Purpose The purpose of this study was to evaluate six different fruits from the Cerrado as to their chemical and bioactive properties. Design/methodology/approach Six different fruits from the Cerrado (araticum, baru, jatoba-do-cerrado, lobeira, macauba and pequi) were characterized regarding moisture, ash, lipids, proteins, carbohydrates, carotenoids, chlorophyll, ascorbic acid, flavonoids, phenolic compounds and their antioxidant activities. Findings The highest flavonoid content, which was found in araticum pulp, was significantly different from the ones of other fruit pulps. The carotenoid content of pequi pulp was 12-fold the one of lobeira pulp. The vitamin C content of baru pulp was five-fold the Reference Daily Intake (RDI). In relation to the antioxidant activity, araticum (5.7 µM/g) and jatoba (5.2 µM/g) pulps exhibited the highest values (p < 0.01). Both baru and araticum pulps were capable of capturing the radical with mean percentage of discoloration of 68.7 and 67.4%, respectively (p < 0.01). Originality/value Native fruits of the Cerrado have been poorly described in the literature, even though they are highly consumed in the region. Publicizing their nutritional characteristics can increase the commercial value of these fruits, which have been traditionally devalued. In addition, knowledge of new sources of nutrients contributes to their use by pharmaceutical and food industries.
Objetivou-se neste trabalho elaborar uma bebida fermentada de soja tipo ‘iogurte’ enriquecidacom inulina e saborizada com ameixa e avaliar sua qualidade microbiológica, sensorial e físicoquímica. Quatro tratamentos com adição de 0, 5, 10 e 15% de inulina foram produzidos. Asanalises microbiológicas foram de coliformes totais e termotolerantes, bolores e leveduras eSalmonella sp. A análise sensorial foi realizada por teste de ordenação e teste de aceitação como uso de escala hedônica. As análises físico-químicas (umidade, cinzas, proteína, lipídios,fibras, cor, viscosidade, pH, acidez e MEV) foram realizadas no produto que obteve maiorpreferência pelos consumidores no teste sensorial de ordenação. Na análise microbiológicatodos os tratamentos estavam dentro do padrão. O produto com 15% de adição de inulina obtevemaior preferência. Os principais componentes foram carboidratos 19,31%, proteínas 2,09%,com destaque para a fibra alimentar total 10,95%, sendo 9,49% para fibra alimentar solúvel e1,46% para fibra alimentar insolúvel. O pH diminuiu de 4,35 para 4,15 e a acidez aumentou de0,33 para 0,41. Conclui-se que a bebida fermentada de soja tem significativa quantidade defibras e é uma boa opção para pessoas com intolerância a lactose.
Purpose This study aims to analyze the levels of vitamin C, phenolic compounds and antioxidants in baby food. Providing nutritious food to the infants is essential for their growth and development. Baby foods are foods prepared from any suitable nutritive material and intended for feeding children after six months of age. The search for foods that meet the nutritional needs of children and that also promote aspects of health has increased on the part of parents. Design/methodology/approach A total of 17 different types of baby foods (2 brands) were purchased and the vitamin C content, total phenolic compounds (TPC) and antioxidant activity were determined. The authors also assessed the adequacy of labeling in accordance with regulatory parameters. Data was submitted to analysis of variance, and the means were compared by the Tukey test at 5% probability. Principal component analysis was performed to evaluate the results (phenolic compounds, vitamin C and antioxidant activity) from the multidimensional point of view. Findings In general, the labeling of baby foods proved to be within the legislation, but with confusing information for the consumer. BF7-AAPO (apple pulp and juice, papaya and orange juice), BF-BAO (banana, apple juice and oatmeal) and BF-AA (apple pulp and juice) showed the highest vitamin C content (20–28 mg/100 g; p < 0.001). BF-A (apple), BF-B (banana) and BF-AA showed the highest TPC (7–8.2 mg/100 g; p < 0.001). BF-CP (cassava-parsley), BF-PCBCP (potato, carrot, beef and cassava-parsley) and BF-PCBB (potato, carrot, beef and broccoli) showed the highest antioxidant activity (44–48%; p < 0.001). High value of TPC was related to high value of antioxidant activity in baby foods. In conclusion, vitamin C content in the baby foods was different from those reported on the labels and there was a direct relationship between the content of TPC and the antioxidant capability. Originality/value The objective of this work was to evaluate bioactive compounds and antioxidant activity in baby foods. So far, few papers have reported on the subject as the authors seek to know about essential nutrients. However, this knowledge is important because these compounds can decrease and/or prevent inflammatory processes in the body.
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