Carotenoids are related to the colour and lipid content of the pequi (Caryocar brasiliense Camb.) pulp from the Brazilian Savanna

Ribeiro, Débora Melo; Fernandes, Daniela Canuto; Alves, Aline Medeiros; Naves, Maria Margareth Veloso

doi:10.1590/1678-457x.6369

Cited by 29 publications

(38 citation statements)

References 24 publications

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“…Control cheeses exhibited the highest (P < 0.05) h° values throughout the storage, followed by CS, whereas CIE presented the lowest (P < 0.05) h° values. The lower values observed in CIE and CM are due to higher a* values, which slightly distanced the hue angle results from 90° (yellow) and can be explained by extract interferences, probably by pequi carotene, which can lead to orange color variations (Ribeiro et al, 2014;Incedayi et al, 2016). Thus, all treatments are classified as white cheese by nearness to 90°.…”

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confidence: 85%

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Short communication: Antimicrobial activity of pequi (Caryocar brasiliense) waste extract on goat Minas Frescal cheese presenting sodium reduction

Moreira

Costa

Castro

et al. 2019

Journal of Dairy Science

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Sodium chloride reduction in foods is a significant focus of the dairy industry; however, it can interfere with dairy product quality. Thus, researchers have carried out studies on alternatives to maintain dairy product safety when presenting reduced NaCl content, such as natural antimicrobial addition. Caryocar brasiliense (pequi) is a fruit with high phenolic compound concentrations in the pulp and peel and known antioxidant and antimicrobial properties. This study aimed to define the optimum stage for pequi waste extract addition during cheese manufacturing in order to maintain and prolong the shelf life of reduced-sodium goat Minas Frescal cheese.Four different goat Minas Frescal cheese treatments were carried out: control cheese (without extract; CC), pequi extract addition to milk (CM), pequi extract addition to mass (CS), and cheese immersion in pequi extract (CIE). The treatments were subjected to microbiological (Staphylococcus spp., Escherichia coli, Enterobacteriaceae, coliforms and fecal coliforms, Lactococcus spp., and lactic acid bacteria counts), textural (hardness and consistency), and instrumental color (luminosity, yellow intensity, red intensity, chroma, hue angle, and total color change) analyses. No Enterobacteriaceae, Staphylococcus spp., E. coli, or coliforms and fecal coliforms were detected during storage for any of the assessed samples, including CC. Regarding texture, all samples presented a trend for decreasing rigidity during storage. In addition, lower luminosity values were also observed in cheeses produced with added pequi extract (CM, CS, and CIE) when compared with CC. All cheeses produced with added pequi were stable regarding all evaluated parameters; however, pequi extract addition to milk (CM) was shown to be more efficient, leading to higher textural parameters and better microbiological quality during storage. Thus, the CM treatment is the most recommended for pequi waste extract addition during Minas Frescal cheese manufacture.

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confidence: 85%

“…When performing the cheese immersion in the extract, this carotenoid action may have been accentuated. In addition, a deposition of extract pigments during storage may have occurred, intensifying this process (Ribeiro et al, 2014).…”

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confidence: 99%

Short communication: Antimicrobial activity of pequi (Caryocar brasiliense) waste extract on goat Minas Frescal cheese presenting sodium reduction

Moreira

Costa

Castro

et al. 2019

Journal of Dairy Science

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“…Isso pode ter ocorrido devido à degradação de moléculas de carotenóides termossensíveis presentes nas fatias de polpa de pequi (RIBEIRO et al 2014).…”

Section: Caracterização Das Amostras Frescasunclassified

“…Estes atributos são benefícios conhecidos do emprego de temperaturas moderadas de secagem. Uma vez que os carotenóides são pigmentos termossensíveis, a sua preservação promove a minimização das alterações de cor (SANTANA et al 2013;RIBEIRO et al 2014). Por outro lado, o alongamento do tempo de secagem, que é esperado com o uso de baixas temperaturas, promoveu a degradação de AA e danos da estrutura da amostra, evidenciado pela maior variação de volume e baixo coeficiente de reidratação.…”

Section: Caracterização Das Amostras Frescasunclassified

Influência Das Condições Do Processo De Secagem Na Qualidade De Fatias De Pequi (Caryocar Brasiliense Camb.)

