Mineral characterization of native fruits from the southern region of Brazil

• Published in: Ciência e tecnologia de alimentos 2014-06, Vol.34 (2), p.258-266
• Main Authors: Pereira, Marina Couto, Boschetti, Wiliam, Rampazzo, Roger, Celso, Paulo Gustavo, Hertz, Plinho Francisco, Rios, Alessandro de Oliveira, Vizzotto, Márcia, Flores, Simone Hickmann
• Format: Article
• Language: English
• Subjects: FOOD SCIENCE & TECHNOLOGY
• ISSN: 1678-457X; 1678-457X
• DOI: 10.1590/fst.2014.0049

Although the greatest variety of Brazilian flora is in the Amazon region, the Southern region of Brazil also has an estimated number of at least 5,000 species of vascular native plants. These species have been neglected as potential food sources, remaining unknown and under-utilized and limiting the potential variety in the diet of Brazilians and other peoples. Therefore the aim of this study was to characterize the mineral composition and content present in seven native fruit species of Southern Brazil using inductively coupled plasma optical emission spectrometry (ICP-OES). The essential element concentrations in the fruit samples were higher or similar to the values reported for traditional fruits. The araticum-do-mato fruit samples had high concentrations of the elements Ca, K, and Cu, and trace elements such as Pb and Sr. Mandacaru-de-três-quinas had predominance of Ba, Bi, and Ga, and the essential elements Mg and Mn. Uvaia and guabiroba had the highest levels of Al and Cr, but uvaia had high levels of Fe and Zn. The pindo palm had high amounts of Cd and Ni, and the yellow guava had high concentrations of Na, while red guava had high levels of Co.