Physical-chemical profile and bioactive compounds of water-soluble baru extract (Dipteryx alata Vogel)
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/3294 |
Resumo: | The objective of this work was to prepare a hydrosoluble base extract of baru nut and to evaluate the physical and chemical stability, as well as the content of bioactive compounds. Three formulations with different proportions of baru:mineral water were prepared: 1:6, 1:8 and 1:10. Baru almonds were purchased from the local market in Rio Verde, GO, Brazil. The extracts were prepared with water, centrifuged, pasteurized, packaged and refrigerated at 5ºC. The pH, titratable acidity, colour parameters, antioxidant activity and total phenolic content of all formulations. Satisfactory levels of the bioactive compounds were found in all the proposed formulations of water soluble extract of baru. The 1:6 formulation presented minor changes throughout the ten days of storage. The processing used in this study was useful for obtaining the water soluble extract of baru. |
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Physical-chemical profile and bioactive compounds of water-soluble baru extract (Dipteryx alata Vogel)Perfil físico y químico y compuestos bioactivos del extracto soluble en agua del almendra de barú (Dipteryx alata Vogel)Perfil físico-químico e compostos bioativos de extrato hidrossolúvel de amêndoa baru (Dipteryx alata Vogel)Bioactive compoundsFood restrictionPhysical stability.Compostos bioativosRestrição alimentarEstabilidade física.Compuestos bioactivosRestricción de alimentosEstabilidad física.The objective of this work was to prepare a hydrosoluble base extract of baru nut and to evaluate the physical and chemical stability, as well as the content of bioactive compounds. Three formulations with different proportions of baru:mineral water were prepared: 1:6, 1:8 and 1:10. Baru almonds were purchased from the local market in Rio Verde, GO, Brazil. The extracts were prepared with water, centrifuged, pasteurized, packaged and refrigerated at 5ºC. The pH, titratable acidity, colour parameters, antioxidant activity and total phenolic content of all formulations. Satisfactory levels of the bioactive compounds were found in all the proposed formulations of water soluble extract of baru. The 1:6 formulation presented minor changes throughout the ten days of storage. The processing used in this study was useful for obtaining the water soluble extract of baru.El objetivo de este trabajo fue elaborar extracto soluble en agua a base de almendra de barú y evaluar la estabilidad física y química de los productos resultantes, así como el contenido de compuestos bioactivos. Se prepararon tres formulaciones con diferentes proporciones de baru: agua mineral, siendo 1: 6, 1: 8 y 1:10. Se usaron almendra de barú compradas en negocios locales en la ciudad de Río Verde, GO, Brasil. Las almendra de barú (Dipteryx alata Vog.) Fueron desinfectadas, desinfectadas, descascaradas. Los extractos solubles en agua pasaron por los procesos de molienda con agua, centrifugación, pasteurización y envasado. Finalmente identificado y enfriado a 5ºC. Se evaluó el pH, la acidez titulable, los parámetros de color, la actividad antioxidante y el contenido de compuestos fenólicos totales en todos los extractos solubles en agua. En cuanto a los resultados, hubo una disminución gradual del pH, la acidez varió para una de las formulaciones y también hubo una intensificación en el color de los extractos. Según la propuesta del presente estudio, la muestra de extracto de baru soluble en agua en la proporción (1: 6) fue la que presentó el mejor rendimiento en relación con los análisis realizados.Objetivou-se com este trabalho elaborar extrato hidrossolúvel à base de amêndoa do baru e avaliar a estabilidade física e química dos produtos resultantes, assim como o conteúdo de compostos bioativos. Foram elaboradas três formulações com diferentes proporções de baru:água mineral, sendo elas 1:6, 1:8 e 1:10. Foram utilizadas amêndoas do baru adquiridas no comércio local da cidade de Rio Verde, GO, Brasil. As amêndoas do baru (Dipteryx alata Vog.) foram higienizadas, sanitizadas, despeliculadas. Os extratos hidrossolúveis passaram pelos processos de trituração com água, centrifugação, pasteurização e envase. Sendo ao final identificados e refrigerados a 5ºC. Foram avaliados pH, acidez titulável, parâmetros de cor, atividade antioxidante e o teor de compostos fenólicos totais em todos os extratos hidrossolúveis. Quanto aos resultados, houve um decréscimo gradual do pH, a acidez variou para uma das formulações, havendo ainda uma intensificação na cor dos extratos. De acordo com a proposta do presente estudo a amostra extrato hidrossolúvel de baru na proporção (1:6) foi a que apresentou