da Silva Romilda Ramos, Leal Gabriela Fonseca, da Costa Gomes Camila, de Oliveira José Eduardo Bento, da Silva Soares Camila Mariane, Morais Rômulo Alves, de Souza Martins Glêndara Aparecida
Program in Food Science and Technology, Department of Food Science and Technology, Federal University of Tocantins (UFT), Palmas, 77001-090, Brazil.
Kinetics and Process Modeling Laboratory, Department of Food Science and Technology, Federal University of Tocantins (UFT), Palmas, 77001-090, Brazil.
Plant Foods Hum Nutr. 2024 Dec 20;80(1):16. doi: 10.1007/s11130-024-01258-8.
The black puçá (Mouriri pusa) is an unconventional fruit from the Cerrado region of Brazil, commonly known as the jabuticaba of the forest. However, data on its nutritional and phytochemical composition are limited. This study investigated the nutritional composition, physicochemical characteristics, profile of carbohydrates and organic acids, phenolics and flavonoids individual, amino acids composition, bioactive substances, and antioxidant potential in the pulp, peel, and seed fractions of puçá-preto. The results confirm that puçá-preto is an important nutritional source. The main organic acids were malic acid (187.54 - 290.50 mg g) followed by tartaric acid (57.89 - 134.79 mg g). In the black puçá, 8 of the 9 essential amino acids were determined, with arginine presenting the highest results (0.24 - 2.03 g 100 g), followed by glutamic acid (0.34 - 1.87 g 100 g). It presented satisfactory results for vitamin C, carotenoids, and anthocyanins, demonstrating potential for pigment extraction. The pulp and peel showed good antioxidant activity in capturing free radicals by the DPPH method and reducing ferric ions in the pulp. Regarding individual phenolic compounds, quercetin was the major compound in the pulp fraction (4.69 µg mL); on the other hand, kaempferol had greater expression in the peels (20.78 µg mL), while myricetin was quantified only in the seeds (10.67 µg mL). The results showed that black puçá is rich in nutrients and bioactive products and can be fully utilized. The products from black puçá processing can be applied in the food and pharmaceutical industries.
黑普萨（Mouriri pusa）是一种来自巴西塞拉多地区的非传统水果，通常被称为森林中的嘉宝果。然而，关于其营养和植物化学成分的数据有限。本研究调查了黑普萨果肉、果皮和种子部分的营养成分、理化特性、碳水化合物和有机酸谱、酚类和黄酮类化合物个体、氨基酸组成、生物活性物质以及抗氧化潜力。结果证实黑普萨是一种重要的营养来源。主要有机酸为苹果酸（187.54 - 290.50毫克/克），其次是酒石酸（57.89 - 134.79毫克/克）。在黑普萨中，测定了9种必需氨基酸中的8种，精氨酸含量最高（0.24 - 2.03克/100克），其次是谷氨酸（0.34 - 1.87克/100克）。它在维生素C、类胡萝卜素和花青素方面表现出令人满意的结果，显示出色素提取的潜力。果肉和果皮通过DPPH法捕获自由基以及果肉中还原铁离子方面表现出良好的抗氧化活性。关于单个酚类化合物，槲皮素是果肉部分的主要化合物（4.69微克/毫升）；另一方面，山奈酚在果皮中的表达量更高（20.78微克/毫升），而杨梅素仅在种子中被定量（10.67微克/毫升）。结果表明，黑普萨富含营养和生物活性产品，可以得到充分利用。黑普萨加工产品可应用于食品和制药行业。
