Physicochemical characterization, bioactive compounds and antioxidant activity of pulp, peel, endocarp and food paste developed with buriti pulp and waste (Mauritia flexuosa L.)
DOI:
https://doi.org/10.14808/sci.plena.2020.111501Keywords:
buriti, phenolic compounds, food pasteAbstract
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.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2020 Fabiana Costa Cardoso, Ana Paula Da Silva Costa, Ana Carolina Silva Crispino, Johnatt Allan Rocha de Oliveira
![Creative Commons License](http://i.creativecommons.org/l/by/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work