Butiá
propiedades físicas, nutricionais e antioxidantes dos frutos vermelhos, laranjas e amarelos
DOI:
https://doi.org/10.31285/AGRO.25.789Palavras-chave:
Butia odorata, carotenos, xantofilas, vitamina C, polifenóis, fibra alimentarResumo
O fruto da palmeira butiá [Butia odorata (Barb. Rodr.) Noblick] tem valor cultural e econômico para os habitantes da área de paisagem protegida dos Palmares de Rocha, Uruguai. Determinar a qualidade físico-química e nutricional dos frutos pode ser uma contribuição para aprimorá-los, preservando esses biossistemas. O objetivo deste trabalho foi caracterizar física e quimicamente frutos com epicarpo vermelho, laranja e amarelo. A cor e conteúdo de matéria seca, cinzas, proteína bruta, fibra alimentar, carotenoides, vitamina C, polifenóis totais (PT), e capacidade antioxidante total foram medidos na casca e polpa dos três tipos de fruta. Todos os dados foram reportados cada 100 g de peso fresco. Ademais, no suco da polpa forma determinados o pH, a acidez titulável e os sólidos solúveis totais. Os três tipos de butiá tinham um conteúdo mais alto de β-caroteno (≈1,28 mg), luteína (≈68,2 µg) e PT (≈647,7 mg ácido gálico equivalente) na casca do que na polpa. Além disso, o teor de vitamina C (≈ 48,7 mg) e fibra alimentar (≈ 7,1 g) foi semelhante na casca e na polpa para as três cores de butiá. O consumo de 100 g de frutas de butiá in natura forneceria até 14% da fibra alimentar, 8% de β-carotenos e 57% da vitamina C necessária diariamente a um adulto.
Downloads
Referências
AOAC. Method 932.12: Solid soluble in fruit and fruit product. Chapter 37. In: Official methods of analysis of the Association of Official Analytical Chemists. 19th ed. Gaithersburg: AOAC; 2012. p. 7.
AOAC. Method 942.15: Acidity (titrable) of fruit products. Chapter 37. In: Official methods of analysis of the Association of Official Analytical Chemists. 19th ed. Gaithersburg: AOAC; 2012. p. 10-1.
AOAC. Method 955.04: Protein in fruit product. Kjeldahl procedure. In: Official methods of analysis of the Association of Official Analytical Chemists. 19th ed. Gaithersburg: AOAC; 2012. p. 10.
AOAC. Method 981.2: pH of acidified food. Chapter 42. In: Official methods of analysis of the Association of Official Analytical Chemists. 19th ed. Gaithersburg: AOAC; 2012. p. 2-3.
AOAC. Method 985.29: Total dietary fiber in foods: Enzymatic-gravimetric method. Chapter 45. In: Official methods of analysis of the Association of Official Analytical Chemists. 19th ed. Gaithersburg: AOAC; 2012. p. 100-2.
Báez F, Jaurena M. Regeneración del plamar del butia (Butia capitata) en condiciones de pastoreo: relevamiento de establecimientos rurales en Rocha. Rocha: Probides; 2000. 35p. (Documentos de Trabajos; Nº 27).
Balasundram N, Sundram K, Samman S. Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses. Food Chem. 2006;99:191-203.
Baliga MS, Baliga BRV, Kandathil SM, Bhat HP, Vayalil PK. A review of the chemistry and pharmacology of the date fruits (Phoenix dactylifera L.). Food Res Int. 2011;44:1812-22.
Barbosa MC, Rosa QS, Cardoso LM, de Freitas Gomides AF, Barbosa L-CA. Sant’anna HMP, Pinheiro SS, Peluzio MCG, Teixeira RDBL. Valente MAS. Composition proximate, bioactive compounds and antioxidant capacity of Butia capitata. Food Sci Technol (Campinas) [Internet]. 2021 [cited 2021 Nov 10]. Doi: 10.1590/fst.26720.
Bentancurt P, Gioscia D, Ayres C, Arcia P. Frutos autóctonos de butiá: innovación y transferencia tecnológica. INNOTEC. 2008;3:63-71.