o melhor desempenho em relação às análises realizadas.Research, Society and Development2020-04-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/329410.33448/rsd-v9i5.3294Research, Society and Development; Vol. 9 No. 5; e199953294Research, Society and Development; Vol. 9 Núm. 5; e199953294Research, Society and Development; v. 9 n. 5; e1999532942525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/3294/4697Copyright (c) 2020 Priscila Alonso dos Santos, Aline Torres da Silva, Felipe Torres da Silva, Jordana dos Santos Alves, Daiane Sousa Peres, Lismaíra Gonçalves Caixeta Garcia, Priscila Alonso dos Santosinfo:eu-repo/semantics/openAccessSilva, Aline Torres daSilva, Felipe Torres daAlves, Jordana dos SantosPeres, Daiane SousaGarcia, Lismaíra Gonçalves CaixetaSantos, Priscila Alonso dos2020-08-20T18:06:36Zoai:ojs.pkp.sfu.ca:article/3294Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:27:32.692026Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Physical-chemical profile and bioactive compounds of water-soluble baru extract (Dipteryx alata Vogel) Perfil físico y químico y compuestos bioactivos del extracto soluble en agua del almendra de barú (Dipteryx alata Vogel) Perfil físico-químico e compostos bioativos de extrato hidrossolúvel de amêndoa baru (Dipteryx alata Vogel) |
title |
Physical-chemical profile and bioactive compounds of water-soluble baru extract (Dipteryx alata Vogel) |
spellingShingle |
Physical-chemical profile and bioactive compounds of water-soluble baru extract (Dipteryx alata Vogel) Silva, Aline Torres da Bioactive compounds Food restriction Physical stability. Compostos bioativos Restrição alimentar Estabilidade física. Compuestos bioactivos Restricción de alimentos Estabilidad física. |
title_short |
Physical-chemical profile and bioactive compounds of water-soluble baru extract (Dipteryx alata Vogel) |
title_full |
Physical-chemical profile and bioactive compounds of water-soluble baru extract (Dipteryx alata Vogel) |
title_fullStr |
Physical-chemical profile and bioactive compounds of water-soluble baru extract (Dipteryx alata Vogel) |
title_full_unstemmed |
Physical-chemical profile and bioactive compounds of water-soluble baru extract (Dipteryx alata Vogel) |
title_sort |
Physical-chemical profile and bioactive compounds of water-soluble baru extract (Dipteryx alata Vogel) |
author |
Silva, Aline Torres da |
author_facet |
Silva, Aline Torres da Silva, Felipe Torres da Alves, Jordana dos Santos Peres, Daiane Sousa Garcia, Lismaíra Gonçalves Caixeta Santos, Priscila Alonso dos |
author_role |
author |
author2 |
Silva, Felipe Torres da Alves, Jordana dos Santos Peres, Daiane Sousa Garcia, Lismaíra Gonçalves Caixeta Santos, Priscila Alonso dos |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Silva, Aline Torres da Silva, Felipe Torres da Alves, Jordana dos Santos Peres, Daiane Sousa Garcia, Lismaíra Gonçalves Caixeta Santos, Priscila Alonso dos |
dc.subject.por.fl_str_mv |
Bioactive compounds Food restriction Physical stability. Compostos bioativos Restrição alimentar Estabilidade física. Compuestos bioactivos Restricción de alimentos Estabilidad física. |
topic |
Bioactive compounds Food restriction Physical stability. Compostos bioativos Restrição alimentar Estabilidade física. Compuestos bioactivos Restricción de alimentos Estabilidad física. |
description |
The objective of this work was to prepare a hydrosoluble base extract of baru nut and to evaluate the physical and chemical stability, as well as the content of bioactive compounds. Three formulations with different proportions of baru:mineral water were prepared: 1:6, 1:8 and 1:10. Baru almonds were purchased from the local market in Rio Verde, GO, Brazil. The extracts were prepared with water, centrifuged, pasteurized, packaged and refrigerated at 5ºC. The pH, titratable acidity, colour parameters, antioxidant activity and total phenolic content of all formulations. Satisfactory levels of the bioactive compounds were found in all the proposed formulations of water soluble extract of baru. The 1:6 formulation presented minor changes throughout the ten days of storage. The processing used in this study was useful for obtaining the water soluble extract of baru. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-04-05 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/3294 10.33448/rsd-v9i5.3294 |
url |
https://rsdjournal.org/index.php/rsd/article/view/3294 |
identifier_str_mv |
10.33448/rsd-v9i5.3294 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/3294/4697 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 5; e199953294 Research, Society and Development; Vol. 9 Núm. 5; e199953294 Research, Society and Development; v. 9 n. 5; e199953294 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052647574863872 |