Citas bibligráficas
Sanchez, I., (2022). Relación del color del epicarpio del fruto con las propiedades nutricionales y perfil de ácidos grasos de la pulpa integral de Poraqueiba sericea Tul. (Umarí) [Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/5435
Sanchez, I., Relación del color del epicarpio del fruto con las propiedades nutricionales y perfil de ácidos grasos de la pulpa integral de Poraqueiba sericea Tul. (Umarí) []. PE: Universidad Nacional de San Martín. Fondo Editorial; 2022. http://hdl.handle.net/11458/5435
@misc{renati/1059262,
title = "Relación del color del epicarpio del fruto con las propiedades nutricionales y perfil de ácidos grasos de la pulpa integral de Poraqueiba sericea Tul. (Umarí)",
author = "Sanchez Bustamante, Isabel",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2022"
}
The fruit of Poraqueiba sericea Tul. (umari) presents different colors, and its pulp is consumed together with the epicarp. Its nutritional value and the quality of the fatty acid profile of the integral pulp (epicarp plus pulp) can be influenced by the color of the epicarp, and result in biologically important characteristics. Thus, the objective of this research was to find the relationship between epicarp color and the nutritional properties and fatty acid profile of the integral pulp of umari fruit. Individual fruits with black (PIN), light green (PIVC), yellow (PIA) and brown (PIM) epicarp were selected and evaluated for biometry (length and diameter), color (L, a, b), whole pulp yield, total acidity, °Brix, pH, proximal analysis (moisture, protein, lipids, ash and crude fiber), and fatty acid profile. The results showed that the samples achieved an average whole pulp yield of ~ 27.29%; similarly, the proximate analysis highlights the values of lipids (30.20% in the PIN), protein (8.48% in the PIV), crude fiber (34.49% in the PIVC) and ash (2.53% in the PIM). Likewise, the fatty acid profile reports an average of 25.29% and 73.46% of saturated and unsaturated fatty acids, respectively. Principal Component Analysis (PCA) showed that PIA had higher concentrations of oleic acid, linoleic acid and linolenic acid (~73.18%; ~0.9% and ~0.82%, respectively). However, the significant content of palmitic acid in all pulps is shown, with higher presence in the PIN ~24.76%. In conclusion, these results show the relationship between fruit coloration and the nutritional properties of umari, and the differentiated presence of monounsaturated and polyunsaturated fatty acids in the integral pulp of umari contributes to the fruit valorization.
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