Carbohydrate composition of ripe pineapple (cv. perola) and the glycemic response in humans

7 páginas, 6 tablas.

Detalles Bibliográficos
Autores: Cordenunsi, B., Saura Calixto, Fulgencio D., Díaz Rubio, M. Elena, Zuleta, A., Tiné, M. A., Buckeridge, M. S., Silva, G. B. da, Menezes, E. W. de
Tipo de recurso: artículo
Fecha de publicación:2010
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/55138
Acceso en línea:http://hdl.handle.net/10261/55138
Access Level:acceso abierto
Palabra clave:Antioxidant activity
Ascorbic acid
Carbohydrates
Glycemic response
Perola cultivar
Pineapple
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spelling Carbohydrate composition of ripe pineapple (cv. perola) and the glycemic response in humansComposição de carboidratos do abacaxi (cv. pérola) e resposta glicêmica em humanosCordenunsi, B.Saura Calixto, Fulgencio D.Díaz Rubio, M. ElenaZuleta, A.Tiné, M. A.Buckeridge, M. S.Silva, G. B. daMenezes, E. W. deAntioxidant activityAscorbic acidCarbohydratesGlycemic responsePerola cultivarPineapple7 páginas, 6 tablas.Brazil is the third largest producer of pineapple (Ananas comosus) and the market for fresh pineapple is sustained by the Hawaii and Perola cultivars. In this work the Perola cultivar was divided into three main parts, shell, core and pulp, for characterization. Moisture in the pulp was higher (between 10 and 15%) than in the shell and core. The amount of protein was higher in the core (35%) than in the pulp and shell. Perola contained relatively low concentrations of total ascorbic acid in the edible parts, although higher levels of ascorbic acid in the shell. Citric acid corresponded to almost 60% of the total organic acids. The total soluble sugars [~7-12% (FW)] were predominantly sucrose, fructose and glucose. The core had almost twice as much total sugar (12%) than the pulp (6.8%). The amount of insoluble dietary fiber was around 1%, and the soluble fiber was less than 0.1%. The pulp showed the highest concentration of polyphenols (0.49%) and antioxidant activity (33 μmol.g-1) out of the parts. The consumption of the pineapple pulp or core produced a high glycemic index (~93%), but considering the glycemic load, this fruit can be considered as low dietary.XI.18 and 106PI0297 CYTED/CNPq international cooperation projects that facilitated the scientific exchanges between different Ibero‑American laboratories.Peer reviewedSociedade Brasileira de Ciencia e Tecnologia de Alimentos201220122010info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://hdl.handle.net/10261/55138reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.1590/S0101-20612010000100041info:eu-repo/semantics/openAccessoai:digital.csic.es:10261/551382026-05-22T06:33:51Z
dc.title.none.fl_str_mv Carbohydrate composition of ripe pineapple (cv. perola) and the glycemic response in humans
Composição de carboidratos do abacaxi (cv. pérola) e resposta glicêmica em humanos
title Carbohydrate composition of ripe pineapple (cv. perola) and the glycemic response in humans
spellingShingle Carbohydrate composition of ripe pineapple (cv. perola) and the glycemic response in humans
Cordenunsi, B.
Antioxidant activity
Ascorbic acid
Carbohydrates
Glycemic response
Perola cultivar
Pineapple
title_short Carbohydrate composition of ripe pineapple (cv. perola) and the glycemic response in humans
title_full Carbohydrate composition of ripe pineapple (cv. perola) and the glycemic response in humans
title_fullStr Carbohydrate composition of ripe pineapple (cv. perola) and the glycemic response in humans
title_full_unstemmed Carbohydrate composition of ripe pineapple (cv. perola) and the glycemic response in humans
title_sort Carbohydrate composition of ripe pineapple (cv. perola) and the glycemic response in humans
dc.creator.none.fl_str_mv Cordenunsi, B.
Saura Calixto, Fulgencio D.
Díaz Rubio, M. Elena
Zuleta, A.
Tiné, M. A.
Buckeridge, M. S.
Silva, G. B. da
Menezes, E. W. de
author Cordenunsi, B.
author_facet Cordenunsi, B.
Saura Calixto, Fulgencio D.
Díaz Rubio, M. Elena
Zuleta, A.
Tiné, M. A.
Buckeridge, M. S.
Silva, G. B. da
Menezes, E. W. de
author_role author
author2 Saura Calixto, Fulgencio D.
Díaz Rubio, M. Elena
Zuleta, A.
Tiné, M. A.
Buckeridge, M. S.
Silva, G. B. da
Menezes, E. W. de
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Antioxidant activity
Ascorbic acid
Carbohydrates
Glycemic response
Perola cultivar
Pineapple
topic Antioxidant activity
Ascorbic acid
Carbohydrates
Glycemic response
Perola cultivar
Pineapple
description 7 páginas, 6 tablas.
publishDate 2010
dc.date.none.fl_str_mv 2010
2012
2012
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/55138
url http://hdl.handle.net/10261/55138
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.1590/S0101-20612010000100041
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciencia e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciencia e Tecnologia de Alimentos
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869411688267120640
score 15,811543

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