Physicochemical characterization, bioactive compounds and antioxidant activity of pulp, peel, endocarp and food paste developed with buriti pulp and waste (Mauritia flexuosa L.)

Fabiana Costa Cardoso, Ana Paula Da Silva Costa, Ana Carolina Silva Crispino, Anna Paula Rocha e Silva, Johnatt Allan Rocha de Oliveira

Resumo


Buriti (Mauritia flexuosa L) is an Amazonian fruit with high potential to be used as a source of bioactive compounds and healthy food preparations due to its attractive yellow / orange color. The purpose of this paper was to verify the physicochemical characteristics, bioactive compounds and antioxidant activity in pulp, endocarp, peels, and three food paste developed with Buriti pulp and waste. In addition to the centesimal composition of the fractions of the fruit and the preparations, analyzes of vitamin C, phenolic compounds, carotenoids and antioxidant activity were also carried out. The following values were observed for the fractions of the fruit: vitamin C (48.44-55.22 mg/100 g), carotenoids (6.05-21.03 mg/100g), Total phenolics (19.31-33.30 mg GAEq/100g) and antioxidant activity (111.24-190.43 µmol TE/g DM), for all analyzed parameters, the highest values were observed for the peel. As for the formulations, it was found that the good attributes of the peel interfered in the formulation C, which presented the highest yields of vitamin C (21.22 mg/100g), carotenoids (13.99 mg/100g), Total phenolics (21.45 mg GAEq/100g) and antioxidant activity (82.34-130.52 µmol TE/g DM). Thus, it is verified that buriti has a great nutritional potential for direct consumption or to be used in the formulation of confectionery products, including the use of its peels in formulations.


Palavras-chave


buriti, phenolic compounds, food paste

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DOI: https://doi.org/10.14808/sci.plena.2020.111501

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Direitos autorais 2020 Fabiana Costa Cardoso, Ana Paula Da Silva Costa, Ana Carolina Silva Crispino, Johnatt Allan Rocha de Oliveira

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