Nutritional profile, bioactive compounds and antioxidant capacity of jatobá-da-mata (Hymenaea courbaril, var. stilbocarpa) by product

ABSTRACT Jatobá (Hymenaea sp.) is an arboreal legume native to the Brazilian Savannah (Cerrado) and its fruit has a high functional potential, but the jatobá-da-mata specie has been poorly explored. This study evaluated the nutritional profile, bioactive compounds and antioxidant capacity of jatobá-...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Pereira Santos,Ana Carolina, Martins Alves,Amanda, Veloso Naves,Maria Margareth, Reis Silva,Mara
Lenguaje:	English
Publicado:	Sociedad Chilena de Nutrición, Bromatología y Toxicología 2020
Materias:	Antioxidants Ascorbic acid Bioactive compounds Fibers Phenolics
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000300366
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:scielo:S0717-75182020000300366
record_format	dspace
spelling	oai:scielo:S0717-751820200003003662020-06-22Nutritional profile, bioactive compounds and antioxidant capacity of jatobá-da-mata (Hymenaea courbaril, var. stilbocarpa) by productPereira Santos,Ana CarolinaMartins Alves,AmandaVeloso Naves,Maria MargarethReis Silva,Mara Antioxidants Ascorbic acid Bioactive compounds Fibers Phenolics ABSTRACT Jatobá (Hymenaea sp.) is an arboreal legume native to the Brazilian Savannah (Cerrado) and its fruit has a high functional potential, but the jatobá-da-mata specie has been poorly explored. This study evaluated the nutritional profile, bioactive compounds and antioxidant capacity of jatobá-da-mata byproducts: pulp flour, fibrous pulp residue and sap. Jatobá fruits were pulped to obtain pulp flour and fibrous pulp residue, and the jatobá tree’s sap was obtained in a typical extraction location in the Cerrado (Brazilian Savannah). Fibrous pulp residue and pulp flour had high protein (11 and 12 g/100 g) and dietary fiber (49 and 44 g/100 g) content, respectively, and the fibrous residue showed the highest total and insoluble fibers, ash and vitamin C content. Regarding polyphenols, the fibrous residue showed a high concentration (775 mg GAE/100 g); an intermediate value in pulp flour (462 mg GAE/100 g); and considerable content in sap(181 mg GAE/100 g). Jatobá residue and pulp flour are suitable ingredients for the formulation of functional foods, and the sap is a promising non-caloric product with potential health benefits.info:eu-repo/semantics/openAccessSociedad Chilena de Nutrición, Bromatología y ToxicologíaRevista chilena de nutrición v.47 n.3 20202020-06-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000300366en10.4067/S0717-75182020000300366
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Antioxidants Ascorbic acid Bioactive compounds Fibers Phenolics
spellingShingle	Antioxidants Ascorbic acid Bioactive compounds Fibers Phenolics Pereira Santos,Ana Carolina Martins Alves,Amanda Veloso Naves,Maria Margareth Reis Silva,Mara Nutritional profile, bioactive compounds and antioxidant capacity of jatobá-da-mata (Hymenaea courbaril, var. stilbocarpa) by product
description	ABSTRACT Jatobá (Hymenaea sp.) is an arboreal legume native to the Brazilian Savannah (Cerrado) and its fruit has a high functional potential, but the jatobá-da-mata specie has been poorly explored. This study evaluated the nutritional profile, bioactive compounds and antioxidant capacity of jatobá-da-mata byproducts: pulp flour, fibrous pulp residue and sap. Jatobá fruits were pulped to obtain pulp flour and fibrous pulp residue, and the jatobá tree’s sap was obtained in a typical extraction location in the Cerrado (Brazilian Savannah). Fibrous pulp residue and pulp flour had high protein (11 and 12 g/100 g) and dietary fiber (49 and 44 g/100 g) content, respectively, and the fibrous residue showed the highest total and insoluble fibers, ash and vitamin C content. Regarding polyphenols, the fibrous residue showed a high concentration (775 mg GAE/100 g); an intermediate value in pulp flour (462 mg GAE/100 g); and considerable content in sap(181 mg GAE/100 g). Jatobá residue and pulp flour are suitable ingredients for the formulation of functional foods, and the sap is a promising non-caloric product with potential health benefits.
author	Pereira Santos,Ana Carolina Martins Alves,Amanda Veloso Naves,Maria Margareth Reis Silva,Mara
author_facet	Pereira Santos,Ana Carolina Martins Alves,Amanda Veloso Naves,Maria Margareth Reis Silva,Mara
author_sort	Pereira Santos,Ana Carolina
title	Nutritional profile, bioactive compounds and antioxidant capacity of jatobá-da-mata (Hymenaea courbaril, var. stilbocarpa) by product
title_short	Nutritional profile, bioactive compounds and antioxidant capacity of jatobá-da-mata (Hymenaea courbaril, var. stilbocarpa) by product
title_full	Nutritional profile, bioactive compounds and antioxidant capacity of jatobá-da-mata (Hymenaea courbaril, var. stilbocarpa) by product
title_fullStr	Nutritional profile, bioactive compounds and antioxidant capacity of jatobá-da-mata (Hymenaea courbaril, var. stilbocarpa) by product
title_full_unstemmed	Nutritional profile, bioactive compounds and antioxidant capacity of jatobá-da-mata (Hymenaea courbaril, var. stilbocarpa) by product
title_sort	nutritional profile, bioactive compounds and antioxidant capacity of jatobá-da-mata (hymenaea courbaril, var. stilbocarpa) by product
publisher	Sociedad Chilena de Nutrición, Bromatología y Toxicología
publishDate	2020
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000300366
work_keys_str_mv	AT pereirasantosanacarolina nutritionalprofilebioactivecompoundsandantioxidantcapacityofjatobadamatahymenaeacourbarilvarstilbocarpabyproduct AT martinsalvesamanda nutritionalprofilebioactivecompoundsandantioxidantcapacityofjatobadamatahymenaeacourbarilvarstilbocarpabyproduct AT velosonavesmariamargareth nutritionalprofilebioactivecompoundsandantioxidantcapacityofjatobadamatahymenaeacourbarilvarstilbocarpabyproduct AT reissilvamara nutritionalprofilebioactivecompoundsandantioxidantcapacityofjatobadamatahymenaeacourbarilvarstilbocarpabyproduct
_version_	1718443727496675328

Nutritional profile, bioactive compounds and antioxidant capacity of jatobá-da-mata (Hymenaea courbaril, var. stilbocarpa) by product

Ejemplares similares