Mudanças físicas e químicas relacionadas ao amadurecimento de curriola e marmelada-bola

Abstract

Curriola (P. ramiflora) and marmalade (A. edulis) are shrub species of food and medicinal importance in the Cerrado biome. The present work aimed at the chemical and physical-chemical characterization of different parts of the fruit of curiola and marmalade harvested at different stages of maturity. For this, the work was divided into two stages: in the first, the physicochemical characteristics of the pulp, the proximal composition and the content of macro and micronutrients of the pulp, shell and seed of the fruits, in the stages 'ripe green' (RG), under ripe (UR) and ripe (R) were evaluated. In the second step, volatile organic compounds (VOCs) were identified in the fruit pulp at the different ripening stages. CAR/PDMS 75 µm, DVB/CAR/PDMS 50/30 µm and (PDMS/DVB) 65 µm fibers were compared for the number of VOC identified, using the HS-SPME technique combined with GC-MS. The color measurements showed lower density in the R compared to the other stages of maturity, with higher a* values in the R. The R also had the lowest chroma values and the hue (h0 ) increased with maturity, and was between 68 and 84° in both species. This color range goes from yelloworange to yellow. The results of color and firmness with advancing ripening reflected the degradation of chlorophylls and the synthesis of pigments in the fruit skin, as well as the degradation of the cell wall and the consequent softening. In the pulp, there was an increase in soluble solids, ratio and total sugars along the maturation of the fruit, with an increase in titratable acidity (TA) from stage RG to UR, followed by a decrease at R. In this study, a high content of moisture, dietary fiber and ash was observed in the pulp and peel, with the seed presenting higher values of lipids, protein, ash, carbohydrates and energy value. There was a similar trend for total dietary fiber and insoluble fiber in both fruits in the different fractions, with a reduction in their values from RG to R. Consumption of 100 g of ripe curriola contributes 100 % of the recommended daily intake of Mn, Cu and Fe, regardless of the fruit fraction used, while ripe marmalada contributes 58 % of Zn, 100 % of Cu and Fe, and 62.33 % of B, in a 100 g serving of the fruit seed. The Self Organizing Kohonen Map (ANN/KSOM) allowed to group the samples into clusters according to the similarities of the fruits with respect to their fractions and ripening stages for the parameters of the centesimal composition and mineral elements. The PDMS/DVB fiber allowed extraction of a greater number of volatile compounds in the fruits. Sixteen volatiles were identified in the pulp of marmalade-bola and 15 in that of curriola. The compounds identified were increasing with advancing ripeness. In both fruits, ester represents the predominant chemical grouping, followed by alcohol in the marmalade-ball and terpenoid in the curriola Thus, the results suggest that the ripe fruits can be included in the human diet and applied in the food industry, for presenting relevant nutritional value. The peels and seeds of the fruits have potential for use in human diet, and can also be used in animal feed formulations.