Beskow GT, Hoffmann JF, Teixeira AM, Fachinello JC, Chaves FC, Rombaldi CV. Bioactive and yield potential of jelly palms (Butia odorata Barb. Rodr.). Food Chem. 2015;172:699-704.
Block G, Patterson B, Subar A. Fruit, vegetables, and cancer prevention: a review of the epidemiological evidence. Nutr Cancer. 1992;18:1-29.
Boeing JS, Barizão ÉO, Rotta EM, Volpato H, Nakamura CV, Maldaner L, Visentainer JV. Phenolic compounds from Butia odorata (Barb. Rodr.) Noblick fruit and its antioxidant and antitumor activities. Food Anal Methods. 2020;13:61-8.
Brand-William W, Cuvelier ME, Berset C. Use of a free radical method to evaluate antioxidant activity. Lebensm Wiss Technol. 1995;28:25-40.
Burzaco P, Irisity M, Ruiz-Díaz M, Sosa J, Pinto A. Bombones [Internet]. Montevideo: LATU; 2011 [citado 2021 Nov 10]. (Series Frutos Nativos; 5). 23p. Available from: https://bit.ly/3H6MJPT.
Crizel R, Lemk E, Zandona G, Aranha B, Chaves F. Potencial funcional de polpas de araçá amarelo (Psidium cattleianum) e de butiá (Butia odorata). Revista da Jornada de Pós-Graduação e Pesquisa-Congrega URCAMP [Internet]. 2017 [cited 2021 Nov 10];14:2252-64. Available from: https://bit.ly/3oeZ4ZK.
Crosa MJ, Burzaco P, Pastorino N, Irisity M, Giosa D, Ayres C. Caracterización físicoquímica y nutricional de frutos de Butia capitata y de su pulpa tamizada. INNOTEC. 2010;6:3-5.
Crozier A, Burns J, Aziz AA, Stewar AJ, Rabiaz HS, Jekins GI, Edwards CA, Lean M. Antioxidant flavonols from fruits, vegetables and beverages: measurement and bioavailability. Biol Res. 2000;33:79-88.
da Silva Rosa Bragança S. Composição centesimal, bioativos e capacidade antioxidante de Butia capitata [grade’s thesis]. Luiz de Fora (BR): Universidad Nacionde Luiz de Fora; 2017. 28p.
Dahl WJ, Maria L, Stewart ML. Position of the academy of nutrition and dietetics: health implications of dietary fiber. J Acad Nutr Diet. 2015;115(1):1861-70.
Debazie JM, Gabriel de Souza G, Torena D. Rethinking representations of the space in human-environmental relationships in Uruguay. Geoforum. 2017;82:189-99.
Faria Pereira J, Arellano Barrera D, Grimaldi R, Carvalho Ramos da Silva L, Vieira Fontes R, Barbosa da Silva D, Agostini-Costa da Silveira T. Caracterização química da amêndoa de coquinho-azedo (Butia capitata var capitata). Rev Bras Frut. 2008;30(2):549-52.
Ferrão TS, Ferreira DF, Flores DW, Bernardi G, Link D, Barin JS, Wagner R. Evaluation of composition and quality parameters of jelly palm (Butia odorata) fruits from different regions of Southern Brazil. Food Res Int. 2013;54:57-62.
Fuad NIN, Sekar M, Gan SH, Lum PT, Vaijanathappa J, Ravi S. Lutein: A comprehensive review on its chemical, biological activities and therapeutic potentials. Pharmacog J. 2020;12(6):1769-78.
Grosso G, Bei R, Mistretta A, Marventano S, Calabrese G, Masuelli L, Giganti MG, Modesti A, Galvano F, Gazzolo D. Effects of vitamin C on health: a review of evidence. Front Biosci. 2013;18(1):1017-29.
Heiden G. Diversidade e distribuicão geográfica de butiá (Areacacea). In: Proceedings of IV Encuentro sobre Pequenas Frutas y Frutas Nativas do Mercosul [Internet]. Pelotas (BR): Embrapa; 2010 [cited 2021 Nov 10]. p. 114-7. Available from: https://bit.ly/3wxCwak.
