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Volume 1, Issue 4, August 2020, Pages 288 - 297

Bioactive Compounds and Nutritional Value of Cagaita (Eugenia dysenteric) during its Physiological Development

Authors
Monik Maryelle Moreira da Silva1, Edson Pablo Silva2, Lismaíra Gonçalves Caixeta Garcia1, Eduardo Ramirez Asquieri3, Eduardo Valério de Barros Vilas Boas4, Aline Priscilla Gomes da Silva5, *, Jianbo Xiao6, 7, Clarissa Damiani1
1Department of Food Engineering, School of Agronomy, Federal University of Goiás, Rodovia GO-462 (Goiânia - Nova Veneza),km zero, Campus Samambaia, Goiânia, Goiás CEP 74690-900, Brazil
2Centro de Biotecnologia da Amazônia – Av. Gov. Danilo de Matos Areosa, 690 - Distrito Industrial, Manaus 69075-351, Amazonas, Brazil
3School of Pharmacy, Federal University of Goiás, Rua 240, esquina com 5a Avenida, s/n, Setor Leste Universitario, Goiânia, Goiás CEP 74605-220, Brazil
4Department of Food Science, Federal University of Lavras/UFLA, Lavras, Minas Gerais CEP 37200-000, Brazil
5Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, MI, USA
6Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Macau, China
7International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
*Corresponding author. Email: alinepgsilva@gmail.com
Corresponding Author
Aline Priscilla Gomes da Silva
Received 22 May 2020, Accepted 28 July 2020, Available Online 10 August 2020.
DOI
10.2991/efood.k.200729.001How to use a DOI?
Keywords
Native fruit; bioactive compounds; proximate composition; phenolics; antioxidants
Abstract

The Cerrado is the second largest vegetation formation in Brazil, after the Amazon, and is the richest tropical savanna in the world in terms of biodiversity. This study aimed to evaluate cagaita fruits for bioactive compounds and nutrients during their physiological development. The fruits were assessed for phenolic compounds, antioxidant activity, vitamin C, and β-carotene in the period between 10 and 37 Days after Anthesis (DAA); the basic chemical composition and mineral levels were estimated at 18 DAA. Bioactive compounds acted mainly as a result of the defense system, especially in younger fruits, whereas the vitamin C content was relatively low throughout fruit development. The basic chemical composition of cagaita fruits was characterized by high moisture content, and lower protein, carbohydrate, and ash contents, and considerable lipids levels. Most of the physiological changes in the fruits started from the 27th day onward, which may indicate the beginning of climacteric in the fruit, culminating in the synthesis and degradation of compounds, leading to ripening. The cagaita fruit presents great potential for agricultural applications and shown potential use in the food and pharmaceutical industries.

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Copyright
© 2020 International Association of Dietetic Nutrition and Safety. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

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<Previous Article In Issue
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Journal
eFood
Volume-Issue
1 - 4
Pages
288 - 297
Publication Date
2020/08/10
ISSN (Online)
2666-3066
DOI
10.2991/efood.k.200729.001How to use a DOI?
Copyright
© 2020 International Association of Dietetic Nutrition and Safety. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

risenwbib
TY  - JOUR
AU  - Monik Maryelle Moreira da Silva
AU  - Edson Pablo Silva
AU  - Lismaíra Gonçalves Caixeta Garcia
AU  - Eduardo Ramirez Asquieri
AU  - Eduardo Valério de Barros Vilas Boas
AU  - Aline Priscilla Gomes da Silva
AU  - Jianbo Xiao
AU  - Clarissa Damiani
PY  - 2020
DA  - 2020/08/10
TI  - Bioactive Compounds and Nutritional Value of Cagaita (Eugenia dysenteric) during its Physiological Development
JO  - eFood
SP  - 288
EP  - 297
VL  - 1
IS  - 4
SN  - 2666-3066
UR  - https://doi.org/10.2991/efood.k.200729.001
DO  - 10.2991/efood.k.200729.001
ID  - daSilva2020
ER  -