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Chemical composition, nutritional value and bioactive compounds in six uvaia accessions.
Aline Priscilla Gomes da Silva1, Poliana Cristina Spricigo1, Eduardo Purgatto2
1Universidade de São Paulo, Escola Superior de Agricultura "Luiz de Queiroz", Departamento de Produção Vegetal. Piracicaba, São Paulo, Brazil.
Food Chemistry
|May 26, 2019
Summary
Six uvaia (Eugenia pyriformis) varieties were analyzed for nutritional and bioactive compounds.
Area of Science:
- Agronomy
- Food Science
- Phytochemistry
Background:
- Uvaia (Eugenia pyriformis Cambess) is a native Brazilian fruit with potential applications.
- Varietal differences in fruit composition are not well-documented.
Purpose of the Study:
- To characterize six uvaia accessions based on chemical composition, nutritional value, bioactive compounds, and antioxidant capacity.
- To identify uvaia varieties suitable for food, cosmetic, and pharmaceutical industries.
Main Methods:
- Analysis of six uvaia accessions: 'Comum', 'Rugosa', 'Doce de Patos de Minas', 'Pêra', 'Rugosa Doce', and 'Dura'.
- Evaluation of chemical composition, nutritional value, bioactive compounds, and antioxidant capacity.
- Identification of volatile compounds using Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC/MS).
Main Results:
- 'Rugosa Doce' and 'Doce de Patos de Minas' were the sweetest accessions.
- 'Rugosa' and 'Pêra' accessions exhibited lower acidity.
- Terpenes constituted the major volatile compounds (46.75%).
- 'Rugosa' showed high fiber and mineral content.
- 'Rugosa Doce' and 'Rugosa' were rich in total flavonoids and phenolic compounds.
Conclusions:
- 'Rugosa Doce' and 'Rugosa' uvaia accessions show potential as raw materials for the food industry.
- 'Doce de Patos de Minas' and 'Pêra' uvaia accessions are suitable for cosmetic and pharmaceutical applications.
- Varietal selection is crucial for optimizing uvaia utilization in different industries.
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