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Unprecedented study of the proximate and chemical composition of non-conventional seeds for further application in bakery products

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dc.contributor.authorLima, Juliana França
dc.contributor.authorDias, Maria Inês
dc.contributor.authorPereira, Carla
dc.contributor.authorIvanov, Marija
dc.contributor.authorSoković, Marina
dc.contributor.authorSteinmacher, Nádia Cristiane
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-01-26T10:32:58Z
dc.date.available2022-01-26T10:32:58Z
dc.date.issued2021
dc.description.abstractThe use of unconventional food plants (PANC) has been an asset for the food industry, due to its abundance, the non-competing with other vegetable matrices used for human consumption, and their nutritional properties, chemical and bioactive potentiality [1,2]. The present work aimed to study the flour of three PANC seeds, namely Guizotia abyssinica (Lf, niger) Cass., Panicum miliaceum L. (millet) and Phalaris canariensis L. (birdssed), starting with the study of its granulometry and water absorption index. Furthermore, the nutritional value (AOAC methods), free sugars (HPLC-RI), fatty acids (GC-FID), organic acids (UPLC-DAD), tocopherols (HPLC - fluorescence) and phenolic compounds (HPLC-DAD / ESI (MS) composition as also assessed, followed by the antioxidant, hepatotoxic and antimicrobial potential of the hydroethanolic extracts. Finally, bread samples were prepared with partial replacement of the wheat flour (20% of the PANC’s flour), and a centroid simplex statistical method was applied to understand the effect of applying PANC flours on the final physical-chemical characteristics of the breads obtained. The flour of the three seeds presented high granulometry, associated with high water absorption index (indicating that their use would have to be complemented with other flours for bakery application). Niger seed was the one that stood out the most, presenting higher contents of total fat, PUFA, sugars, tocopherols and phenolic compounds. The hydroethanolic extracts presented relatively low IC50 and MIC values for inhibition of lipid peroxidation and for antimicrobial activity, respectively. The results obtained for antifungal activity of niger and millet were lower when compared with the positive controls used (E211 and E224). The samples didn’t present hepatotoxicity. The partial replacement of 20% wheat flour by millet and birdseed flour allowed to obtain similar breads as the control samples in terms of texture, specific volume and color. This study allowed to present innovative results in relation to the nutritional, chemical and bioactive properties of seeds that have been little studied and consumed, but with great potential to be applied in the food industry. Considering their composition in bioactive compounds, the use of these seeds is highly advisable in the context of a fortified diet, being sources of compounds of high nutritional value and with beneficial effects for the health of the consumer.pt_PT
dc.description.sponsorshipTo the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2019); the national funding by FCT, P.I., through the institutional and individual scientific employment program-contract for L. Barros/M.I. Dias/C.Pereira; to FEDER-Interreg España-Portugal programme (TRANSCoLAB 0612_TRANS_CO_LAB_2_P). To the European Regional Development Fund (ERDF) through the Regional Operational Program North 2020, within the scope of Project GreenHealth - Digital strategies in biological assets to improve well-being and promote green health, Norte-01-0145-FEDER-000042; to the Ministry of Education, Science and Technological Development of Republic of Serbia (451-03-68/2020-14/200007).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLima, Juliana França; Dias, Maria Inês; Pereira, Carla; Ivanov, Marija; Soković, Marina; Steinmacher, Nádia Cristiane; Ferreira, Isabel C.F.R.; Barros, Lillian (2021). Unprecedented study of the proximate and chemical composition of non-conventional seeds for further application in bakery products. In 7th Portuguese Young Chemists Meeting. ISBN 978-989-8124-31-0pt_PT
dc.identifier.isbn978-989-8124-31-0
dc.identifier.urihttp://hdl.handle.net/10198/24914
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMountain Research Centre
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectGuizotia abyssinicapt_PT
dc.subjectPhalaris canariensis L.pt_PT
dc.subjectPanicum miliaceum L.pt_PT
dc.subjectFood plantspt_PT
dc.titleUnprecedented study of the proximate and chemical composition of non-conventional seeds for further application in bakery productspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FAGR%2F00690%2F2019/PT
oaire.citation.conferencePlaceBragança, Portugalpt_PT
oaire.citation.title7th Portuguese Young Chemists Meetingpt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameDias
person.familyNamePereira
person.familyNameFerreira
person.familyNameBarros
person.givenNameMaria Inês
person.givenNameCarla
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifier1415151
person.identifier144781
person.identifier469085
person.identifier.ciencia-id2A13-4BE6-C7CF
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person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0001-8744-7814
person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridM-8242-2013
person.identifier.ridK-1629-2016
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id54388787000
person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id36868826600
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
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