Canjiqueira Fruit: Are We Losing the Best of It?
| العنوان: | Canjiqueira Fruit: Are We Losing the Best of It? |
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| المؤلفون: | Daniela Granja Arakaki, Paula Fabiana Saldanha Tschinkel, Rafaela Henriques Rosa, Igor Domingos de Souza, Francisco José Mendes dos Reis, Hugo S. Pereira, Elaine Pádua De Melo, Elisvânia Freitas dos Santos, Vanessa Samúdio dos Santos, Lincoln Carlos Silva de Oliveira, Valter Aragão do Nascimento, Fabiane La Flor Ziegler Sanches, Mário Rodrigues Cortes, Priscila Silva Figueiredo, Carlos Alexandre Carollo |
| المصدر: | Foods, Vol 9, Iss 521, p 521 (2020) Foods Volume 9 Issue 4 |
| بيانات النشر: | MDPI AG, 2020. |
| سنة النشر: | 2020 |
| مصطلحات موضوعية: | Health (social science), 030309 nutrition & dietetics, Plant Science, engineering.material, lcsh:Chemical technology, Health Professions (miscellaneous), Microbiology, Article, thermal stability, fatty acid profile, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Nutrient, byproducts, lcsh:TP1-1185, Food science, chemistry.chemical_classification, Piceatannol, 0303 health sciences, elemental content, secondary metabolites, Chemistry, Pulp (paper), food and beverages, Fatty acid, 04 agricultural and veterinary sciences, 040401 food science, Bioactive compound, Thermogravimetry, Inductively coupled plasma atomic emission spectroscopy, engineering, Gas chromatography, Food Science |
| الوصف: | Fruits and byproducts are valuable sources of nutrients and bioactive compounds, which are associated with a decreased risk of developing several diseases, such as cancer, inflammation, cardiovascular diseases, and Alzheimer&rsquo s. The fruits of canjiqueira (Byrsonima cydoniifolia) are already exploited as a food resource, while the seeds are discarded. This study aimed at showing the potential of the whole fruit of canjiqueira. Elemental characterization was performed on ICP OES, while thermal stability was assessed on thermogravimetry. The determination of the fatty acid profile was carried out on gas chromatography and bioactive compound identification using liquid chromatography and mass spectrometry. Results show that both parts of canjiqueira fruit are a source of various minerals, such as Ca, Cu, Fe, K, Mg, and Mn while the seed only is a good source for Zn. Oleic and linoleic acids are the main compounds in pulp and seed. The thermal stability of seed oil is superior to pulp oil, while piceatannol concentration is higher in seed than pulp. All parts of canjiqueira fruit may be used as a strategy to address nutrition issues and are valuable ingredients to prospective food products. |
| وصف الملف: | application/pdf |
| تدمد: | 2304-8158 |
| DOI: | 10.3390/foods9040521 |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f8f5e0725a427a42bd20511457020ed https://doi.org/10.3390/foods9040521 |
| Rights: | OPEN |
| رقم الانضمام: | edsair.doi.dedup.....0f8f5e0725a427a42bd20511457020ed |
| قاعدة البيانات: | OpenAIRE |
| تدمد: | 23048158 |
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| DOI: | 10.3390/foods9040521 |