lassical Food Quality Attributes and the Metabolic Profile of Cambuci, a Native Brazilian Atlantic Rainforest Frui

Autor(es)

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]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: Molecules; v. 26, n. 12 JUN 2021.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 14/12606-3 - Frutas da Mata Atlântica potencialmente funcionais: caracterização, multiplicação de plantas e conservação pós-colheita
• Beneficiário: Angelo Pedro Jacomino
• Modalidade de apoio: Auxílio à Pesquisa - Temático
• Processo FAPESP: 18/00927-0 - Qualidade de frutos provenientes de plantas selecionadas de cambuci, uvaia, grumixama e cereja do Rio-Grande.
• Beneficiário: Poliana Cristina Spricigo
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 19/05015-2 - Caracterização da qualidade pós-colheita de cambucis utilizando ressonância magnética nuclear (RMN)
• Beneficiário: Banny Silva Barbosa Correia
• Modalidade de apoio: Bolsas no Brasil - Programa Capacitação - Treinamento Técnico
• Processo FAPESP: 19/13656-8 - Desenvolvimento e aplicações da ressonância magnética nuclear em produtos e processos de interesse agropecuário
• Beneficiário: Luiz Alberto Colnago
• Modalidade de apoio: Auxílio à Pesquisa - Regular