Centesimal and mineral composition and antioxidant activity of the bacaba fruit peel
Autor(a) principal: | |
---|---|
Data de Publicação: | 2019 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Bioscience journal (Online) |
Texto Completo: | https://seer.ufu.br/index.php/biosciencejournal/article/view/41868 |
Resumo: | Oenocarpus bacaba Mart. is a palm tree native from Amazon with highlighted antioxidant activities. Its fruit (bacaba) processing dismisses the peel, which has nutrients that can collaborate for its antioxidant activity and preventing diseases. Thus, this study assessed the centesimal and mineral composition, physicochemical characterization (acidity, total soluble solids, pH, and color), total phenolics (Folin-Ciocalteu method), anthocyanins and antioxidant activity by DPPH (2,2 difenil-1-picril hidrazil) method in bacaba peels. For the centesimal composition, it was found 4.87, 1.42, 29.13, 1.08 and 63.32 g 100 g-1 for water content, ashes, lipids, proteins, and total carbohydrates, respectively. For the mineral composition, it was found 582.97, 79.00, 51.79, 0.625, 37.02, 2.37 and 77.12 mg 100g-1 contents for potassium, sodium, magnesium, copper, calcium, manganese, and phosphorus, respectively. The physicochemical characterization showed pH 5.66, titratable acidity 0.306% of citric acid, total soluble solids 9,75, and coordinates L* a* e b* of 19.03, 8.07 and 9.25, respectively. Phenolic contents were 42.07 mg EAG g-1. The antioxidant potential IC50 was 1.07 mg mL-1 and anthocyanins 37.31 mg 100 g-1. Results show that bacaba peels are an alternate source of nutrients suggesting their use in food as well cosmetic industries, especially for their antioxidant activity and mineral composition. |
id |
UFU-14_fbcfa99f96df515f818af281b7400801 |
---|---|
oai_identifier_str |
oai:ojs.www.seer.ufu.br:article/41868 |
network_acronym_str |
UFU-14 |
network_name_str |
Bioscience journal (Online) |
repository_id_str |
|
spelling |
Centesimal and mineral composition and antioxidant activity of the bacaba fruit peelComposição centesimal, mineral e potencial antioxidante da casca do fruto de bacabaAnthocyaninsnutritional compositionDPPHOenocarpus bacaba Mart.total phenolic.Agricultural SciencesOenocarpus bacaba Mart. is a palm tree native from Amazon with highlighted antioxidant activities. Its fruit (bacaba) processing dismisses the peel, which has nutrients that can collaborate for its antioxidant activity and preventing diseases. Thus, this study assessed the centesimal and mineral composition, physicochemical characterization (acidity, total soluble solids, pH, and color), total phenolics (Folin-Ciocalteu method), anthocyanins and antioxidant activity by DPPH (2,2 difenil-1-picril hidrazil) method in bacaba peels. For the centesimal composition, it was found 4.87, 1.42, 29.13, 1.08 and 63.32 g 100 g-1 for water content, ashes, lipids, proteins, and total carbohydrates, respectively. For the mineral composition, it was found 582.97, 79.00, 51.79, 0.625, 37.02, 2.37 and 77.12 mg 100g-1 contents for potassium, sodium, magnesium, copper, calcium, manganese, and phosphorus, respectively. The physicochemical characterization showed pH 5.66, titratable acidity 0.306% of citric acid, total soluble solids 9,75, and coordinates L* a* e b* of 19.03, 8.07 and 9.25, respectively. Phenolic contents were 42.07 mg EAG g-1. The antioxidant potential IC50 was 1.07 mg mL-1 and anthocyanins 37.31 mg 100 g-1. Results show that bacaba peels are an alternate source of nutrients suggesting their use in food as well cosmetic industries, especially for their antioxidant activity and mineral composition.Oenocarpus