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 | Acesso ao texto completo restrito à biblioteca da Embrapa Instrumentação. Para informações adicionais entre em contato com cnpdia.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Instrumentação. |
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Data corrente: |
30/06/2021 |
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Data da última atualização: |
10/06/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
SPRICIGO, P. C.; CORREIA, B. S. B.; BORBA, K. R.; TAVER, I. B.; MACHADO, G. O.; WILHELMS, R. Z.; QUEIROZ JUNIOR, L. H. K.; JACOMINO, A. P.; COLNAGO, L. A. |
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Afiliação: |
LUIZ ALBERTO COLNAGO, CNPDIA. |
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Título: |
Classical food quality attributes and the metabolic profile of cambuci, a native brazilian atlantic rainforest fruit. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Molecules, v. 26, e3613, 2021. |
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Páginas: |
1-17 |
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ISSN: |
1433-1373 |
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DOI: |
https://doi.org/10.3390/molecules26123613 |
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Idioma: |
Inglês |
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Conteúdo: |
The cambuci is a native Brazilian fruit from the Atlantic Forest biome. A soft and astringent pulp, a green color, and a sweet aroma are its main characteristics. Classical food quality attributes (fresh fruit mass, fruit height, diameters, total soluble solid, titratable acidity, and ratio) and the metabolic profile from ten accessions from three different locations were analyzed herein by analytical methods (refractometry and neutralization titration) and nuclear magnetic resonance spectroscopy. Concerning sugar content, sucrose was the predominant compound, with glucose and fructose alternating in second, depending on the accession. Citric acid was the most relevant acid, followed by shikimic and quinic acids in quite variable amounts. These three main acids vary in amounts for each accession. Ascorbic acid content emerges as an important quality attribute and makes this fruit nutritionally attractive, due to values comparable to those contained in citric fruits. The main amino acids identified in cambuci were glutamic acid individually or in comprising the tripeptide glutathione (glutamic acid, cysteine, glycine). The quality diversity of the evaluated accessions suggests the potentiality of cambuci use in future breeding programs. |
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Palavras-Chave: |
Accession; Brazilian fruit; NMR. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02098naa a2200289 a 4500
001 2132680
005 2022-06-10
008 2021 bl uuuu u00u1 u #d
022 $a1433-1373
024 7 $ahttps://doi.org/10.3390/molecules26123613$2DOI
100 1 $aSPRICIGO, P. C.
245 $aClassical food quality attributes and the metabolic profile of cambuci, a native brazilian atlantic rainforest fruit.$h[electronic resource]
260 $c2021
300 $a1-17
520 $aThe cambuci is a native Brazilian fruit from the Atlantic Forest biome. A soft and astringent pulp, a green color, and a sweet aroma are its main characteristics. Classical food quality attributes (fresh fruit mass, fruit height, diameters, total soluble solid, titratable acidity, and ratio) and the metabolic profile from ten accessions from three different locations were analyzed herein by analytical methods (refractometry and neutralization titration) and nuclear magnetic resonance spectroscopy. Concerning sugar content, sucrose was the predominant compound, with glucose and fructose alternating in second, depending on the accession. Citric acid was the most relevant acid, followed by shikimic and quinic acids in quite variable amounts. These three main acids vary in amounts for each accession. Ascorbic acid content emerges as an important quality attribute and makes this fruit nutritionally attractive, due to values comparable to those contained in citric fruits. The main amino acids identified in cambuci were glutamic acid individually or in comprising the tripeptide glutathione (glutamic acid, cysteine, glycine). The quality diversity of the evaluated accessions suggests the potentiality of cambuci use in future breeding programs.
653 $aAccession
653 $aBrazilian fruit
653 $aNMR
700 1 $aCORREIA, B. S. B.
700 1 $aBORBA, K. R.
700 1 $aTAVER, I. B.
700 1 $aMACHADO, G. O.
700 1 $aWILHELMS, R. Z.
700 1 $aQUEIROZ JUNIOR, L. H. K.
700 1 $aJACOMINO, A. P.
700 1 $aCOLNAGO, L. A.
773 $tMolecules$gv. 26, e3613, 2021.
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