Physical-Chemical Properties of Exotic and Native Brazilian Fruits
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Acta Agronómica (2019) 68 (3) p 175-181 ISSN 0120-2812 | e-ISSN 2323-0118 doi: https://doi.org/10.15446/acag.v68n3.55934 Physical-chemical properties of exotic and native Brazilian fruits Propiedades físicoquímicas de frutas exóticas nativas de Brasil Veridiana Zocoler de Mendonça* and Rogério Lopes Vieites Faculdade de Ciências Agronômicas/UNESP, Botucatu, Brasil; Departamento de Horticultura, Faculdade de Ciências Agronômicas/UNESP, Botucatu. *Author for correspondance: [email protected] Rec: 2016-02-28 Acept: 2019-04-09 Abstract Many fruit species are still not well-studied, despite being rich in bioactive substances that have functional properties. The objective of this article was to evaluate the antioxidant potential and characterize the physical-chemical characteristics of unconventional brazilian fruits (cabeludinha - Myrciaria glazioviana, sapoti - Manilkara zapota, pitomba - Talisia esculenta, yellow gumixama - Eugenia brasiliensis var. Leucocarpus and seriguela - Spondias purpurea). Total soluble solids, pH, titratable acidity, sugars, pigments, phenolic compounds and antioxidant capacity were measured. Mature fruits were used in the analyses. Pitomba had high levels of soluble solids, 24.6 °Brix, while sapoti had 0.05 g malic acid 100 g-1 pulp. Yellow grumixama and seriguela had the highest concentrations of anthocyanins and carotenoids. Cabeludinha had a high concentration of phenolic compounds, 451.60 mg gallic acid 100 g-1 pulp. With the exception of sapoti, all fruits had a high antioxidant capacity (> 95%). Key words: Eugenia brasiliensis, Manilkara zapota, Myrciaria glazioviana, Spondias purpurea, Talisia esculenta. Resumen El objetivo de este trabajo fue evaluar el potencial antioxidante y caracterizar las propiedades fisicoquímicas de frutas exóticas en Brasil (cabeludinha - Myrciaria glazioviana, sapoti - Manilkara zapota, pitomba - Talisia esculenta, gumixama amarilla - Eugenia brasiliensis var. Leucocarpus y seriguela - Spondias purpurea). Para el efecto se realizaron análisis de sólidos solubles, pH, acidez titulable, azúcares, pigmentos, compuestos fenólicos y actividad antioxidante. Los frutos fueron cosechados en estado de madurez fisiológica y para los análisis se utilizaron las partes comestibles de la fruta. Los frutos presentaron elevado contenido de sólidos solubles y baja acidez titulable, sobresalieron la pitomba con 24.6 °Brix y sapoti con 0.05 g de ácido málico 100 g-1 pulpa. Grumixama amarilla y seriguela resentaron mayor contenido de antocianinas y carotenoides. Cabeludinha presentó elevado contenido de compuestos fenólicos, en promedio de 451.60 mg ácido gálico por 100 g de pulpa. Con excepción de sapoti, todas las frutas mostraron elevada actividad antioxidante (> 95%). Palabras clave: Eugenia brasiliensis, Manilkara zapota, Myrciaria glazioviana, Spondias purpurea, Talisia esculenta. 175 Acta Agronómica. 68 (3) 2019, p 175-181 Introduction highlighting the need for scientific research on the subject. The consumption of fruits is increasing in recent years due to their functional properties. Given the importance of research on natural They contain bioactive substances that have antioxidants and the scarcity of data related antioxidant activities and beneficial effects, of Brazilian native fruits (Alves et al., 2017). despite being present at low concentrations The objective of this work was to characterize (Kaur and Kapoor, 2002, Mélo et al., 2008, the physical-chemical properties and evaluate Carvalho et al., 2016). antioxidant potential in vitro of cabeludinha (Myrciaria glazioviana):yellow grumixama The native Brazilian Mata Atlântica (Eugenia brasiliensis var. Leucocarpus) pitomba fruits cabeludinha (Myrciaria glazioviana), (Talisia esculenta,:sapoti (Manilkara zapota) and yellow grumixama (Eugenia brasiliensis seriguela (Spondias purpurea). var. Leucocarpus) and pitomba (Talisia esculenta) are poorly-studied species (Rocha et al., 2011) and their consumption is mostly restricted to their Material and methods points of origin. At the same time, exotic species Mature fruits were collected at the Fazenda in Central America, sapoti (Manilkara zapota) and Experimental da Faculdade de Ciências seriguela (Spondias purpurea) are cultivated in Agronômicas/UNESP in Botucatu, São Paulo (22° northern and northeastern parts of Brazil, but 53’ 09” latitude south, 48° 26’ 42” longitude west seldom elsewhere. However, such species may and 804 m altitude) and immediately subjected to have antioxidant potential. laboratory tests. For cabeludinha (M. glazioviana) According Lorenzi et al. (2006) and Martins pitomba (T. esculenta) and sapoti (M. zapota) et al. (2002) cabeludinha (Myrciaria glazioviana pulp was used for analysis