Calcium oxalate content from two Amazonian amilaceous roots and the functional properties of their isolated starches
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , |
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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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 |
status_str |
publishedVersion |
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 |
_version_ |
1752126326736683008 |