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7081359 
Journal Article 
Fruits from the Brazilian Cerrado region: Physico-chemical characterization, bioactive compounds, antioxidant activities, and sensory evaluation 
Evangelista Vasconcelos Schiassi, MC; de Souza, VR; Teixeira Lago, AM; Campos, LG; Queiroz, F; , 
2018 
Yes 
Food Chemistry
ISSN: 0308-8146
EISSN: 1873-7072 
ELSEVIER SCI LTD 
OXFORD 
305-311 
29287376 
WOS:000418471100038 
Given the economic importance of fruit processing, this study aimed to analyze the chemical composition, antioxidant activity, and sensorial acceptance of six fruit pulps from the Brazilian Cerrado. For bioactive compounds of the selected fruits, buriti contains the highest carotenoid content (2.85 mg licopene/100 g e 4.65 mg beta-carotene/100g), however showed the lowest ascorbic acid concentration (7.42 mg/100g); while mangaba contains the highest ascorbic acid concentration (175.06 mg/100g), but obtained the lowest total phenolic compounds (46.85 mg GAEs/100g) and antioxidant capacity. The marolo reported the highest total phenolic compounds (728.17 mg GAEs/100g), total fiber (21.62%), and a high antioxidant potential. Regarding the mineral composition, marolo stood out as potassium (378.69 mg/100g) and magnesium (31.78 mg/100g) contents, and yellow mombin as phosphorus (26.24 mg/100g) content. Finally, juice prepared using cagaita and marolo had greater sensorial acceptance. The composition of fruit pulps indicated the potential there for the development of new food products.