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Nutritional and technological potential of Umbu (Spondias tuberosa Arr. Cam.) processing by-product flour
- Source :
- Anais da Academia Brasileira de Ciências, Vol 94, Iss 1 (2022)
- Publication Year :
- 2022
- Publisher :
- Academia Brasileira de Ciências, 2022.
-
Abstract
- Abstract Antioxidants present in many fruit residues can play an essential role in the prevention of diseases. The aim of this study was to determine nutritional and mineral composition, fatty acids profile, anti-nutrients, bioactive compounds, antioxidant activity and technological properties of flour from residues generated by umbu fruit processing. Nutritional composition showed high levels of dietary fiber, especially insoluble fiber (56.67%). The flour can be classified as a good source of calcium, phosphorus and magnesium, and an excellent source of iron, zinc and copper. Palmitic and stearic saturated fatty acids and oleic and linoleic unsaturated fatty acids were identified. No potentially toxic substances were detected. Significant values of ascorbic acid (44.78 mg/100g), carotenoids (463.73 µg/100g) and flavonoids (37.85 mg QE/100g) were found, as well as very high levels of phenolic compounds (20357.26 mg GAE/100g). Strong antioxidant activity was detected in the flour by three methods (ABTS, DPPH and FRAP) demonstrating a linear positive correlation between phenolic content and antioxidant activity. The flour showed high absorption of water, oil, emulsifying capacity and emulsion stability presenting a great potential for use in foods, especially meat, bakery and dairy products. These results indicate promising prospects to full use of umbu as a functional ingredient.
- Subjects :
- anti-nutrient
antioxidant
extractive practice
food waste
seed
Science
Subjects
Details
- Language :
- English
- ISSN :
- 16782690 and 00013765
- Volume :
- 94
- Issue :
- 1
- Database :
- Directory of Open Access Journals
- Journal :
- Anais da Academia Brasileira de Ciências
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.0cfd394ff81843feb90409c5e066767c
- Document Type :
- article
- Full Text :
- https://doi.org/10.1590/0001-3765202220200940