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http://hdl.handle.net/1843/59331| Type: | Artigo de Periódico |
| Title: | Composition proximate, bioactive compounds and antioxidant capacity of Butia capitata |
| Authors: | Maria Cristina de Albuquerque Barbosa Maria Anete Santana Valente Queila da Silva Rosa Leandro de Morais Cardoso Antônio Frederico de Freitas Gomides Luiz Cláudio de Almeida Barbosa Helena Maria Pinheiro Sant'anna Soraia Silva Pinheiro Maria do Carmo Gouveia Peluzio Reinaldo Duque Brasil Landulfo Teixeira |
| Abstract: | Butia capitata, native to the Brazilian cerrado, is underutilized for human consumption. The objective was to determine the physical characteristics of the fruit, centesimal composition, bioactive and antioxidant activity. Fruits obtained in Montes Claros, Minas Gerais, Brazil. Diameter, height and weight were evaluated. The moisture was analyzed by gravimetry after oven drying, ashes by calcining in a muffle furnace, proteins by the Kjeldahl method, gravimetric lipids after extraction in ethyl ether, carbohydrates by difference and total energy value by conversion factors. Vitamin C, E and carotenoids were analyzed by HPLC, minerals by inductively coupled plasma atomic absorption spectrometry, Folin Ciocalteu solution phenolic compounds, anthocyanins by spectrophotometry and antioxidant capacity by the Radical DPPH. The fruits presented good pulp yield (68.59%), which has a high lipid content (3.42 g.100 g-1) and total energy (83.34 kcal.100 g-1). The pulp contains ß-carotene (8.56 mg.100 g-1), vitamin E (121.07 mcg.100 g-1) and high concentrations of vitamin C (53.57 mg.100 g-1), total phenolics (493, 6 mg.100 g-1) and copper (1.80 mg.100 g-1). Almond has a high value of total energy (457.72 kcal.100 g-1), vitamin E (1594.39 mcg.100 g-1) and minerals Cu (2.40 mg.100 g-1) and Mo (0.9.100 g-1). The pulp is a source of carotenoids, vitamin C, copper and total phenolics, both natural antioxidants. |
| Subject: | Química Coco |
| language: | eng |
| metadata.dc.publisher.country: | Brasil |
| Publisher: | Universidade Federal de Minas Gerais |
| Publisher Initials: | UFMG |
| metadata.dc.publisher.department: | ICX - DEPARTAMENTO DE QUÍMICA |
| Rights: | Acesso Aberto |
| metadata.dc.identifier.doi: | https://doi.org/10.1590/fst.26720 |
| URI: | http://hdl.handle.net/1843/59331 |
| Issue Date: | 2021 |
| metadata.dc.url.externa: | https://www.scielo.br/j/cta/a/zhM8RXwSr8yxfVMf7jvZnBr/?lang=en |
| metadata.dc.relation.ispartof: | Food Science and Technology |
| Appears in Collections: | Artigo de Periódico |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Composition proximate, bioactive compounds and antioxidant capacity of Butia capitata.pdf | 1.33 MB | Adobe PDF | View/Open |
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