<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2730-5066</journal-id>
<journal-title><![CDATA[Agrociencia Uruguay]]></journal-title>
<abbrev-journal-title><![CDATA[Agrocienc. Urug.]]></abbrev-journal-title>
<issn>2730-5066</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Agronomía - Instituto de Nacional de Investigación Agropecuaria]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2730-50662021000402304</article-id>
<article-id pub-id-type="doi">10.31285/agro.25.789</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Butia: physical, nutritional and antioxidant properties of red, orange and yellow fruits]]></article-title>
<article-title xml:lang="es"><![CDATA[Butiá: propiedades físicas, nutricionales y antioxidantes de frutos rojos, anaranjados y amarillos]]></article-title>
<article-title xml:lang="pt"><![CDATA[Butiá: propiedades físicas, nutricionais e antioxidantes dos frutos vermelhos, laranjas e amarelos]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Zaccari]]></surname>
<given-names><![CDATA[F.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Puerto]]></surname>
<given-names><![CDATA[M. Del]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cabrera]]></surname>
<given-names><![CDATA[M. C.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de la República Facultad de Agronomía Departamento de Producción Vegetal]]></institution>
<addr-line><![CDATA[Montevideo ]]></addr-line>
<country>Uruguay</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de la República Facultad de Agronomía Departamento de Producción Animal y Pasturas]]></institution>
<addr-line><![CDATA[Montevideo ]]></addr-line>
<country>Uruguay</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>02</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>02</month>
<year>2021</year>
</pub-date>
<volume>25</volume>
<numero>nspe2</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.edu.uy/scielo.php?script=sci_arttext&amp;pid=S2730-50662021000402304&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.edu.uy/scielo.php?script=sci_abstract&amp;pid=S2730-50662021000402304&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.edu.uy/scielo.php?script=sci_pdf&amp;pid=S2730-50662021000402304&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: The fruit of the butia palm (Butia odorata (Barb. Rodr.) Noblick) has cultural and economic value for the inhabitants of the protected landscape area in Los Palmares de Rocha, Uruguay. Determining the physicochemical and nutritional quality of the fruits can contribute to enhance them by preserving these biosystems. This study aimed to characterize fruits with red, orange and yellow epicarp physically and chemically. Color, dry matter, ash, crude protein, dietary fiber, carotenoids, vitamin C, total polyphenols (TP), and total antioxidant capacity were measured in peel and pulp of the three types of fruit. All data were reported for 100 g of fresh weight. Furthermore, the pH, the titratable acidity and the total soluble solids were determined in the pulp juice. The three types of butia had a higher content of &#946;-carotene (&#8776;1.28 mg), lutein (&#8776;68.2 µg) and TP (&#8776;647.7 mg gallic acid equivalent) in peel than in pulp. In addition, the content of vitamin C (&#8776;48.7 mg) and dietary fiber (&#8776; 7.1 g) was similar in the peel and in the pulp for the three colors of butia. Intake of 100 g of butia fruits in natura would provide up to 14% of the dietary fiber, 8% &#946;-carotenes and 57% of the vitamin C required daily by an adult.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: El fruto de la palma de butiá (Butia odorata (Barb. Rodr.) Noblick) tiene valor cultural y económico para los habitantes del área de paisaje protegido en los Palmares de Rocha, Uruguay. Determinar la calidad físico-química y nutricional de los frutos puede ser un aporte para valorizarlos preservando estos biosistemas. El objetivo de este trabajo fue caracterizar física y químicamente frutos con epicarpio de color rojo, anaranjado y amarillo. El color y el contenido de materia seca, ceniza, proteína cruda, fibra dietética, carotenoides, vitamina C, polifenoles totales (PT), y la capacidad antioxidante total fueron medidos en la cáscara y la pulpa de los tres tipos de frutos. Todos los datos fueron reportados cada 100 g de peso fresco. Además, en el jugo de la pulpa se determinó el pH, la acidez titulable y los sólidos solubles totales. Los tres tipos de butiá presentaron mayor contenido de &#946;-caroteno (&#8776;1,28 mg), luteína (&#8776;68,2 µg) y PT (&#8776;647,7 mg ácido gálico equivalente) en la cáscara que en pulpa. Además, el contenido de vitamina C (&#8776;48,7 mg) y fibra dietética (&#8776; 7,1 g) fue similar en la cáscara y en la pulpa para los tres colores de butiá. El consumo de 100 g de frutos de butiá in natura aportaría hasta un 14% de la fibra dietética, 8% &#946;-carotenos y 57% de la vitamina C requeridos diariamente por un adulto.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo: O fruto da palmeira butiá (Butia odorata (Barb. Rodr.) Noblick) tem valor cultural e econômico para os habitantes da área de paisagem protegida dos Palmares de Rocha, Uruguai. Determinar a qualidade físico-química e nutricional dos frutos pode ser uma contribuição para aprimorá-los, preservando esses biossistemas. O objetivo deste trabalho foi caracterizar física e quimicamente frutos com epicarpo vermelho, laranja e amarelo. A cor e conteúdo de matéria seca, cinzas, proteína bruta, fibra alimentar, carotenoides, vitamina C, polifenóis totais (PT), e capacidade antioxidante total foram medidos na casca e polpa dos três tipos de fruta. Todos os dados foram reportados cada 100 g de peso fresco. Ademais, no suco da polpa forma determinados o pH, a acidez titulável e os sólidos solúveis totais. Os três tipos de butiá tinham um conteúdo mais alto de &#946;-caroteno (&#8776;1,28 mg), luteína (&#8776;68,2 µg) e PT (&#8776;647,7 mg ácido gálico equivalente) na casca do que na polpa. Além disso, o teor de vitamina C (&#8776; 48,7 mg) e fibra alimentar (&#8776; 7,1 g) foi semelhante na casca e na polpa para as três cores de butiá. O consumo de 100 g de frutas de butiá in natura forneceria até 14% da fibra alimentar, 8% de &#946;-carotenos e 57% da vitamina C necessária diariamente a um adulto.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Butia odorata]]></kwd>
<kwd lng="en"><![CDATA[carotenes]]></kwd>
<kwd lng="en"><![CDATA[xanthophyll]]></kwd>
<kwd lng="en"><![CDATA[vitamin C]]></kwd>
<kwd lng="en"><![CDATA[polyphenols]]></kwd>
<kwd lng="en"><![CDATA[dietary fiber]]></kwd>
<kwd lng="es"><![CDATA[Butia odorata]]></kwd>
<kwd lng="es"><![CDATA[carotenos]]></kwd>
<kwd lng="es"><![CDATA[xantofilas]]></kwd>
<kwd lng="es"><![CDATA[vitamina C]]></kwd>
<kwd lng="es"><![CDATA[polifenoles]]></kwd>
<kwd lng="es"><![CDATA[fibra dietética]]></kwd>
<kwd lng="pt"><![CDATA[Butia odorata]]></kwd>
<kwd lng="pt"><![CDATA[carotenos]]></kwd>
<kwd lng="pt"><![CDATA[xantofilas]]></kwd>
<kwd lng="pt"><![CDATA[vitamina C]]></kwd>
<kwd lng="pt"><![CDATA[polifenóis]]></kwd>
<kwd lng="pt"><![CDATA[fibra alimentar]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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