Advanced search
Start date
Betweenand
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Classical Food Quality Attributes and the Metabolic Profile of Cambuci, a Native Brazilian Atlantic Rainforest Fruit

Full text
Author(s):
Spricigo, Poliana Cristina [1] ; Barbosa Correia, Banny Silva [2] ; Borba, Karla Rodrigues [3] ; Taver, Isabela Barroso [1] ; Machado, Guilherme de Oliveira [2] ; Wilhelms, Renan Ziemann [4] ; Keng Queiroz Junior, Luiz Henrique [4] ; Jacomino, Angelo Pedro [1] ; Colnago, Luiz Alberto [3]
Total Authors: 9
Affiliation:
[1] Univ Sao Paulo, Luiz de Queiroz Coll Agr, 11 Padua Dias Ave, BR-13418900 Piracicaba, SP - Brazil
[2] Univ Sao Paulo, Inst Chem Sao Carlos, 400 Trabalhador Sao Carlense Ave, BR-13566590 Sao Carlos, SP - Brazil
[3] EMBRAPA Instrumentat, 1452 15 Novembro St, BR-13560970 Sao Carlos, SP - Brazil
[4] Univ Fed Goias, Chem Inst, Esperanca Ave, BR-74690900 Goiania, Go - Brazil
Total Affiliations: 4
Document type: Journal article
Source: Molecules; v. 26, n. 12 JUN 2021.
Web of Science Citations: 0
Abstract

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. (AU)

FAPESP's process: 14/12606-3 - Fruits of the Atlantic Forest potentially functional potential: characterization, plant propagation and postharvest conservation
Grantee:Angelo Pedro Jacomino
Support type: Research Projects - Thematic Grants
FAPESP's process: 19/13656-8 - Development and application of nuclear magnetic resonance in products and agricultural processes
Grantee:Luiz Alberto Colnago
Support type: Regular Research Grants
FAPESP's process: 19/05015-2 - Characterization of post-harvest quality of cambucis using nuclear magnetic resonance (NMR)
Grantee:Banny Silva Barbosa Correia
Support type: Scholarships in Brazil - Technical Training Program - Technical Training
FAPESP's process: 18/00927-0 - Quality of fruits from selected plants of cambuci, uvaia, grumixama and cherry-of-Rio Grande.
Grantee:Poliana Cristina Spricigo
Support type: Scholarships in Brazil - Post-Doctorate