Aromatic and nutritional profile of an Amazonian autochthonous species, Caramuri Pouteria elegans (A.DC.) Baehni

Figures & data

Figure 1. Caramuri fruits (Pouteria elegans (A.DC.) Baehni)

Table 1. Nutritional values of caramuri fruit (Pouteria elegans (A.DC.) Baehni) in the peel, pulp, and seed fractions

	Variables moisture	Ash (g/100g)	Lipids (g/100g)	Protein (g/100g)	pH	ºBrix	Vit C (mg/100g)	Vit E (µg/100g)	Vit.A(µg/100g)
Peel	69.02^b±0.7	0.78^b±0.01	1.34^b±0.02	1.2^b±0.02	nd	Nd	Nd	Nd	Nd
Pulp	81.89^a±2.1	0.53^c±0.01	1.2^b±0.02	0.71^c±0.01	4.07^a±0.1	14.1^a±0.1	143.07^a	0.21^a	6.51^a
Seeds	4.03^c±0.2	1.67^a±0.01	5.13^a±0.05	4.1^a±0.05	Nd	Nd	Nd	Nd	Nd

*Means followed by the same letter in the column did not differ (p < 0.05).

Table 2. Mineral composition of caramuri fruit (peel, pulp, and seed)

	Minerals (mg/100g)
	Cu	Zn	Mn	Fe	Na	Ca	K	Mg
Peel	0	4.49b±0.02	9.97^b±0.05	11.36^b±0.1	0.64^a±0.1	5.41^a±0.2	151.22^a±2.5	21.37^a±1.2
Pulp	0	2.47^c±0.03	5.84^c±0.05	6.91^c±0.09	0.38^b±0.1	3.89^b±0.1	97.50^b±3.1	14.75^b±2.1
Seed	0	9.90^a±0.02	26.81^a±0.03	21.06^a±0.1	**Tr	2.01^c±0.08	59.91^c±1.2	13.57^b±1.1

* Means followed by the same letter in the column did not differ (p < 0.05). **trace

Table 3. Volatile compounds of caramuri (Pouteria elegans (A.DC.) Baehni) obtained by HS-SPME

Peak	%area	**RI	Substance*
1	4.75	700	Ethyl acetate
2	1.17	708	N.I
3	1.16	719	N.I
4	1.68	722	2-Methylbutanal
5	1.31	734	Pentanal
6	9.79	788	Isopentyl formate
7	1.24	801	Hexanal
8	21.77	932	Pinene<α>
9	0.28	942	Citronellene <β>
10	0.33	1000	Decane <N->
11	0.73	1008	Carene<δ-3->
12	6.57	1024	Limonene
13	1.12	1030	Hexanedione<3.4>
14	1.08	1052	Isopentenyl Butanoate
15	1.2	1069	Octane, 3-ethyl-2.7-dimethyl- (CAS)
16	1.8	1098	Linalool
17	5.72	1100	Undecane<n->
18	1.23	1135	Nopinone
19	1.04	1154	2,5-Dimethyldecane
20	1.38	1431	Gurjunene <β>
21	2.27	1159	2,4-Dimethyl-3-pentanol
22	2.1	1164	Lavandulol<Tetrahydro>
23	1.72	1179	Menthol <iso->
24	4.06	1200	Dodecane <n->
25	1.29	1320	N.I
26	1.02	1411	Funebrene

*Identification of compounds according to bibliography Willey229.Lib, FFSC1.3.Lib and Adams, 2007.

**RI = retention index on DB-5 capillary column

***N.I = Not Identified.

Figure 2. Caramuri fruit (Pouteria elegans (A.DC.) Baehni) chromatograms by volatile compounds obtained by HS-SPME