Mendonça¹,

Figueira²,

Cirillo³

et al. 2015

Anais Do XXXVII Congresso Brasileiro De Sistemas Particulados

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RESUMOO pequi é uma fruta do cerrado brasileiro que contém altos teores de ácido ascórbico (AA) e carotenóides. No entanto, o consumo de pequi ainda é limitado devido à alta perecibilidade do fruto. O objetivo deste trabalho foi estabelecer as melhores condições para a produção de fatias secas de polpa de pequi, estudando diferentes mecanismos de secagem (convecção ou vácuo, 40 °C e 60 °C) precedidos ou não por pré-tratamento osmótico (40% e 60% de concentração de solução de sacarose). Foi observado que os pré-tratamentos de desidratação osmótica diminuíram a duração do processo de secagem e a variação de volume do produto seco. No entanto, promoveram lixiviação de componentes funcionais, como AA e carotenóides. O emprego de vácuo e baixa temperatura de secagem, sem pré-tratamentos osmóticos, foram superiores a outras condições de secagem, porque produziram fatias de polpa de pequi secas com altos teores de AA e carotenóides e coeficiente de reidratação, moderada duração do processo de secagem e pequenas alterações no volume e na coloração das amostras.

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“…18 It also contains bioactive compounds with antioxidant properties, such as vitamin C (6.63 ± 1.02 mg per 100 g), 19 phenolic compounds (1.80 ± 0.04 to 3.34 ± 0.07 mg GAE g -1 ) and total carotenoids (37.08 ± 1.84 to 187.00 ± 12.43 µg g -1 ). 20 Violaxanthin, lutein and zeaxanthin are among the predominant carotenoids observed. 21 Therefore, this study aimed to verify the applicability of an experimental protocol, based on voltammetry, to evaluate the antioxidant capacity of pequi pulp.…”

Section: Introductionmentioning

confidence: 99%

Applicability of a Voltammetric Assay Based on the Electroreduction of Oxygen to Evaluate the Antioxidant Capacity of Pequi (Caryocar brasiliense Camb.) Pulp

Pinheiro¹,

Okumura²,

Silva³

et al. 2018

J. Braz. Chem. Soc.

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This study aimed to use a differential pulse voltammetric (DPV) assay, based on the electroreduction of oxygen, to evaluate the antioxidant capacity of pequi pulp. The results were expressed in coefficient of antioxidant capacity (K), at different pH values and in trolox equivalent antioxidant capacity (TEAC), and were compared to the 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) spectrophotometric assays. The principal component analysis showed higher K for pequi pulp extract and pH tending to 7.15. The antioxidant capacity was related to the presence of gallic acid in its composition. Regarding the TEAC value, the best result was obtained by the DPV test (53.43 ± 5.14 µmol trolox g -1 pulp). The pequi pulp showed antioxidant capacity, compared to the standard antioxidant compounds evaluated. It was concluded that the voltammetric protocol was efficient to assess the total antioxidant capacity of pequi pulp and can be an alternative to conventional spectrophotometric assays, for the analysis of food matrices.

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Carotenoids are related to the colour and lipid content of the pequi (Caryocar brasiliense Camb.) pulp from the Brazilian Savanna

Cited by 29 publications

References 24 publications

Short communication: Antimicrobial activity of pequi (Caryocar brasiliense) waste extract on goat Minas Frescal cheese presenting sodium reduction

Short communication: Antimicrobial activity of pequi (Caryocar brasiliense) waste extract on goat Minas Frescal cheese presenting sodium reduction

Influência Das Condições Do Processo De Secagem Na Qualidade De Fatias De Pequi (Caryocar Brasiliense Camb.)

Applicability of a Voltammetric Assay Based on the Electroreduction of Oxygen to Evaluate the Antioxidant Capacity of Pequi (Caryocar brasiliense Camb.) Pulp

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