Teores De Bixina E Proteína Em Sementes De Urucum Em Função Do Tipo E Do Período De Armazenagem

Pedrosa, Juarez Paz; Cirne, L.E. da M.R.; Neto, João Miguel de Morais

doi:10.1590/1807-1929/agriambi.v3n1p121-123

Cited by 12 publications

(7 citation statements)

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“…The protein content here was slightly higher than that recorded by Carvalho et al (1991) (10.8%) and similar to that obtained by Pedrosa et al (1999) (12.67%) for annatto seeds, compared to 11.56% for wheat flour reported by Pires et al (2006).…”

Section: Resultssupporting

confidence: 82%

Annatto seed residue (Bixa orellana L.): nutritional quality

Valério

Ramos

Neto

et al. 2015

Food Sci. Technol (Campinas)

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Considering that annatto seeds are rich in protein, the present work aimed to evaluate the biological quality of this nutrient in the meal residue originating from annatto seed processing. We determined the general composition, mineral levels, amino acid composition and chemical scores, antinutritional factors, and protein quality using biological assays. The following values were obtained: 11.50% protein, 6.74% moisture, 5.22% ash, 2.22% lipids, 42.19% total carbohydrates and 28.45% fiber. The residue proved to be a food rich in fiber and also a protein source. Antinutritional factors were not detected. The most abundant amino acids were lysine, phenylalanine + tyrosine, leucine and isoleucine. Valine was the most limiting amino acid (chemical score 0.22). The protein quality of the seed residue and the isolated protein showed no significant differences. The biological value was lower than that of the control protein but higher than that found in other vegetables. Among the biochemical analyses, only creatinine level was decreased in the two test groups compared to the control group. Enzyme tests did not indicate liver toxicity. The results showed favorable aspects for the use of annatto seed residue in the human diet, meriting further research.Keywords: biological value; protein quality; annatto.Practical Application: The evaluation of biological quality of the annatto seeds' protein showed favorable aspects for the use in the human diet.

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Section: Resultssupporting

confidence: 82%

Annatto seed residue (Bixa orellana L.): nutritional quality

Valério

Ramos

Neto

et al. 2015

Food Sci. Technol (Campinas)

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“…Protéines brutes (g/100g MS) 10,6 % 13,69% 17,6% Kapoor et al, (1975) ; Senthil et al, (2007);Wurtset al, (1983);Bressaniet al, (1983);Glewetal., (1997) ; da Silva et al, (2009); Utiyama et al, (2002); Anselmo et al, (2008);Valéria et al, (2015) ; Carvalho et al, (1991); Pedrosa et al, (1999) ; Dike et al, (2016 Parimalan et al, (2007); Valério et al, (2015) Cendre totale (g/100g MS) 4,7% 5,20% 6,32% Senthil et al, (2007). Kapoor et al, (1975).…”

Section: Constituants Valeurs Références Min Moy Max Macronutrimentsmentioning

confidence: 99%

Le rocouyer (<i>Bixa orellana</i>), une source de biocolorant pour les industries alimentaires: revue analytique

Akakpo¹,

Badoussi²,

Gnacadja³

et al. 2019

Int. J. Bio. Chem. Sci

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Bixa orellana est une espèce végétale pourvoyeuse de biocolorant utilisé traditionnellement aussi bien en Asie, en Amérique qu'en Afrique. Cette revue vise à faire un récapitulatif des travaux antérieurs sur le colorant des graines de Bixa orellana afin de définir de nouveaux objectifs de recherche pour sa valorisation. La méthodologie adoptée est basée sur une documentation axée sur la pertinence et la qualité des articles. Une centaine d'articles scientifiques ont été exploités et les informations capitalisées font état de ce que Bixa orellana a une grande importance socioéconomique et alimentaire. Ses graines, fournissent un colorant ayant deux fractions; la norbixine (hydrosoluble) et la bixine (liposoluble), stables surtout aux températures inférieures à 180 °C et, constituent ainsi, la seule source naturelle de bixine, un caroténoïde très utilisé dans l'industrie alimentaire comme colorant. Les potentialités nutritionnelles et thérapeutiques des graines font de l'espèce, un important patrimoine agricole capable de faire face aux défis de substitution de certains colorants de synthèse par ceux de ces graines. Son exploitation permettrait de pallier aux pathologies liées à l'utilisation des colorants de synthèse, d'améliorer le revenu agricole des populations pratiquant sa culture et d'offrir à l'espèce, une visibilité pour sa valorisation en Afrique et principalement au Bénin..

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“…Annato preparations are widely used in the food industry and are the most consumed colorant in Brazilian industries (90% of the natural colors) and worldwide (70% of natural colors). 16 NBIX is a water-soluble carotenoid obtained through the hydrolytic removal of a methyl group in the molecule of bixin. 17 Despite the high antioxidant potential of NBIX, especially in lipid membranes, 18 there is not much information available about this carotenoid in animals and humans.…”

Section: Introductionmentioning

confidence: 99%

Prooxidant activity of norbixin in model of acute gastric ulcer induced by ethanol in rats

et al. 2015

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Free radicals and oxidative stress play a central role in gastric injuries caused by ethanol (EtOH). Antioxidant strategies to counteract EtOH toxicity are highly desirable. Norbixin (NBIX) is a carotenoid with antioxidant potential largely used in the food industry. This study evaluated the NBIX effects in a model of gastric ulcer induced by EtOH in rats. Male Wistar rats received NBIX doses of 0, 10, and 25 mg/kg by gavage 1 h after EtOH administration (0 or 75% solution, 1 mL/200 g of animal). The animals were euthanized 1 h after the NBIX administration, and their stomachs were removed for macroscopic and histopathological analyses, quantification of nonprotein sulfhydryl (NPSH) groups, lipid peroxidation (LPO) levels, and catalase (CAT) activity determination. NBIX increased LPO in gastric mucosa and caused CAT inhibition and NPSH depletion in EtOH-treated animals. Results showed that NBIX did not protect gastric tissue against EtOH damage, and this could be associated to a prooxidant effect.

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Teores De Bixina E Proteína Em Sementes De Urucum Em Função Do Tipo E Do Período De Armazenagem

Cited by 12 publications

References 0 publications

Annatto seed residue (Bixa orellana L.): nutritional quality

Annatto seed residue (Bixa orellana L.): nutritional quality

Le rocouyer (<i>Bixa orellana</i>), une source de biocolorant pour les industries alimentaires: revue analytique

Prooxidant activity of norbixin in model of acute gastric ulcer induced by ethanol in rats

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