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| 1. |  | WAGNER, J. G.; CRUZ, J. G.; SILVEIRA, T.; FERRI, N. M. L.; RICHTER, V. B.; LIMA, F. M.; FIGUEIRA, K. U.; MISTURA, C. C.; VIZZOTTO, M.; BARBIERI, R. L. Accessing the nutritional variability of Butia odorata: a food with identity. Food Science and Technology, v. 42, e54822, 2022.| Biblioteca(s): Embrapa Clima Temperado. |
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| Registros recuperados : 1 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Clima Temperado. |
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Data corrente: |
07/12/2022 |
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Data da última atualização: |
07/12/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
WAGNER, J. G.; CRUZ, J. G.; SILVEIRA, T.; FERRI, N. M. L.; RICHTER, V. B.; LIMA, F. M.; FIGUEIRA, K. U.; MISTURA, C. C.; VIZZOTTO, M.; BARBIERI, R. L. |
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Afiliação: |
JULIA GOETTEN WAGNER; JÉSSICA GONSALEZ CRUZ; TATIELI SILVEIRA; NUBIA MARILIN LETTNIN FERRI, CPACT; VANESSA BAPTISTA RICHTER; FRANCIELLE MÜLLER LIMA; KATHLEEN USZACKI FIGUEIRA; CLAUDETE CLARICE MISTURA; MARCIA VIZZOTTO FOSTER, CPACT; ROSA LIA BARBIERI, CPACT. |
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Título: |
Accessing the nutritional variability of Butia odorata: a food with identity. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Food Science and Technology, v. 42, e54822, 2022. |
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ISSN: |
1678-457X |
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Idioma: |
Português |
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Conteúdo: |
Butia odorata (Arecaceae) is a palm species in southern Brazil and eastern Uruguay, which produces tasty fruits consumed by humans and animals. Despite the ecological and sociocultural relevance of the species, B. odorata is endangered by extinction. This study aimed to characterize physical aspects, chromatic parameters, chemical, and centesimal composition and determine the bioactive compounds and antioxidant activity of fruits of B. odorata. Fifteen accessions of B. odorata from Pelotas and Capão do Leão (RS-Brazil) were evaluated for bunches weight, fruit yield, fruit diameter and height, total soluble solids (TSS), pH, total titratable acidity (TTA), TSS/TST ratio, color parameters, total phenolic compounds, total carotenoids, antioxidant activity, percentage of moisture, dry matter, vitamin C, crude fiber, fat, ash, protein and pulp yield. There was genetic variability among the analyzed accessions for several parameters. Some of them influence consumer acceptance, such as coloration and sugar content, which highlights the possibility of selection for genetic improvement. The fruits showed a rich composition in fibers, vitamin C, total carotenoids, and total phenolic content, which contribute to health maintenance. With the growing demand for functional foods, Butia fruits represent a potential product for nutritional enrichment in diets. |
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Palavras-Chave: |
Alimento funcional. |
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Thesagro: |
Butiá; Recurso Genético. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1149325/1/CPACT-6-Wagner-2022.pdf
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Marc: |
LEADER 02131naa a2200277 a 4500
001 2149325
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008 2022 bl uuuu u00u1 u #d
022 $a1678-457X
100 1 $aWAGNER, J. G.
245 $aAccessing the nutritional variability of Butia odorata$ba food with identity.$h[electronic resource]
260 $c2022
520 $aButia odorata (Arecaceae) is a palm species in southern Brazil and eastern Uruguay, which produces tasty fruits consumed by humans and animals. Despite the ecological and sociocultural relevance of the species, B. odorata is endangered by extinction. This study aimed to characterize physical aspects, chromatic parameters, chemical, and centesimal composition and determine the bioactive compounds and antioxidant activity of fruits of B. odorata. Fifteen accessions of B. odorata from Pelotas and Capão do Leão (RS-Brazil) were evaluated for bunches weight, fruit yield, fruit diameter and height, total soluble solids (TSS), pH, total titratable acidity (TTA), TSS/TST ratio, color parameters, total phenolic compounds, total carotenoids, antioxidant activity, percentage of moisture, dry matter, vitamin C, crude fiber, fat, ash, protein and pulp yield. There was genetic variability among the analyzed accessions for several parameters. Some of them influence consumer acceptance, such as coloration and sugar content, which highlights the possibility of selection for genetic improvement. The fruits showed a rich composition in fibers, vitamin C, total carotenoids, and total phenolic content, which contribute to health maintenance. With the growing demand for functional foods, Butia fruits represent a potential product for nutritional enrichment in diets.
650 $aButiá
650 $aRecurso Genético
653 $aAlimento funcional
700 1 $aCRUZ, J. G.
700 1 $aSILVEIRA, T.
700 1 $aFERRI, N. M. L.
700 1 $aRICHTER, V. B.
700 1 $aLIMA, F. M.
700 1 $aFIGUEIRA, K. U.
700 1 $aMISTURA, C. C.
700 1 $aVIZZOTTO, M.
700 1 $aBARBIERI, R. L.
773 $tFood Science and Technology$gv. 42, e54822, 2022.
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Embrapa Clima Temperado (CPACT) |
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