Chemical and physical characterization of mume fruit collected from different locations and at different maturity stages in Sao Paulo State

dc.creatorQuast, E
dc.creatorVieira, I
dc.creatorNogueira, A
dc.creatorSchmidt, FL
dc.date2013
dc.dateJUL-SEP
dc.date2014-07-30T16:52:14Z
dc.date2015-11-26T16:37:40Z
dc.date2014-07-30T16:52:14Z
dc.date2015-11-26T16:37:40Z
dc.date.accessioned2018-03-28T23:20:49Z
dc.date.available2018-03-28T23:20:49Z
dc.identifierFood Science And Technology. Soc Brasileira Ciencia Tecnologia Alimentos, v. 33, n. 3, n. 441, n. 445, 2013.
dc.identifier0101-2061
dc.identifier1678-457X
dc.identifierWOS:000325690700008
dc.identifier10.1590/S0101-20612013005000084
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/62969
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/62969
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1272082
dc.descriptionPrunus 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.
dc.description33
dc.description3
dc.description441
dc.description445
dc.languageen
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentos
dc.publisherCampinas
dc.publisherBrasil
dc.relationFood Science And Technology
dc.relationFood Sci. Technol.
dc.rightsaberto
dc.sourceWeb of Science
dc.subjectmume
dc.subjectfruit characterization
dc.subjecthealth product
dc.subjectPrunus-mume
dc.subjectAntioxidant Capacity
dc.subjectSieb.
dc.subjectComponents
dc.subjectGenotypes
dc.subjectExtract
dc.subjectZucc.
dc.subjectFrap
dc.titleChemical and physical characterization of mume fruit collected from different locations and at different maturity stages in Sao Paulo State
dc.typeArtículos de revistas


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