Our friend Ígor found a Mutamba tree / West Indian Elm and these are the fruits. Breaking it apart and chewing on it will release its unique sweet flavor and once the taste dies down the remains are spit out. The seeds also have various medicinal properties. Feel free to read on about it on the mutamba’s wiki page.
About Hans Rippel
After having lived in six countries on four continents and traveled to over 40 countries on six continents, I now have come to see myself as a citizen of the world. In that spirit, I celebrate diversity and I am eager to continuously learn about myself and the world I live in. On my journey in life, I have obtained a B.A. in psychology with positive psychology as my main passion and interest as well as a minor in Religious Studies and a Buddhist Studies certificate. In addition, I am continuously exploring how to optimize mental and physical health to enhance the quality of life for both myself and the people around me. My interests include reading educational non-fiction books about psychology, physical health, sciences, philosophy, and religion. Among my hobbies, I enjoy playing squash, swimming, running, rock climbing, hiking, biking, and general physical exercise.
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Good afternoon, how are you?
My name is Gustavo Pereira, I am a student at Unicamp and I am currently developing my doctorate in obtaining compounds of high value, liked from fruits of the cerrado or found in it.
I work with the fruit mutamba. I am writing a manuscript to be published in an international journal and would like to use your photos in this material to present an image of the fruit.
It would be possible?
You may use the image as long as you provide the appropriate reference for it.
What is your doctoral thesis about?
Thank you! Do you know the name of the author (full name) of the photo? The person who took the picture?
Follows below the abstract of my thesis project:
The consumer’s concern about human health and environmental issues has driven the food industry to replace synthetic or animal-based ingredients by natural and sustainable compounds from plants, which represent a great challenge in the development of new food ingredients. Mutamba (Guazuma ulmifolia Lam.) is a plant largely used by Brazilian people to homemade food preparation, and it is used to treat diseases, for example, gastrointestinal complications. Nevertheless, the mutamba fruit is yet underexploited by food industry. The popular uses of mutamba fruit indicates that this fruit could be a promising source of bioactive and high added-value compounds, which may be used by food and pharmaceutical industries. In this approach, the current project aims to study the recovery of functional compounds with high added-value from mutamba fruits (pulp and seeds), namely the mucilaginous constituents from seeds and the phenolic compounds from whole fruit by employing ultrasound technology. The mutamba seed mucilage will be extracted and its chemical and technological properties (emulsifying and thickening agent) will be evaluated. Moreover, the phenolic compound profile of mutamba fruit flour will be carried out by using liquid chromatography tandem mass spectrometry coupled to electrospray ionization source (LC-ESI-MS/MS).
I published a scientific paper covering the mucilaginous substance from mutamba seed. You can acess this reserach by the following website: https://www.sciencedirect.com/science/article/pii/S1350417718317723
All photos taken on this blog are taken by me. My full name is Hans Rippel and I didn’t have an creative name for this image, I simply listed the English, Brazilian Portuguese, and scientific name: West-indian elm/Mutamba/Guazuma ulmifolia
Thanks Hans Rippel. I will send the material to you as soon as it is published.
Good Morning Hans Rippel, how are you?
I’ve published a article about the mutamba tree. I used the picture of your blog. You can read this article by accessing the following website:https://www.sciencedirect.com/science/article/pii/S096399691930599X#b0175
If you have no access to this platform, please let me know.