Chemical characterization and antioxidant  capacity of ‘Cambui’ (Myrciaria tenella) products

Rybka, Ana Cecília Poloni; Marques, Aline Camarão Telles Biasoto; Araújo, Ana Júlia; Nassur, Rita de Cassia Mirela Resende

DSpace Principal
→
Colección de los Centros Asociados
→
Brasil
→
Núcleo de Pesquisa sobre Crianças, Adolescestes e Jovens - Universidade Federal do Piauí - NUPEC/UFPI - Cosecha
→
Ver ítem

dc.creator	Rybka, Ana Cecília Poloni
dc.creator	Marques, Aline Camarão Telles Biasoto
dc.creator	Araújo, Ana Júlia
dc.creator	Nassur, Rita de Cassia Mirela Resende
dc.date	2019-01-04
dc.date.accessioned	2023-03-30T19:35:04Z
dc.date.available	2023-03-30T19:35:04Z
dc.identifier	https://comunicatascientiae.com.br/comunicata/article/view/2351
dc.identifier	10.14295/cs.v9i4.2351
dc.identifier.uri	https://biblioteca-repositorio.clacso.edu.ar/handle/CLACSO/246747
dc.description	Very little information is found about the ‘Cambui’ products and the fruit is almost unexplored by the Brazilian agriculture or extractive activities. The present study aimed to characterize the physicochemical composition and antioxidant capacity of the juice, jam and fermented beverage obtained from ‘Cambuí’ fruits aiming to add value to the fruit and generate alternatives to Brazilian extractive population. These products were elaborated in small scale of production. The ‘Cambuí’ juice was prepared using the method of steam distillation and the jam was obtained from the residue of the juice with addition of sugar and citric acid. The ‘Cambuí’ fermented beverage was elaborated using procedures of winemaking. For the evaluation of the products quality, chemical analysis and evaluation of the antioxidant capacity were performed. All products presented high concentrations of the studied variables, when comparing to grape wines, fruit jams and grape juices. The ‘Cambui’ products can be considered sources of antocyanins and other phenolic compounds, with high antioxidant potential. The use of ‘Cambui’ has potential for the development of juice, jam and fermented beverage, and these products can be an alternative to add value to fruit and generate income for populations that work with which income depend on extractive activities.	en-US
dc.description	Very little information is found about the ‘Cambui’ products and the fruit is almost unexplored by the Brazilian agriculture or extractive activities. The present study aimed to characterize the physicochemical composition and antioxidant capacity of the juice, jam and fermented beverage obtained from ‘Cambuí’ fruits aiming to add value to the fruit and generate alternatives to Brazilian extractive population. These products were elaborated in small scale of production. The ‘Cambuí’ juice was prepared using the method of steam distillation and the jam was obtained from the residue of the juice with addition of sugar and citric acid. The ‘Cambuí’ fermented beverage was elaborated using procedures of winemaking. For the evaluation of the products quality, chemical analysis and evaluation of the antioxidant capacity were performed. All products presented high concentrations of the studied variables, when comparing to grape wines, fruit jams and grape juices. The ‘Cambui’ products can be considered sources of antocyanins and other phenolic compounds, with high antioxidant potential. The use of ‘Cambui’ has potential for the development of juice, jam and fermented beverage, and these products can be an alternative to add value to fruit and generate income for populations that work with which income depend on extractive activities.	pt-BR
dc.format	application/pdf
dc.language	eng
dc.publisher	Federal University of Piauí	en-US
dc.relation	https://comunicatascientiae.com.br/comunicata/article/view/2351/607
dc.rights	Copyright (c) 2019 Ana Cecília Poloni Rybka, Aline Camarão Telles Biasoto Marques, Ana Júlia Araújo, RITA DE CASSIA MIRELA RESENDE NASSUR	en-US
dc.source	Comunicata Scientiae; Vol. 9 No. 4 (2018); 695-699	en-US
dc.source	Comunicata Scientiae; v. 9 n. 4 (2018); 695-699	pt-BR
dc.source	2177-5133
dc.source	2176-9079
dc.title	Chemical characterization and antioxidant capacity of ‘Cambui’ (Myrciaria tenella) products	en-US
dc.title	Chemical characterization and antioxidant capacity of ‘Cambui’ (Myrciaria tenella) products	pt-BR
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion