Análise nutricional da fruta-de-lobo (Solanum lycocarpum St. Hil.) durante o amadurecimento

Abstract

The contents of some nutrients in ripe "fruta-de-lobo" (Solanum lycocarpum St. Hil.) fruits were investigated and compared with those in other comestible fruits in order to estimate its alimentary utilization. The fruits utilized in this study were harvested from native plants in the rural perimeter of Perdões city, Minas Gerais State, in the stage of green maturation, and were stored during 18 days at room temperature in the Biochemistry Laboratory of the Department of Chemistry, UFLA. The samples were prepared from the day zero (day of the harvest) to the 18th day, with intervals of 2 days between the stages of the maturation. The experiments were carried out in a random way, with 4 repetitions with 3 fruits each. The fruits were washed with distiled water and peeled. The pulps were stinged, frozen in liquid nitrogen and lyophilized until constant mass. The contents of soluble total sugars and nonreducing sugars increased gradualy with the decrease of the contents of starch. The contents of vitamin C also increased gradualy during the ripening process. The contents of vitamin C, soluble total sugars, sucrose, phosphorus and iron in "fruta-de-lobo" fruits were shown to be equivalent or higher than those reported in fruits like pineapple, banana, orange, mango and other, leading to the conclusion that "fruta-de-lobo" fruits are an alternative source of these nutrients.