Major physicochemical and antioxidant changes during peach-palm (Bactris gasipaesH.B.K.) flour processing

Abstract

Major physicochemical and antioxidant changes during peach-palm (Bactris gasipaes H.B.K.) flour processing. Abstract-Introduction. Several studies have demonstrated that food processing affects nutrients such as bioactive compounds, protein, starch, fat, fiber, minerals and antioxidant capacity. Our study examined how heat changes the physicochemical composition and antioxidant capacity of peach-palm fruit (Bactris gasipaes H.B.K.) during flour production. Materials and methods. Five commercial batches of fruit were assessed for total contents of phenolic compounds and carotenoids, and hydrophilic oxygen radical absorbance capacity (H-ORAC). The fruit was then cooked and eventually processed into flour. Results and discussion. No significant changes were found for contents of fat, protein, starch and dietary fiber during flour production. Cooked peach-palm fruit is a source of Mg, Mn, Cu and K, with 100 g of fruit containing between 5% and 13.5% of the recommended daily intake. Cooking also increased carotenoids by 17%, thus helping to compensate for the 28% loss during drying. No stage of processing affected polyphenol contents or H-ORAC. Conclusion. Because of its high bioactive compound content, peach-palm flour shows potential for use in the development of functional foods. Costa Rica / Bactris gasipaes / fruits / processing / drying / proximate composition / carotenoids / polyphenols / antioxidants Principales modifications physico-chimiques et antioxydantes au cours de la fabrication de farine de pejibaie (Bactris gasipaes H.B.K.). Résumé-Introduction. Plusieurs études ont montré que la transformation des aliments affectait les nutriments tels que les composés bioactifs, protéines, amidon, graisses, fibres, minéraux, et la capacité antioxydante. Notre étude a examiné comment la chaleur modifiait la composition physico-chimique et la capacité antioxydante des fruits de pejibaie (Bactris gasipaes HBK) au cours de la production de farine. Matériel et méthodes. Cinq lots commerciaux de fruits ont été évalués pour leur contenu total en composés phénoliques et caroténoïdes, et leur capacité hydrophile d'absorption des radicaux oxygénés (H-ORAC). Les fruits ont ensuite été cuits et éventuellement transformés en farine. Résultats et discussion. Aucun changement significatif n'a été trouvé quant au contenu des fruits en matières grasses, protéines, amidon et fibres alimentaires durant la production de farine. Le fruit de pejibaie cuit est une source de Mg, Mn, Cu, et K, dont 100 g de fruits contiennent entre 5 % et 13,5 % de l'apport quotidien recommandé. La cuisson a permis également d'augmenter de 17 % la teneur en caroténoïdes, ce qui contribue à compenser la perte de 28 % observée lors du séchage. Aucune étape de la transformation n'a affecté les teneurs en polyphénols ou la valeur de H-ORAC. Conclusion. En raison de sa haute teneur en composés bioactifs, la farine de pejibaie est potentiellement intéressante à utiliser pour le développement d'aliments fonctionnels.

Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of cakes

“…The pH and the acidity of the flour presented values close to those reported by Rojas-Garbanzo et al (2012) for peach palm, raw, cooked and in flour ( Table 1). The dry mass value for peach palm mesocarp flour reported by Dliveira et al (Table 1) and the existence of pigments generated during the dehydration process in the sample.…”

Physicochemical and antioxidant composition of fresh peach palm (Bactris gasipaes Kunth) fruits in Costa Rica

“…However, a comparison of the daily intake with the input from peach palm fruits can be made after the fruit has been cooked (the traditional preparation method in Costa Rica), because a thermal process is necessary due to the presence of anti-nutritional factors such as lectins, some polyphenols, saponins, oxalic acid, and some amylase and trypsin inhibitors (ROJAS-GARBANZO et al, 2011). It has been reported that the protein content of peach palm fruits is not affected by cooking (30 min in boiling water), the final protein content of cooked peach palm pulp being 5.0 ± 1.1 g/100 g dw (ROJAS-GARBANZO et al, 2012).…”

Physicochemical, morphological, and functional properties of flour and starch from peach palm (Bactris gasipaes K.) fruit

“…Peach palm fruit has received different names such as pejibaye in Costa Rica, chontaduro in Venezuela and Colombia, pibá in Panamá, pupunha in Brazil, and peach palm in English‐speaking countries . Historically, the largest producers of peach palm fruit are Colombia, Brazil, Peru, and Costa Rica, being cultivated as small holders in agroforestry systems or as monocultures .…”