Antioxidants present in many fruit residues can play an essential role in the prevention of diseases. The aim of this study was to determine nutritional and mineral composition, fatty acids profile, anti-nutrients, bioactive compounds, antioxidant activity and technological properties of flour from residues generated by umbu fruit processing. Nutritional composition showed high levels of dietary fiber, especially insoluble fiber (56.67%). The flour can be classified as a good source of calcium, phosphorus and magnesium, and an excellent source of iron, zinc and copper. Palmitic and stearic saturated fatty acids and oleic and linoleic unsaturated fatty acids were identified. No potentially toxic substances were detected. Significant values of ascorbic acid (44.78 mg/100g), carotenoids (463.73 µg/100g) and flavonoids (37.85 mg QE/100g) were found, as well as very high levels of phenolic compounds (20357.26 mg GAE/100g).Strong antioxidant activity was detected in the flour by three methods (ABTS, DPPH and FRAP) demonstrating a linear positive correlation between phenolic content and antioxidant activity. The flour showed high absorption of water, oil, emulsifying capacity and emulsion stability presenting a great potential for use in foods, especially meat, bakery and dairy products. These results indicate promising prospects to full use of umbu as a functional ingredient.

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Here we have proposed to evaluate potential replacers of fat in sponge cake formulations. Our investigation consisted initially of monitoring the physical-chemical changes in sponge cake batters caused by gradually replacing the vegetable fat/margarine of a control sample (standard sponge cake recipe) with galactomannan extracted from the seeds of Cassia grandis. Several samples were prepared where a 100% concentration of vegetable fat was substituted with galactomannan in different concentrations. We then compared both microscopic and macroscopic characteristics of pure fat cake batter formulations and formulations with controlled fat/galactomannan mixtures. At this first stage, rheometry and optical microscopy were employed to characterize the rheological features and air bubble distribution in the batters. In the second stage, the effects of fat substitution with galactomannan, now for the final baked cakes, were also monitored. Scanning electron microscopy (SEM) and standard sensorial tests were performed in order to correlate the final color, texture, and taste characteristics of the final sponge cake and those characteristics obtained initially for the batter. According to the statistical analysis of the data, a 75% fat replacement with galactomannan at only 1.0% concentration was achieved, while successfully maintaining surface microstructure, sensory acceptance, and rheological behavior similar to the original formulation containing only fat. Regarding vegetable fat substitution with galactomannan, our results allow us to conclude that rheometry and bubble distribution tests on the initial batters are useful indicators of the final cake quality.

No abstract

Moringa oleifera é uma espécie de planta arbórea e suas diferentes partes são utilizadas na medicina popular como antiinflamatório, no tratamento de doenças respiratórias e do trato gastrointestinal. Este estudo tem como objetivo realizar uma triagem fitoquímica do extrato etanólico das folhas de Moringa oleifera e avaliar sua atividade antioxidante e gastroprotetora. A triagem fitoquímica foi realizada pela dosagem de fenol e flavonóides totais, a atividade antioxidante foi avaliada em modelos in vitro por metodologias de peroxidação 2,2-difenil-1-picrilhidrasil (DPPH) e a atividade gastroprotetora foi avaliada pela metodologia de indução aguda de úlcera gástrica usando etanol PA. O teor de fenol para o extrato do estudo foi calculado como 128,4 + 14,42 mg EAG/g de extrato. O conteúdo de flavonóides era mg EQ/100 g extrato. Todas as concentrações do extrato exibiram atividade antioxidante, sendo a maior capacidade de sequestro de radicais livres atribuída a uma concentração de 1000 mg / mL com 71,39 ± 0,52. No estudo da atividade gastroprotetora, a dose de 200 mg/kg apresentou uma inibição da lesão ulcerativa de 48,48% em relação ao controle. Os testes de toxicidade aguda não mostraram alterações significativas entre o grupo controle negativo e o grupo tratado com EEMo na dose de 1000 mg / kg. Os resultados mostram que o extrato etanólico das folhas de Moringa oleifera possui atividade gastroprotetora, possivelmente devido ao alto teor de fenóis, flavonóides e atividade antioxidante presentes no extrato.