Screening of minerals, proximate composition and physico-chemical characteristics in the discrimination of Oiti (Licania tomentosa (Benth.) Fritsch.) using Kohonen self-organizing maps, PCA and HCA / Triagem de minerais, composição centesimal e características físico-químicas na discriminação de Oiti (Licania tomentosa (Benth.) Fritsch.) usando mapas auto-organizados de Kohonen, PCA e HCA

Emmanuelle Ferreira Requião Silva, Bruna Rosa da Silva Santos, Geovani Cardoso Brandão, Mariângela Vieira Lopes Silva, Erik Galvão Paranhos da Silva, Wagna Piler Carvalho dos Santos, Walter Nei Lopes dos Santos, Ana Maria Pinto dos Santos

Abstract


Oiti (Licania tomentosa (Benth.) Fritsch.) is a native fruit of Brazil that is not vastly utilized in the human diet due to the scarcity of information about its nutritional characterization. In this paper, the proximate composition, physicochemical characterization and mineral content of oiti pulp were investigated. Multivariate analysis techniques (Kohonen Neural Network, PCA and HCA) were used to evaluate whether there were significant differences among the samples collected in the city of Salvador, Bahia, Brazil, regarding to nutritional composition. The samples were digested in microwave ovens using the HNO3 and H2O2 oxidative mixture for multi-element determination of Ca, Cu, K, Mg, Mn, P and Zn by inductively coupled plasma optical emission spectrometry (ICP OES). Residual carbon content was determined to evaluate the efficiency of the acid digestion procedure. The method accuracy was confirmed by the analysis of the certified reference material of spinach leaves (1570a) and apple leaves (1515) from the National Institute of Standards and Technology (NIST). The results obtained for proximate composition and physical-chemical characterization analysis were in ranges of: 33.2 to 42.2% for moisture; 0.73 to 1.63% for ashes; 1.66 to 4.59% for total lipids; 1.89 to 3.07% for total proteins; 50.6 to 60.6% for carbohydrates; 0.04 to 0.06% for titratable acidity; 6.14 to 6.76 for pH; 0.88 to 5.69 mg 100g-1 for vitamin C; 10 to 14% for soluble solids content (ºBrix); 179 to 323 for ratio; 3.93 to 12.4% for reducing sugars; 0.89 to 4.52% for non-reducing sugars; 5.99 to 15.1% for total sugars and 248 to 279 Kcal in 100g for total calories value. The concentration values obtained for the elements in oiti samples in mg 100g-1 were in ranges of: 121 to 259 for Ca; 10.0 to 12.6 for Cu; 394 to 775 for K; 32.9 to 62.7 for Mg; 10.5 to 12.3 for Mn; 48.6 to 70.4 for P and 0.335 to 1.66 for Zn. The results indicate that oiti fruits have a nutritional value and can be used as a potential alternative source of nutrients for human diet and for the development of new food products.


Keywords


Oiti fruit; proximate composition; physical-chemical characteristics; mineral composition; Kohonen self-organizing maps; PCA and HCA.

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DOI: https://doi.org/10.34117/bjdv6n4-360

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