Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/12514
Title: Método de obtenção e análise da composição centesimal do polvilho da fruta-de-lobo (Solanum lycocarpum St. Hil)
Other Titles: Obtaining method and analysis of the centesimal composition of fruit-of-wolf (Solanum lycocarpum St. Hil) flour
Keywords: Fruta-de-lobo - Polvilho
Fruta-de-lobo - Composição centesimal
Fruit-of-wolf - Flour
Fruit-of-wolf - Centesimal composition
Issue Date: Mar-2012
Publisher: Sociedade Brasileira de Fruticultura
Citation: ROCHA, D. A. et al. Método de obtenção e análise da composição centesimal do polvilho da fruta-de-lobo (Solanum lycocarpum St. Hil). Revista Brasileira de Fruticultura, Cruz das Almas, v. 34, n. 1, p. 248-254, mar. 2012.
Abstract: Fruit-of-wolf flour is a product extracted from the unripe fruit-of-wolf pulp (Solanum lycocarpum St. Hil), according to folk knowledge. Little is known of that starch; in spite of it is being marketed in pharmacies in the region of Lavras, in 300 mg capsules. It is utilized in the treatment of diabetes and it is also ascribed other therapeutic effects such as reduction of obesity and cholesterol, but without any scientific knowledge and without knowing its centesimal composition. With the objective of knowing its centesimal composition, eighty fruits were collected in the pasture area of the Animal Science Department of the UFLA/Lavras-MG. Sixty-one fruits were selected, taking into account the size and maturation stage. The selected fruits were washed, peeled, chopped, the seeds removed and the obtained starch was filtered, decanted, washed with distilled water twice and dried in an air forced oven. The sample was ground in a china mortar and stored in air-tightly sealed glass container and protected from light at room temperature. The centesimal composition analyses were performed and observing that in the fruit-of-wolf flour, carbohydrates are the predominant constituents (84.99%), followed by soluble fibers (1.35%), insoluble fibers (1.60%), proteins (0.60%), lipids (0.07%), ashes (0.03%) and moisture (11.16%). The contents of food fibers found in the fruit-of-wolf flour can be related to the therapeutic effects which are ascribed to it.
URI: http://repositorio.ufla.br/jspui/handle/1/12514
Appears in Collections:DMV - Artigos publicados em periódicos
DQI - Artigos publicados em periódicos



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