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dc.creatorBemfeito, Carla Martino-
dc.creatorCarneiro, João de Deus Souza-
dc.creatorCarvalho, Elisângela Elena Nunes-
dc.creatorColi, Priscila Castelane-
dc.creatorPereira, Rafaela Corrêa-
dc.creatorVilas Boas, Eduardo Valério de Barros-
dc.date.accessioned2020-08-28T19:06:21Z-
dc.date.available2020-08-28T19:06:21Z-
dc.date.issued2020-06-
dc.identifier.citationBEMFEITO, C. M. et al. Nutritional and functional potential of pumpkin (Cucurbita moschata) pulp and pequi (Caryocar brasiliense Camb.) peel flours. Journal of Food Science and Technology, [S. I.], v. 57, p. 3920-3925, 2020. DOI: https://doi.org/10.1007/s13197-020-04590-4.pt_BR
dc.identifier.urihttps://doi.org/10.1007/s13197-020-04590-4pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/42705-
dc.description.abstractThe purpose of this paper was to develop and characterize pumpkin pulp flour (Cucurbita moschata) and pequi peel flour (Caryocar brasiliense Camb.) in order to evaluate their nutritional and functional potential for the development of healthier products. The flours were developed and characterized by proximal composition, sodium, total sugars, phenolic compounds and carotenoids content, and in vitro antioxidant capacity by ABTS, FRAP and β-carotene/linoleic acid system methods. The means and the standard deviations were calculated for all data. Pearson correlation analysis between phenolics and antioxidant activities results was carried out, using SPSS Statistics 17.0 software. The pumpkin pulp flour presented high levels of dietary fiber (21.95 g/100 g), total sugars (51.88 g/100 g), protein (11.08 g/100 g) and carotenoids (249.04 μg/g), low levels of sodium (27.28 mg/100 g), and high antioxidant capacity by the β-carotene/linoleic acid system (73.00% protection). The pequi peel flour presented high levels of dietary fiber (42.09 g/100 g) and phenolic compounds (20,893.73 mg GAE/100 g), low levels of sodium (22.84 mg/100 g), and high antioxidant capacity by ABTS (2105.18 μM trolox/g), FRAP (6292.11 μM ferrous sulfate/g) and β-carotene/linoleic acid system (92.94% protection) methods. Both flours can be used for the development of healthy foods.pt_BR
dc.languageenpt_BR
dc.publisherSpringer Naturept_BR
dc.rightsrestrictAccesspt_BR
dc.sourceJournal of Food Science and Technologypt_BR
dc.subjectBioactive compoundspt_BR
dc.subjectAntioxidant capacitypt_BR
dc.subjectNutritional compositionpt_BR
dc.subjectHealthy foodpt_BR
dc.subjectCompostos bioativospt_BR
dc.subjectCapacidade antioxidantept_BR
dc.subjectPolpa de abóborapt_BR
dc.subjectCasca de pequipt_BR
dc.subjectComposição nutricionalpt_BR
dc.subjectAlimentos saudáveispt_BR
dc.titleNutritional and functional potential of pumpkin (Cucurbita moschata) pulp and pequi (Caryocar brasiliense Camb.) peel flourspt_BR
dc.typeArtigopt_BR
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