Effect of soaking on the nutritional quality of pequi (Caryocar brasiliense Camb.) peel flour

Siqueira, Beatriz dos Santos; Júnior, Manoel Soares Soares; Fernandes, Kátia Flávia; Caliari, Márcio; Damiani, Clarissa

doi:10.1590/s0101-20612013005000081

Cited by 10 publications

(21 citation statements)

References 27 publications

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“…CP content, 3.81%, was similar to that found by Oliveira, Guerra, Barros and Alves (2008) and by Geraseev et al (2011), 3.83 and 4.92%, respectively. However, it was lower than the value reported by Pessoa et al (2013) (4.78%) and higher than that reported by Siqueira et al (2013) (2.65%). Siqueira et al (2013) of 1.31 and 1.32%, respectively.…”

Section: Resultscontrasting

confidence: 72%

“…However, it was lower than the value reported by Pessoa et al (2013) (4.78%) and higher than that reported by Siqueira et al (2013) (2.65%). Siqueira et al (2013) of 1.31 and 1.32%, respectively. Epicarp was removed before the PPF production, and there are structures for mechanical defence of lipid origin in the cell wall, such as waxes and resins (Soares & Machado, 2007), which might increase the EE content if PPF is produced using also the epicarp.…”

Section: Resultscontrasting

confidence: 72%

“…Although PPF has a high CF content, its value was similar to that found by Pessoa et al (2013), of 21.81%, but was very much lower than the 59.67% described by Siqueira et al (2013), whose high value was due to the presence of epicarp in the PPF.…”

Section: Resultssupporting

confidence: 65%

“…is a typical tree in Cerrado with a high commercial value (Werneck, 2011). Normally its peel is discarded during fruit processing (Siqueira, Soares Júnior, Fernandes, Caliari, & Damiani, 2013). Its fruit has antioxidant activity due the presence of vitamins A and E (Sena Jr. et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

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<b>Pequi peel flour in diets for Japanese quail

Oliveira

Silva

Marchesin³

et al. 2016

Acta Sci. Anim. Sci.

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ABSTRACT. This study was carried out to evaluate the effects of pequi peel flour (PPF) in the diet of laying Japanese quails on their productive performance and on the quality and cost of the eggs produced. A total of 160 quail (Coturnix coturnix japonica) were distributed in a completely randomized design with four treatments and five replicates with eight birds each. Treatments consisted of different levels of PPF (0, 1, 2 and 3%) in a commercial diet based on sorghum. Evaluated parameters were productive performance (daily feed intake, laying rate, egg weight, egg mass and feed conversion rate), egg quality (yolk, albumen and eggshell weight and measures, yolk colour, ash and calcium content of eggshell, specific weight, Haugh unit, and nutrient content of the egg) and average cost of the production. PPF did not affect (p > 0.05) productive performance and nutritional composition, quality or average cost of the eggs; however, yolk colour was linearly increased (p < 0.05) with the PPF levels in the diets. It was concluded that PPF might be included in the commercial diets of Japanese quails up to 3% due to the improvement in yolk colour.Keywords: alternative feed for quails, Caryocar brasiliense Camb., pequi by-product.Farinha de casca de pequi em dietas para codornas japonesas RESUMO. Este estudo foi realizado para avaliar os efeitos da farinha de casca de pequi (FCP) em dietas para codornas japonesas sobre o desempenho produtivo, a qualidade dos ovos e o custo dos ovos produzidos. Foram distribuídas 160 codornas (Coturnix coturnix japônica) em um delineamento inteiramente casualizado com quatro tratamentos e cinco repetições com oito aves cada. Os tratamentos consistiram de níveis de FCP (0, 1, 2 e 3%) em ração comercial à base de sorgo. Os parâmetros avaliados foram o desempenho produtivo (consumo de ração diário, taxa de postura, peso do ovo, massa de ovo e conversão alimentar), a qualidade do ovo (peso e medidas de gema, albúmen e casca dos ovos, cor da gema e teores de minerais e de cálcio da casca do ovo, peso específico, unidade Haugh e teor de nutrientes dos ovos) e o custo médio da produção. A FCP não afetou (p > 0,05) o desempenho produtivo, a composição nutricional, a qualidade e o custo médio dos ovos, entretanto, a cor da gema aumentou linearmente (p < 0,05) devido ao aumento dos níveis de FCP nas dietas. Concluiu-se que a FCP pode ser incluída nas dietas comerciais para codornas Japonesas até 3% por melhorar a cor da gema.Palavras chave: alimento alternativo para codornas, Caryocar brasiliense Camb., subproduto do pequi.

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Section: Resultscontrasting

confidence: 72%

Section: Resultscontrasting

confidence: 72%

Section: Resultssupporting

confidence: 65%

Section: Introductionmentioning

confidence: 99%

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<b>Pequi peel flour in diets for Japanese quail

Oliveira

Silva

Marchesin³

et al. 2016

Acta Sci. Anim. Sci.

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“…Agro-industrial byproduct extracts have shown up as trend because they may represent a natural source of bioactive and biopreservatives compounds (Ayala-Zavala et al, 2011;Siqueira et al, 2013;Gyawali & Ibrahim, 2014;Andrade et al, 2015), representing a way of industrial waste management, also potentially reflecting on final product costs, due to their potential as low-cost source (Silveira et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the antimicrobial activity of pecan nut [Carya illinoinensis (Wangenh) C. Koch] shell aqueous extract on minimally processed lettuce leaves

et al. 2016

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Pecan nutshell is a residue from food industry that has potential to be used as biopreservative in foods. The objective of this study was to evaluate the antimicrobial activity of pecan nutshell aqueous extract in vitro and its effectiveness to inhibit spoilage microorganisms on lettuce leaves. The results indicate that the aqueous extract presents inhibitory activity against important foodborne pathogenic bacteria such as Listeria monocytogenes, Salmonella Enteritidis, Staphylococcus aureus, Bacillus cereus, Aeromonas hydrophila and Pseudomonas aeruginosa. Antimicrobial activity was not observed against Corynebacterium fimi, Clostridium perfringens, Escherichia coli, and the phytopathogenic fungi tested. When applied onto lettuce leaves, pecan nutshell extract reduced the counts of mesophilic and psychrotrophic bacteria in 2 and 4 log CFU/g, respectively, during storage of leafy for 5 days at refrigeration temperature (5 °C). The extract was not effective to inhibit yeast on lettuce leaves. Thus, the aqueous extract of pecan shell showed great potential to be used as a natural preservative in foods, acting mainly in the inhibition of spoilage and pathogenic bacteria.

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Flours Based on Exotic Fruits and Their Processing Residues—Features and Potential Applications to Health and Disease Prevention

Resende

Franca

2019

Flour and Breads and Their Fortification in Health and Disease Prevention

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Effect of soaking on the nutritional quality of pequi (Caryocar brasiliense Camb.) peel flour

Cited by 10 publications

References 27 publications

<b>Pequi peel flour in diets for Japanese quail

<b>Pequi peel flour in diets for Japanese quail

Evaluation of the antimicrobial activity of pecan nut [Carya illinoinensis (Wangenh) C. Koch] shell aqueous extract on minimally processed lettuce leaves

Flours Based on Exotic Fruits and Their Processing Residues—Features and Potential Applications to Health and Disease Prevention

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