Mineral composition, nutritional properties, total phenolics and flavonoids compounds of the atemoya fruit (Annona squamosa L. x Annona cherimola Mill.) and evaluation using multivariate analysis techniques

摘要: The atemoya is a hybrid fruit obtained by crossing of cherimoya (Annona cherimola Mill.) with sweet sop squamosa L.). information about chemical composition scarce. mineral was evaluated employing Inductively Coupled Plasma Optical Emission Spectrometry (ICP OES) and the centesimal physico-chemical parameters were assessed procedures described in AOAC methods. total phenolic compounds (TPC) flavonoids (TF) determined using spectroanalytical Considering Reference Daily Intake (RDI), concentrations K, Cu Vitamin C found highest, representing 32, 23 37% RDI, respectively. carbohydrates 32 g 100g-1 soluble solids equivalent to (32.50 ± 0.03) °Brix. result for TPC 540.47 2.32 mgGAE 100 g-1 TF 11.56 1.36 mgQE g-1. exploratory evaluation 42 samples performed through Principal Component Analysis (PCA), which discriminated green ripe fruits according their composition. elements that contributed most variability between were: Ba, Ca, Cu, Mg P.