Mineral composition, nutritional properties, total phenolics and flavonoids compounds of the atemoya fruit (Annona squamosa L-x Annona cherimola Mill.) and evaluation using multivariate analysis techniques

作者：dos Santos Walter N L^*; Sauthier Maria Celeste S; Cavalcante Dannuza D; Benevides Clicia M J; Dias Fabio S; Santos Daniele C M B

来源：ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS, 2016, 88(3): 1243-1252.

DOI：10.1590/0001-3765201620150537

• atemoya
• food composition
• ICP OES
• flavonoids
• phenolics

The atemoya is a hybrid fruit obtained by crossing of cherimoya (Annona cherimola Mill.) with sweet sop (Annona squamosa L.). The information about chemical composition of atemoya is scarce. The mineral composition was evaluated employing Inductively Coupled Plasma Optical Emission Spectrometry (ICP OES) and the centesimal composition and the physico-chemical parameters were assessed employing procedures described in the AOAC methods. The total phenolic compounds (TPC) and total flavonoids (TF) were determined using spectroanalytical methods. Considering the Reference Daily Intake (RDI), the concentrations of K, Cu and Vitamin C found in atemoya were the highest, representing about 32, 23 and 37% of the RDI, respectively. The total carbohydrates were 32 g 100g(-1) and the soluble solids was equivalent to (32.50 +/- 0.03) degrees Brix. The result for TPC was 540.47 +/- 2.32 mg(GAE) 100 g(-1) and the TF was 11.56 +/- 1.36 mg(QE) 100 g(-1). The exploratory evaluation of 42 atemoya samples was performed through Principal Component Analysis (PCA), which discriminated green and ripe fruits according to their mineral composition. The elements that contributed most for the variability between green and ripe fruits were: Ba, Ca, Cu, K, Mg and P.

• 出版日期2016-9