Chemical composition, nutritional value and bioactive compounds in six uvaia accessions.

Aline Priscilla Gomes da Silva, Poliana Cristina Spricigo, Eduardo Purgatto, Severino Matias de Alencar, Sérgio Fernando Sartori, Angelo Pedro Jacomino

Journal: Food chemistry 2019;294():547-556

PMID: 31126498

Full Text on Elsevier Science View on PubMed

Abstract

This study analyzed six uvaia (Eugenia pyriformis Cambess) accessions ('Comum', 'Rugosa', 'Doce de Patos de Minas', 'Pêra', 'Rugosa Doce' and 'Dura') with respect to chemical composition, nutritional value, bioactive compounds and antioxidant capacity. The 'Rugosa Doce' and 'Doce de Patos de Minas' accessions were sweeter (20.18 g 100 g and 18.88 g 100 g, respectively), while the 'Rugosa' and 'Pêra' accessions were less acid (0.28 g 100 g and 0.33 g 100 g, respectively). Terpenes were the major volatile compounds (46.75%) identified by SPME-GC/MS. The 'Rugosa' accession contained high levels of fibers (43.81 g 100 g) and minerals (2235.10  mg 100 g). The 'Rugosa Doce' and 'Rugosa' accessions were distinguished by total flavonoids and phenolic compounds. 'Rugosa Doce' and 'Rugosa' may potentially serve as a raw material for food, while 'Doce de Patos de Minas' and 'Pêra' can be used for cosmetic and pharmaceutical industries purposes.

Address: Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Produção Vegetal. Piracicaba, São Paulo, Brazil.; Universidade de São Paulo, Faculdade de Ciências Farmacêuticas, Departamento de Ciências Alimentares e Nutrição Experimental/NAPAN/FORC - Centro de Pesquisa de Alimentos, São Paulo, Brazil. Electronic address: [email protected].; Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Agroindústria, Alimentos e Nutrição. Piracicaba, São Paulo, Brazil. Electronic address: [email protected].; Estância das frutas, Rio Claro, São Paulo, Brazil.; Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Produção Vegetal. Piracicaba, São Paulo, Brazil. Electronic address: [email protected].

DOI: 10.1016/j.foodchem.2019.04.121

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MeSH Terms: Antioxidants, Eugenia, Flavonoids, Gas Chromatography-Mass Spectrometry, Monosaccharides, Nutritive Value, Phenols, Solid Phase Microextraction, Terpenes