Macro and trace element compositions and physicochemical parameters of guajiru fruits (Chrysobalanus icaco l.) from two Brazilian states
Chrysobalanus icaco L. is a tree found in America and Africa. In Brazil it can be found in the biome along the coast. It has great food potential and its fruits, named guajiru, are consumed by fishing communities in natura and processed as jams and jellies. However, the literature on this tree speci...
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Elsevier
2023-10-01
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| Series: | Heliyon |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844023074996 |
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| author | Ynayara Joane de Melo Rodrigues Nathália Ribeiro dos Santos Pedro Paulo Lordelo Guimarães Tavares Maria Eugênia de Oliveira Mamede José Antônio Menezes-Filho |
| author_facet | Ynayara Joane de Melo Rodrigues Nathália Ribeiro dos Santos Pedro Paulo Lordelo Guimarães Tavares Maria Eugênia de Oliveira Mamede José Antônio Menezes-Filho |
| author_sort | Ynayara Joane de Melo Rodrigues |
| collection | DOAJ |
| description | Chrysobalanus icaco L. is a tree found in America and Africa. In Brazil it can be found in the biome along the coast. It has great food potential and its fruits, named guajiru, are consumed by fishing communities in natura and processed as jams and jellies. However, the literature on this tree species is limited. This study aims to describe the element contents and physicochemical characteristics of the C. icaco fruits from two regions in Brazil and investigate if they influence its sensory characteristics. The fruits were collected in the Northeastern region of Brazil in Maracajaú, State of Rio Grande do Norte (RN) and in Salvador, Bahia (BA). The morphometric characteristics, color, texture, and sensory analyses were carried out on the fruits in natura, and the physicochemical analyses and mineral profile on the pulp homogenized with the peel. The mineral profile showed K > Na > Mn > Mg > Ca > Fe > Mn > Cu > Zn > Ni > Cr, varying from 206 mg/100g (K) to 0.87 μg/100 g (Cr). The fruits from RN presented higher levels of trace and macronutrients, which affected the sensory characteristics, mainly the flavor, and led to better acceptance of these samples as compared to those from BA. The results suggest that C. icaco fruits present a good nutritional profile and sensory acceptance and hence their commercialization could be stimulated as a table fruit or mixed with other fruits. |
| first_indexed | 2024-03-11T15:04:13Z |
| format | Article |
| id | doaj.art-d26f05c36f4b4204ad9faab07d2943bc |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-03-11T15:04:13Z |
| publishDate | 2023-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-d26f05c36f4b4204ad9faab07d2943bc2023-10-30T06:05:39ZengElsevierHeliyon2405-84402023-10-01910e20291Macro and trace element compositions and physicochemical parameters of guajiru fruits (Chrysobalanus icaco l.) from two Brazilian statesYnayara Joane de Melo Rodrigues0Nathália Ribeiro dos Santos1Pedro Paulo Lordelo Guimarães Tavares2Maria Eugênia de Oliveira Mamede3José Antônio Menezes-Filho4Graduate program in Food Science (PGALI), Faculty of Pharmacy, Federal University of Bahia, Barão de Jeremoabo St., 147, Salvador - BA, 40170-115, BrazilGraduate Program in Pharmacy (PPGFAR), Faculty of Pharmacy, Federal University of Bahia, Barão de Jeremoabo St., 147, Salvador - BA, 40170-115, BrazilGraduate program in Food Science (PGALI), Faculty of Pharmacy, Federal University of Bahia, Barão de Jeremoabo St., 147, Salvador - BA, 40170-115, BrazilGraduate program in Food Science (PGALI), Faculty of Pharmacy, Federal University of Bahia, Barão de Jeremoabo St., 147, Salvador - BA, 40170-115, Brazil; Corresponding author. Federal University of Bahia, Faculty of Pharmacy, Barão de Jeremoabo St., 147, Salvador - BA, 40170-115, Brazil,Graduate program in Food Science (PGALI), Faculty of Pharmacy, Federal University of Bahia, Barão de Jeremoabo St., 147, Salvador - BA, 40170-115, Brazil; Graduate Program in Pharmacy (PPGFAR), Faculty of Pharmacy, Federal University of Bahia, Barão de Jeremoabo St., 147, Salvador - BA, 40170-115, BrazilChrysobalanus icaco L. is a tree found in America and Africa. In Brazil it can be found in the biome along the coast. It has great food potential and its fruits, named guajiru, are consumed by fishing communities in natura and processed as jams and jellies. However, the literature on this tree species is limited. This study aims to describe the element contents and physicochemical characteristics of the C. icaco fruits from two regions in Brazil and investigate if they influence its sensory characteristics. The fruits were collected in the Northeastern region of Brazil in Maracajaú, State of Rio Grande do Norte (RN) and in Salvador, Bahia (BA). The morphometric characteristics, color, texture, and sensory analyses were carried out on the fruits in natura, and the physicochemical analyses and mineral profile on the pulp homogenized with the peel. The mineral profile showed K > Na > Mn > Mg > Ca > Fe > Mn > Cu > Zn > Ni > Cr, varying from 206 mg/100g (K) to 0.87 μg/100 g (Cr). The fruits from RN presented higher levels of trace and macronutrients, which affected the sensory characteristics, mainly the flavor, and led to better acceptance of these samples as compared to those from BA. The results suggest that C. icaco fruits present a good nutritional profile and sensory acceptance and hence their commercialization could be stimulated as a table fruit or mixed with other fruits.http://www.sciencedirect.com/science/article/pii/S2405844023074996ChrysobalanaceaeMineralsTexture and colorSensory analysisNutritional characteristics |
| spellingShingle | Ynayara Joane de Melo Rodrigues Nathália Ribeiro dos Santos Pedro Paulo Lordelo Guimarães Tavares Maria Eugênia de Oliveira Mamede José Antônio Menezes-Filho Macro and trace element compositions and physicochemical parameters of guajiru fruits (Chrysobalanus icaco l.) from two Brazilian states Heliyon Chrysobalanaceae Minerals Texture and color Sensory analysis Nutritional characteristics |
| title | Macro and trace element compositions and physicochemical parameters of guajiru fruits (Chrysobalanus icaco l.) from two Brazilian states |
| title_full | Macro and trace element compositions and physicochemical parameters of guajiru fruits (Chrysobalanus icaco l.) from two Brazilian states |
| title_fullStr | Macro and trace element compositions and physicochemical parameters of guajiru fruits (Chrysobalanus icaco l.) from two Brazilian states |
| title_full_unstemmed | Macro and trace element compositions and physicochemical parameters of guajiru fruits (Chrysobalanus icaco l.) from two Brazilian states |
| title_short | Macro and trace element compositions and physicochemical parameters of guajiru fruits (Chrysobalanus icaco l.) from two Brazilian states |
| title_sort | macro and trace element compositions and physicochemical parameters of guajiru fruits chrysobalanus icaco l from two brazilian states |
| topic | Chrysobalanaceae Minerals Texture and color Sensory analysis Nutritional characteristics |
| url | http://www.sciencedirect.com/science/article/pii/S2405844023074996 |
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