Your browser doesn't support javascript.
loading
Dietary fiber chemical structures and physicochemical properties of edible Pouteria glomerata fruits, native from Brazilian Pantanal.
do Espirito Santo, Bruna Larissa Spontoni; da Silva, Érica Caroline; Jordão Cândido, Camila; da Silva, Anderson Fernandes; do Nascimento, Valter Aragão; Reis Ballard, Cíntia; Baú Betim Cazarin, Cinthia; Roberto Maróstica Júnior, Mário; Mach Côrtes Cordeiro, Lucimara; Youssef Abboud, Kahlile; Alexandre Carollo, Carlos; Brentan Silva, Denise; Dos Santos Freitas, Deisy; Marçal Ravaglia, Luciana; Braz Alcantara, Glaucia; de Cássia Freitas, Karine; Dos Santos, Elisvânia Freitas; Aiko Hiane, Priscila.
Afiliación
  • do Espirito Santo BLS; Program in Health and Development in the Midwestern Region, Federal University of Mato Grosso do Sul (UFMS), Campo Grande, MS, Brazil. Electronic address: bruna.spontoni@gmail.com.
  • da Silva ÉC; Program in Health and Development in the Midwestern Region, Federal University of Mato Grosso do Sul (UFMS), Campo Grande, MS, Brazil. Electronic address: ericacarols@yahoo.com.br.
  • Jordão Cândido C; Program in Health and Development in the Midwestern Region, Federal University of Mato Grosso do Sul (UFMS), Campo Grande, MS, Brazil. Electronic address: cahjordao@gmail.com.
  • da Silva AF; Group of Spectroscopy and Bioinformatics Applied to Biodiversity and Health, Faculty of Medicine, Federal University of Mato Grosso do Sul (UFMS), Campo Grande, MS, Brazil. Electronic address: alemao_fer@hotmail.com.
  • do Nascimento VA; Group of Spectroscopy and Bioinformatics Applied to Biodiversity and Health, Faculty of Medicine, Federal University of Mato Grosso do Sul (UFMS), Campo Grande, MS, Brazil. Electronic address: aragao60@hotmail.com.
  • Reis Ballard C; Food and Nutrition Department, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil. Electronic address: cintia.reis.ballard@gmail.com.
  • Baú Betim Cazarin C; Food and Nutrition Department, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil. Electronic address: cbetim@unicamp.br.
  • Roberto Maróstica Júnior M; Food and Nutrition Department, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, SP, Brazil. Electronic address: mmarosti@unicamp.br.
  • Mach Côrtes Cordeiro L; Department of Biochemistry and Molecular Biology, Federal University of Paraná, Curitiba, PR, Brazil. Electronic address: lucimaramcc@ufpr.br.
  • Youssef Abboud K; Department of Biochemistry and Molecular Biology, Federal University of Paraná, Curitiba, PR, Brazil. Electronic address: kahlilebbd@gmail.com.
  • Alexandre Carollo C; Laboratory of Natural Products and Mass Spectrometry, Pharmacy Course, Federal University of Mato Grosso do Sul, Campo Grande, MS, Brazil. Electronic address: carloscarollo@gmail.com.
  • Brentan Silva D; Laboratory of Natural Products and Mass Spectrometry, Pharmacy Course, Federal University of Mato Grosso do Sul, Campo Grande, MS, Brazil. Electronic address: denise.brentan@gmail.com.
  • Dos Santos Freitas D; LP2 Research Laboratory, Institute of Chemistry, Federal University of Mato Grosso do Sul (UFMS), Campo Grande, MS, Brazil. Electronic address: deisysantos89@yahoo.com.br.
  • Marçal Ravaglia L; LP2 Research Laboratory, Institute of Chemistry, Federal University of Mato Grosso do Sul (UFMS), Campo Grande, MS, Brazil. Electronic address: luciana_cgms@hotmail.com.
  • Braz Alcantara G; LP2 Research Laboratory, Institute of Chemistry, Federal University of Mato Grosso do Sul (UFMS), Campo Grande, MS, Brazil. Electronic address: glabraz@yahoo.com.br.
  • de Cássia Freitas K; Program in Health and Development in the Midwestern Region, Federal University of Mato Grosso do Sul (UFMS), Campo Grande, MS, Brazil; Faculty of Pharmaceutical Sciences, Food and Nutrition (FACFAN), Nutrition Course, Postgraduate Program in Health and Development in the Midwestern Region, Federal U
  • Dos Santos EF; Program in Health and Development in the Midwestern Region, Federal University of Mato Grosso do Sul (UFMS), Campo Grande, MS, Brazil; Faculty of Pharmaceutical Sciences, Food and Nutrition (FACFAN), Nutrition Course, Postgraduate Program in Health and Development in the Midwestern Region, Federal U
  • Aiko Hiane P; Program in Health and Development in the Midwestern Region, Federal University of Mato Grosso do Sul (UFMS), Campo Grande, MS, Brazil; Faculty of Pharmaceutical Sciences, Food and Nutrition (FACFAN), Nutrition Course, Postgraduate Program in Health and Development in the Midwestern Region, Federal U
Food Res Int ; 137: 109576, 2020 11.
Article en En | MEDLINE | ID: mdl-33233188
Pouteria glomerata is a native species from the Brazilian Pantanal, whose fruit is edible and still underexploited. The objective of this study was to carried out the chemical, nutritional and antioxidant properties of this tropical fruit, as well as to isolate e characterize the chemical strucutre of their dietary fibers. DPPH and ORAC methods were used to determine the antioxidant capacity. Minerals were quantified using inductively coupled plasma optical emission spectrometry. Soluble and insoluble dietary fiber fractions were obtained by the standard enzymatic-gravimetric method and chemically characterized by monosaccharide composition, gel permeation and NMR spectroscopy. Results showed that P. glomerata fruits presented high antioxidant capacity and high levels of vitamin C, minerals, insoluble dietary fiber, and malic acid. The soluble dietary fiber was mainly composed of uronic acids, arabinose, and galactose, and NMR analysis indicated the presence of highly methylesterified homogalacturonan, arabinan and/or arabinogalactan as pectic polysaccharides. Hemicelluloses present in insoluble dietary fiber fraction were solubilized by alkaline treatment, and characterized as (1 â†’ 4)-ß-D-xylan. The results brings new chemical information about this native fruit and may open new opportunities for using it as a potential ingredient for health improvement by human comsumption.
Asunto(s)
Palabras clave
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Pouteria / Frutas Límite: Humans País/Región como asunto: America do sul / Brasil Idioma: En Revista: Food Res Int Año: 2020 Tipo del documento: Article Pais de publicación: Canadá
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Pouteria / Frutas Límite: Humans País/Región como asunto: America do sul / Brasil Idioma: En Revista: Food Res Int Año: 2020 Tipo del documento: Article Pais de publicación: Canadá