Jaboticaba skin flour: analysis and sustainable alternative source to incorporate bioactive compounds and increase the nutritional value of cookies
Autor(a) principal: | |
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Data de Publicação: | 2018 |
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=S0101-20612018000400629 |
Resumo: | Abstract Jaboticaba (Plinia cauliflora) is a Brazilian native fruit which can be consumed in natura form, and also as processed food. The skin has a significant biological nutritional potential. The present study aimed to evaluate the bioactive compounds of the jaboticaba skin and of the jaboticaba skin flour (JSF), and its application in cookie. Physicochemical analyses to determine the bioactive compounds and antioxidant activity (TEAC and FRAP) of jaboticaba skin and JSF were performed. Skin presented high content of phenolic compounds, anthocyanins, flavonoids and condensed tannins, strengthening that this composition exhibited considerable levels of antioxidant activity. The JSF presented considerable carbohydrate contents, phenolic compounds and antioxidant activity, besides being a source of fibers. The cookies were prepared by replacing 2.5%, 5.0% and 7.5% of the total amount of whole wheat flour in the recipe by JSF. The formulations presented positive increases of bioactive compounds, contributing with the potential of antioxidant activity. All formulations were well accepted in the sensory evaluation. |
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Jaboticaba skin flour: analysis and sustainable alternative source to incorporate bioactive compounds and increase the nutritional value of cookiesnative fruitsbiscuitsresiduespostharvestfoodsbioactive compoundsAbstract Jaboticaba (Plinia cauliflora) is a Brazilian native fruit which can be consumed in natura form, and also as processed food. The skin has a significant biological nutritional potential. The present study aimed to evaluate the bioactive compounds of the jaboticaba skin and of the jaboticaba skin flour (JSF), and its application in cookie. Physicochemical analyses to determine the bioactive compounds and antioxidant activity (TEAC and FRAP) of jaboticaba skin and JSF were performed. Skin presented high content of phenolic compounds, anthocyanins, flavonoids and condensed tannins, strengthening that this composition exhibited considerable levels of antioxidant activity. The JSF presented considerable carbohydrate contents, phenolic compounds and antioxidant activity, besides being a source of fibers. The cookies were prepared by replacing 2.5%, 5.0% and 7.5% of the total amount of whole wheat flour in the recipe by JSF. The formulations presented positive increases of bioactive compounds, contributing with the potential of antioxidant activity. All formulations were well accepted in the sensory evaluation.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2018-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400629Food Science and Technology v.38 n.4 2018reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.06717info:eu-repo/semantics/openAccessMARQUETTI,CarlineSANTOS,Tatiane Batista dosKAIPERS,Kelen Fabiana CavalliBÖGER,Bruna RaquelTONIAL,Ivane BenedettiWAGNER JUNIOR,AmericoLUCCHETTA,LucianoPrado,Naimara Vieira doeng2018-11-30T00:00:00Zoai:scielo:S0101-20612018000400629Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-11-30T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Jaboticaba skin flour: analysis and sustainable alternative source to incorporate bioactive compounds and increase the nutritional value of cookies |
title |
Jaboticaba skin flour: analysis and sustainable alternative source to incorporate bioactive compounds and increase the nutritional value of cookies |
spellingShingle |
Jaboticaba skin flour: analysis and sustainable alternative source to incorporate bioactive compounds and increase the nutritional value of cookies MARQUETTI,Carline native fruits biscuits residues postharvest foods bioactive compounds |
title_short |
Jaboticaba skin flour: analysis and sustainable alternative source to incorporate bioactive compounds and increase the nutritional value of cookies |
title_full |
Jaboticaba skin flour: analysis and sustainable alternative source to incorporate bioactive compounds and increase the nutritional value of cookies |
title_fullStr |
Jaboticaba skin flour: analysis and sustainable alternative source to incorporate bioactive compounds and increase the nutritional value of cookies |
title_full_unstemmed |
Jaboticaba skin flour: analysis and sustainable alternative source to incorporate bioactive compounds and increase the nutritional value of cookies |
title_sort |
Jaboticaba skin flour: analysis and sustainable alternative source to incorporate bioactive compounds and increase the nutritional value of cookies |
author |
MARQUETTI,Carline |
author_facet |
MARQUETTI,Carline SANTOS,Tatiane Batista dos KAIPERS,Kelen Fabiana Cavalli BÖGER,Bruna Raquel TONIAL,Ivane Benedetti WAGNER JUNIOR,Americo LUCCHETTA,Luciano Prado,Naimara Vieira do |
author_role |
author |
author2 |
SANTOS,Tatiane Batista dos KAIPERS,Kelen Fabiana Cavalli BÖGER,Bruna Raquel TONIAL,Ivane Benedetti WAGNER JUNIOR,Americo LUCCHETTA,Luciano Prado,Naimara Vieira do |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
MARQUETTI,Carline SANTOS,Tatiane Batista dos KAIPERS,Kelen Fabiana Cavalli BÖGER,Bruna Raquel TONIAL,Ivane Benedetti WAGNER JUNIOR,Americo LUCCHETTA,Luciano Prado,Naimara Vieira do |
dc.subject.por.fl_str_mv |
native fruits biscuits residues postharvest foods bioactive compounds |
topic |
native fruits biscuits residues postharvest foods bioactive compounds |
description |
Abstract Jaboticaba (Plinia cauliflora) is a Brazilian native fruit which can be consumed in natura form, and also as processed food. The skin has a significant biological nutritional potential. The present study aimed to evaluate the bioactive compounds of the jaboticaba skin and of the jaboticaba skin flour (JSF), and its application in cookie. Physicochemical analyses to determine the bioactive compounds and antioxidant activity (TEAC and FRAP) of jaboticaba skin and JSF were performed. Skin presented high content of phenolic compounds, anthocyanins, flavonoids and condensed tannins, strengthening that this composition exhibited considerable levels of antioxidant activity. The JSF presented considerable carbohydrate contents, phenolic compounds and antioxidant activity, besides being a source of fibers. The cookies were prepared by replacing 2.5%, 5.0% and 7.5% of the total amount of whole wheat flour in the recipe by JSF. The formulations presented positive increases of bioactive compounds, contributing with the potential of antioxidant activity. All formulations were well accepted in the sensory evaluation. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-12-01 |
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=S0101-20612018000400629 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400629 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.06717 |
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.38 n.4 2018 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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1752126322541330432 |