Journal of Food and Nutrition Research
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Journal of Food and Nutrition Research. 2017, 5(9), 674-683
DOI: 10.12691/jfnr-5-9-7
Open AccessArticle

Nutrients of Cubiu Fruits (Solanum sessiliflorum Dunal, Solanaceae) as a Function of Tissues and Ripening Stages

Moacir C. Andrade Jr.1, 2, , Jerusa S. Andrade1, 2, Suely S. Costa3 and Emanoel A. S. Leite4

1Post-Graduation Department, Nilton Lins University, Manaus, Brazil

2Department of Food Technology, Instituto Nacional de Pesquisas da Amazônia (INPA), Manaus, Brazil

3Department of Agricultural Sciences, Instituto Nacional de Pesquisas da Amazônia (INPA), Manaus, Brazil

4Instituto de Educação, Agricultura e Ambiente (IEAA), Universidade Federal do Amazonas (UFAM), Humaitá, Brazil

Pub. Date: August 26, 2017

Cite this paper:
Moacir C. Andrade Jr., Jerusa S. Andrade, Suely S. Costa and Emanoel A. S. Leite. Nutrients of Cubiu Fruits (Solanum sessiliflorum Dunal, Solanaceae) as a Function of Tissues and Ripening Stages. Journal of Food and Nutrition Research. 2017; 5(9):674-683. doi: 10.12691/jfnr-5-9-7

Abstract

Cubiu fruits (Solanum sessiliflorum Dunal, Solanaceae) are nutritionally dense. However, most studies have investigated cubiu nutrients in whole fruits. This study evaluated cubiu fruit nutrients as a function of different tissues (peel, pulp, and placenta) and ripening stages (green, turning, ripe, and fully ripe). Fruits (n = 118) were harvested to investigate weight, macronutrients (moisture, ash, proteins, lipids, carbohydrates, and energy) and selected macrominerals-calcium (Ca), magnesium (Mg), phosphorus (P), and potassium (K). Analyses were performed at the Instituto Nacional de Pesquisas da Amazônia (INPA), Brazil. Macronutrient results were expressed in g/100 g fresh weight, macrominerals as g/kg fresh weight. Fruit weight increased throughout ripening. Moisture reached a maximum value (91.77) in the fully ripe pulp. Ash displayed a maximum value (0.86) in the fully ripe placenta. Energy reached a maximum value (356.66 kJ, 86.57 kcal) in the fully ripe placenta. Carbohydrates decreased from the peel to the placenta (lowest values). K exhibited a maximum value (42.257) in the green pulp. The P peaked in ripe pulp (24.450) and placenta (21.240). In the ripe placenta, Ca had a maximum value (7.860) followed by Mg (7.573). This detailed knowledge of the edible parts of ripening cubiu fruits will broaden their use in health and disease.

Keywords:
chronic kidney disease (CKD) diabetes mellitus lipids obesity phosphorus potassium proteins

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