Nutritional and rheological evaluation of blends based on ora-pro-nóbis (Pereskia aculeata Miller) and wheat flour

Trentin, Micheli Mayara; Bampi, Marlene; Dinon, Andréia Zilio

doi:10.33448/rsd-v9i11.9728

Cited by 2 publications

(3 citation statements)

References 26 publications

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“…Source: Authors. Trentin et al (2020) also showed increased nutritional quality and antioxidant activity of regular wheat flour partially substituted by ora-pro-nobis flour. In a dose dependent manner, the substitution of 0, 10, 20 and 30% regular flour for ora-pronobis flour increased total phenolic content from 0.56 to 7.6, 14.51 and 21.5 gallic acid equivalents per gram, respectively.…”

Section: Resultsmentioning

confidence: 90%

Spices addition as strategy for polyphenol increase in baked product

Silva

Faller

2021

RSD

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Spices are a rich source of polyphenols and when consumed regularly in the diet contribute to the beneficial health effects of these bioactive compounds. The aim of this study was to elaborate a baked product, honeybreads, without spices, control honeybread (CHB) and with ) the addition of spices, spiced honeybread (SHB, estimate their polyphenol content and evaluate their sensory acceptance. The macronutrient composition was calculated using the Brazilian Food Composition Database and phenolic compounds content calculated based on Phenol-Explorer 3.0 database. For sensory evaluation, a consumer panel was established, and a seven-point structured hedonic scale applied for: aroma, texture, appearance, taste and total acceptance. Each formulation yielded seventy 16g servings with similar calories. The total phenolic compound content, per serving, of SHB was 11,198mg and for CHB 9,483mg, content approximately 18% higher with the addition of spices. Both formulations showed good acceptability based on the acceptability index with over 75% on every parameter. Selection of specific ingredients can positively impact polyphenol content in baked products without compromising sensory characteristics.

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Section: Resultsmentioning

confidence: 90%

Spices addition as strategy for polyphenol increase in baked product

Silva

Faller

2021

RSD

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“…The plant is easily grown, as it is rustic, perennial and propagates easily. Its planting method is the use of cuttings, for providing greater efficiency, shortening its production cycle (Trentin et al, 2020). Rooting strength, in addition to the quality and quantity of cuttings (with the latter being healthy and vigorous matrices), varies according to species type, environmental conditions, growing method, besides the internal condition of the plant itself (Madeira et al, 2016).…”

Section: Resultsmentioning

confidence: 99%

“…PANCs include Pereskia aculeata Miller, popularly known in Brazil as ora-pro-nobis. (Brasil, 2010;Trentin et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Ora-pro-nobis - chemical characterization and sourcing of crude extract through different extraction methods: a review

Carnevalli

Ramos

Mardigan

et al. 2022

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Ora-pro-nobis has its center of origin in tropical America. It is found in Brazil, from the Northeast to Rio Grande do Sul. The plant belongs to the Cactaceae family, Pereskia genus. Its leaves and fruits contain bioactive compounds that may have expectorant properties and can be used to alleviate inflammatory processes in traditional medicine. Despite its richness, the plant is still little used by the general population and the food and pharmaceutical industries. Some extraction methods are used to obtain bioactive compounds from crude plant extracts, such as maceration, supercritical fluid, and ultrasound-assisted extraction, which have stood out for meeting the principles of green chemistry. The chemical characterization of the extracts obtained through chromatographic analysis by GC-MS/MS and LC-MS/MS proves to be extremely effective, as it allows quantifying the various chemical species present in the extract, making it possible to evaluate and compare the results generated in each chosen extraction condition. The objective of this research is to conduct a review study about the Pereskia aculeata Miller plant. To this end, an exploratory study was carried out, by means of theoretical surveys through Science direct, Capes, Scielo and Pubmed databases. Extracting from plants using different methods is an important step for the industry, ensuring improvement in the quality of products, especially in the food and pharmaceutical sectors. In this sense, no comparative study was found in the literature employing different extraction methods for ora-pro-nobis in the sense of identifying the best method, one with better yield and greater amount of bioactive compounds. The search for different extraction strategies integrated with processes and products that can extract intelligently, minimizing waste, shows an innovative potential in future research.

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Nutritional and rheological evaluation of blends based on ora-pro-nóbis (Pereskia aculeata Miller) and wheat flour

Cited by 2 publications

References 26 publications

Spices addition as strategy for polyphenol increase in baked product

Spices addition as strategy for polyphenol increase in baked product

Ora-pro-nobis - chemical characterization and sourcing of crude extract through different extraction methods: a review

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