Nutritional and technological potential of Umbu (Spondias tuberosa Arr. Cam.) processing by-product flour

Abstract

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.

Flours from Spondias mombin and Spondias tuberosa seeds: Physicochemical characterization, technological properties, and antioxidant, antibacterial, and antidiabetic activities

“…López-Camacho et al ( 2021) evaluated the yellow mombin seed oil describing a concentration-dependent antioxidant activity, with a maximum ABTS radical inhibition of 45%. Another study with Brazil plum residues showed similar elimination of ABTS and DPPH to that reported in the present study (Xavier et al, 2022).…”

“…Emulsifying capacity is related to surface properties, the ability of a substance to act as an agent that facilitates the solubilization or dispersion of two immiscible liquids. The values found herein were lower than the results described by Xavier et al (2022) with Brazil plum residues.…”

“…Brazil plums have a smaller seed size in relation to yellow mombin, therefore presenting a larger area exposed to drying air, which may have increased the efficiency in removing water molecules from the seed's surface. These findings are similar to the yield of Brazil plum flour (13.14%) obtained by Xavier et al (2022).…”

“…Ethanol 70% However, the findings of the study are lower than those reported in a previous study with Brazil plum residues (2.55 g/g) (Xavier et al, 2022).…”

“…In addition to the nutritional and functional point of view, the antioxidant activity of phenolic compounds is desirable from the technological point of view, as these compounds act as natural antioxidants of the food (Xavier et al, 2022). Therefore, the phenolics found in the flours studied may enable their application as synthetic antioxidant substituents (Nakilcioğlu-Taş & Ötleş et al, 2021).…”