Artículos de revistas
Chemical And Physical Characterization Of Mume Fruit Collected From Different Locations And At Different Maturity Stages In São Paulo State
Registro en:
Food Science And Technology. , v. 33, n. 3, p. 441 - 445, 2013.
1678457X
10.1590/S0101-20612013005000084
2-s2.0-84885591702
Autor
Quast E.
Vieira I.
Nogueira A.
Schmidt F.L.
Institución
Resumen
Prunus mume is widely studied due to its health benefits regarding increase of blood fluidity and consequent improvement of the cardiovascular system and the prevention or even the fight against different types of cancer. However, in Brazil this culture is found only among oriental descendants. The present study aimed to characterize mume fruit collected from three different locations in the State of São Paulo regarding general aspects such as pH, total titratable acidity (TTA), total soluble solids (TTS), pectin content and yield of pulp and chemical characteristics: total phenolic compounds (TPC) and antioxidant capacity. Mume fruit were collected unripe and analyzed until maturation about 88 days after flowering. Fruit collected in Botucatu came from a commercial mume fruit producer and had average weight of 16.9 g, while in fruit from other locations weight varied from 5.7-6.9 g. TSS ranged from 9.5 to 10.0 Brix, total solids was 10.2-12.2% and pH showed values between 2.5 and 2.7 for all locations. TTA expressed in citric acid decreased from 4.0-5.7 g (100g-1) at unripe stage to 2.0-3.8 g (100g-1) in mature-stage fruit. Pectin content decreased from 11.2 to 10.8% during fruit maturation, TPC content was 147-226 mg catechin (g-1) on a dry matter basis and the antioxidant capacity was 96-169 μMol Trolox (g-1) on a dry matter basis or 21-34 μMol Trolox (g-1) on a wet matter basis. 33 3 441 445 Adachi, M., The Prunus mume Sieb. et Zucc (Ume) is a rich natural source of novel anti-cancer substance (2007) International Journal of Food Properties, 10 (2), pp. 375-384. , http://dx.doi.org/10.1080/10942910600547624 Baker, R.A., Reassessment of some fruit and vegetable pectin levels (1997) Journal of Food Science, 62 (2), pp. 225-229. , http://dx.doi.org/10.1111/j.1365-2621.1997.tb03973.x Benzie, I.F.F., Strain, J.J., The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay (1996) Analytical Biochemistry, 239, pp. 70-76 (2008) Normas Analíticas Do Instituto Adolfo Lutz: Métodos Químicos E Físicos Para Análise De Alimentos, p. 1020. , 4. ed. 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