Physical and chemical characteristics of soursoup fruit

Authors

  • Francisco Aécio de Castro
  • Geraldo Arraes Maia
  • Luciano Flavio Frota Holanda
  • Zuleica Braga L. Guedes
  • José de Anchieta Moura Fé

DOI:

https://doi.org/10.1590/S1678-3921.pab1984.v19.15472

Keywords:

Annona muricata L., fatty acids, lipidic fraction, homogenized pulp

Abstract

In this work, fruits from soursoup (Annona muricata L.) obtained in Fortaleza, Ceará, Brazil, were used. Physical measurements were made on the homogenized pulp of raw and ripe fruits to evaluate their industrial yield. Chemical and physical determinations were made in order to know the chemical composition of the fruits. Liquid gas chromatography was used to evaluate the percentage of the fatty acid composition of the lipid fraction of the soursoup seeds.

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How to Cite

Castro, F. A. de, Maia, G. A., Holanda, L. F. F., Guedes, Z. B. L., & Moura Fé, J. de A. (2014). Physical and chemical characteristics of soursoup fruit. Pesquisa Agropecuaria Brasileira, 19(3), 361–365. https://doi.org/10.1590/S1678-3921.pab1984.v19.15472

Issue

v.19, n.3, mar. 1984

Section

FOOD TECHNOLOGY