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Characterization of flours from the aroeira leaf (Schinus terebinthifolius Raddi), obtained by different drying methods.
Candice Costa Silva, Jordania; Medeiros Santos, Nayane; de Sousa Silva, Nayara; Cristina Silveira Martins, Ana; Maria Gomes Dutra, Larissa; Eduardo Alves Dantas, Carlos; Dos Santos Lima, Marcos; Fechine Tavares, Josean; Sobral da Silva, Marcelo; Mangueira do Nascimento, Yuri; Ferreira da Silva, Evandro; Eduardo Vasconcelos de Oliveira, Carlos; Elieidy Gomes de Oliveira, Maria; Elias Pereira, Diego; Carolina Dos Santos Costa, Ana; Carlo Rufino Freitas, Juliano; Késsia Barbosa Soares, Juliana; Bordin Viera, Vanessa.
Afiliação
  • Candice Costa Silva J; Program of Natural Sciences Biotechnology, Federal University of Campina Grande -UFCG, Cuité, PB, Brazil.
  • Medeiros Santos N; Program of Natural Sciences Biotechnology, Federal University of Campina Grande -UFCG, Cuité, PB, Brazil.
  • de Sousa Silva N; Program of Natural Sciences Biotechnology, Federal University of Campina Grande -UFCG, Cuité, PB, Brazil.
  • Cristina Silveira Martins A; Academic Health Unit, Center of Education and Health, Federal University of Campina Grande, Cuité 58175-000, Brazil.
  • Maria Gomes Dutra L; Laboratory of Experimental Nutrition, Department of Nutrition, Federal University of Campina Grande, Cuité, Paraiba, Brazil. Electronic address: lara-dutra@hotmail.com.
  • Eduardo Alves Dantas C; Laboratory of Bromatology, Department of Nutrition, Federal University of Campina Grande, Cuité, Paraiba, Brazil.
  • Dos Santos Lima M; Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina 56302-100, Brazil.
  • Fechine Tavares J; Post-Graduate Program in Bioactive Natural and Synthetic Products, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil.
  • Sobral da Silva M; Post-Graduate Program in Bioactive Natural and Synthetic Products, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil.
  • Mangueira do Nascimento Y; Post-Graduate Program in Bioactive Natural and Synthetic Products, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil.
  • Ferreira da Silva E; Institute for Research in Drugs and Medicines - IPeFarM, Federal University of Paraíba, João Pessoa 58051-900, Brazil.
  • Eduardo Vasconcelos de Oliveira C; Departament of Nutrition, UNIESP Center University, João Pessoa, Brazil.
  • Elieidy Gomes de Oliveira M; Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, Brazil.
  • Elias Pereira D; Laboratory of Experimental Nutrition, Department of Nutrition, Federal University of Campina Grande, Cuité, Paraiba, Brazil.
  • Carolina Dos Santos Costa A; Departament of Gastronomy, Federal Rural University of Pernambuco, Recife, Pernambuco, Brazil.
  • Carlo Rufino Freitas J; Program of Natural Sciences Biotechnology, Federal University of Campina Grande -UFCG, Cuité, PB, Brazil.
  • Késsia Barbosa Soares J; Program of Natural Sciences Biotechnology, Federal University of Campina Grande -UFCG, Cuité, PB, Brazil; Laboratory of Experimental Nutrition, Department of Nutrition, Federal University of Campina Grande, Cuité, Paraiba, Brazil.
  • Bordin Viera V; Program of Natural Sciences Biotechnology, Federal University of Campina Grande -UFCG, Cuité, PB, Brazil; Laboratory of Bromatology, Department of Nutrition, Federal University of Campina Grande, Cuité, Paraiba, Brazil.
J Chromatogr B Analyt Technol Biomed Life Sci ; 1239: 124126, 2024 May 15.
Article em En | MEDLINE | ID: mdl-38688175
ABSTRACT
The present work aimed at the development and characterization of aroeira leaf flour (Schinus terebinthifolius Raddi), obtained by lyophilization and drying in an air circulation oven. The technological, physical, physico-chemical, morphological, functional, and microbiological aspects were analyzed. Physico-chemical analysis identified the following properties with values provided respectively for fresh leaves (FOin) and flours (FES and FLIO) low water activity (0.984, 0.370, 0.387 g/100 g), moisture (64.52, 5.37, 7.97 g /100 g), ash (2.69, 6.51, and 6.89 g/100 g), pH (0.89, 4.45, 4.48 g/100 g), lipids (0.84, 1.67, 5.23 g/100 g), protein (3.29, 8.23, 14.12 g/100 g), carbohydrates (17.02, 53.12, 33.02 g/100 g), ascorbic acid (19.70, 34.20, 36.90 mg/100 g). Sources of fiber from plant leaves and flours (11.64, 25.1, 32.89 g/100 g) showed increased levels of luminosity. For NMR, the presence of aliphatic and aromatic compounds with olefinic hydrogens and a derivative of gallic acid were detected. The most abundant minerals detected were potassium and calcium. Micrographs identified the presence of irregular, non-uniform, and sponge-like particles. The main sugars detected were fructose, glucose, and maltose. Malic, succinic, citric, lactic, and formic acids were found. Fifteen phenolic compounds were identified in the samples, highlighting kaempferol, catechin, and caffeic acid. The values ​​found for phenolics were (447, 716.66, 493.31 mg EAG/100 g), flavonoids (267.60, 267.60, 286.26 EC/100 g). Antioxidant activity was higher using the ABTS method rather than FRAP for analysis of FOin, FES, and FLIO. Since the flours of the aroeira leaf have an abundant matrix of nutrients with bioactive properties and antioxidant activity, they have a potential for technological and functional use when added to food.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Folhas de Planta / Anacardiaceae / Farinha Idioma: En Revista: J Chromatogr B Analyt Technol Biomed Life Sci Assunto da revista: ENGENHARIA BIOMEDICA Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil País de publicação: Holanda
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Folhas de Planta / Anacardiaceae / Farinha Idioma: En Revista: J Chromatogr B Analyt Technol Biomed Life Sci Assunto da revista: ENGENHARIA BIOMEDICA Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil País de publicação: Holanda