Physical and chemical characterization of fractions of fruit atemoya Gefner

Ciência Rural

Corrêa, Angelita Duarte¹  Pinto, Luciana de Matos Alves¹  Abreu, Celeste Maria Patto de¹  Lima, Rafaela Zambaldi¹  Cruz, Luciana Soares da¹ 

[1] Universidade Federal de Lavras (UFLA), Lavras, Brasil

关键词: Annona;    chemical composition;    nutrients;    bioactive compounds;   

DOI  :  

学科分类：农业科学（综合）

来源: Universidade Federal de Santa Maria * Centro de Ciencias Rurais

【 摘 要 】

The atemoya is a hybrid fruit derived from the cross between the sugar apple (fruta-do-conde), better known as ata (Annona squamosa L.) with the cherimoya (Annona cherimola Mill.). The aim of this research was to characterize the chemical constituents of the fractions skin, pulp and seed of the hybrid fruit atemoya, variety Gefner. The fruits purchased and selected were weighed and measured. They were separated into skin, pulp, seed and floral axis which were also weighted to determine their proportions. For the rest of the fruits, the fractions were separated into 7 replicates of 13 fruits. Then, the fractions skin, pulp and seeds were freeze-dried and stored in freezer. The proportion of the fruit fractions, the centesimal composition, ascorbic acid, total sugars, minerals and some bioactive compounds were determined. The pulp represented about 60% of the fruit weight, while the skin 28.13% and the seeds 8.34%. The fruit presented on the average 56 seeds, with longitudinal diameter of 10.79 cm and transversal diameter of 26.64 cm. The largest contents of crude protein, ether extract and dietary fiber were found in both seeds and skin. The skin stood out in the ash contents. The pulp showed the highest contents of ascorbic acid and total sugars in relation to the other fractions. The order of the composition of macronutrients in the skin, pulp and seeds of the atemoya was K>P>Ca>Mg; for the skin and seed micronutrients were Fe>Zn>Cu>Mn>S and in the pulp were Fe>Zn>Mn>Cu>S. The skin presented the highest levels of trypsin inhibitors and hemagglutinating activity. The phenolic compounds were relatively low in the fruit.

【 授权许可】

CC BY-NC