bacaba MART. (bacaba) é uma palmeira nativa da Amazônia que se destaca por suas propriedades antioxidantes. O processamento de seu fruto gera a casca como produto de descarte, que possui nutrientes que podem colaborar na ação antioxidante e na prevenção de doenças. Assim, o presente trabalho avaliou a composição centesimal e mineral, caracterização físico-química (acidez, sólidos solúveis totais, pH e cor), fenóis totais (método de Folin-Ciocalteu), antocianinas e potencial antioxidante pelo método do DPPH (2,2 difenil-1-picril hidrazil) em cascas de bacaba. Para a composição centesimal verificou-se teores (%) de 4.87, 1.42, 29.13, 1.08 e 63.32 para o teor de água, cinzas, lipídeos, proteínas e carboidratos totais, respectivamente. Para a composição mineral foi encontrado teores (mg100g-1) de 582.97, 79.00, 51.79, 0.625, 37.02, 2.37 e 77.12 para potássio, sódio, magnésio, cobre, cálcio, manganês e fósforo, respectivamente. A caracterização físico-química apresentou valores de pH de 5.66, acidez titulável de 0.306% de ácido cítrico, sólido solúveis totais de 9.75 e cor nas coordenadas L* a* e b* com valores de 19.03, 8.07 e 9.25 . Para o teor de fenóis foi encontrado 42.07 mg EAG.g-1. O EC50 para a potencial antioxidante foi de 1.07 mg.mL-1 e o teor de antocianinas foi de 37.31 mg.100g-1. Os resultados mostram que as cascas de bacaba são uma fonte alternativa de nutrientes sugerindo seu aproveitamento na indústria alimentícia e cosmética, principalmente pela sua potencial atividade antioxidante e composição em minerais.EDUFU2019-04-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.ufu.br/index.php/biosciencejournal/article/view/4186810.14393/BJ-v35n2a20198-41868Bioscience Journal ; Vol. 35 No. 2 (2019): Mar./Apr.; 509-517Bioscience Journal ; v. 35 n. 2 (2019): Mar./Apr.; 509-5171981-3163reponame:Bioscience journal (Online)instname:Universidade Federal de Uberlândia (UFU)instacron:UFUenghttps://seer.ufu.br/index.php/biosciencejournal/article/view/41868/25803Brazil; ContemporaryCopyright (c) 2019 Bruna Mendes Correa, Luana Baldissera, Flávia Rodrigues Barbosa, Elton Brito Ribeiro, Carla Regina Andrighetti, Juliana da Silva Agostini, Dênia Mendes de Sousa Valladãohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCorrea, Bruna MendesBaldissera, LuanaBarbosa, Flávia RodriguesRibeiro, Elton BritoAndrighetti, Carla ReginaAgostini, Juliana da SilvaValladão, Dênia Mendes de Sousa2022-02-02T11:23:52Zoai:ojs.www.seer.ufu.br:article/41868Revistahttps://seer.ufu.br/index.php/biosciencejournalPUBhttps://seer.ufu.br/index.php/biosciencejournal/oaibiosciencej@ufu.br||1981-31631516-3725opendoar:2022-02-02T11:23:52Bioscience journal (Online) - Universidade Federal de Uberlândia (UFU)false |
dc.title.none.fl_str_mv |
Centesimal and mineral composition and antioxidant activity of the bacaba fruit peel Composição centesimal, mineral e potencial antioxidante da casca do fruto de bacaba |
title |
Centesimal and mineral composition and antioxidant activity of the bacaba fruit peel |
spellingShingle |
Centesimal and mineral composition and antioxidant activity of the bacaba fruit peel Correa, Bruna Mendes Anthocyanins nutritional composition DPPH Oenocarpus bacaba Mart. total phenolic. Agricultural Sciences |
title_short |
Centesimal and mineral composition and antioxidant activity of the bacaba fruit peel |
title_full |
Centesimal and mineral composition and antioxidant activity of the bacaba fruit peel |
title_fullStr |
Centesimal and mineral composition and antioxidant activity of the bacaba fruit peel |
title_full_unstemmed |
Centesimal and mineral composition and antioxidant activity of the bacaba fruit peel |
