Logo do repositório
 
Publicação

Attalea speciosa mesocarp flour in-depth characterization and its application for the development of new bakery products

2022Documento de conferência Acesso aberto
Ver registo simples
dc.contributor.authorSouza, M.V.S.
dc.contributor.authorSaldanha, Ana Luísa
dc.contributor.authorPereira, Carla
dc.contributor.authorIvanov, Marija
dc.contributor.authorSoković, Marina
dc.contributor.authorSteinmacher, Nádia Cristiane
dc.contributor.authorDias, Maria Inês
dc.contributor.authorBarros, Lillian
dc.date.accessioned2023-03-07T14:59:55Z
dc.date.available2023-03-07T14:59:55Z
dc.date.issued2022
dc.description.abstractNon-conventional food plants (NFPs) present themselves as a viable and efficient alternative for replacing the food products we consume today. Presenting a huge nutritional, chemical, physical, and biological potential, these plants are usually abundant and not competitors with other vegetable matrices used for human consumption.1 Attalea speciosa (Mart. Ex Spreng - Babassu) is a palm tree from the botanical family Arecaceae found in Brazil, and its mesocarp (BM) represents about 20.4% of the fruit and most of its application it’s in the manufacture of animal feed.2 Thus, the present work aimed to deepen the study the nutritional characterization of BM by AOAC methods; the determination, by chromatographic methods, of free sugars (HPLC-RI), fatty acids (GC-FID), and organic acids content (UPLC-DAD); and the study of the phenolic profile (HPLC-DAD/ESI(MS) and bioactivities (antioxidant, antimicrobial, anti-inflammatory and cytotoxicity activities) of the hydroethanolic extracts. Furthermore, given the possible industrial application, bakery products (bread) were developed with 12, 18, and 24% substitutions of wheat flour by BM flour. BM flour presented low moisture, fat, ash levels, being carbohydrates the main macronutrients, and palmitic (C16:0) and stearic (C18:0) acids were the main fatty acids found in the sample. Regarding phenolic composition, nine phenolic compounds were tentatively identified, six flavan-3-ols (catechin and epicatechin derivatives) and three Oglycosylated flavonoids (quercetin derivatives). Specifically, the flavan-3-ols group represented 99% of total amount of phenolic compounds mainly due to the presence of β-type (Epi)catechin dimer. The hydroethanolic extract of BM showed a high antioxidant capacity to inhibit lipid peroxidation and high anti-hemolytic capacity, showing an IC50 99% and 75% more effective than the positive control used (Trolox) in these assays, respectively. Moreover, it was able to inhibit all the tumor cell lines tested (MCF-7, NCIH460, CaCo, and AGS), however, it showed some toxicity towards healthy cells of PLP2 and VERO lines. The results obtained for the antibacterial activity of the BM extract were lower when compared to the positive controls used (E211 and E224). Comparing the results obtained with 100% wheat flour products, it was noted that the formulations with substitutions by BM presented remarkable results, providing a reasonable increase in the PUFAs content (despite decreasing protein content), maintaining the antioxidant capacity with lower IC50 values than the positive control used, and not presenting hepatotoxic activity (first validation of this flour for the incorporation in food matrices). In general, the formulation B24 was the one that presented greater similarity to the control bread (B0), relatively to the nutritional aspects, however, concerning the physical parameters it was the one that presented bigger discrepancy, especially regarding the specific volume, texture, and the color parameter L* (luminosity), tending for a darker and opaque coloration. All the formulations presented higher percentages of loss of rheological characteristics in the first three days of elaboration, however, formulation B24 was the one that presented the lowest percentage. This study presented innovative results regarding the nutritional, chemical and bioactive characterization of both the babassu mesocarp itself and the bread made from it, showing great potential to be applied in the food industry, however, there is still much to explore, especially in preparations that do not yet use non-conventional ingredients.pt_PT
dc.description.sponsorshipThe authors thanks to the Fundação para a Ciência e Tecnologia (FCT; Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020), the national funding for F.C.T. and P.I. and through the institutional scientific employment program contract for C.P., M.I.D, and L.B. To ERDF through the Regional Operational Program North 2020 within the scope of the project GreenHealth-Norte-01-0145-FEDER-000042. To Serbian Ministry of Education, Science and Technological Development (Contract No. 451-03-9/2021-14/200007).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationSouza, M.V.S.; Saldanha, Ana Luísa; Pereira, Carla; Ivanov, Marija; Soković, Marina; Steinmacher, Nádia Cristiane; Dias, Maria Inês; Barros, Lillian; Morais, Carlos (2022). Attalea speciosa mesocarp flour in-depth characterization and its application for the development of new bakery products. In XVI Encontro de Química dos Alimentos - Bio-Sustentabilidade e Bio-Segurança Alimentar, Inovação e Qualidade Alimentar: Livro de Resumos. Castelo Brancopt_PT
dc.identifier.isbn978-989-8124-36-4
dc.identifier.urihttp://hdl.handle.net/10198/27526
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade Portuguesa de químicapt_PT
dc.relationMountain Research Center - UIDB/00690/2020
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAttalea speciosa mesocarp flourpt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineeringpt_PT
dc.titleAttalea speciosa mesocarp flour in-depth characterization and its application for the development of new bakery productspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardTitleMountain Research Center - UIDB/00690/2020
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.conferencePlaceCastelo Brancopt_PT
oaire.citation.endPage329pt_PT
oaire.citation.startPage329pt_PT
oaire.citation.titleXVI Encontro de Química dos Alimentos - Bio-Sustentabilidade e Bio-Segurança Alimentar, Inovação e Qualidade Alimentar: Livro de Resumospt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameSaldanha
person.familyNamePereira
person.familyNameDias
person.familyNameBarros
person.givenNameAna Luísa
person.givenNameCarla
person.givenNameMaria Inês
person.givenNameLillian
person.identifier1415151
person.identifier469085
person.identifier.ciencia-id311A-7E89-92C5
person.identifier.ciencia-idEF10-2739-2B70
person.identifier.ciencia-id2A13-4BE6-C7CF
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0003-2341-1446
person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridK-1629-2016
person.identifier.ridM-8242-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublicationa54b83a1-47b0-4c8c-99aa-b516606fa82d
relation.isAuthorOfPublicatione07a8e12-52bb-47c5-bae7-41a5f648213b
relation.isAuthorOfPublication7ca8432b-e7f4-4116-a56e-9eba0d4403bd
relation.isAuthorOfPublication3af07ffe-f914-48ba-a5d5-efcf70fdce01
relation.isAuthorOfPublication.latestForDiscoverye07a8e12-52bb-47c5-bae7-41a5f648213b
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublication.latestForDiscovery29718e93-4989-42bb-bcbc-4daff3870b25

Ficheiros

Principais
A mostrar 1 - 1 de 1
Miniatura indisponível
Nome:
Química dos Alimentos.pdf
Tamanho:
616 KB
Formato:
Adobe Portable Document Format
Ver/Abrir
Licença
A mostrar 1 - 1 de 1
Miniatura indisponível
Nome:
license.txt
Tamanho:
1.75 KB
Formato:
Item-specific license agreed upon to submission
Descrição:
Ver/Abrir

Coleções

CIMO - Resumos em Proceedings Não Indexados à WoS/Scopus