RESUMO: Este estudo teve como objetivo avaliar as características físicas, a composição química, teor de vitamina C, vitamina E, carotenoides e minerais em frutos de biribiri (Averrhoa bilimbi) do território do Médio Rio Doce (Minas Gerais, Brasil). A acidez titulável foi determinada por neutralização volumétrica, o pH por potenciometria direta, os sólidos solúveis por refratometria, a umidade por gravimetria, as cinzas por calcinação em mufla, as proteínas pelo método micro-Kjeldahl, as fibras alimentares pelo método gravimétrico não enzimático e os lipídios usando um extrator Soxhlet. Os carotenoides e a vitamina C foram analisados por cromatografia líquida de alta eficiência (CLAE). A vitamina E foi analisada por CLAE com detector de fluorescência e quatorze minerais foram analisados por espectrometria de emissão atômica com plasma indutivamente acoplado. O biribiri apresentou alto rendimento de porção comestível (100%), baixos teores de lipídios, proteínas e carboidratos e, consequentemente, baixo valor total de energia (25,36 kcal 100 g-1). Os frutos também apresentaram baixos teores de fibra alimentar (0,62 g 100 g-1), vitamina E total (17,62 µg 100 g-1), carotenoides totais (0,32 g 100 g-1) e altos teores de vitamina C, zinco, cobre, ferro, manganês, molibdênio e conteúdo cromado. Em relação aos metais pesados, os frutos não apresentaram cádmio e tiveram vestígios de alumínio e níquel. Em conclusão, o biribiri apresentou baixo valor energético e conteúdos expressivos de fibras alimentares, vitamina C, ferro, manganês, molibdênio, cromo, zinco e cobre.

ABSTRACT: This study evaluated physical characteristics, chemical composition, content of vitamin C, vitamin E, carotenoids, and minerals in biribiri fruits (Averrhoa bilimbi) from the Middle Doce River region (Minas Gerais, Brazil). Titratable acidity was determined by volumetric neutralization, pH by direct potentiometry, soluble solids by refractometry, humidity by gravimetry, ash by calcination in muffle, proteins by the micro-Kjeldahl method, dietary fiber by non-enzymatic gravimetric method and lipids using a Soxhlet extractor. Carotenoids and vitamin C were analyzed by high-performance liquid chromatography (HPLC) and vitamin E by HPLC with fluorescence detector. Fourteen minerals were analyzed by inductively coupled plasma atomic emission spectrometry. Biribiri showed high yield of edible portion (100%), low lipid, protein and carbohydrate content, and; consequently, low total energy value (25.36 kcal 100 g-1). The fruit also showed low dietary fiber content (0.62 g 100 g-1), total vitamin E (17.62 µg 100 g-1), total carotenoids (0.32 g 100 g-1), and high vitamin C, zinc, copper, iron content, manganese, molybdenum and chrome content. Regarding the heavy metals, the fruit showed no cadmium, and traces of aluminum and nickel. In conclusion, biribiri presented low energy value and expressive contents of dietary fibers, vitamin C, iron, manganese, molybdenum, chromium, zinc, and copper.

Abstract Ora-pro-nóbis (Pereskia aculeata Mill.) is an unconventional vegetable found in the Brazilian Atlantic Forest and consumed, mainly by the rural population who lives in this biome. The present study investigated the nutritional value and contribution potential this species to the recommendations of daily nutrient intake for adults. Moisture and ash content were determined by gravimetry after oven drying and muffle incineration, respectively. Proteins were determined by the micro-Kjeldhal method; lipids by gravimetric lipids using soxhlet extractor; Total dietary fiber (TDF) by non-enzymatic gravimetry; Carotenoids and vitamin C by High Performance Liquid Chromatography (HPLC) with Diodes Array Detector; Vitamin E by HPLC and fluorescence detection; and minerals by inductively coupled plasma atomic emission spectrometry (ICP-AES). Ora-pro-nóbis presented concentrations of TDF (3.73 g 100 g-1), ash (0.96 g 100 g-1), lipids (1.45 g 100 g-1), protein (1.27 g 100 g-1), carotenoids (3.15 mg 100 g-1), total vitamin E (438.68 µg 100 g-1), Ca (427.08 mg 100 g-1), Mg (88.84 mg 100 g-1), Mn (3.46 mg 100 g-1), Fe (13.89 mg 100 g-1) and K (689.41 mg 100 g-1). The species was considered a source of TDF, a good source of Mg, Cu and K, and an excellent source of vitamin A, Ca, Mn, Fe and Se.