and the fruits were – Myrtaceae Family) has a globose shape, the manually peeled with knife help. For yellow peel is thick, hairy and yellow. It contains one grumixama (E. brasiliensis var. Leucocarpus) or two seeds that correspond to almost 50% of and seriguela (S. purpurea) pulp and peel was the fruit mass, the pulp is translucent-juicy and analyzed. Each sample was homogenized by acidulated. Yellow grumixama tree (Eugenia mixer for a total of 200 g. brasiliensis var. Leucocarpus - Myrtaceae Family) has globular fruit, smooth and bright yellow Physical-chemical analyses peel, juicy and sweet pulp and contain one to three seeds. Pitomba fruits (Talisia esculenta The metodology of Instituto Adolfo Lutz (2008) – Sapindaceae Family) are subglobous, hard was used: the levels of soluble solids (SS) were and rough with yellow or ferruginous color, determined at 25 °C using an ABBE refractometer contains one or two seeds covered by fine and (model Atago-N1) and expressed as ºBrix; the translucent aril, acidulated taste. Sapoti fruit pH of the sliced and homogenized samples was (Manilkara zapota – Sapotaceae Family) is determined using a digital DMPH-2 pH meter; rounded or ellipsoid, has sweet pulp, with four the titratable acidity (AT) of 5 g of homogenized to ten seeds. Seriguela tree (Spondias purpura samples, diluted to 100 mL with distilled water, – Anacardeacea Family) has fruits with oblonga- was determined using a 0.01 N solution of sodium ellipsoid shape, smooth, brilliant and red purple hydroxide, the results were expressed as g (citric color peel, with sweet acidulated pulp. or malic) acid per 100 g of sample. The fruits are main dietary sources of Reducing and total sugars polyphenols with antioxidant activities and have variable composition of its phytochemical To determine total and reducing sugars, the method constituents (Mélo et al., 2008). Information on of Nelson (1944) modified by Somogyi (1945) was the physical-chemical characteristics and the used. A Micronal B382 spectrophotometer was functional value of native fruits are basic tools to used to read the absorbance at 535 nm and the encourage the consumption and the formulation results were expressed as a percentage. of new products, since the knowledge of these characteristics will enable a better indication of Pigments their consumption and use in the food industry The determination of the level of pigments (Rocha et al., 2013). Besides, the information was done by the method of Sims and Gamon about the phytochemical contents contributes (2002) using a UV/VIS spectrophotometer and to add commercial and industrial value to the measuring absorbances at 663 nm (chlorophyll fruits (Alves et al., 2017). However, few data A), 647 nm (chlorophyll B), 537 nm (anthocyanin) are available in the literature regarding the and 470 nm (carotenoids). The absorbance physicochemical composition of these fruits, values were converted to μg g-1 pulp. 176 Physical-chemical properties of exotic and native Brazilian fruits Determination of solvents for phenolic Table 1. Soluble solids, pH and titratable acidity of unconventional Brazilian compounds and antioxidant capacity fruits. Faculdade de Ciências Agronômicas/UNESP in Botucatu, São Paulo Three solvent mixtures were tested: 80% etanol + Physical-Chemical* 20% distilled water, 80% metanol + 20% distilled Fruit Soluble solids Titratable acidity* pH water and 80% acetone + 20% distilled water. (°Brix) (g acid 100 g-1 pulp) The concentration of phenolic compounds was done colorimetrically using the Folin-Ciocalteau Cabeludinha 15.90±0.32 3.66±0.09 0.22±0.01 reagent as described by Singleton et al. (1999). Sapoti 16.68±0.10 5.08±0.19 0.05±0.01 This method involves the reduction of the Pitomba 24.60±0.63 3.40±0.09 1.05±0.12 reagent by phenolic compounds and concomitant formation of a complex that absorbs light at 760 Yellow grumixama 15.63±1.70 3.06±0.13 1.33±0.09 nm. Gallic acid was used as the standard. Results Seriguela 15.07±0.64 3.12±0.04 0.74±0.08 were expressed as mg gallic acid equivalents 100 g-1 fresh sample (GAE). *Cabeludinha, yellow grumixama and seriguela: titratable acidity expres- sed as g citric acid 100 g-1 pulp. Sapoti and pitomba: acidity expressed as g The in vitro antioxidant capacity was malic acid 100 g-1 pulp. Average ± standard deviation. determined using the DPPH (2,2-diphenyl-1- picrylhydrazyl) as described by Mensor et al. Lira Jr. et al. (2010) when evaluating seriguela (2001). The antioxidants in samples react with clones from the germoplasm bank of Itambé- DPPH which is a stable free radical. It is converted PE/Brazil, found SS values from 16.47 to 23.87 to 2,2-diphenyl-1-picrylhydrazine. The degree of °Brix and titratable acidity from 0.73 to 1.15%. decolorization indicates the antioxidant potential Ramírez-Hernández et al. (2008) found that