Physicochemical characterization and behavior of biocompounds of caja-manga fruit (Spondias mombin L.)

Flávio Alves da SILVA,Ellen Caroline Silverio VIEIRA,Edson Pablo da SILVA,Eduardo Ramirez ASQUIERI,Thays Lorrayne Lavrinha e SILVA,Clarissa DAMIANI,Jéssyca Santos SILVA

doi:10.1590/fst.03717

Flávio Alves da SILVA, Ellen Caroline Silverio VIEIRA + Show 5 more

Open Access

https://doi.org/10.1590/fst.03717

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Journal: Food Science and Technology	Publication Date: Jun 11, 2018
Citations: 14	License type: cc-by

Affiliation: Universidade Federal de Goiás

Abstract

The aim of this study was to evaluate the physicochemical changes and the antioxidant potential of caja-manga (Spondias mombin L.) fruit during its physiological development. The cycle comprised a period of 260 days after anthesis (DAA), set when the fruits were yellow-orange colored and easily detached from the pads. The results showed that the fruits had simple sigmoid type of growth pattern, with significant increase in mass, and longitudinal and transverse diameters up to 220 DAA. A decrease in total pectins and an increase in soluble pectins, lower acidity and chlorophyll levels, and masking of carotenoids exposure was observed, leading to color changes and softening in fruit. Significant changes were observed from 200 to 220 DAA, which may be the period that fruit has reached its maturity, emphasizing phenolic, vitamin C and antioxidant activity.

Highlights

Caja tree is native to tropical America and belongs to the Anacardiaceae family, Spondias genus, and produces a fruit known as caja-manga (Spondias mombin L), with your pulp, peel, and seeds, very appreciated in Brazil, and utilized of natural form or in of beverages, candies, ice creams, and jellies (Mattietto et al, 2010; Carvalho et al, 2008; Franquin et al, 2005; Miller & Schaal, 2005)
This study aimed to evaluate the physicochemical changes of caja-manga (Spondias mombin L.) fruit over the development stages from anthesis to maturity, emphasizing the changes in antioxidant activity during its physiological development
The flowering of the caja-manga started in early September 2014, and finished in the first half of October

Summary

Introduction

Caja tree is native to tropical America and belongs to the Anacardiaceae family, Spondias genus, and produces a fruit known as caja-manga (Spondias mombin L), with your pulp, peel, and seeds, very appreciated in Brazil, and utilized of natural form or in of beverages, candies, ice creams, and jellies (Mattietto et al, 2010; Carvalho et al, 2008; Franquin et al, 2005; Miller & Schaal, 2005).Fruit growth is characterized by rapid division and cell elongation, with an irreversible increase in weight, diameter, and length, which are influenced by genetic and environmental factors such as temperature, solar radiation, and precipitation (Berilli et al, 2007). The ripening stage leads to physiological maturity, defined as the stage where the fruit will continue developing even detached (Watada et al, 1984), when considering the climacteric fruits. At the end of maturation, ripening starts with changes in nutritional and sensory characteristics, such as changes in color, texture, flavor, and aroma, transforming them into acceptable and commercially attractive products (Chitarra & Chitarra, 2005). At the end of ripening, there is a reduction of the synthesis and a predominance of degradation processes, that characterize the senescence stage. Fruit development happens according to the physiological processes from plant forming until death, including growth, maturation, physiological maturity, ripeness, and senescence (Watada et al, 1984)

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