Technological and nutritional potential of macaúba fruit Acrocomia aculeata (Jacq.) Lodd

Mooz, Edinéia Dotti; Castelucci, Ana Carolina Leme; Spoto, Marta Helena Fillet

doi:10.14685/rebrapa.v3i2.89

Cited by 7 publications

(6 citation statements)

References 2 publications

(2 reference statements)

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“…The pulp had low moisture (6.22 g/100 g) and protein (2.94 g/100 g) contents and high lipid (9.15 g/100 g) and ash (3.15 g/100 g) contents, similar to that previously described (3.26 g/100 g) [48]. Furthermore, the bocaiúva powder-pulp had a low soluble solid content (3.10 • Brix) and a pH close to that reported by Mooz et al [49] (5.48), which corroborates the low titratable acidity (0.24 mg/mL) found in the present study. Bocaiúva powder-pulp showed high values for a* and b*, indicating the presence of yellow and red colors, respectively.…”

Section: Bocaiúva Powder-pulp Characterizationsupporting

confidence: 88%

Changes in the Chemical, Technological, and Microbiological Properties of Kefir-Fermented Soymilk after Supplementation with Inulin and Acrocomia aculeata Pulp

et al. 2021

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Soymilk has received a lot of attention due to its nutritional value, especially its high protein and isoflavone contents. The objective of this study was to develop a beverage fermented with kefir biomass from soymilk supplemented with 3.5 or 7.0% of Acromia aculeata (Jacq.) Lodd. powder-pulp (also known as the bocaiúva or macaúba) (BO3.5 or BO7.0, respectively), 3.5% of inulin (IN3.5), or 3.5% of each ingredient (BO + IN). The beverage was produced from soymilk (9 °Brix) by fermentation with kefir (4 g:100 mL) for 12 h at 25 °C. The characteristics of the beverages (pH, titratable acidity, soluble solids, color, syneresis, sedimentation, and the microbiological counts of Lactococcus, Lactobacillus, and yeasts) were evaluated during 16 days of storage (0, 6, 11, and 16 days) at 7 °C. The addition of bocaiúva powder-pulp and/or inulin did not change the pH value of the beverage, which remained the same at a safe level throughout storage (pH < 4.5); it increased the soluble solids, especially when compared to supplementation of the studied ingredients (BO3.5, BO7.0, and IN3.5); and decreased syneresis when increasing the supplementation (CONT to other treatments), regardless of treatment. Kefir-fermented soymilk was classified as hypotonic (<270 mOsmol/kg) before supplementation and isotonic (270–330 mOsmol/kg) after supplementation with inulin and/or bocaiúva powder-pulp (or both). Evaluation of the microbial populations in the fermented beverages showed that this substrate could maintain viability above 107 CFU/mL throughout the storage period. The supplementation improved the technological characteristics of kefir-fermented soymilk without altering the viability of the beneficial microorganisms present in kefir.

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Section: Bocaiúva Powder-pulp Characterizationsupporting

confidence: 88%

Changes in the Chemical, Technological, and Microbiological Properties of Kefir-Fermented Soymilk after Supplementation with Inulin and Acrocomia aculeata Pulp

et al. 2021

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“…The color parameters measured (△a*) 2 + (△b*) 2 ) 1/2 ) (Botrel et al, 2012;Mooz;Castelucci;Spoto, 2012).…”

