Physicochemical Evaluation and Bioactive Compounds in Fruits of Solanum Nigrum L.

International Journal of Sciences, Volume 3, 2014

4 Pages Posted: 13 Jul 2017

See all articles by Isabela Reck

Isabela Reck

Universidade Estadual de Maringa - Laboratory of Food Biochemistry

Julianna Vagula

Universidade Estadual de Maringa - Laboratory of Food Biochemistry

Angela Kwiatkowski

Universidade Estadual de Maringa - Department of Agronomy (DAG)

Edmar Clemente

Universidade Estadual de Maringa - Laboratory of Food Biochemistry

Date Written: March 4, 2014

Abstract

Brazil stands out as a major fruit producer. However, many fruits are not yet produced in large scale due to the lack of knowledge of their cultivation practices. Solanum nigrum L. is a plant that produces small fruits known as Black-Mary. In this work, we evaluated the following characteristics: titratable acidity (TA), soluble solids (SS), TA/SS ratio, pH, vitamin C, crude protein, lipids, ashes (minerals), mineral quantification, reducing and total sugars and staining characterization (parameters a, b, C, G, H), phenolic compounds content evaluation, anthocyanins and their antioxidant activity. The results were satisfactory, especially regarding its antioxidant activity and phenolic compounds, which presented the values of 40.09% and 1036.32 mg per 100 g of sample, respectively. We can also highlight its 0.06% lipids content, 81.05% moisture and 2.25% protein content, along with significant amounts of macronutrients and micronutrients.

Keywords: Solanum nigrum L., physicochemical, bioactive compounds

Suggested Citation

Reck, Isabela and Vagula, Julianna and Kwiatkowski, Angela and Clemente, Edmar, Physicochemical Evaluation and Bioactive Compounds in Fruits of Solanum Nigrum L. (March 4, 2014). International Journal of Sciences, Volume 3, 2014. Available at SSRN: https://ssrn.com/abstract=2573659

Isabela Reck

Universidade Estadual de Maringa - Laboratory of Food Biochemistry

Maringa Parana 87020-900
Brazil

Julianna Vagula

Universidade Estadual de Maringa - Laboratory of Food Biochemistry

Maringa Parana 87020-900
Brazil

Angela Kwiatkowski

Universidade Estadual de Maringa - Department of Agronomy (DAG) ( email )

Maringa Parana 87020-900
Brazil

Edmar Clemente (Contact Author)

Universidade Estadual de Maringa - Laboratory of Food Biochemistry ( email )

Maringa Parana 87020-900
Brazil

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