Abstract Erechtites valerianifolia (Wolf) DC is an unconventional vegetable found in the Brazilian Atlantic Forest. Is consumed in high proportions by the population living in this biome. The objective of this study was to investigate the general chemical composition, occurrence and content of carotenoids, vitamins (C and E) and minerals in this vegetable. By the micro-Kjeldhal method it was determined proteins. It was determined total dietary fiber (TDF) by non-enzymatic gravimetric method. Carotenoids and vitamins were determined by high performance liquid chromatography (HPLC). In inductively coupled plasma-atomic emission spectrometry (ICP-AES) it was determined minerals. E. valerianifolia presented concentrations of TDF (3.7 g 100 g-1), ash (0.9 g 100-1), lipids (1.4 g 100-1), carbohydrates (2.9 g 100-1), proteins (1.3 g 100-1), caloric density (29.2 kcal 100-1), Vit. A (373.9 µg 100-1 RAE), K (561.2 mg 100-1), Ca (79.5 mg 100-1) and Fe (21.6 mg 100-1). It is considered that this vegetable is source of Ca, good source of fiber and K, and an excellent source of pro-vitamin A, Mn, Se, Fe, Mo and Cu, which may reduce food and nutritional insecurity in the population, mainly in the region where this species is found.

RESUMO: Quatro hortaliças não convencionais mais consumidas foram analisadas cruas e após as técnicas de cocção utilizadas rotineiramente pelos agricultores familiares: ora-pro-nobis (Pereskia aculeata Mill.); mostarda selvagem (Sinapis arvensis L.), serralha (Sonchus arvensis L) e capiçova (Erechtites valeriana). A composição química foi determinada de acordo com a AOAC. A vitamina C, vitamina E e os carotenoides foram determinados por cromatografia líquida de alta eficiência (CLAE), e compostos fenólicos e minerais foram determinados por espectrofotometria. As concentrações de vitamina E e carotenoides foram maiores na mostarda selvagem (7,68 mg.100 g-1e 7,45 mg.100 g-1, respectivamente). A cocção reduziu a concentração de alguns minerais nas hortaliças não convencionais, mas aumentou as concentrações de vitaminas e carotenoides. As hortaliças apresentaram alto teor de minerais, mas baixa concentração protéica e valor energético total. As hortaliças não convencionais podem ser consideradas de excelente valor nutricional. O consumo frequente dessas hortaliças pode contribuir para melhorar a alimentação dos agricultores e suas famílias.

ABSTRACT: Four most consumed non-conventional vegetables were analyzed raw and after cooking techniques routinely used by family farmers: ora-pro-nobis (Pereskia aculeata Mill.); wild mustard (Sinapis arvensis L.), serralha (Sonchus arvensis L), and capiçova (Erechtites valeriana). Chemical composition was determined according to AOAC. Vitamin C, vitamin E and carotenoids were determined by high-performance liquid chromatography, and phenolic compounds and minerals by spectrophotometry. Vitamin E and carotenoids concentrations were higher in stir fried wild mustard (7.68 mg.100 g-1 and 7.45 mg.100 g-1, respectively). Cooking reduced some minerals concentration in the non-conventional vegetables, but increased vitamins and carotenoids concentrations. The vegetables presented high content of minerals but low protein concentration and total energy content. Non-conventional vegetables can be considered of excellent nutritional value and frequent consumption of these vegetables can contribute to improve the feeding of farmers and their families.

Abstract The fruit species of the Brazilian Cerrado, such as buriti (Mauritia vinifera ), occupy a prominent position in the ecosystem since they contribute to the economic potential of the region and have high nutritional value. We aimed to evaluate the physical characteristics, chemical composition and content of vitamin C, carotenoids, vitamin E and folates in pulp of buriti from the Brazilian Cerrado of Minas Gerais, Brazil. The length, diameter, mass and fruit yield were evaluated. The titratable acidity was determined by volumetric neutralization; pH by potentiometry; soluble solids by refractometry; moisture using an oven; ash using a muffle furnace; proteins by the micro-Kjeldhal method; total dietary fiber by the gravimetric non-enzymatic method and lipids with a Soxhlet extractor. Vitamin C and carotenoids were analyzed by high performance liquid chromatography with detection by diode array (HPLC-DAD) and vitamin E and folates by HPLC with fluorescence detection. Buriti pulp showed 12.13 g.100g -1 of lipids and 74.86 g.100g-1 of moisture. Also, the fruit showed high content of dietary fiber, carotenoids, vitamin C, vitamin E and folates. Buriti can contribute to the adequate intake of fiber and vitamins and to preventing the incidence of disorders, especially those more frequent in native populations of the Cerrado.

RESUMO Avaliou-se a ocorrência e aconcentração de carotenoides na polpa e na casca dos frutos de 14 cultivares de bananeira e um de plátano em dois estádios de maturação. Luteína, α-caroteno, β-caroteno, β-criptoxantina e licopeno foram quantificados por cromatografia líquida de alta eficiência (CLAE), carotenoides totais por espectrofotometria. Na polpa verde, a banana ‘Ouro’ destacou-se com concentração de luteína 13 vezes maior que a da ‘Marmelo’. Para α-caroteno e β-caroteno, o plátano ‘Terrinha’ se destacou com concentração média de 1.195,30 e 1.126,11 μg (100 g MF-1), respectivamente. Os carotenoides totais oscilaram de 159,66 a 2.553,51 μg (100 g MF-1), para ‘Caipira’ e ‘Terrinha’, respectivamente. Na polpa madura, houve acréscimo de 36% no teor médio de luteína em relação à polpa verde e redução de 7,3 e 8,5% nos teores médios de α-caroteno e de β-caroteno, respectivamente. A concentração média de carotenoides totais na polpa madura foi 17% superior à da polpa verde. Na casca verde houve predominância da luteína, embora a ‘Terrinha’ tenha se destacado com concentrações de α-caroteno e β-caroteno superior às dos demais cultivares. A concentração de luteína praticamente não se alterou com o amadurecimento dos frutos, no entanto houve discreta redução nas concentrações de α-caroteno e β-caroteno.

