Abstract
Campomanesia eugenioides, Campomanesia xanthocarpa (Berg) and Campomanesia xanthocarpa var. littoralis are native fruits plants distributed in Brazil, which are popularly recognized for their nutritional, economic and cultural values. Given the scarcity of the controlled scientific studies comparing native Campomanesia varieties, the objective of this study was to characterize the fruits of Campomanesia eugenioides, Campomanesia xanthocarpa and Campomanesia xanthocarpa var. littoralis, regarding chemical composition and nutritional value through the quantification of carbohydrates, lipids, moisture, ash, proteins and fibers; the minerals Ca, Mg, P, Cu, Zn, Mn, Fe, K, Na content; vitamin C and carotenoids content. These varieties showed distinct physicochemical characteristics with small differences mainly about ash content and caloric values. Nevertheless, C. xanthocarpa var. littoralis showed higher values for fiber content, total soluble solids, and total titratable acidity. C. eugenioides species highlighted in relation to the vitamin C and mineral contents, with an exception for C. xanthocarpa var. littoralis that showed higher iron content. C. xanthocarpa had the highest carotenoid content, confirming that these fruits have functional properties and high nutritional value. Finally, this study will provide important scientific data supporting the application of valuable fruits from three edible Campomanesia species for producing bioactive ingredients and natural preservatives for food products.
Highlights
Fruits have a recognized role in human nutrition and disease prevention, because they are excellent sources of vitamins, minerals and dietary fiber (Vallilo et al, 2008)
C. eugenioides species highlighted in relation to the vitamin C and mineral contents, with an exception for C. xanthocarpa var. littoralis that showed higher iron content
This study will provide important scientific data supporting the application of valuable fruits from three edible Campomanesia species for producing bioactive ingredients and natural preservatives for food products
Summary
Fruits have a recognized role in human nutrition and disease prevention, because they are excellent sources of vitamins, minerals and dietary fiber (Vallilo et al, 2008). The native tropical fruits have conquered the consumer's preference, mainly with regard to their sensorial characteristics, of unique character (Duarte et al, 2010). Based on this statement, several species of fruit, still little known, have been evaluated more recently, as an alternative to traditional species (Pereira et al, 2012). The characterization of little-known and consumed fruits native species contributes to the expansion of knowledge about their chemical composition, nutritional value and functional properties, favouring their inclusion in the population's diet.
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