Hoffmann JF, Crizel RL, Madruga NA, Barbieri RL, Rombaldi CV, Chaves FC. Flavan-3- ol, flavanone, flavone, phenolic and stilbene contents of four Butia species (Arecaceae). Fruits. 2018;73(2):125-37.
Institute of Medicine. Dietary Reference Intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids. Washington (DC): National Academies Press; 2005. 1358p.
Jachna TJ, Hermes VS, Flôres SH, Rios AO. Bioactive compounds in pindo palm (Butia capitata) juice and in pomace resulting of the extraction process. J Sci Food Agr. 2016;96:1216-22.
Jiménez M, Cuquerella J, Martinez-Javega JM. Determination of color index for citrus fruits degreening. In: Proceedings of the International Society of Citriculture. Vol. 2. Shizuoka: International Society of Citriculture; 1982. p. 750-3.
Johnson EJ, Janice E, Maras JE, Rasmussen HM, Tucke KL. Intake of lutein and zeaxanthin differ with age, sex, and ethnicity. J Am Diet Assoc. 2010;110(9):1357-62.
Kader AA. Perspective flavor quality of fruits and vegetables. J Sci Food Agric. 2008;88(11):1863-8.
Key T. Fruits and vegetables and cancer risk. Br J Cancer. 2011;104:6-11.
Lado J, Zacarías L, Rodrigo M. Regulation of carotenoid biosynthesis during fruit development. In: Stange C, editor. Carotenoids in nature: biosynthesis, regulation and function. Cham (CH): Springer; 2016. p. 161-98.
Lee SK, Kader AA. Preharvest and postharvest factors influencing vitamin C content of horticultural crops. Postharvest Biol Technol. 2000;20:207-20.
Lurie S. Antioxidants. In: Hodges DM, editor. Postharvest oxidative stress in horticultural crops. New York: Food Products Press; 2010. p. 131-50.
Magalhães HM, Melo Brandão T, Stracieri J, de Jesus HF, Mendes DST, Pasqual M. Evaluating chemical composition of Butia capitata pulp among various populations and locations using multivariate analysis. Afr J Biotechnol. 2017;16(38):1902-10.
Magwaza LS, Opara UL. Analytical methods for determination of sugars and sweetness of horticultural products: a review. Sci Hortic. 2015;184:179-92.
Martínez-Valverde I, Periago MJ, Ros G. Significado nutricional de los compuestos fenólicos de la dieta. Arch Latinoam Nutr. 2000;50(1):5-18.
Maurer MM, Mein JR, Chaudhuri SK, Constant HL. An improved UHPLC-UV method for separation and quantification of carotenoids in vegetable crops. Food Chem. 2014;165:475-82.
Mc Guire RG. Reporting objective color measurements. HortScience. 1992;27:1254-5.
Medeiros Nunes A, Fachinello JC, Radamann EB, Bianchi V, Schwartz E. Características morfológicas y físico-químicas de los butiazeros (Butia capitata) en la región de Pelotas, Brasil. Interciencia. 2010;35(7):500-5.
Naczk M, Shahidi F. Extraction and analysis of phenolics in food. J Chromatogr A. 2004;1054(1-2):95-111.
Noblick LR. Validation of the Name Butia odorata. Palms. 2011;5(1):48-9.
Palozza P, Mele MC, Cittadini A, Mastrantoni M. Potential interactions of carotenoids with other bioactive food components in the prevention of chronic diseases. Curr Bioac Compd. 2011;7(4):243-61.
Pizzanelli X, Xavier O. Aportes para la elaboración de una guía de buenas prácticas de la cosecha extractiva del butiá: caracterización social y estimación del potencial productivo y reproductivo del palmar de Butia odorata (Barb. Rodr.) Noblick de Castillos (Rocha, Uruguay) [grade’s thesis]. Montevideo (UY): Universidad de la República, Facultad de Agronomía; 2013. 90p.
Richter Krolow AC, Vizzotto M, Barbieri RL, Fonseca L, Nora L. Processing and characterization of Butia capitata from Rio Grande do Sul, Brazil. In: International Conference on Food Innovation: Food Innova 2010. Valencia: Universidad Politécnica de Valencia; 2010. 14p.
