“Cupuaçu” (Theobroma grandiflorum): A brief review on chemical and technological potential of this Amazonian fruit
Theobroma grandiflorum (Willd. Ex Spreng.) K. Schum. (“cupuaçu” ou cupuassu) belongs to the Malvaceae family whose pulp has a characteristic acidic flavor and a strong aroma allowing its consumption of juices, ice cream, creams, yogurt, and jelly. In addition, vegetable oil can be extracted from its...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24001436 |
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| author | Jaqueline de Araújo Bezerra Renilto Frota Corrêa Edgar Aparecido Sanches Carlos Victor Lamarão Paulo César Stringheta Evandro Martins Pedro Henrique Campelo |
| author_facet | Jaqueline de Araújo Bezerra Renilto Frota Corrêa Edgar Aparecido Sanches Carlos Victor Lamarão Paulo César Stringheta Evandro Martins Pedro Henrique Campelo |
| author_sort | Jaqueline de Araújo Bezerra |
| collection | DOAJ |
| description | Theobroma grandiflorum (Willd. Ex Spreng.) K. Schum. (“cupuaçu” ou cupuassu) belongs to the Malvaceae family whose pulp has a characteristic acidic flavor and a strong aroma allowing its consumption of juices, ice cream, creams, yogurt, and jelly. In addition, vegetable oil can be extracted from its seeds to produce a type of chocolate known as ``cupulate''. T. grandiflorum fruit contains organic acids, phenolic and volatile compounds, among which, some are related to antioxidants, anti-glycemic, and anti-inflammatory properties. Due to all these characteristics mentioned, the Amazonian “Cupuaçu” has great potential for technological applications mainly in food technology, with products and processes based on its extracts rich in bioactive compounds, pulp, or seeds. |
| format | Article |
| id | doaj-art-3013d88d75dc4b06a0e9103cb6e29872 |
| institution | Kabale University |
| issn | 2772-753X |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj-art-3013d88d75dc4b06a0e9103cb6e298722024-12-13T11:08:45ZengElsevierFood Chemistry Advances2772-753X2024-12-015100747“Cupuaçu” (Theobroma grandiflorum): A brief review on chemical and technological potential of this Amazonian fruitJaqueline de Araújo Bezerra0Renilto Frota Corrêa1Edgar Aparecido Sanches2Carlos Victor Lamarão3Paulo César Stringheta4Evandro Martins5Pedro Henrique Campelo6Analytical Center, Campus Manaus Center, Federal Institute of Education, Science and Technology of Amazonas, Manaus, Amazonas, Brazil; Corresponding authors.Translational Surgery and Animal Experimentation Laboratory of the Central Bioterium of the UEA, State University of Amazonas, Manaus, Amazonas, BrazilLaboratory of Nanostructured Polymers (NANOPOL), Federal University of Amazonas, Manaus, Amazonas, BrazilSchool of Agrarian Science, Federal University of Amazonas, Manaus, Amazonas, BrazilDepartment of Food Technology, Federal University of Viçosa, Viçosa, MG, BrazilDepartment of Food Technology, Federal University of Viçosa, Viçosa, MG, BrazilDepartment of Food Technology, Federal University of Viçosa, Viçosa, MG, Brazil; Corresponding authors.Theobroma grandiflorum (Willd. Ex Spreng.) K. Schum. (“cupuaçu” ou cupuassu) belongs to the Malvaceae family whose pulp has a characteristic acidic flavor and a strong aroma allowing its consumption of juices, ice cream, creams, yogurt, and jelly. In addition, vegetable oil can be extracted from its seeds to produce a type of chocolate known as ``cupulate''. T. grandiflorum fruit contains organic acids, phenolic and volatile compounds, among which, some are related to antioxidants, anti-glycemic, and anti-inflammatory properties. Due to all these characteristics mentioned, the Amazonian “Cupuaçu” has great potential for technological applications mainly in food technology, with products and processes based on its extracts rich in bioactive compounds, pulp, or seeds.http://www.sciencedirect.com/science/article/pii/S2772753X24001436“Cupuaçu”MalvaceaeFlavonoidsAntioxidantAnti-inflammatory |
| spellingShingle | Jaqueline de Araújo Bezerra Renilto Frota Corrêa Edgar Aparecido Sanches Carlos Victor Lamarão Paulo César Stringheta Evandro Martins Pedro Henrique Campelo “Cupuaçu” (Theobroma grandiflorum): A brief review on chemical and technological potential of this Amazonian fruit Food Chemistry Advances “Cupuaçu” Malvaceae Flavonoids Antioxidant Anti-inflammatory |
| title | “Cupuaçu” (Theobroma grandiflorum): A brief review on chemical and technological potential of this Amazonian fruit |
| title_full | “Cupuaçu” (Theobroma grandiflorum): A brief review on chemical and technological potential of this Amazonian fruit |
| title_fullStr | “Cupuaçu” (Theobroma grandiflorum): A brief review on chemical and technological potential of this Amazonian fruit |
| title_full_unstemmed | “Cupuaçu” (Theobroma grandiflorum): A brief review on chemical and technological potential of this Amazonian fruit |
| title_short | “Cupuaçu” (Theobroma grandiflorum): A brief review on chemical and technological potential of this Amazonian fruit |
| title_sort | cupuacu theobroma grandiflorum a brief review on chemical and technological potential of this amazonian fruit |
| topic | “Cupuaçu” Malvaceae Flavonoids Antioxidant Anti-inflammatory |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X24001436 |
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