and micronutrients such as carotenoids and vitamins and can be classified as a source (tamarind: vitamin C and folate for children), good source (araçá: folate) and excellent source (buriti: Vitamin A, vitamin C and vitamin E and murici: vitamin C) by eating just one serving of fruit. Thus, the intake of araçá, buriti, murici and tamarind showed to be an alternative to feed populations in social vulnerability that inhabit the Cerrado of Minas Gerais, which can be a tool for achieving food and nutrition security and prevention of various nutritional deficiencies. Given its potential, the consumption of these fruits should be encouraged in other regions. Furthermore, the results can contribute to enable the development of nutritional products studied using the fruits, and so enable the implementation technology social Cerrado through a sustainable agriculture.
Descrição
Palavras-chave
Nutrição, Plantas do cerrado, Carotenóides, Vitamina C, Vitamina E, Cromatografia líquida de alta eficiência, Nutrition, Plants of the Cerrado, Carotenoids, Vitamin C, Vitamin E, High performance liquid chromatography efficiency
Citação
HAMACEK, Fabiana Rossi. Physical, chemical characterization and nutritional value of fruit species in Cerrado of Minas Gerais. 2012. 85 f. Dissertação (Mestrado em Valor nutricional de alimentos e de dietas; Nutrição nas enfermidades agudas e crônicas não transmis) - Universidade Federal de Viçosa, Viçosa, 2012.