文章基本信息

标题：Canjiqueira Fruit: Are We Losing the Best of It?
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作者：Daniela G. Arakaki ; Vanessa Samúdio dos Santos ; Elaine Pádua de Melo 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：4
页码：521-535
DOI：10.3390/foods9040521
出版社：MDPI Publishing
摘要：Fruits and byproducts are valuable sources of nutrients and bioactive compounds, which are associated with a decreased risk of developing several diseases, such as cancer, inflammation, cardiovascular diseases, and Alzheimer’s. The fruits of canjiqueira (Byrsonima cydoniifolia) are already exploited as a food resource, while the seeds are discarded. This study aimed at showing the potential of the whole fruit of canjiqueira. Elemental characterization was performed on ICP OES, while thermal stability was assessed on thermogravimetry. The determination of the fatty acid profile was carried out on gas chromatography and bioactive compound identification using liquid chromatography and mass spectrometry. Results show that both parts of canjiqueira fruit are a source of various minerals, such as Ca, Cu, Fe, K, Mg, and Mn while the seed only is a good source for Zn. Oleic and linoleic acids are the main compounds in pulp and seed. The thermal stability of seed oil is superior to pulp oil, while piceatannol concentration is higher in seed than pulp. All parts of canjiqueira fruit may be used as a strategy to address nutrition issues and are valuable ingredients to prospective food products.
关键词：byproducts; secondary metabolites; elemental content; fatty acid profile; thermal stability byproducts ; secondary metabolites ; elemental content ; fatty acid profile ; thermal stability