Prebiotic potential of pulp and kernel cake from Jerivá (Syagrus romanzoffiana) and Macaúba palm fruits (Acrocomia aculeata)

Andrade, Amanda Cristina; Marinho, Júlia Fernanda Urbano; Souza, Angélica Cristina de; Tavares, Talita de Sousa; Dias, Disney Ribeiro; Schwan, Rosane Freitas; Nunes, Cleiton Antônio; Bastos, Sabrina Carvalho

doi:10.1016/j.foodres.2020.109595

Cited by 24 publications

(9 citation statements)

References 48 publications

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“…The percentage TA of mango in dairy and non-dairy medium (B. infantis) observed at 0, 2, 4 hours recorded an increase and for mango in dairy and non-dairy medium (B. lactis) the percentage TA was found to increase as incubation time increases (figure 2). Andrade et al (2020) has also reported a similar decrease in pH from the initial 5.28 & 6.47 of jerivá and macaúba palm fruit pulps to 4.76 and 5.20 respectively during the fermentation with B. lactis…”

Section: Fig 1 Sensory Evaluation Of Dairy Blendsupporting

confidence: 59%

Probiotication of Bifidobacterium Spp. in dairy and non-dairy mango juice medium – A Green approach

Dogiparthi¹,

Pushparani²

2021

IJDS

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Mango (Mangifera indica L.) is a climacteric, tropical drupe of the Anacardiaceae family. This study aims at determining the ideal synbiotic combination using mango as a natural prebiotic source in two different mediums, dairy, and nondairy, for two different probiotics Bifidobacterium infantis and Bifidobacterium lactis. Skimmed milk and sugarcane were observed on analysis to promote the growth of these probiotics and were the chosen dairy and non-dairy substrates used in combination with mango. The ideal synbiotic combination of Mango with dairy /non-dairy medium was optimized on the basis of sensory evaluation supported by total viable counts. Fermentation for 4 hours of the ideal synbiotic combinations with 0.1% inoculum of probiotic cultures was done. The 03:07 ratio of mango: skimmed milk and mango: sugarcane with 4 hours of incubation gave desirable results with increasing microbial counts, drop in pH and nominal increase in acidity as fermentation time progressed. This ideal combination of Probiotics with Mango in both dairy and non-dairy medium could be a promising blend in the food and beverage industry for formulating naturally functional products.

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Section: Fig 1 Sensory Evaluation Of Dairy Blendsupporting

confidence: 59%

Probiotication of Bifidobacterium Spp. in dairy and non-dairy mango juice medium – A Green approach

Dogiparthi¹,

Pushparani²

2021

IJDS

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“…Andrade et al [49] studied the antioxidant activity of Syagrus romanzoffiana, popularly known as Jerivá. is property of the plant was evaluated using the β-carotene/ linoleic acid method, which assesses the activity of inhibiting free radicals formed in lipid peroxidation, and ABTS and DPPH methods, which are related to the search for free radicals.…”

Section: Antioxidant Activitymentioning

confidence: 99%

“…e best result once again was from the pulp extract of S. romanzoffiana, presenting an EC₅₀ � 96.97 ± 3.74 g fruit•g −1 DPPH, whereas the kernel cake extract showed EC₅₀ of 331.80 ± 3.95 g fruit•g −1 DPPH. e authors state that the large number of phenolic compounds in this oil may have contributed to this antioxidant activity [49].…”

Section: Antioxidant Activitymentioning

confidence: 99%

“…ey can be used as an energy source and stimulate the growth of microorganisms in the intestinal microbiota. Despite the benefits, the prebiotics available are not easily accessible, due to the high cost, so new alternatives are sought, such as the use of medicinal plants [49,56].…”

Section: Prebiotic Activitymentioning

confidence: 99%

“…Andrade et al [49] studied the prebiotic potential of S. romanzoffiana pulp and kernel cake through the analysis of factors such as microbial growth, fermentation, and organic acids produced by the strains Bifidobacterium lactis BLC1, Lactobacillus casei BGP93, and Lactobacillus acidophilus LA3, in addition to of the pH change. e S. romanzoffiana pulp showed the best results, showing significant growth of 9.09 ± 0.09 log CFU/mL, 9.20 ± 0.11 log CFU/mL, and 8.76 ± 0.12 log CFU/mL for B. lactis, L. casei, and L. acidophilus, respectively.…”

Section: Prebiotic Activitymentioning

confidence: 99%

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Biological Potential of Products Obtained from Palm Trees of the Genus Syagrus

Coriolano

Alves

Cavalcanti

2021

Evidence-Based Complementary and Alternative Medicine

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Medicinal plants have been used for centuries by communities worldwide, as they have diverse biological properties and are effective against numerous diseases. The genus Syagrus stands out for its versatility and for so many activities presented by these palm trees, mainly due to its rich chemical and fatty acid compositions. The genus has antibacterial potential, has antibiofilm, antiparasitic, antioxidant, prebiotic, antiulcerogenic, anticholinesterase, and hypoglycemic activities, and can produce biodiesel, amid others. Among all species, Syagrus coronata and Syagrus romanzoffiana stand out, presenting the greatest number of activities and applications. The secondary metabolites obtained from these palm trees present high activity even in low concentrations and can be used against infections and chronic diseases. Furthermore, these plants have been used in some communities for years and have presented healing properties, especially in inflammatory processes. Therefore, the Syagrus genus proves to be promising, which shows a lot of therapeutic potential.

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