Artículos de revistas
Chemical and physical characterization of mume fruit collected from different locations and at different maturity stages in Sao Paulo State
Registro en:
Food Science And Technology. Soc Brasileira Ciencia Tecnologia Alimentos, v. 33, n. 3, n. 441, n. 445, 2013.
0101-2061
1678-457X
WOS:000325690700008
10.1590/S0101-20612013005000084
Autor
Quast, E
Vieira, I
Nogueira, A
Schmidt, FL
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 Sao 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 mu Mol Trolox (g(-1)) on a dry matter basis or 21-34 mu Mol Trolox (g(-1)) on a wet matter basis. 33 3 441 445