Butia: physical, nutritional and antioxidant properties of red, orange and yellow fruits
The fruit of the butia palm [Butia odorata (Barb. Rodr.) Noblick] has cultural and economic value for the inhabitants of the protected landscape area in Los Palmares de Rocha, Uruguay. Determining the physicochemical and nutritional quality of the fruits can contribute to enhance them by preserving...
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| Format: | Article |
| Language: | English |
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Universidad de la República, Facultad de Agronomía
2022-01-01
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| Series: | Agrociencia Uruguay |
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| Online Access: | http://agrocienciauruguay.uy/ojs/index.php/agrociencia/article/view/789/1066 |
| _version_ | 1797761390411251712 |
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| author | Fernanda Isabel Zaccari Veiga Marta Del Puerto María Cristina Cabrera |
| author_facet | Fernanda Isabel Zaccari Veiga Marta Del Puerto María Cristina Cabrera |
| author_sort | Fernanda Isabel Zaccari Veiga |
| collection | DOAJ |
| description | The fruit of the butia palm [Butia odorata (Barb. Rodr.) Noblick] has cultural and economic value for the inhabitants of the protected landscape area in Los Palmares de Rocha, Uruguay. Determining the physicochemical and nutritional quality of the fruits can contribute to enhance them by preserving these biosystems. This study aimed to characterize fruits with red, orange and yellow epicarp physically and chemically. Color, dry matter, ash, crude protein, dietary fiber, carotenoids, vitamin C, total polyphenols (TP), and total antioxidant capacity were measured in peel and pulp of the three types of fruit. All data were reported for 100 g of fresh weight. Furthermore, the pH, the titratable acidity and the total soluble solids were determined in the pulp juice. The three types of butia had a higher content of β-carotene (≈1.28 mg), lutein (≈68.2 µg) and TP (≈647.7 mg gallic acid equivalent) in peel than in pulp. In addition, the content of vitamin C (≈48.7 mg) and dietary fiber (≈ 7.1 g) was similar in the peel and in the pulp for the three colors of butia. Intake of 100 g of butia fruits in natura would provide up to 14% of the dietary fiber, 8% β-carotenes and 57% of the vitamin C required daily by an adult. |
| first_indexed | 2024-03-12T19:12:19Z |
| format | Article |
| id | doaj.art-a0eca720e9e14de5bfd75a790953a9a7 |
| institution | Directory Open Access Journal |
| issn | 2730-5066 |
| language | English |
| last_indexed | 2024-03-12T19:12:19Z |
| publishDate | 2022-01-01 |
| publisher | Universidad de la República, Facultad de Agronomía |
| record_format | Article |
| series | Agrociencia Uruguay |
| spelling | doaj.art-a0eca720e9e14de5bfd75a790953a9a72023-08-02T05:48:38ZengUniversidad de la República, Facultad de AgronomíaAgrociencia Uruguay2730-50662022-01-0125NE2e78910.31285/AGRO.25.789Butia: physical, nutritional and antioxidant properties of red, orange and yellow fruitsFernanda Isabel Zaccari Veiga0https://orcid.org/0000-0002-5323-2919Marta Del Puerto1https://orcid.org/0000-0001-9028-2037María Cristina Cabrera2https://orcid.org/0000-0002-7964-6669Universidad de la República, Facultad de Agronomía, Departamento de Producción Vegetal, Montevideo, UruguayUniversidad de la República, Facultad de Agronomía, Departamento de Producción Animal y Pasturas, Montevideo, UruguayUniversidad de la República, Facultad de Agronomía, Departamento de Producción Animal y Pasturas, Montevideo, UruguayThe fruit of the butia palm [Butia odorata (Barb. Rodr.) Noblick] has cultural and economic value for the inhabitants of the protected landscape area in Los Palmares de Rocha, Uruguay. Determining the physicochemical and nutritional quality of the fruits can contribute to enhance them by preserving these biosystems. This study aimed to characterize fruits with red, orange and yellow epicarp physically and chemically. Color, dry matter, ash, crude protein, dietary fiber, carotenoids, vitamin C, total polyphenols (TP), and total antioxidant capacity were measured in peel and pulp of the three types of fruit. All data were reported for 100 g of fresh weight. Furthermore, the pH, the titratable acidity and the total soluble solids were determined in the pulp juice. The three types of butia had a higher content of β-carotene (≈1.28 mg), lutein (≈68.2 µg) and TP (≈647.7 mg gallic acid equivalent) in peel than in pulp. In addition, the content of vitamin C (≈48.7 mg) and dietary fiber (≈ 7.1 g) was similar in the peel and in the pulp for the three colors of butia. Intake of 100 g of butia fruits in natura would provide up to 14% of the dietary fiber, 8% β-carotenes and 57% of the vitamin C required daily by an adult.http://agrocienciauruguay.uy/ojs/index.php/agrociencia/article/view/789/1066butia odoratacarotenesxanthophyllvitamin cpolyphenolsdietary fiber |
| spellingShingle | Fernanda Isabel Zaccari Veiga Marta Del Puerto María Cristina Cabrera Butia: physical, nutritional and antioxidant properties of red, orange and yellow fruits Agrociencia Uruguay butia odorata carotenes xanthophyll vitamin c polyphenols dietary fiber |
| title | Butia: physical, nutritional and antioxidant properties of red, orange and yellow fruits |
| title_full | Butia: physical, nutritional and antioxidant properties of red, orange and yellow fruits |
| title_fullStr | Butia: physical, nutritional and antioxidant properties of red, orange and yellow fruits |
| title_full_unstemmed | Butia: physical, nutritional and antioxidant properties of red, orange and yellow fruits |
| title_short | Butia: physical, nutritional and antioxidant properties of red, orange and yellow fruits |
| title_sort | butia physical nutritional and antioxidant properties of red orange and yellow fruits |
| topic | butia odorata carotenes xanthophyll vitamin c polyphenols dietary fiber |
| url | http://agrocienciauruguay.uy/ojs/index.php/agrociencia/article/view/789/1066 |
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