Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour

Detalhes bibliográficos
Autor(a) principal: Marques, Tamara Rezende
Data de Publicação: 2013
Outros Autores: Corrêa, Angelita Duarte, Lino, Jéssica Boreli dos Reis, Abreu, Celeste Maria Patto de, Simão, Anderson Assaid
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/13464
Resumo: Acerola is a fruit that can be consumed in the form of juice and pulp. However, during its processing, a large amount of waste is generated (seed and bagasse). Adding value to these by-products is of great interest, since their use can enrich foods with nutrients and fiber. In this study, we performed phytochemical screening, determined the proximate and mineral composition, bioactive compounds and the technological functional properties of acerola seed flour and acerola bagasse flour. Seeds were dried in a ventilated oven at ± 45 °C and the bagasse was lyophilized. Samples were ground, stored in flasks protected from light. Phytochemical screening revealed metabolites of nutritional and pharmacological interest and no potentially toxic substances in the flours. Seed flour and bagasse flour showed high levels (g 100 g–1 of dry matter – DM) of soluble fiber: 4.76 and 8.74; insoluble fiber: 75.76 and 28.58, and phenolic compounds: 4.73 and 10.82, respectively. The flours also showed high absorption of water, oil and emulsion stability, presenting potential for inclusion in meat products and bakery products.
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spelling Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flourAcerola - Waste flourAcerola waste flour - Chemical constituentsAcerola waste flour - Functional propertiesAcerola - Farinha de resíduosAcerola - Farinha de resíduos - Componentes químicosAcerola - Farinha de resíduos - Propriedades funcionaisAcerola is a fruit that can be consumed in the form of juice and pulp. However, during its processing, a large amount of waste is generated (seed and bagasse). Adding value to these by-products is of great interest, since their use can enrich foods with nutrients and fiber. In this study, we performed phytochemical screening, determined the proximate and mineral composition, bioactive compounds and the technological functional properties of acerola seed flour and acerola bagasse flour. Seeds were dried in a ventilated oven at ± 45 °C and the bagasse was lyophilized. Samples were ground, stored in flasks protected from light. Phytochemical screening revealed metabolites of nutritional and pharmacological interest and no potentially toxic substances in the flours. Seed flour and bagasse flour showed high levels (g 100 g–1 of dry matter – DM) of soluble fiber: 4.76 and 8.74; insoluble fiber: 75.76 and 28.58, and phenolic compounds: 4.73 and 10.82, respectively. The flours also showed high absorption of water, oil and emulsion stability, presenting potential for inclusion in meat products and bakery products.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2017-08-01T19:14:18Z2017-08-01T19:14:18Z2013-07info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfMARQUES, T. R. et al. Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour. Food Science and Technology, Campinas, v. 33, n. 3, p. 526-531, July/Sept. 2013.http://repositorio.ufla.br/jspui/handle/1/13464Food Science and Technologyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAMarques, Tamara RezendeCorrêa, Angelita DuarteLino, Jéssica Boreli dos ReisAbreu, Celeste Maria Patto deSimão, Anderson Assaidinfo:eu-repo/semantics/openAccesseng2021-10-08T11:09:53Zoai:localhost:1/13464Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2021-10-08T11:09:53Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour
title Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour
spellingShingle Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour
Marques, Tamara Rezende
Acerola - Waste flour
Acerola waste flour - Chemical constituents
Acerola waste flour - Functional properties
Acerola - Farinha de resíduos
Acerola - Farinha de resíduos - Componentes químicos
Acerola - Farinha de resíduos - Propriedades funcionais
title_short Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour
title_full Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour
title_fullStr Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour
title_full_unstemmed Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour
title_sort Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour
author Marques, Tamara Rezende
author_facet Marques, Tamara Rezende
Corrêa, Angelita Duarte
Lino, Jéssica Boreli dos Reis
Abreu, Celeste Maria Patto de
Simão, Anderson Assaid
author_role author
author2 Corrêa, Angelita Duarte
Lino, Jéssica Boreli dos Reis
Abreu, Celeste Maria Patto de
Simão, Anderson Assaid
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Marques, Tamara Rezende
Corrêa, Angelita Duarte
Lino, Jéssica Boreli dos Reis
Abreu, Celeste Maria Patto de
Simão, Anderson Assaid
dc.subject.por.fl_str_mv Acerola - Waste flour
Acerola waste flour - Chemical constituents
Acerola waste flour - Functional properties
Acerola - Farinha de resíduos
Acerola - Farinha de resíduos - Componentes químicos
Acerola - Farinha de resíduos - Propriedades funcionais
topic Acerola - Waste flour
Acerola waste flour - Chemical constituents
Acerola waste flour - Functional properties
Acerola - Farinha de resíduos
Acerola - Farinha de resíduos - Componentes químicos
Acerola - Farinha de resíduos - Propriedades funcionais
description Acerola is a fruit that can be consumed in the form of juice and pulp. However, during its processing, a large amount of waste is generated (seed and bagasse). Adding value to these by-products is of great interest, since their use can enrich foods with nutrients and fiber. In this study, we performed phytochemical screening, determined the proximate and mineral composition, bioactive compounds and the technological functional properties of acerola seed flour and acerola bagasse flour. Seeds were dried in a ventilated oven at ± 45 °C and the bagasse was lyophilized. Samples were ground, stored in flasks protected from light. Phytochemical screening revealed metabolites of nutritional and pharmacological interest and no potentially toxic substances in the flours. Seed flour and bagasse flour showed high levels (g 100 g–1 of dry matter – DM) of soluble fiber: 4.76 and 8.74; insoluble fiber: 75.76 and 28.58, and phenolic compounds: 4.73 and 10.82, respectively. The flours also showed high absorption of water, oil and emulsion stability, presenting potential for inclusion in meat products and bakery products.
publishDate 2013
dc.date.none.fl_str_mv 2013-07
2017-08-01T19:14:18Z
2017-08-01T19:14:18Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv MARQUES, T. R. et al. Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour. Food Science and Technology, Campinas, v. 33, n. 3, p. 526-531, July/Sept. 2013.
http://repositorio.ufla.br/jspui/handle/1/13464
identifier_str_mv MARQUES, T. R. et al. Chemical constituents and technological functional properties of acerola (Malpighia emarginata DC.) waste flour. Food Science and Technology, Campinas, v. 33, n. 3, p. 526-531, July/Sept. 2013.
url http://repositorio.ufla.br/jspui/handle/1/13464
dc.language.iso.fl_str_mv eng
language eng
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 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
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
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