Abstract
ABSTRACT Campomanesia rufa (O. Berg) Nied. is a native Cerrado species that presents great edible potential. However, it is a species “in danger of extinction” as recommended by the International Union for the Conservation of Nature (IUCN). No technical and scientific information about the species exists, thus demonstrating the importance of its research. The present work aimed at the physical and chemical characterization of immature and mature C. rufa fruits. The fruits showed a change in coloration from green (b * = 25.11, h = 122.43) to yellowish-green (b * = 34.26 , h = 115.73), an increase in mass (6.54 g to 10.88 g), diameter (23.76 mm to 28.03 mm) and soluble solids (8.00 to 10.80%). The fruits presented high levels of total (1246.35 mg 100 g-1) and soluble pectin (195.93 mg 100 g-1), high water content (78.86 g 100 g-1), low pH value (3.40), and high citric acid content (1.2%). However, the fruits had low protein (0.81 g 100 g-1), lipid contents, and low caloric values (64.76 kcal 100 g-1). The fruits presented significant values of carotenoids, phenolic compounds (312.47 mg 100 g-1), vitamin C (263.60 mg 100 g-1) as well as good in vitro antioxidant activity (1862.81 µM g-1). The results obtained indicate that C. rufa fruits showed a similar composition to the fruits of other Campomanesia species, and their biological properties should be investigated additionally under in vivo conditions.
Highlights
The Cerrado biome occupies 22% of the Brazilian territory and houses a vast and diverse genetic heritage that is unique in the world (Reis; Schmiele, 2019)
There is a large deficit of scientific studies on the native Cerrado species (Arruda; Pastore, 2019)
In the mature fruits of Campomanesia cambesedeana, the coloration was darker (L* = 26.09) while Campomanesia pubescens changed from a darker (L* = 4.65) to a lighter color (L* = 36.80) during development (Morzelle et al, 2015; Silva et al, 2009)
Summary
The Cerrado biome occupies 22% of the Brazilian territory and houses a vast and diverse genetic heritage that is unique in the world (Reis; Schmiele, 2019). Many of the native Cerrado species produce fruits with commercial potential for natural consumption and the production of derivatives such as juices, jellies, and liquors (Neves et al, 2015). There is a large deficit of scientific studies on the native Cerrado species (Arruda; Pastore, 2019) This reduces the possibilities of developing new products and expanding the use of species already consumed by the local populations (Carvalho et al, 2019). For this reason, scientific studies were focused on properties and the uses of native plants (Arruda; Pastore, 2019)
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