Chemical, morphological, and thermogravimetric of Terminalia catappa Linn

Abstract

The objective of this study is to evaluate the chemical composition, morphology, and the thermogravimetric behavior of the pulp of Terminalia catappa, also known as tropical almond. The analytical results show, based mainly on its lipid content, that this fruit has a considerable energy value. Its fiber content contributes to enhance the functional properties of the fruit. Morphological characteristics show a spongy-like structure with dispersion of starch granules and high concentration of fiber bundles, confirming the results of the chemical composition analysis. The thermogravimetric behavior exhibited by this fruit pulp when submitted to progressive temperature increase under dynamic air atmosphere shows that this raw material has great potential for industrial use due to its high absorption rate of water soluble and/or lipid-based compounds, allowing its use as a dietary complement or supplement ingredient in food products.Keywords: thermogravimetric; micrographs; fruits.Practical Application: The possibility of using this raw material as a dietary enrichment was evidenced by its functional and technological properties. The spongy aspect of the post-extraction material shows its high water and oil absorption capacity, confirming its suitability for use in the food industry.

Chemical composition and hypocholesterolemic effect of milk kefir and water kefir in Wistar rats

“…The level of soluble solids is related to the amount of sugars in the sample [18]. The reduction in SS found in fermented beverages was proportional to the reduction in lactose and brown sugar.…”

Mango dehydration: influence of osmotic pre-treatmentAnd addition of calcium chloride

“…and L* (brightness), a* (green-red) and b* (blue-yellow) parameters were read in CIELab system, with six replicates. Color saturation (C*) was calculated by Equation 1 according to Santos et al (2016).…”

Nutritional and Spectral Characteristics of Terminalia Plants

“…The antioxidant, antifungal and antibacterial properties of some species of Terminalia have been reported in the literature [6,7,8,9,10]. The chemical composition (proteins, lipids, carbohydrates, starch and fiber) of T. catappa fruits from Brazil was reported by dos Santos et al [11], and the fatty acid composition of T. catappa kernels from Benin and Thailand was studied by Ladele et al [12] and Weerawatanakorn et al [13]. There is also data on the volatile compounds identified in the fruits and essential oils from T. arjuna, T. catappa [14,15,16,17,18,19] and T. chebula [20], but other nutritional-related information remains unreported.…”