Section: Methodsmentioning

confidence: 99%

Effect of ultrasound treatment in fresh apple juices from different cultivars

Ferreira

2023

Iniciac cient Cesumar

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The sonication process is based on the cavitation phenomenon, which allows the extraction of target compounds, homogenization of solutions, and breakdown of plant cells. Thus, this paper aimed to assess the effect of ultrasound treatment in fresh apple juice to control the enzymatic browning effect. Three different apple varieties, Gala, Fuji and Argentina, were used to extract the juices, and were then subjected to ultrasound treatment for 0, 5, 15, and 30 minutes. Total soluble solids, citric acid content, pH, phenolic compound concentration, and color aspects were evaluated. Argentina apple variety had higher total soluble solids and pH values, with no visual differences between treatments. In contrast, ultrasound treatment of the fuji apple had a statistical difference to the control sample, regarding citric acid content. The analysis of the L* parameter, representing luminosity, showed slight variations ranging from 24.78 to 28.27 in all samples, with no significant differences observed among different treatment durations. Furthermore, the a* parameter showed a significant difference only for the Gala apple in the 0 and 5 min treatment. The b* and Chroma value was higher in Argentina variety (5.78 to 7.05 and 6.08 to 7.42, respectively) than in Fuji and Gala. On the other hand, a statistical difference was observed in the °HUE in Gala variety, faced to Fuji and Argentina. The content of phenolic compounds in the apples’ varieties remained unaltered by ultrasound treatment, with values ranging from 52.47 to 116.23 mg of gallic acid equivalent L-1. These unexpected results indicated no significant variations between the sonification durations in the evaluated parameters. Thus, it is suggested that a new ultrasound procedure utilizing a probe and/or temperature control may be more effective in diminishing the enzymatic browning effect.

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“…No entanto, foi inferior ao valor relatado para o óleo de soja (6,12). E superior ao do óleo do Byrsonima verbascifolia (murici-passa) (3,3), espécie da mesma família da B. pubipetala (Roesler et al, 2007;Mooz et al, 2012;Villaça et al,1999;Guimarães e Silva, 2008).…”

Section: Estudos Realizados Com a Espécieunclassified

FATTY ACID PROFILE AND PHYSICAL CHEMICAL PROPERTIES OF OIL EXTRACTED FROM Banisteriopsis pubipetala (A.Juss.) Cuatrec. (MALPIGHIACEAE) SEEDS

Prazeres¹,

Santos²,

Melo³

et al. 2017

PTQ

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The species Banisteriopsis pubipetala (Malpighiaceae), occurs in the Brazilian cerrado, is a liana has anemochorous fruits with small seeds and lipid reserves. There are few studies on this species and the importance of investigating the composition occurs, due to other species of the same genus be studied and they have diverse biological activities. This study aimed to evaluate the presence of volatile compounds in the seeds by Headspace, fatty profile by gas chromatography coupled to mass spectrometry and the physicochemical properties of the oil extracted from the seeds of Banisteriopsis pubipetala. From the chromatographic analysis fatty acids were identified: palmitic, oleic, linoleic and eicosanoic. It has been found absence of volatile compounds in seeds. The physicochemical properties evaluated were: seed oil content (41%), moisture content (4.2%), pH (5.25), ash (0.08% m/m), acidity index (1.0 mg KOH·g-1), iodine (cg I2·g-1) and peroxides (0.5 meq·kg-1). The results were similar to other species of the same family and the cerrado. This information is the foundation for developing future research, since it is relevant to assess the possibility of bioprospecting and possible industrial use of this input, for example, in the pharmaceutical and cosmetic industry because of fatty acids present.

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Technological and nutritional potential of macaúba fruit Acrocomia aculeata (Jacq.) Lodd

Cited by 7 publications

References 2 publications

Changes in the Chemical, Technological, and Microbiological Properties of Kefir-Fermented Soymilk after Supplementation with Inulin and Acrocomia aculeata Pulp

Changes in the Chemical, Technological, and Microbiological Properties of Kefir-Fermented Soymilk after Supplementation with Inulin and Acrocomia aculeata Pulp

Effect of ultrasound treatment in fresh apple juices from different cultivars

FATTY ACID PROFILE AND PHYSICAL CHEMICAL PROPERTIES OF OIL EXTRACTED FROM Banisteriopsis pubipetala (A.Juss.) Cuatrec. (MALPIGHIACEAE) SEEDS

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