title_sort |
Centesimal and mineral composition and antioxidant activity of the bacaba fruit peel |
author |
Correa, Bruna Mendes |
author_facet |
Correa, Bruna Mendes Baldissera, Luana Barbosa, Flávia Rodrigues Ribeiro, Elton Brito Andrighetti, Carla Regina Agostini, Juliana da Silva Valladão, Dênia Mendes de Sousa |
author_role |
author |
author2 |
Baldissera, Luana Barbosa, Flávia Rodrigues Ribeiro, Elton Brito Andrighetti, Carla Regina Agostini, Juliana da Silva Valladão, Dênia Mendes de Sousa |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Correa, Bruna Mendes Baldissera, Luana Barbosa, Flávia Rodrigues Ribeiro, Elton Brito Andrighetti, Carla Regina Agostini, Juliana da Silva Valladão, Dênia Mendes de Sousa |
dc.subject.por.fl_str_mv |
Anthocyanins nutritional composition DPPH Oenocarpus bacaba Mart. total phenolic. Agricultural Sciences |
topic |
Anthocyanins nutritional composition DPPH Oenocarpus bacaba Mart. total phenolic. Agricultural Sciences |
description |
Oenocarpus bacaba Mart. is a palm tree native from Amazon with highlighted antioxidant activities. Its fruit (bacaba) processing dismisses the peel, which has nutrients that can collaborate for its antioxidant activity and preventing diseases. Thus, this study assessed the centesimal and mineral composition, physicochemical characterization (acidity, total soluble solids, pH, and color), total phenolics (Folin-Ciocalteu method), anthocyanins and antioxidant activity by DPPH (2,2 difenil-1-picril hidrazil) method in bacaba peels. For the centesimal composition, it was found 4.87, 1.42, 29.13, 1.08 and 63.32 g 100 g-1 for water content, ashes, lipids, proteins, and total carbohydrates, respectively. For the mineral composition, it was found 582.97, 79.00, 51.79, 0.625, 37.02, 2.37 and 77.12 mg 100g-1 contents for potassium, sodium, magnesium, copper, calcium, manganese, and phosphorus, respectively. The physicochemical characterization showed pH 5.66, titratable acidity 0.306% of citric acid, total soluble solids 9,75, and coordinates L* a* e b* of 19.03, 8.07 and 9.25, respectively. Phenolic contents were 42.07 mg EAG g-1. The antioxidant potential IC50 was 1.07 mg mL-1 and anthocyanins 37.31 mg 100 g-1. Results show that bacaba peels are an alternate source of nutrients suggesting their use in food as well cosmetic industries, especially for their antioxidant activity and mineral composition. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-04-12 |
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://seer.ufu.br/index.php/biosciencejournal/article/view/41868 10.14393/BJ-v35n2a20198-41868 |
url |
https://seer.ufu.br/index.php/biosciencejournal/article/view/41868 |
identifier_str_mv |
10.14393/BJ-v35n2a20198-41868 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://seer.ufu.br/index.php/biosciencejournal/article/view/41868/25803 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.coverage.none.fl_str_mv |
Brazil; Contemporary |
dc.publisher.none.fl_str_mv |
EDUFU |
publisher.none.fl_str_mv |
EDUFU |
dc.source.none.fl_str_mv |
Bioscience Journal ; Vol. 35 No. 2 (2019): Mar./Apr.; 509-517 Bioscience Journal ; v. 35 n. 2 (2019): Mar./Apr.; 509-517 1981-3163 reponame:Bioscience journal (Online) instname:Universidade Federal de Uberlândia (UFU) instacron:UFU |
instname_str |
Universidade Federal de Uberlândia (UFU) |
instacron_str |
UFU |
institution |
UFU |
reponame_str |
Bioscience journal (Online) |
collection |
Bioscience journal (Online) |
repository.name.fl_str_mv |
Bioscience journal (Online) - Universidade Federal de Uberlândia (UFU) |
repository.mail.fl_str_mv |
biosciencej@ufu.br|| |
_version_ |
1797069079618519040 |