Please use this identifier to cite or link to this item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1149325
Title: Accessing the nutritional variability of Butia odorata: a food with identity.
Authors: WAGNER, J. G.
CRUZ, J. G.
SILVEIRA, T.
FERRI, N. M. L.
RICHTER, V. B.
LIMA, F. M.
FIGUEIRA, K. U.
MISTURA, C. C.
VIZZOTTO, M.
BARBIERI, R. L.
Affiliation: JULIA GOETTEN WAGNER; JÉSSICA GONSALEZ CRUZ; TATIELI SILVEIRA; NUBIA MARILIN LETTNIN FERRI, CPACT; VANESSA BAPTISTA RICHTER; FRANCIELLE MÜLLER LIMA; KATHLEEN USZACKI FIGUEIRA; CLAUDETE CLARICE MISTURA; MARCIA VIZZOTTO FOSTER, CPACT; ROSA LIA BARBIERI, CPACT.
Date Issued: 2022
Citation: Food Science and Technology, v. 42, e54822, 2022.
Description: Butia odorata (Arecaceae) is a palm species in southern Brazil and eastern Uruguay, which produces tasty fruits consumed by humans and animals. Despite the ecological and sociocultural relevance of the species, B. odorata is endangered by extinction. This study aimed to characterize physical aspects, chromatic parameters, chemical, and centesimal composition and determine the bioactive compounds and antioxidant activity of fruits of B. odorata. Fifteen accessions of B. odorata from Pelotas and Capão do Leão (RS-Brazil) were evaluated for bunches weight, fruit yield, fruit diameter and height, total soluble solids (TSS), pH, total titratable acidity (TTA), TSS/TST ratio, color parameters, total phenolic compounds, total carotenoids, antioxidant activity, percentage of moisture, dry matter, vitamin C, crude fiber, fat, ash, protein and pulp yield. There was genetic variability among the analyzed accessions for several parameters. Some of them influence consumer acceptance, such as coloration and sugar content, which highlights the possibility of selection for genetic improvement. The fruits showed a rich composition in fibers, vitamin C, total carotenoids, and total phenolic content, which contribute to health maintenance. With the growing demand for functional foods, Butia fruits represent a potential product for nutritional enrichment in diets.
Thesagro: Butiá
Recurso Genético
Keywords: Alimento funcional
ISSN: 1678-457X
Type of Material: Artigo de periódico
Access: openAccess
Appears in Collections:Artigo em periódico indexado (CPACT)

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