Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/46764
Título: Fatty acid profile, mineral content and bioactive compounds of cocoa spreads supplemented with baru almonds (Dipteryx alata Vog.)
Título(s) alternativo(s): Perfil de ácidos grasos, contenido mineral y compuestos bioactivos de untables de cacao suplementados con almendra baru (Dipteryx alata Vog.).
Palavras-chave: Bioactive compounds
Brazilian cerrado
High-performance liquid chromatography (HPLC)
New Products
Ácidos graxos
Compostos bioativos
Cacau
Cromatografia líquida de alta eficiência
Oilseeds
Sementes oleaginosas
Data do documento: Dez-2020
Editor: Instituto de la Grasa, Consejo Superior de Investigaciones Científicas
Citação: CAMPIDELLI, M. L. et al. Fatty acid profile, mineral content and bioactive compounds of cocoa spreads supplemented with baru almonds (Dipteryx alata Vog.). Grasas y Aceites, Sevilla, v. 71, n. 4, e382, Oct./Dec. 2020. DOI: 10.3989/gya.0809192.
Resumo: The present study aimed to perform a chromatographic and spectrophotometric characterization of the bioactive compounds, antioxidants, phenolics, profile of fatty acids and minerals in spreads supplemented with different contents of baru almonds. The addition of baru almonds (P1 treatment) enhanced the concentrations of vitamin C, antioxidants, gallic acid, calcium, magnesium, sulfur, manganese and oleic acid. In contrast, the absence of this oil in P3 treatment resulted in an increase in the concentrations of vanillin, p-coumaric acid, ferric acid, o-coumaric acid, linoleic acid and saturated and polyunsaturated fatty acids. When the tannin, beta-carotene/linoleic acid, trans-cinnamic acid, monounsaturated fatty acids, hypocholesterolemic and hypercholesterolemic fatty acid contents and atherogenic and thrombogenic indices were evaluated, no significant (p > 0.05) differences were detected between treatments.
URI: http://repositorio.ufla.br/jspui/handle/1/46764
Aparece nas coleções:DCA - Artigos publicados em periódicos



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