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Article - Agriculture, Agribusiness and Biotechnology • Braz. arch. biol. technol. 65 • 2022 • https://doi.org/10.1590/1678-4324-2022200759 copy

Characterization of Mineral Content in Fruits of Northeast Agrobiodiversity of Brazil

Authorship SCIMAGO INSTITUTIONS RANKINGS

HIGHLIGHTS

Characterization of fruits of the Brazilian biodiversity.
Potential alternative fruits that provide health benefits.
Spreading information that stimulates valorization of the Brazilian biodiversity.

Abstract

Mineral profiles of eleven fruits from the northeastern Brazilian agrobiodiversity have been determined. Samples of cajui, murici, pequi, jenipapo, mangaba, bacuri, caja, umbu-caja, umbu, pitanga and araça fruits were digested and element content determined by inductively coupled plasma optical emission spectrometry (ICP-OES). The accuracy of method was performed using SRM 2338 and all elements were statistically similar with 95% of confidence. Potassium is present in higher amounts in the edible part of the fruits, ranging from 107 to 402 mg 100 g-1, followed by P in the range 16 - 150 mg 100 g-1. Iron, presents the lowest content, ranges from 0.07 to 1.1 mg 100 g-1. Caja and umbu-caja fruits are noteworthy sources of P. Analysis of variance (ANOVA) and Principal Component Analysis were performed in order to check similarities between the fruit groups according to the trace element content. The data provide a source of information characterizing the Brazilian biodiversity and it may help the nutritional intake of these fruits in the region.

Keywords:
trace element analysis; dietary reference intakes; nutritional function; Pattern recognition analysis; Inductively Coupled Plasma Optical Emission Spectrometry

Element	Proposed Method - (mg kg^-1)	Certified Value - (mg kg^-1)¹
Ca	370.7 ± 20.0	342.6 ± 5.0
Cu	0.671 ± 0.060	0.758 ± 0.082
Fe	4.72 ± 0.06	4.42 ± 0.51
Mg	215.8 ± 6.0	212.2 ± 4.0
Mn	1.140 ± 0.070	0.963 ± 0.064
P	433 ± 14	453 ± 11
K	2936 ± 254	2910 ± 220
Na	199 ± 34	195 ± 29
Se	< 0.04	0.028 ± 0.001
Zn	2.69 ± 0.60	2.22 ± 0.18

