Nutritional quality and bioactive compounds of partially defatted baru almond flour

Siqueira, Ana Paula Silva; Pacheco, Maria Teresa Bertoldo; Naves, Maria Margareth Veloso

doi:10.1590/1678-457x.6532

Cited by 29 publications

(23 citation statements)

References 20 publications

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“…the estimated total carbohydrate content (Table 1) was higher in guapeva seed and was similar to that of raw pequi seed (35 mg.100g -1 ) and higher than that of raw baru nut (DANIANI et al, 2013;SIQUEIRA et. al., 2015).…”

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confidence: 61%

Chemical Characterization and Antioxidant Capacity of Guapeva

et al. 2017

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AbSTRACT-Fruits of the Brazilian cerrado usually have typical flavor and high levels of nutrients; however, many of these fruits are little known and marketed. The aim of this study was to chemically and bioactively characterize guapeva fruit, according to standard methodologies. Guapeva has high moisture (65 %) and minerals (1%) content and significant content of phenolic compounds (220 GAE/100g) and consequent antioxidant activity (329.29 µmol/ Trolox eq). This fruit has desirable features to compose a healthy diet and should be further explored in research and economically. Index terms: bioactives, cerrado, fruits, Pouteria gardneriana. CARACTERIZAÇÃO QUÍMICA E CAPACIDADE ANTIOXIDANTEDA GUAPEVA RESUMO-Os frutos do cerrado em geral apresentam sabores próprios e elevados teores de nutrientes, no entanto, grande parte desses frutos ainda é pouco conhecida e comercializada. O objetivo deste estudo foi caracterizar química e bioativamente o fruto da guapeva, de acordo com metodologias padronizadas, para colaborar com a literatura e contribuir a título de informação, socialmente. A guapeva possui alto teor de umidade (65%) e de minerais (1%) além do teor expressivo de fenólicos (220 GAE/100 g) e consequente atividade antioxidante (329,29 µmol/ Trolox eq). Esse fruto tem características desejáveis para compor uma dieta saudável e deve ser mais explorado tanto em pesquisa quanto economicamente. Termos para indexação: bioativos, cerrado, frutas, Pouteria gardneriana.

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Chemical Characterization and Antioxidant Capacity of Guapeva

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“…The PDBF obtained after oil extraction was autoclaved to inactive antinutritional factors, using the following conditions: 120 °C for 20 minutes under a pressure of 1kgf/m 2 , according to Siqueira et al (2015).…”

Section: Inactivation Of the Trypsin Inhibitormentioning

confidence: 99%

“…Before preparing the cookies, the antinutritional factors of the PDBF were inactivated by autoclaving, as recommended by Siqueira et al (2015). Autoclaving is a thermal process that controls temperature and ambient pressure, in addition to applying moist heat, in a completely closed system to provide reproducible conditions that can improve the digestibility of food protein (Siqueira et al, 2015).…”

Section: Centesimal Composition and Phenolic Compound Concentration Omentioning

confidence: 99%

Effect of baru (Dipteryx alata Vog.) addition on the composition and nutritional quality of cookies

et al. 2017

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The use of the defatted baru almond (Dipteryx alata Vog.) prevents the production of waste residues after extraction of its oil (partially defatted baru flour), representing a process of interest from an environmental point of view. The aim of this study was to prepare oat cookies with functional properties, replacing 100% soy oil for baru oil and 30% wheat flour for partially defatted baru flour (baru cookie). Baru cookies presented a higher moisture (7.80%), probably due to the high content of dietary fiber (3.78%), resulting in a lower calorie content (457.46 kcal.100 g ). Baru oil increased the concentration of unsaturated fatty acids (~ 76.11%), consisting of approximately 50.37% monounsaturated (MUFA), and 25.74% polyunsaturated fatty acids (PUFA). The total phenolic compound content was approximately doubled in the baru cookie. As such, the baru cookie presents an interesting composition from a nutritional point of view, having a high protein and dietary fiber content, in addition to presenting substantial concentrations of iron and oleic acid, and may be used as part of a healthy diet.Keywords: baru; unsaturated fatty acids; whole utilization of foods; food composition; dietary fibers.Practical Application: The use of baru in cookies increases their protein content, iron and monounsaturated fatty acids, such as oleic acid.

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“…The oil has a high degree of unsaturation, relevant α-tocopherol content. Oleic and linoleic acids are the main fatty acids in composition of the baru oil, and linoleic acid is considered essential, which favors its use for food purposes and as raw material for pharmaceutical and oleochemical industries (TAKEMOTO et al, 2011;SIQUEIRA et al, 2015 This study is justified considering the importance of baru oil to the sustainability of the Brazilian cerrado and the scarce knowledge about this product compared to soybean and olive oils, which are widely used in the human diet. This research aimed to inform about the quality of baru oil compared to soybean and olive oils.…”

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confidence: 99%