Red mombin (Spondias purpurea L.) seed flour as a functional component in chocolate brownies

Abreu, Danilo José Machado de; Moraes, Ingrid Alves de; Asquieri, Eduardo Ramirez; Damiani, Clarissa

doi:10.1007/s13197-020-04574-4

Cited by 8 publications

(7 citation statements)

References 32 publications

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“…In addition, roasted red mombin seeds can be used as a potential enrichment ingredient in food production. 30,31 3.3. Red Mombin Seed Antinutritional Characterization.…”

Section: Resultssupporting

confidence: 85%

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Antioxidant Capacity of Bioactive Compounds from Undervaluated Red Mombin Seed (Spondias purpurea L.) Affected by Different Drying Stages

Abreu

Carvalho

Boas

et al. 2021

ACS Food Sci. Technol.

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The present study evaluated the effects of thermal treatment on the physical, nutritional, and antinutritional characteristics of Brazilian red mombin seeds (Spondias purpurea L.), which were divided into three batches: in natura, dried, and roasted. When under moderate (50 °C) and high (130 °C) heat, the parameters evaluated were influenced by the drying process with heat positively impacting the variables studied by reducing water content in the food matrix. This allowed an increment of nutrients and phenolic compounds, identified using HPLC-DAD/UV−vis, and of vitamin C and total carotenoids, which may have contributed to the antioxidant capacity of the seeds. Considering the parameters evaluated in this study, roasted red mombin seeds are the best form of consumption for its high content of dietary fiber (85.27 g•100 −1 ), vitamin C (122.71 g•100 −1 ), and catechin (29.23 mg•100g −1 ). In addition to the preservation of nutritional characteristics, the roasting process allowed reducing and/or eliminating antinutritional components as a 60% reduction in the value of the trypsin inhibitor.

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“…In addition, roasted red mombin seeds can be used as a potential enrichment ingredient in food production. 30,31 3.3. Red Mombin Seed Antinutritional Characterization.…”

Section: Resultssupporting

confidence: 85%

“…On the basis of these nutritional characteristics, red mombin seeds are adequate for consumption, preferably if they are roasted, since this presentation showed the highest nutritional value compared with the in natura batch. In addition, roasted red mombin seeds can be used as a potential enrichment ingredient in food production. , …”

Section: Resultsmentioning

confidence: 99%

Antioxidant Capacity of Bioactive Compounds from Undervaluated Red Mombin Seed (Spondias purpurea L.) Affected by Different Drying Stages

Abreu

Carvalho

Boas

et al. 2021

ACS Food Sci. Technol.

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“…Thus, it can be inferred that the chemical composition of cocoa shell, soy and green banana flours (Table S3) directly influence the nutritional value and functional appeal of the food bars, as was also observed in the work that used agro‐industrial co‐product in the development of a functional food (de Abreu et al. , 2021).…”

Section: Resultsmentioning

confidence: 56%

“…1, corroborate the study by Barros et al (2020), who developed cookies with cocoa shell and soy and green banana flours and concluded that the presence of cocoa shell, a raw material with a high fibre content (Okiyama et al, 2017), and its interaction with soy flour (protein source) (Ingrassia et al, 2019) and banana green flour (source of resistant starch) (Leonel et al, 2020) can cause chemical and sensory changes in food matrices, such as increased hardness, protein and fibre contents, as well as the energetic value of foods, such as cookies and food bar. Thus, it can be inferred that the chemical composition of cocoa shell, soy and green banana flours (Table S3) directly influence the nutritional value and functional appeal of the food bars, as was also observed in the work that used agro-industrial co-product in the development of a functional food (de Abreu et al, 2021). sample by consumers and the P-value obtained in the Cochran's Q test, applied to observe significant differences (P < 0.05) between the characteristics and to identify their possible impact on acceptance.…”

Section: Chemical Compositionmentioning

confidence: 59%

Application of chemometric tools in the development of food bars based on cocoa shell, soy flour and green banana flour

Barros

Natarelli

Abreu

et al. 2021

Int J of Food Sci Tech

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In this study, exploratory methods and the simplex-centroid design were applied in the development of food bars with cocoa shell, soy and green banana flours that were evaluated sensorially. The results of the chemical composition and texture were submitted to the Scott-Knott test and the Principal Component Analysis, and was observed a significant difference between the treatments (P < 0.05), as well as a tendency to form five groups, according to its nutritional characteristics. The design used to optimise the sensorial acceptance of the food bars was effective, whose contour surface indicated an optimal region with greater acceptance, with all formulations having good acceptance (scores above 5.52). Check-All-That-Apply, Contingency Analysis and Hierarchical Cluster Analysis allowed describing the products, demonstrating the sensory differences between treatments with the presence/absence of cocoa shell. It is concluded that the studied ingredients can be used in food bars, providing nutritional and sensory characteristics acceptable to the consumer.

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“…S. purpurea L. (red mombin, Mexican plum, ciriguela) ( Table 3 ) [ 60 ] is a tropical medium-sized tree, whose fruit is an ellipsoid drupe which evidences a yellowish pulp and a thin yellow or reddish peel [ 61 ]. The fruit, which is consumed in both fresh and processed states, as juices, fermented beverages, wines, ice creams, and jams [ 60 ], constitutes a source of phenolic compounds, including tannins, phenolic acids, and flavonoids [ 61 , 62 ]. This plant represents a valuable source of income for many rural properties, due to its recognized sensorial and nutritional values, as well as the low cost of production [ 63 ].…”

Section: Pharmacological Activitymentioning

confidence: 99%

Spondias sp: Shedding Light on Its Vast Pharmaceutical Potential

et al. 2023

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Many plants are used by the population through popular knowledge passed from generation to generation for the treatment of various diseases. However, there is not always any scientific content supporting these uses, which is very important for safety. One of these plants is the fruit of the Spondias genus, which during its processing generates various residues that are discarded, but which also have pharmacological properties. The focus of this review is to survey the pharmacological activities that Spondias genus shows, as well as which part of the plant is used, since there is a lot of richness in its by-products, such as leaf, bark, resin, seed, and peel, which are discarded and could be reused. The main activities of this genus are antioxidant, anti-inflammatory, antidiabetic, antifungal, and antiviral, among others. These properties indicate that this genus could be used in the treatment of several diseases, but there are still not many products available on the market that use this genus as an active ingredient.

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Red mombin (Spondias purpurea L.) seed flour as a functional component in chocolate brownies

Cited by 8 publications

References 32 publications

Antioxidant Capacity of Bioactive Compounds from Undervaluated Red Mombin Seed (Spondias purpurea L.) Affected by Different Drying Stages

Antioxidant Capacity of Bioactive Compounds from Undervaluated Red Mombin Seed (Spondias purpurea L.) Affected by Different Drying Stages

Application of chemometric tools in the development of food bars based on cocoa shell, soy flour and green banana flour

Spondias sp: Shedding Light on Its Vast Pharmaceutical Potential

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