Calcium oxalate content from two Amazonian amilaceous roots and the functional properties of their isolated starches

Detalhes bibliográficos
Autor(a) principal: RAMOS,Amanda da Silva
Data de Publicação: 2020
Outros Autores: VERÇOSA,Rachel de Melo, TEIXEIRA,Sheylla Maria Luz, TEIXEIRA-COSTA,Bárbara Elisabeth
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300705
Resumo: Abstract The calcium oxalate content from two Amazonian amilaceous roots, Xanthosoma sagittifolium and Pachyrhizus tuberosus, before and after cooking were studied in the present work. Calcium oxalate raphides were observed by light microscopy in longitudinal sections from fresh tubers. The functional properties and physicochemical characteristics of isolated starches from both species were also investigated. Starches granules were observed with scanning electronic microscopy and presented a typical oval-circular shape, smooth surfaces and size ranging from 3.6 μm to 14 μm. Lower gel clarity, slightly high water-binding capacity, A-type starch structure and low values of crystallinity degree were determined in the isolated starches. High intensity bands related to vibrations of glucosidic bonds of polysaccharides were observed by infrared spectroscopy in both starches. Thermal degradation behavior data of the isolated starches reveled high initial decomposition temperatures. Thus, the studied cooked tubers presented low levels of calcium oxalates and are safe to be consumed as a boiled vegetable. Their isolated starches possess good functional characteristics to be applied as an ingredient to products in food industry.
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spelling Calcium oxalate content from two Amazonian amilaceous roots and the functional properties of their isolated starchesXanthosoma sagittifoliumPachyrhizus tuberosusedible tubersstarchcalcium oxalateAbstract The calcium oxalate content from two Amazonian amilaceous roots, Xanthosoma sagittifolium and Pachyrhizus tuberosus, before and after cooking were studied in the present work. Calcium oxalate raphides were observed by light microscopy in longitudinal sections from fresh tubers. The functional properties and physicochemical characteristics of isolated starches from both species were also investigated. Starches granules were observed with scanning electronic microscopy and presented a typical oval-circular shape, smooth surfaces and size ranging from 3.6 μm to 14 μm. Lower gel clarity, slightly high water-binding capacity, A-type starch structure and low values of crystallinity degree were determined in the isolated starches. High intensity bands related to vibrations of glucosidic bonds of polysaccharides were observed by infrared spectroscopy in both starches. Thermal degradation behavior data of the isolated starches reveled high initial decomposition temperatures. Thus, the studied cooked tubers presented low levels of calcium oxalates and are safe to be consumed as a boiled vegetable. Their isolated starches possess good functional characteristics to be applied as an ingredient to products in food industry.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300705Food Science and Technology v.40 n.3 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.18419info:eu-repo/semantics/openAccessRAMOS,Amanda da SilvaVERÇOSA,Rachel de MeloTEIXEIRA,Sheylla Maria LuzTEIXEIRA-COSTA,Bárbara Elisabetheng2020-09-25T00:00:00Zoai:scielo:S0101-20612020000300705Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-09-25T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Calcium oxalate content from two Amazonian amilaceous roots and the functional properties of their isolated starches
title Calcium oxalate content from two Amazonian amilaceous roots and the functional properties of their isolated starches
spellingShingle Calcium oxalate content from two Amazonian amilaceous roots and the functional properties of their isolated starches
RAMOS,Amanda da Silva
Xanthosoma sagittifolium
Pachyrhizus tuberosus
edible tubers
starch
calcium oxalate
title_short Calcium oxalate content from two Amazonian amilaceous roots and the functional properties of their isolated starches
title_full Calcium oxalate content from two Amazonian amilaceous roots and the functional properties of their isolated starches
title_fullStr Calcium oxalate content from two Amazonian amilaceous roots and the functional properties of their isolated starches
title_full_unstemmed Calcium oxalate content from two Amazonian amilaceous roots and the functional properties of their isolated starches
title_sort Calcium oxalate content from two Amazonian amilaceous roots and the functional properties of their isolated starches
author RAMOS,Amanda da Silva
author_facet RAMOS,Amanda da Silva
VERÇOSA,Rachel de Melo
TEIXEIRA,Sheylla Maria Luz
TEIXEIRA-COSTA,Bárbara Elisabeth
author_role author
author2 VERÇOSA,Rachel de Melo
TEIXEIRA,Sheylla Maria Luz
TEIXEIRA-COSTA,Bárbara Elisabeth
author2_role author
author
author
dc.contributor.author.fl_str_mv RAMOS,Amanda da Silva
VERÇOSA,Rachel de Melo
TEIXEIRA,Sheylla Maria Luz
TEIXEIRA-COSTA,Bárbara Elisabeth
dc.subject.por.fl_str_mv Xanthosoma sagittifolium
Pachyrhizus tuberosus
edible tubers
starch
calcium oxalate
topic Xanthosoma sagittifolium
Pachyrhizus tuberosus
edible tubers
starch
calcium oxalate
description Abstract The calcium oxalate content from two Amazonian amilaceous roots, Xanthosoma sagittifolium and Pachyrhizus tuberosus, before and after cooking were studied in the present work. Calcium oxalate raphides were observed by light microscopy in longitudinal sections from fresh tubers. The functional properties and physicochemical characteristics of isolated starches from both species were also investigated. Starches granules were observed with scanning electronic microscopy and presented a typical oval-circular shape, smooth surfaces and size ranging from 3.6 μm to 14 μm. Lower gel clarity, slightly high water-binding capacity, A-type starch structure and low values of crystallinity degree were determined in the isolated starches. High intensity bands related to vibrations of glucosidic bonds of polysaccharides were observed by infrared spectroscopy in both starches. Thermal degradation behavior data of the isolated starches reveled high initial decomposition temperatures. Thus, the studied cooked tubers presented low levels of calcium oxalates and are safe to be consumed as a boiled vegetable. Their isolated starches possess good functional characteristics to be applied as an ingredient to products in food industry.
publishDate 2020
dc.date.none.fl_str_mv 2020-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
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dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300705
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000300705
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.18419
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.40 n.3 2020
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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