“Umbuzeiro” (Spondias tuberosa Arruda Cam.) in a native species from the Northeast region of Brazil, well adapted to its hydric stress conditions, of great social and economic importance for the Semiarid. Their fruits are commercially explored for in natura consumption or industrialized, with large residue production. The aim of this work was to produce flour from the umbu peel, evaluating its nutritional and functional potential. Umbu peels were dried in lab oven at 60oC until break point. The physicochemical and chemical analysis were conducted as well as the bioactive compounds (carotenoids, chlorophyll, yellow flavonoids, anthocyanins and vitamin C) from the umbu peel and the obtained flour. In natura umbu peels content of total phenolics (66,09 ± 7,96 mg.100 g) and vitamin C (20,05 ± 1,41 mg.100 g) were the highlights. In the flour, results demonstrated high content of reducing sugar (84,22 ± 4,22%) and low content of total lipids (0,71 ± 0,17%), also standing out ashes content (3,76 ± 0,04%). As for the bioactive compounds studied in the flour, vitamin C (37,65 ± 0,53 mg.100 g) and total phenolics (138,54 ± 12,22 mg.100 g) were the highlights. The umbu peel and flour demonstrated relevant nutritional composition and important bioactive constituents present, and its low cost of the flour obtention indicates a possibility for its use as an ingredient for novel food products, being viable to utilize the residue, adding value and reducing environment impact from its discard, as well as generating additional income to producers.

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Potencial nutricional e funcional da farinha da casca de umbu (Spondias tuberosa Arruda Cam.)

The fruits of the caja-mangueira (Spondias dulcis Parkinson), Present high potential for the market of fresh fruits, and also desirable characteristics for the processed one, due to their sensorial and nutritional characteristics, being presented with good perspectives of cultivation and commercialization of in order to allow the development of the region. The objective of the present study was to characterize caja-mangueira fruits harvested at commercial maturity (totally yellow color) from the microregions of the Brejo Paraibano (BP), Joao Pessoa (JP) and North Coast (LN), State of Paraiba, Brazil. A completely randomized design with two treatments (Microregion) was used, with 15 fruits, each fruit one repetition for physical characterization and three replicates of 150 g of pulp for the physical-chemical characterization. The characterization of the fruits was carried out through 11 evaluations of: length (L), diameter (D), firmness (F), fruit weight (FW), yield of pulp (YP), percentage of bark (PB), percentage of core (PC), pH, total soluble solids (TSS), total titratable acidity (TTA) and SS/TTA (ratio). The physical and physicochemical characteristics of the fruit from the North Coast microregion indicate that these can be used both for the consumption of fresh fruits and for industrialization. The results of the analysis of variance showed the existence of significant simple linear correlations between the physical and chemical characteristics analyzed, indicating the existence of characters such as fruit size or soluble solids content to estimate production, selection and fruit quality parameters of the caja-mangueira.

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Caracterização física e físico-química de frutos de Spondias dulcis Parkinson de diferentes microrregiões do Estado da Paraíba

Umbu fruits from four municipalities of Paraiba were morphologically characterized in order to identify promising genotypes for fresh consumption and agro-industrial use. We used 400 fruits from parent plants located in Sao Vicente do Serido, Queimadas, Boqueirao, and Cabaceiras and 40 commercial fruits from two open fairs in Campina Grande, PB. The experimental unit consisted of ten fruits. The fruits were analyzed for total mass (MTF), length (LC), diameter (DF), fresh matter (MMF), yield (RF), and presence of hairs. In the endocarps, mass (ME), length (CE), diameter (DE), and width (LE) were the evaluated parameters. A completely randomized design was adopted, the data were subjected to variance analysis, and the means were compared by the Tukey test and principal component analysis. The fruits from Queimadas and Sao Vicente do Serido showed the best morphological characters with regard to mass, length, diameter, fresh matter, and fruit yield, and were the most promising for agro-industrial commercialization. The fruits from Boqueirao showed the highest endocarp mass. Most fruits showed hairs on the peel, except the commercial ones. Four groups of municipalities were formed, with the fruits from Queimadas showing the largest size, while the fruits from Sao Vicente de Serido and Soledade showed the highest yield.