Rivas M. Conservación in situ de recursos fitogenéticos. In: Berreta A, Rivas M. Estrategias en recursos fitogenéticos para países del Cono Sur. Montevideo: IICA; 2001. p. 65-78.
Rivas M, Barilani A. Diversidad, potencial productivo y reproductivo de los palmares de Butia capitata (Marc.) Becc. de Uruguay. Agrociencia. 2004;8(1):11-20.
Rocha NI. El palmar butiá: identidad y cultura del departamento de Rocha. Montevideo: [publisher unknown]; 2019. 70p.
Rodriguez-Amaya D. Quantitative analysis, in vitro assessment of bioavailability and antioxidant activity of food carotenoids: a review. J Food Compos Anal. 2010;23:726-40.
Santa’Anna-Santos BF. A new endemic and critically endangered species of Butia (Arecaceae) with comments on morpho-anatomical novelties in the genus. Plant Syst Evol [Internet]. 2021 [cited 2021 Nov 10];307(1):4. Doi: 10.1007/s00606-020-01729-w.
Schaffert BR, Kingsley GR. A rapid, simple method for determination of reduced, dehydri-,and total ascorbic acid biological material. J Biol Chem. 1954;212(1):59-68.
Schwartz E, Fachinello JC, Barbieri RL, Silva JB. Performance of populations of Butia capitata of Santa Vitória do Palmar. Rev Bras Frut. 2010;32:736-45.
Schwartz E. Produção, fenologia e qualidade dos frutos de Butia capitata em populações de Santa Vitória do palmar [doctoral’s thesis]. Pelotas (BR): Universidade Federal de Pelotas, Faculdade de Agronomía Eliseu Maciel; 2008. 94p.
Sganzerla M. Physico-chemical characterization and antioxidant capacity of pindo palm [master’s thesis]. Pelotas (BR): Universidade Federal de Pelotas; 2010. 105p.
Shao A, Hathcock JN. Risk assessment for the carotenoids lutein and lycopene. Regul Toxicol Pharmacol. 2006;45(3):289-98.
Sosinski Jr EE, Marques Urruth L, Barbieri RL, Machado Marchi M, Martens GS. On the ecological recognition of butia palm groves as integral ecosystems: Why do we need to widen the legal protection and the in situ/on-farm conservation approaches? Land Use Policy. 2019;81:124-30.
Tong Szeto Y, Tomlinson B, Benze IF. Total antioxidant and ascorbic acid content of fresh fruits and vegetables: implication for dietary planning and food preservation. Bri J Nutr. 2002;87:55-9.
Tonietto A, Schilndwein G, Tonietto S, Scherrer Montero CS, Bender RJ, Shwartz E. Caracterização de frutos de butiazeiros em populações naturais do sul do Brasil. Pesqui Agrop Gaúcha. 2019;25(3):146-60.
Vidal Talamini do Amarante C, Megguer C. Qualidade pós-colheita de frutos de butiá em função do estádio de maturação na colheita e do manejo da temperatura. Cien Rural. 2008;38(1):46-53.
Waterhouse AL. Determination of total Phenolics. Curr protoc food anal chem. 2002;6(1):1.1.1-8.
WHO; FAO. Diet nutrition and the prevention of chronic diseases. Geneve: WHO; 2003. 150p. (WHO Technical Report Series; 916).
Zaccari F, Cabrera C, Ramos A, Saadoun A. In vitro bioaccessibility of β-carotene, Ca, Mg and Zn in landrace carrots (Daucus carota, L.). Food Chem. 2015;166:365-71.
Downloads
Publicado
Como Citar
Edição
Seção
Licença
Copyright (c) 2021 Agrociencia Uruguay
Este trabalho está licenciado sob uma licença Creative Commons Attribution 4.0 International License.
| Métricas do artigo | |
|---|---|
| Vistas abstratas | |
| Visualizações da cozinha | |
| Visualizações de PDF | |
| Visualizações em HTML | |
| Outras visualizações | |