Fruit	Lot		Ca	Cu	Fe	K	Mg	Mn	Na	P	Se	Zn
Cajuí	L1		0.40±0.12	<0.03^b	0.15±0.07	79.8±12.2	8.60±2.21	<0.03	11.7±0.2	32.6±11.9	<0.12	<0.02
	L2		0.52±0.07	<0.03	0.16±0.05	109±17	7.17±0.50	<0.03	12.1±1.7	47.0±2.7	<0.12	<0.02
	L3		0.44±0.07	<0.03	0.34±0.03	134±44	7.14±3.77	<0.03	5.21±0.45	40.3±7.2	<0.12	<0.02
	Average		0.45		0.22	108	7.64		9.67	40.1
Murici	L1		33.7±3.0	<0.03	0.11±0.05	255±20	10.3±0.7	<0.03	26.0±1.7	41.9±9.2	<0.12	<0.02
	L2		34.4±9.9	<0.03	0.07±0.02	319±47	11.9±2.2	<0.03	24.3±0.2	48.6±3.5	<0.12	<0.02
	L3		29.3±1.5	<0.03	0.04±0.05	198±73	7.79±0.3	<0.03	10.9±1.0	31.3±10.3	<0.12	<0.02
	Average		32.6		0.0	261	10.0		20.4	40.6
Pequi	L1		11.2±2.7	<0.03	0.12±0.05	219±20	15.6±5.0	<0.03	2.13±0.05	93.5±15	<0.12	<0.02
	L2		10.2±3.7	<0.03	0.58±0.22	249±55	22.6±5.2	<0.03	2.59±0.89	66.8±20	<0.12	<0.02
	L3		21.6±5.0	<0.03	1.37±0.32	237±52	31.3±5.0	<0.03	3.75±0.62	124±23	<0.12	<0.02
	Average		14.		0.69	235	23.2		2.82	94.8
Jenipapo	L1		<0.33	<0.03	<0.01	<2.4	<0.55	<0.03	<0.3	<12.9	<0.12	<0.02
(Mesocarp)	L2		8.2±1.7	<0.03	0.40±0.07	366±39	15.6±1.5	<0.03	8.3 ± 0.5	20.4±2.0	<0.12	<0.02
	L3		14.7±3.0	<0.03	0.25±0.07	270±74	17.1±5.2	<0.03	3.0 ± 0.5	70.2±2.0	<0.12	<0.02
	Average		11.4		0.32	318	16.3		5.6	45.3
Jenipapo	L1		15.0±4.5	<0.03	0.29±0.08	332±32	18.3±1.0	<0.03	9.43±1.0	40.5±14.6	<0.12	<0.02
(mesocarp and epicarp)	L2		20.9±1.2	<0.03	0.64±0.05	348±32	30.2±4.0	<0.03	5.66±0.45	38.8±2.0	<0.12	<0.02
	L3		35.8±6.0	<0.03	0.73±0.17	527±77	28.1±3.0	<0.03	5.59±0.60	116±25	<0.12	<0.02
	Average		23.9		0.55	402	25.5		6.89	65.1
Mangaba	L1		<0.33	<0.03	0.42±0.08	163±12	6.56±0.25	<0.03	23.7±3.7	<12.9	<0.12	<0.02
	L2		<0.33	<0.03	0.29±0.08	86.2±29.0	0.81±0.67	<0.03	12.4±0.5	24.0±11.4	<0.12	<0.02
	L3		<0.33	<0.03	0.71±0.35	211± 50	5.57±2.14	<0.03	21.1±2.7	<12.9	<0.12	<0.02
	Average				0.47	153	4.31		19.1
Bacuri	L1		5.60±1.42	<0.03	0.35±0.10	153±35	27.8±2.5	<0.03	36.3±8.9	27.7±9.2	<0.12	<0.02
	L2		11.1±2.48	<0.03	0.56±0.12	145±8	13.2±2.5	<0.03	53.6±12.4	45.1±0.2	<0.12	<0.02
	L3		15.8±5.1	<0.03	1.14±0.27	157±14	37.5±3.2	<0.03	22.9±5.5	43.9±13.7	<0.12	<0.02
	Average		10.8		0.68	152	26.2		37.5	38.9
Caja	L1		20.7±5.2	<0.03	0.45±0.10	388±40	13.0±1.7	<0.03	2.50±0.40	167±10	<0.12	<0.02
	L2		12.4±3.0	<0.03	0.25±0.12	297±47	7.42±0.50	<0.03	2.00±0.42	122±10	<0.12	<0.02
	L3		8.35±1.99	<0.03	0.43±0.05	368±57	12.6±1.5	<0.03	3.36±0.35	135±15	<0.12	<0.02
	Average		13.8		0.37	351	11.0		2.62	141
Umbu-caja	L1		29.8±0.3	<0.03	0.45±0.05	324±60	16.2±0.5	<0.03	1.86±0.08	159±42	<0.12	<0.02
	L2		21.5±2.7	<0.03	0.37±0.05	289±55	11.9±3.5	<0.03	1.39±0.08	153±22	<0.12	<0.02
	L3		20.9±0.3	<0.03	0.27±0.10	304±82	10.2±1.0	<0.03	1.43±0.47	139±12	<0.12	<0.02
	Average		24.		0.36	306	12.7		1.56	150
Umbu	L1		18.5±1.2	<0.03	0.16±0.05	169±17	14.6±0.3	<0.03	0.45±0.05	59.1±7.7	<0.12	<0.02
	L2		17.4±5.7	<0.03	0.32±0.05	214±53	8.20±5.64	<0.03	1.50±0.92	42.2±1.0	<0.12	<0.02
	L3		19.9±3.0	<0.03	0.11±0.05	185±20	11.5±3.0	<0.03	<0.3	75.0±28.3	<0.12	<0.02
	Average		18.6		0.20	190	11.4		0.97	58.8
Pitanga	L1		5.12±1.71	<0.03	0.33±0.17	72.3±16.9	4.89±1.20	<0.03	4.03±0.05	38.1±3.0	<0.12	<0.02
	L2		14.7±0.50	<0.03	0.41±0.05	147±17	17.2±0.5	<0.03	4.08±0.07	124±21	<0.12	<0.02
	L3		7.55±0.35	<0.03	0.40±0.10	123±20	4.97±0.35	<0.03	1.92±0.05	36.5±13.2	<0.12	<0.02
	Average		9.12		0.38	114	8.98±		3.34	66.2
Araça	L1		16.6±1.7	<0.03	1.26±0.47	361±62	10.7±1.2	<0.03	1.75±0.05	14.9±0.7	<0.12	<0.02
	L2		18.9±0.5	<0.03	0.83±0.05	412±99	10.6±0.2	<0.03	1.72±0.05	15.5±5.0	<0.12	<0.02
	L3		18.1±1.0	<0.03	1.05±0.47	366±12	11.5±1.2	<0.03	1.56±0.12	17.9±2.5	<0.12	<0.02
	Average		17.8		1.05	380	10.9		1.68	16.1