ABSTRACT The current study aims to evaluate the occurrence and concentration of carotenoids in the pulp and peel of 14 banana and one plantain cultivars in two ripening stages. We analyzed the occurrence and content of lutein, α-carotene, β-carotene, β-cryptoxanthin, and lycopene - by high performance liquid chromatography with UV-visible detection, the content of total carotenoids by spectrophotometry. In the unripe pulp, the ‘Ouro’ cultivar stood out with lutein concentration 13 times higher than that of the ‘Marmelo’. As for α-carotene and β-carotene, ‘Terrinha’ plantain stood out with mean concentration of 1195.30 and 1126.11 μg (100 g MF-1), respectively. Total carotenoids ranged from 159.66 to 2553.51 μg (100 g MF-1) in ‘Caipira’ and ‘Terrinha’, respectively. In the ripe pulp there was 36% increase in the lutein content in comparison to the unripe pulp and there was 7.3 and 8.5% reduction in α-carotene and β-carotene levels, respectively. The total carotenoid concentration in the ripe pulp was 17% higher than that found in the unripe pulp. The unripe peel showed lutein predominance, although ‘Terrinha’ stood out with higher α-carotene and β-carotene concentrations than those found in the other cultivars. Lutein concentration hardly changed due to fruit ripening; however, there was slight reduction in α-carotene and β-carotene concentrations.

O presente estudo teve como objetivo analisar a influência da desidratação e de diferentes métodos de preparo a nível doméstico sobre a estabilidade de alfa-caroteno, beta-caroteno e carotenóides totais em cenouras. Os valores de vitamina A foram avaliados após os diferentes tratamentos. Para tanto, amostras de cenoura foram submetidas à cocção a vapor, cocção em água com e sem pressão, cocção úmida/seca e à desidratação convencional. Para a determinação de alfa e beta-caroteno utilizou-se Cromatografia Líquida de Alta Eficiência (CLAE). As condições utilizadas (desenvolvidas por nós) constaram de dectecção espectrofotométrica UV-visível a 470 nm; coluna RP-18 e metanol: acetonitrila: acetato de etila (80: 10: 10) como fase móvel. Os carotenóides totais foram quantificados por espectrofotometria a 449 nm. A retenção dos carotenóides analisados após os tratamentos variou de 60,13 a 85,64%. A cocção em água sem pressão permitiu os maiores níveis de retenção de alfa- e beta-caroteno e também dos valores de vitamina A. Os carotenóides totais foram melhor preservados quando a cocção em água com pressão foi utilizada. O processo de desidratação provocou as maiores perdas nos três tipos de carotenóides analisados. Os resultados mostraram que, entre os métodos rotineiramente utilizados a nível doméstico, a cocção em água sem pressão, se realizada em condições controladas de tempo e tempertura, é o melhor método para reduzir perdas no conteúdo de alfa- e beta-caroteno, principais carotenóides provitamínicos A da cenoura. Apesar das perdas significativas de carotenóides, cenouras preparadas a nível doméstico permanecem como uma rica fonte de provitamina A.

This study aims to analyze the influence of dehydration and different preparation methods during home processing related toalpha-carotene, beta-carotene and total carotenoids stability in carrots. Vitamin A values were evaluated after different treatments. Thus, carrots were submitted to steam cooking, water cooking with and without pressure, moist/dry cooking and conventional dehydration. Determination of alpha- and beta-carotenes was made by High-Performance Liquid Chromatography (HPLC) (conditions were developed by us) using spectrophotometric detection visible-UV at 470 nm; a RP-18 column and methanol: acetonitrile: ethyl acetate (80: 10: 10) as mobile phase. Total carotenoids quantification was made by 449 nm spectrophotometer. The retention of the analyzed carotenoids ranged from 60.13 to 85.64%. Water cooking without pressure promoted higher retention levels of alpha- and beta-carotene and vitamin A values, while water cooking with pressure promoted higher retention levels of total carotenoids. Dehydration promoted the highest carotenoid losses. The results showed that, among the routinely utilized methods under domestic condition, cooking without pressure, if performed under controlled time and temperature, is the best method as it reduces losses in the amount of alpha- and beta-carotene, the main carotenoids present in the carrots. Despite the significant carotenoid losses, carrots prepared through domestic methods, remain a rich source of provitamin A.