Physicochemical characterisation of a new Myrtaceae fruit native to brazilian cerrado

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dc.creatorThalita Cordeiro Santos
dc.creatorHugo Calixto Fonseca
dc.creatorCarla Adriana Ferreira Durães
dc.creatorRúbia Santos Fonseca
dc.creatorJuliana Pinto de Lima
dc.date.accessioned2025-07-24T10:39:32Z
dc.date.accessioned2025-09-09T00:31:24Z
dc.date.available2025-07-24T10:39:32Z
dc.date.issued2024-07-03
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.identifier.doihttps://doi.org/10.1080/01140671.2024.2373294
dc.identifier.issn1175-8783
dc.identifier.urihttps://hdl.handle.net/1843/83796
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofNew Zealand Journal of Crop and Horticultural Science
dc.rightsAcesso Restrito
dc.subjectPlantas dos cerrados
dc.subjectFrutas tropicais
dc.subjectFrutas - Composição
dc.subjectAntioxidantes
dc.subjectFenóis
dc.subjectQuímica vegetal
dc.titlePhysicochemical characterisation of a new Myrtaceae fruit native to brazilian cerrado
dc.typeArtigo de periódico
local.citation.epage14
local.citation.spage1
local.description.resumoA new fruit of the Myrtaceae, Eugenia bonita, was recently discovered. Its composition is unknown, which makes its physicochemical characterisation and its development profile during maturation necessary. Therefore, this work constitutes the first study aimed at determining the quality parameters and bioactive compounds of new fruit of E. bonita, at different stages of maturation. The fruits were collected in the city of Bonito de Minas, Minas Gerais in five stages of maturation and submitted for analysis of the physicochemical characteristics. The advance of maturation caused increase in all biometric characteristics of E. bonita fruits and reduction in all constituents of the proximate composition, except moisture. In addition, the ripe fruit was characterised by high water content, high acidity, and good sweetness. Moreover, there was change in the fruit color from green to yellow-orange, after maturity. In turn, although some phytochemicals have degraded during maturation, the high levels of vitamin C (61.17 mg/100 g) and total phenolics (587.92 mg GAE/100 g) in the ripe fruits characterise E. bonita as an important source of bioactive compounds. These data are of great importance to the scientific community, food industry, and popular culture since this fruit has interesting functional properties and great nutritional value.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttps://www.tandfonline.com/doi/full/10.1080/01140671.2024.2373294#abstract

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