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The Chemical Characterization of Jerivá (Syagrus romanzoffiana Cham.) Fruit Pulp

2015; Brazilian Society of Chemistry; Volume: 7; Issue: 6 Linguagem: Inglês

10.5935/1984-6835.20150144

1984-6835

Víctor de Carvalho Martins, Elaine Cristina O. Braga, Karen E. L. Mazza, Jéssica F. da Rocha, Carolina P. da Cunha, Sidney Pacheco, Luzimar S. M. do Nascimento, Manuela Cristina Pessanha de Araújo Santiago, Renata Galhardo Borguini, R. L. O. Godoy,

Botanical Research and Applications

Ingesting fruits and vegetables is increasingly recommended due to the presence of carbohydrates, minerals, vitamins, carotenoids and phenols in them.Therefore, there was increase in the economic exploitation of several productive plant species.However, some species that may be macro and micronutrient sources are still little consumed and studied.Among these species, there is a palm tree known as jerivá (Syagrus romanzoffiana Cham.), which is widely distributed in Brazil and highly fruit productive.It shows globular yellow to orange-red color, fibro-fleshy and mucilaginous mesocarp.The current study aims to characterize chemically the jerivá pulp fruit its levels of sugars, vitamin C, phenolic acids, tocopherols and carotenoids by High Performance Liquid Chromatography (HPLC).The vitamin C content (6.80 g/ g as lo e tha that fou d i f uits o side ed to e a sou e of o i h i this ut ie t. β-carotene is the major carotenoid in jerivá fruit pulp, and it represents 70% of total carotenoids.Among the other bioactive substances, it is worth highlighting the phenolic acids levels, especially the p-h d o e zoi .g/g , a d α-tocopherol (18.80 mg/g) acids.These acids levels were higher than those found in vegetable matrices reported in the literature.It was observed few scientific studies emphasizing the quantification of phenolic acids and tocopherols in fruits and vegetables.The chemical characterization of je i á f uit pulp e ha es the k o ledge a out the f uit's ut itio al a d fu tio al properties and allows further exploiting the productive species of jerivá fruits and their consumption.