Profile of bioactive compounds in pequi (Caryocar brasilense Camb.) peel flours

Cangussu, Laís Brito; Leão, Daniela; Oliveira, Leandro S.; Franca, Adriana S.

doi:10.1016/j.foodchem.2021.129221

Cited by 18 publications

(17 citation statements)

References 30 publications

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“…The lutein value in this study (Table 4) was lower compared with the study by Cangussu et al (2021), which identified these compounds by HPLC in pequi peel flour (170–1,360 μg/100 g). However, the β‐carotene content in PDBB was higher than that found (0.82–1.49 mg/100 g) by those authors (Cangussu et al, 2021).…”

Section: Resultscontrasting

confidence: 84%

Improvement of sensorial and technological characteristics of chocolate cakes with buriti fruit by‐product

Braga‐Souto

Teixeira

Borges

et al. 2022

Food Processing Preservation

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The aim of this work was to carry out the physicochemical characterization of the partially defatted buriti bran (PDBB) and to investigate the effects of the replacement of 10%, 20%, and 30% of wheat flour by PDBB on the technological and sensory properties of chocolate cakes. PDBB presented high percentages of nutrients, especially lipids (7.92%), fibers (49.96%), total carotenoids (42.82 mg/100 g), in addition to a high content of minerals, such as manganese (46.53 mg/100 g), iron (149.02 mg/100 g), and magnesium (99.73 mg/100 g). Moreover, PDBB contributed to the improvement of the symmetry index and the formulation with 20% of PDBB obtained better acceptance scores and higher consumption intention. Buriti bran is a promising ingredient to be used in the food industry due to its nutritional profile and its technological and sensory qualities when applied in the manufacture of cakes. Novelty impact statement:• This is the first study to provide data on cake formulations made with buriti fruit by-products.• Partially defatted buriti flour has high contents of dietary fibers, lipids, minerals, and carotenoids.• The application of pulp bran in cake production was satisfactory according to technological evaluations and sensory analysis.

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Section: Resultscontrasting

confidence: 84%

Improvement of sensorial and technological characteristics of chocolate cakes with buriti fruit by‐product

Braga‐Souto

Teixeira

Borges

et al. 2022

Food Processing Preservation

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“…A high concentration of ellagic acid also was found in the freeze-dried pequi shell (1,320 mg/100 g) and external mesocarp (680 mg/100 g), which represent 14% and 6% of the total phenolic content (dry weight), respectively. The ellagic acid content observed in pequi shell is compatible with those reported by Cangussu et al (2021), from 306 to 1,630 mg/100 g, according to different tested extraction times (30 min to 12 h). The main dietary sources of ellagic acid are berries, especially, raspberries, with the concentrations varying from 265 to 1,795 mg/100 g of fresh weight (Landete, 2011).…”

Section: Phenolic Compounds and Antioxidant Capacitysupporting

confidence: 89%

“…These concentrations represent 3.6% and 1.4% of the total phenolic content (dry weight), respectively. The values observed in pequi shell are compatible with those reported in the pequi peel flour, from 117 to 431 mg/100 g (Cangussu et al, 2021). The gallic acid and its derivative compounds are found in green and black teas, avocado, blackcurrant, grapes, guava, mango, mulberry and pomegranate, which has been increasingly investigated for their protective effects on obesity (Dludla et al, 2019).…”

Section: Phenolic Compounds and Antioxidant Capacitysupporting

confidence: 85%

“…In the external mesocarp, only ellagic acid derivatives (C 20 H 15 O 13 , δ=3.829) were found in 12.08 min and 23.76 min. Roesler, Catharino, Malta, Eberlin and Pastore (2008) reported the presence of p-hydro benzoic acid, gallic acid, quinic acid, quercetin, and quercetin 3-O-arabinose in the C. Brasiliense peel (exocarp) from the state of Goiá s, Brazil, and ethyl gallate and ellagic acid were also reported in pequi peel flour (Cangussu et al, 2021).…”

Section: Phenolic Compounds and Antioxidant Capacitymentioning

confidence: 99%

“…Regarding the nutritional and bioactive properties of the pequi shell, few reports have shown that it is a source of dietary fiber and polyphenols (Leã o, Franca, Oliveira, Bastos, & Coimbra, 2017), with high antioxidant capacity (Cangussu, Leã o, Oliveira, & Franca, 2021;Rocha, Melo, Paula, Nobre, & Abreu, 2015). Despite being a poorly explored by-product, an in vitro study demonstrated that the extract of pequi shell inhibit the α-glucosidase and α-amylase enzymes and reduce blood glucose (Caldeira et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

The Wasted Fractions of Pequi Fruit are Rich Sources of Dietary Fibers and Phenolic Compounds

Alves‐Santos¹,

Costa²,

Nascimento-Silva³

et al. 2022

JFR

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Considering the scarcity of studies on the nutrients and phenolic compounds in the wasted fractions of the pequi (Caryocar brasiliense Camb.) fruit processing, this study investigated the proximate composition, identified the phenolic compounds, and quantified the gallic and ellagic acids in the shell (peel and external mesocarp), and in the external mesocarp of pequi. The shell and the external mesocarp of the pequi fruit presented high concentrations of total dietary fibers, soluble fibers and phenolic compounds, mostly the freeze-dried pequi shell, which showed approximately 50% total dietary fibers, 20% soluble dietary fibers and 10% polyphenols, with remarkable antioxidant capacity. The phenolics identified in the pequi shell and external mesocarp were gallic acid, ellagic acid, and quercetin. In addition, protocatechuic acid, catechin, p-coumaric acid, and luteolin were identified for the first time in the pequi by-products. The freeze-dried pequi shell showed twice the gallic and ellagic acids concentrations compared to those of the external mesocarp. The wasted by-products of pequi, especially the pequi shell, are rich in healthy phytochemicals with the potential to be used by the food and pharmaceutical industries as ingredients in functional plant-based products or nutraceuticals.

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Improving (2S)-naringenin production by exploring native precursor pathways and screening higher-active chalcone synthases from plants rich in flavonoids

Tong

et al. 2022

Enzyme and Microbial Technology

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Profile of bioactive compounds in pequi (Caryocar brasilense Camb.) peel flours

Cited by 18 publications

References 30 publications

Improvement of sensorial and technological characteristics of chocolate cakes with buriti fruit by‐product

Improvement of sensorial and technological characteristics of chocolate cakes with buriti fruit by‐product

The Wasted Fractions of Pequi Fruit are Rich Sources of Dietary Fibers and Phenolic Compounds

Improving (2S)-naringenin production by exploring native precursor pathways and screening higher-active chalcone synthases from plants rich in flavonoids

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