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Amazonian Fruits: An Overview of Nutrients, Calories and Use in Metabolic Disorders

Food and Nutrition Sciences 2014年第17期5卷 1692-1703页

作者： Moacir Couto de andrade Júnior jerusa souza andrade Department of Food Technology Instituto Nacional de Pesquisas da Amaz&#244 nia (INPA) Manaus Brazil Laboratory of Nutrition Universidade Nilton Lins Manaus Brazil

Amazonian fruits are outstanding in quality. They are consumed as true delicacies of nature by the Brazilian population. Besides their attractive attributes, i.e. appearance, different textures and distinctive flavors, their nutritional value is diversified in the type of calories and the functional food ingredients. In addition to being very palatable, Amazonian fruits provide energy-rich macronutrients (lipids, proteins and carbohydrates), micronutrients (minerals, water-soluble vitamins and fat-soluble vitamins), prebiotics (dietary fibers, especially pectin), bioactive substances (carotenoids and polyphenols), variety in the diet and improvement in the organoleptic properties and digestibility of (mixed) foods. This study first aimed to review concepts applicable to nutritional constituents and caloric contents of Amazonian fruits. It also attempted to clarify the potential use of these fruits in metabolic disorders (i.e. diabetes mellitus and/or obesity). To fulfill these purposes, 12 fruits were chosen for their dietetic significance in the Brazilian Amazonia.

关键词： Oleaginous Fruits Starchy-Oily Fruits Fleshy Fruits Diabetes Mellitus Obesity

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Biochemical Changes of Cubiu Fruits (Solanum sessiliflorum Dunal, Solanaceae) According to Different Tissue Portions and Ripening Stages

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Food and Nutrition Sciences 2016年第12期7卷 1191-1219页

作者： Moacir Couto de andrade Júnior jerusa souza andrade Suely de souza Costa Post-Graduation Department Universidade Nilton Lins Manaus Brazil Department of Food Technology Instituto Nacional de Pesquisas da Amazonia (INPA) Manaus Brazil Department of Agricultural Sciences Instituto Nacional de Pesquisas da Amazonia (INPA) Manaus Brazil

Cubiu fruits (Solanum sessiliflorum Dunal, Solanaceae) are known for their high nutritional value and low caloric content. This work aimed at evaluating biochemical indices of cubiu fruits according to different tissues (peel, pulp and placenta) and ripening stages (green, turning, ripe and fully ripe). The fruits were randomly harvested to investigate sensory aspects (colorimetry, blanching effect, pigments) and biochemical indices (moisture and dry matter, Total Soluble Solids (TSS), pH, Titratable Acidity (TA), TSS/TA ratio, ascorbic acid, Alcohol-Insoluble Solids (AIS), pectinesterase activity and pectin content). The analyses were performed at the laboratory of Instituto Nacional de Pesquisas da Amazonia (INPA), Manaus, Brazil. The blanching process preserved pulp colors at all ripening stages. Chlorophylls were higher in green peels;flavonoids and carotenoids, in fully ripe peels. Anthocyanins were entirely absent. Pulp (turning fruits) showed the highest moisture content (91.05), followed by ripe pulp (90.70) and fully ripe pulp (90.62). Pulp TSS changed little whereas placenta TSS declined and were associated with increased TA and pH reduction (fully ripe fruits). Pulp pH and TA varied little whereas placenta pH was notably low and TA was remarkably high (fully ripe fruits). Pulp TSS/TA ratio showed predominance of TSS while in placenta, there was predominance of organic acids. AIS, precursors of pectin, were stable during ripening. The statistical analysis of dietary fiber content showed one modal value in the AIS. In pulp, pectinesterase activity correlated inversely with pectin content. Cubiu fruits were significant sources of bioactive compounds, e.g. chlorophylls, flavonoids and carotenoids, predominantly in the peel and the pulp;soluble functional fibers, e.g. pectin (g/100 g fresh weight), particularly in the green peel (1.00) and the fully ripe pulp (1.12), and other versatile molecules, e.g. ascorbic acid (mg/100 g fresh weight), especially in the f

关键词： Cocona Fruit Placenta Medicinal Plant Pectinesterase Activity Vitamin C

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