	RDA (mg d^-1)	Cajui	Murici	Pequi	Jenipapo (Mesocarp)	Jenipapo (Mesocarp and epicarp)	Mangaba	Bacuri	Cajá	Umbu-cajá	Umbu	Pitanga	Araçá
	1000
% RDA Ca	-	0.05	3.25	1.43	1.14	2.39	<LQ	1.06	1.38	2.41	1.86	0.91	1.79
	18
% RDA Fe	-	1.22	0.39	3.83	1.78	3.06	2.67	3.78	2.11	2.00	1.11	2.11	5.83
	4700¹
% RDA K	-	2.28	4.72	5.00	6.76	8.56	3.26	3.23	7.47	6.50	4.03	2.43	8.08
	420
% RDA Mg	-	1.82	2.38	5.51	3.88	6.08	1.03	6.23	2.62	3.04	2.72	2.15	2.60
	1500¹
% RDA Na	-	0.64	1.36	0.19	0.38	0.46	1.27	2.51	0.17	0.10	0.07	0.22	0.11
	700
% RDA P	-	5.71	5.80	13.5	6.47	9.28	3.43	4.13	20.2	21.5	8.39	9.44	2.30

Fruit	Ca	Cu	Fe	K	Mg	Mn	Na	P	Se		Zn
Murici (without epicarp) [³⁶36 Almeida MMB, Sousa PHM, Fonseca ML, Magalhães CEC, Lopes MFG, Lemos TLG. Evaluation of macro and micro-mineral content in tropical fruits cultivated in the northeast of Brazil. Food Sci Technol. 2009; 29(3): 581-6.]	88.8±0.6	0.09±0.01	0.71±0.01	347±1	43.7±13.2	0.08±0.01	45.4±5.9	7.69±0.45	2.36±0.24		0.09±0.01
Mangaba [³⁶36 Almeida MMB, Sousa PHM, Fonseca ML, Magalhães CEC, Lopes MFG, Lemos TLG. Evaluation of macro and micro-mineral content in tropical fruits cultivated in the northeast of Brazil. Food Sci Technol. 2009; 29(3): 581-6.]	8.52±1.09	0.08±0.04	0.95±0.07	240±10	70.3±13.4	Nd	33.8±2.2	6.05±0.48	0.80±0.04		0.12±0.01
Bacuri [¹⁷17 Rogez H, Buxant R, Mignolet E, Souza JNS, Silva EM, Larondelle Y. Chemical composition of the pulp of three typical Amazonian fruits: araça-boi (Eugenia stipitata), bacuri (Platonia insignis) and cupuaçu (Theobroma grandiflorum). Eur Food Res Technol. 2004; 218: 380-4.]	17.1±0.8	0.38±0,04	0.45±0.07	150±3	22.2±0.4	-	26.4±1.5	10.8±0.63	-		1.04±0.11
Umbu [³⁶36 Almeida MMB, Sousa PHM, Fonseca ML, Magalhães CEC, Lopes MFG, Lemos TLG. Evaluation of macro and micro-mineral content in tropical fruits cultivated in the northeast of Brazil. Food Sci Technol. 2009; 29(3): 581-6.]	30.1±4.2	0.07±0.01	0.41±0.01	205±49	10.8±1.43	Nd	2.07±0.08	29.4±5.37	0.11±0.00		0.14±0.17
Araça [³³33 Correia, PRM; Ferreira MMC. Educação. Quim Nov. 2007; 30(2): 481-7.]	21.0 ± 0.0	-	0.21±0.02	-	-	-	-	-	-		0.50 ± 0.12
Araça [¹⁹19 Damiani C, Vilas Boas EVB, Asquieri ER, Lage ME, Oliveira RA, Silva EP, Pinto DM, Rodrigues LJ. Characterization of fruits from the savanna: Araça (Psidium guinnensis Sw.) and. Ciência e Tecnol Aliment. 2011; 31(3): 723-9.]	48.5 ± 0.1	0.32 ± 0.03	0.55 ± 0.01	-	29.2 ± 0.02	-	-	9.75 ± 0.02	-		0.27 ± 0.02
Cajá [³⁷37 Nascimento ALAA., Brandi IV, Durães CAF, Lima JP, Soares SB, Mesquita BMAC. Chemical characterization and antioxidant potential of native fruits of the Cerrado of northern Minas Gerais. Braz J Food Technol. 2020; 23(e2019296):1-9.]	23.66 ± 3.12	0.24 ± 0.01	1.22 ± 0.44	0.42± 0.01	45.50 ± 2.12	-	4.16 ± 0.68	-	-		0.06 ± 0.06
Umbu [³⁸38 Ribeiro LO, Viana ES, Godoy RLO, Freitas SC, Freitas SP, Matta VM. Nutrients and bioactive compounds of pulp, peel and seed from umbu fruit. Cienc Rural, 2019; 49(4): 1-8.]	64 ± 0	-	2 ± 0	1.24 ± 12	57 ± 1	-	6.0 ± 0	150 ± 1	-		0.7 ± 0.0

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