Mineral composition, nutritional properties, total phenolics and flavonoids compounds of the atemoya fruit (Annona squamosa L. x Annona cherimola Mill.) and evaluation using multivariate analysis techniques
Document title: Mineral composition, nutritional properties, total phenolics and flavonoids compounds of the atemoya fruit (Annona squamosa L. x Annona cherimola Mill.) and evaluation using multivariate analysis techniques
Journal: Anais da Academia Brasileira de Ciencias
Database: PERIÓDICA
System number: 000400421
ISSN: 0001-3765
Authors: 1
1
2
1
3
1
Institutions: 1Universidade do Estado da Bahia, Departamento de Ciencias Exatas e da Terra, Salvador, Bahia. Brasil
2Universidade Federal da Bahia, Departamento de Quimica Analitica, Salvador, Bahia. Brasil
3Universidade Federal do Reconcavo da Bahia, Departamento de Quimica, Cruz das Almas, Bahia. Brasil
Year:
Season: Sep
Volumen: 88
Number: 3
Pages: 1243-1252
Country: Brasil
Language: Inglés
Document type: Artículo
Approach: Experimental, aplicado
English abstract The atemoya is a hybrid fruit obtained by crossing of cherimoya (Annona cherimola Mill.) with sweet sop (Annona squamosa L.). The information about chemical composition of atemoya is scarce. The mineral composition was evaluated employing Inductively Coupled Plasma Optical Emission Spectrometry (ICP OES) and the centesimal composition and the physico-chemical parameters were assessed employing procedures described in the AOAC methods. The total phenolic compounds (TPC) and total flavonoids (TF) were determined using spectroanalytical methods. Considering the Reference Daily Intake (RDI), the concentrations of K, Cu and Vitamin C found in atemoya were the highest, representing about 32, 23 and 37% of the RDI, respectively. The total carbohydrates were 32 g 100g-1 and the soluble solids was equivalent to (32.50 ± 0.03) °Brix. The result for TPC was 540.47 ± 2.32 mgGAE 100 g-1 and the TF was 11.56 ± 1.36 mgQE 100 g-1. The exploratory evaluation of 42 atemoya samples was performed through Principal Component Analysis (PCA), which discriminated green and ripe fruits according to their mineral composition. The elements that contributed most for the variability between green and ripe fruits were: Ba, Ca, Cu, K, Mg and P
Disciplines: Química
Keyword: Fitoquímica,
Química de alimentos,
Angiospermas,
Híbridos,
Annona squamosa x Annona cherimola,
Propiedades nutricionales,
Composición mineral,
Compuestos fenólicos,
Flavonoides
Keyword: Chemistry,
Food chemistry,
Phytochemistry,
Angiosperms,
Hybrids,
Annona squamosa x Annona cherimola,
Nutritional properties,
Mineral composition,
Phenolic compounds,
Flavonoids
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