Characteristics volatiles of cassava flours and their relationship to parameters other, process and geographical origin: a preliminary study

Detalhes bibliográficos
Autor(a) principal: Pascoal,Diego Roberto da Cunha
Data de Publicação: 2022
Outros Autores: Moura,Lídia Eloy, Silva,Jaff Ribeiro da, Assis,Denilson de Jesus, Costa,Samantha Serra, Druzian,Janice Izabel
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=S0101-20612022000100867
Resumo: Abstract The aim of this study was the physicochemical characterization of traditional cassava flours from Copioba Valley in Reconcavo Baiano (Northeast Brazil). Samples were collected in flour houses and analyzed by official methods of proximate composition and chromatography and spectroscopy for fatty acids and volatile compounds. Regardless of geographical origin (inside and outside the Valley) and processing type (Copioba and Common flour), there were no significant differences in water activity, ash, crude protein, starch, carbohydrates or acidity. By contrast, significant differences were observed in moisture, particle size, total lipids, palmitic acid and volatile compounds, mainly nonanal. Discriminant classification by principal component analysis according to origin and processing was obtained using this differentiation. These parameters are important for associations of reputation, authenticity and differentiation with the Protected Geographical Indication of Copioba cassava flours.
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spelling Characteristics volatiles of cassava flours and their relationship to parameters other, process and geographical origin: a preliminary studyManihot esculenta Crantzfingerprintlipid oxidationheadspace GC-MSCopioba ValleyReconcavo BaianoAbstract The aim of this study was the physicochemical characterization of traditional cassava flours from Copioba Valley in Reconcavo Baiano (Northeast Brazil). Samples were collected in flour houses and analyzed by official methods of proximate composition and chromatography and spectroscopy for fatty acids and volatile compounds. Regardless of geographical origin (inside and outside the Valley) and processing type (Copioba and Common flour), there were no significant differences in water activity, ash, crude protein, starch, carbohydrates or acidity. By contrast, significant differences were observed in moisture, particle size, total lipids, palmitic acid and volatile compounds, mainly nonanal. Discriminant classification by principal component analysis according to origin and processing was obtained using this differentiation. These parameters are important for associations of reputation, authenticity and differentiation with the Protected Geographical Indication of Copioba cassava flours.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100867Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.80221info:eu-repo/semantics/openAccessPascoal,Diego Roberto da CunhaMoura,Lídia EloySilva,Jaff Ribeiro daAssis,Denilson de JesusCosta,Samantha SerraDruzian,Janice Izabeleng2022-03-22T00:00:00Zoai:scielo:S0101-20612022000100867Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Characteristics volatiles of cassava flours and their relationship to parameters other, process and geographical origin: a preliminary study
title Characteristics volatiles of cassava flours and their relationship to parameters other, process and geographical origin: a preliminary study
spellingShingle Characteristics volatiles of cassava flours and their relationship to parameters other, process and geographical origin: a preliminary study
Pascoal,Diego Roberto da Cunha
Manihot esculenta Crantz
fingerprint
lipid oxidation
headspace GC-MS
Copioba Valley
Reconcavo Baiano
title_short Characteristics volatiles of cassava flours and their relationship to parameters other, process and geographical origin: a preliminary study
title_full Characteristics volatiles of cassava flours and their relationship to parameters other, process and geographical origin: a preliminary study
title_fullStr Characteristics volatiles of cassava flours and their relationship to parameters other, process and geographical origin: a preliminary study
title_full_unstemmed Characteristics volatiles of cassava flours and their relationship to parameters other, process and geographical origin: a preliminary study
title_sort Characteristics volatiles of cassava flours and their relationship to parameters other, process and geographical origin: a preliminary study
author Pascoal,Diego Roberto da Cunha
author_facet Pascoal,Diego Roberto da Cunha
Moura,Lídia Eloy
Silva,Jaff Ribeiro da
Assis,Denilson de Jesus
Costa,Samantha Serra
Druzian,Janice Izabel
author_role author
author2 Moura,Lídia Eloy
Silva,Jaff Ribeiro da
Assis,Denilson de Jesus
Costa,Samantha Serra
Druzian,Janice Izabel
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Pascoal,Diego Roberto da Cunha
Moura,Lídia Eloy
Silva,Jaff Ribeiro da
Assis,Denilson de Jesus
Costa,Samantha Serra
Druzian,Janice Izabel
dc.subject.por.fl_str_mv Manihot esculenta Crantz
fingerprint
lipid oxidation
headspace GC-MS
Copioba Valley
Reconcavo Baiano
topic Manihot esculenta Crantz
fingerprint
lipid oxidation
headspace GC-MS
Copioba Valley
Reconcavo Baiano
description Abstract The aim of this study was the physicochemical characterization of traditional cassava flours from Copioba Valley in Reconcavo Baiano (Northeast Brazil). Samples were collected in flour houses and analyzed by official methods of proximate composition and chromatography and spectroscopy for fatty acids and volatile compounds. Regardless of geographical origin (inside and outside the Valley) and processing type (Copioba and Common flour), there were no significant differences in water activity, ash, crude protein, starch, carbohydrates or acidity. By contrast, significant differences were observed in moisture, particle size, total lipids, palmitic acid and volatile compounds, mainly nonanal. Discriminant classification by principal component analysis according to origin and processing was obtained using this differentiation. These parameters are important for associations of reputation, authenticity and differentiation with the Protected Geographical Indication of Copioba cassava flours.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
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=S0101-20612022000100867
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100867
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.80221
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.42 2022
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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