Physicochemical characterization, antioxidant capacity, total phenolic and proanthocyanidin content of flours prepared from pequi (Caryocar brasilense Camb.) fruit by-products.
Food Chem
; 225: 146-153, 2017 Jun 15.
Article
em En
| MEDLINE
| ID: mdl-28193408
The potential of pequi by-products as substrates for the production of flours rich in antioxidant dietary fibers was evaluated. Dietary fiber contents ranged from 39.8 to 43.3g/100g with pectic polysaccharide fraction constituted of rhamnogalacturonans and hemicellulose fraction consisted of arabinogalactans, xylans and glucomannans. Total polyphenols, non-extractable proanthocyanidins (NEPA) and carotenoid contents of the flours were determined (respectively, 15.5-17.4g GAE/100g, 215.54-346.84mg/100g and 2116.52-3499.03µg/100g). The antioxidant capacities of pequi by-product flours (986.94-1154.42µM TE/g ABTS; 44.43-48.02g/g DPPH; and 3027.31-3216.27µmol Fe2SO4/g FRAP) were found to be exceptionally higher than those of fruits and fruits by-products reported in the literature. Exocarp removal promoted no significant changes in the technological properties of the flour, except for color. Results showed promising prospects for future exploitation of pequi peel as a potential source of dietary fiber and natural antioxidants.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Ericales
/
Proantocianidinas
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Polifenóis
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Farinha
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Frutas
País/Região como assunto:
America do sul
/
Brasil
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2017
Tipo de documento:
Article
País de publicação:
Reino Unido