| Revue: | Anais da Academia Brasileira de Ciencias |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000400421 |
| ISSN: | 0001-3765 |
| Autores: | Santos, Walter N.L. dos1 Sauthier, Maria Celeste S1 Cavalcante, Dannuza D2 Benevides, Clicia M.J1 Dias, Fabio S3 Santos, Daniele C.M.B1 |
| Instituciones: | 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 |
| Año: | 2016 |
| Periodo: | Sep |
| Volumen: | 88 |
| Número: | 3 |
| Paginación: | 1243-1252 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | 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 |
| Disciplinas: | Química |
| Palabras clave: | 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 |
| Texte intégral: | Texto completo (Ver HTML) |