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Biometry in Umbu fruits from the semi-arid region ofParaiba

O umbuzeiro e a cajazeira sao especies frutiferas nativas de carater extrativista de ocorrencia no Nordeste brasileiro, que desempenham importante fonte de renda para as populacoes nos locais onde ocorrem. Seus frutos apresentam caracteristicas de qualidade que os fazem ser muito apreciados tanto para o consumo in natura como para a fabricacao de sucos, doces, geleias e sorvetes. No entanto, sao especies frutiferas ameacadas de extincao devido a exploracao irracional nos locais onde ocorrem, carecendo de estudos que tenham por objetivo sua domesticacao e desenvolvimento de tecnologias que viabilizem a instalacao de pomares comerciais. Verifica-se que praticamente inexistem informacoes na literatura sobre os constituintes bioativos destas especies, sendo parâmetros importantes de qualidade, pois contribuem para insercao destes no mercado fruticola como produto diferenciado. Desta forma, o trabalho teve como objetivo quantificar os teores de antocianinas, flavonoides, pectina total e pectina soluvel em frutos de S. tuberosa Arr. Câm . e S. mombin L. procedentes da vegetacao nativa do Estado de Alagoas. Foram quantificados os teores de antocianinas, flavonoides, pectina soluvel e pectina total. O fruto de umbu apresentou maior teor de antocianinas totais com valor medio de 1,65 ± 0,47 mg.100g -1 , sendo que o fruto de caja apresentou maior conteudo de flavonoide totais com teor medio de 9,50 ± 0,71 mg.100g -1 . Com relacao aos teores de substâncias pecticas o fruto de umbu apresentou maior rendimento medio de pectina soluvel e pectina total, com valores de 28,64 ± 2,47% e 26,26 ± 4,35%. Os frutos das duas especies de fruteiras nativas de Alagoas analisados apresentam em sua composicao substancial conteudo de substâncias com propriedades funcionais, constituindo-se em uma fonte potencial de antioxidantes naturais para a dieta humana. Eles tambem apresentaram bons teores de pectina total e soluvel, indicando seu potencial tanto para o consumo in natura quanto para o processamento agroindustrial.

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QUANTIFICAÇÃO DE COMPOSTOS BIOATIVOS EM FRUTOS DE UMBU (Spondias tuberosa Arr. Câm.) e CAJÁ (Spondias mombin L.) NATIVOS DE ALAGOAS.

The present work aims to evaluate the thermophysical properties of the buttercup pulp (Spondias purpurea L.) at different maturation stages through theoretical correlations. The seriguelas were classified according to their stage and maturation, manual pulping was performed, and the peel and pulp were used in the experiments and the seed was discarded. In the samples the water content, total solids and total soluble contents were determined, and through theoretical correlations the specific mass, thermal conductivity and specific heat were determined. There is a notable increase in the content of total soluble solids in the fruits when the maturation stage has advanced, ranging from 11.03 to 18.93 °Brix. The water content, total solids and total soluble solids of the buttermilk pulp showed a significant difference for the five different maturation stages. Thermophysical properties such as theoretical specific masses were influenced by the maturation stages and temperatures, while the thermal conductivity decreased with an increase in the maturation stage from 0.662 to 0.628 W/m °C. The specific heat decreased when there was an increase from stage I to V, that is, from 3.86 to 3.64 kJ/ kg °C, respectively.

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Propriedades termofísicas da polpa de seriguela em diferentes estádios de maturação

Harvesting at suitable maturation stages is determinant in maintaining post-harvest quality of umbu fruit. In this sense, the aim of this work was to determine the influence of the maturation stage on the physical-chemical quality of umbu fruits from the brazilian northeast. The experiment was conducted at the Food Technology Laboratory of the Agrarian Sciences Center of the Federal University of Roraima, Boa Vista, Roraima, Brazil. The experimental design was a completely randomized design with ten replicates and one fruit per experimental unit. The treatments consisted of three maturation stages of the fruits: green, once and ripe. The physical characteristics evaluated were: fruit length, fruit diameter, seed mass, bark mass, pulp mass, total mass and pulp yield. The determination of the chemical quality was evaluated: pH, soluble solids content, titratable acidity and soluble solids / titratable acidity ratio. It was concluded that the stages of maturation of umbu fruits exert different response capacities regarding their biometry. Fruits of umbu in the green stage have higher mass and consequently higher yield of pulp. The fruit quality of umbu is not influenced by the different maturation stages of the fruits.

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Neuza Cioffi Barbosa

Papers

Influência do estádio de maturação na qualidade físico-química de frutos de umbu (Spondias tuberosa)