Open AccessPotential of the Jerivá Fruit (Syagrus romanzoffiana C.): Physicochemical and Bioactive Characterization
Author(s) -
Leirson Rodrigues da Silva,
Ana Rosa de Figueiredo,
L. A. S. de Morais
Publication year - 2020
Publication title -
agricutural science digest/agricultural science digest
Language(s) - English
Resource type - Journals
eISSN - 0976-0547
pISSN - 0253-150X
DOI - 10.18805/ag.d-235
Subject(s) - ripening , ascorbic acid , orange (colour) , orchard , context (archaeology) , polyphenol , horticulture , food science , botany , biology , antioxidant , biochemistry , paleontology
Background: Jerivá is a native palm tree from Brazil, very abundant in the rural environment and widely observed in the urban area. Its fruits can be consumed in fresh and drink form. Despite this context there are few studies on the species, especially when portraying the nutritional value of its fruit. This research aims to investigate jerivá fruits in three ripening stages.Methods: The fruits were harvested in a domestic orchard in Campos dos Goytacazes-RJ, in three ripening stages, according to the color: green (green peel), intermediate (yellowish green peel) and ripe (orange peel). The fruits were characterized in terms of physicochemical and bioactive composition.Result: This fruit has a low source of ascorbic acid in all evaluated stages, but has high levels for yellow flavonoids and total extractable polyphenols when mature (23.07 mg/100 g and 596.95 mg GAE/100 g, respectively). Considering the relevance of this fruit species and the few researches at national level, it is necessary to evaluate the physicochemical and bioactive characteristics of the fruits of Jerivá, in order to quantify particularities regarding the detailed composition, guaranteeing its potential for use.