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Caracterização do fruto de Myrtus communis L. e aplicações tecnológicas
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Abstract(s)
O Myrtus communis L. é um arbusto estendido por toda a Bacia do
Mediterrâneo e Médio Oriente. As flores são brancas e numerosas, o fruto é uma
pseudobaga carnuda e globosa, contendo várias sementes. As folhas, coriáceas
e verde-escuras, com um aroma agradável. Neste estudo pretende-se analisar
as propriedades nutricionais (humidade, cinzas, proteína bruta, gordura bruta e
glúcidos) e químicas (pH, antocianinas e polifenóis totais) de bagas de murta,
secas (colheita de 2011) e frescas (colheita de 2012). Também foram
desenvolvidos dois novos produtos alimentares, iogurte e licor, tendo por base
as bagas de murta, estes produtos foram avaliados através de parâmetros físicoquímicos
e sensoriais.
Os principais resultados obtidos para as bagas de murta fresca foram:
humidade 69,5%m/m; cinzas 1,3%m/m; gordura 1,1%m/m; proteína 1,4%m/m;
glúcidos 26,8%m/m; pH 5,19; polifenóis 46,5mg GAE/peso seco; antocianinas
14,3 g/L. Os principais resultados obtidos para as bagas de murta seca foram:
humidade 14,2%m/m; cinzas 3,0%m/m; gordura 1,9%m/m; proteína 0,9%m/m;
glúcidos 79,9%m/m; polifenóis 9,2 mg GAE/peso seco; antocianinas 7,8 g/L.
Relativamente aos novos produtos, os resultados obtidos para o licor foram pH
4,38; ºBrix 35; teor alcoólico 35,6%v/v; acidez total 1,9 g ácido tartárico/dm3;
açúcares redutores 174g/dm3. Para o iogurte os resultados obtidos foram pH
4,57; acidez total 98,3mL NaOH/dm3 e a viscosidade foi considerada como um
fluido não Newtoniano independente do tempo (fluido reofluidicante).
The Myrtus communis L. is a shrub extended throughout the Mediterranean Basin and Middle East. The flowers are white and numerous, the fruit is a fleshy and globose, containing several seeds. The leaves, leathery and dark green, with a pleasant smell. In this study we sought to examine the nutritional properties (moisture, ash, crude protein, crude fat and carbohydrates) and chemical (pH, total anthocyanins and polyphenols) of myrtle berries, dried (harvest 2011) and fresh (harvest 2012). We also developed two new products, yogurt and liquor, based on the myrtle berries, these products were evaluated by physical-chemical and sensory parameters. The main results obtained for the fresh myrtle berries were: moisture 69,5% m/m; ash 1,3% m/m; fat 1,1% m/m; protein 1,4% m/m; carbohydrate 26,8% m/m; pH 5,19; polyphenols 46,5 mg GAE/dry weight; anthocyanins 14,3 g/L. The main results obtained from the dried berries of myrtle were moisture 14,2% m/m; ash 3,0% m/m; fat 1,9% m/m; protein 0,9% m/M; carbohydrate 79,9% m/m; polyphenols 9,2 mg GAE/dry weight; anthocyanins 7,8 g/L. For new products, the results obtained for the liquor were pH 4,38; 35° Brix; alcohol content 35,6% v/v; total acidity 1,9 g tartaric acid/dm3; reducing sugars 174 g/dm3. To the yogurt results were pH 4,57; 98,3 mL NaOH/dm3 total acidity and viscosity was considered as a time-independent non-Newtonian fluid (reofluidificant fluid).
The Myrtus communis L. is a shrub extended throughout the Mediterranean Basin and Middle East. The flowers are white and numerous, the fruit is a fleshy and globose, containing several seeds. The leaves, leathery and dark green, with a pleasant smell. In this study we sought to examine the nutritional properties (moisture, ash, crude protein, crude fat and carbohydrates) and chemical (pH, total anthocyanins and polyphenols) of myrtle berries, dried (harvest 2011) and fresh (harvest 2012). We also developed two new products, yogurt and liquor, based on the myrtle berries, these products were evaluated by physical-chemical and sensory parameters. The main results obtained for the fresh myrtle berries were: moisture 69,5% m/m; ash 1,3% m/m; fat 1,1% m/m; protein 1,4% m/m; carbohydrate 26,8% m/m; pH 5,19; polyphenols 46,5 mg GAE/dry weight; anthocyanins 14,3 g/L. The main results obtained from the dried berries of myrtle were moisture 14,2% m/m; ash 3,0% m/m; fat 1,9% m/m; protein 0,9% m/M; carbohydrate 79,9% m/m; polyphenols 9,2 mg GAE/dry weight; anthocyanins 7,8 g/L. For new products, the results obtained for the liquor were pH 4,38; 35° Brix; alcohol content 35,6% v/v; total acidity 1,9 g tartaric acid/dm3; reducing sugars 174 g/dm3. To the yogurt results were pH 4,57; 98,3 mL NaOH/dm3 total acidity and viscosity was considered as a time-independent non-Newtonian fluid (reofluidificant fluid).
Description
Dissertação de mestrado em Tecnologia Alimentar, apresentada na Escola Superior Agrária de Santarém, Instituto Politécnico de Santarém
Keywords
Myrtus communis Murta Polifenóis Antocianinas Licor Iogurte Myrtle Polyphenols Anthocyanins Liquor Yogurt
Citation
SANTOS, Sandra Isabel Dias (2014). Caracterização do fruto de Myrtus communis L. e aplicações tecnológicas. 91 p. Dissertação apresentada para obtenção do grau de Mestre na área de Tecnologia Alimentar, na Escola Superior Agrária de Santarém. Disponível em: http://hdl.handle.net/10400.15/1433