Details

Autor(en) / Beteiligte

• de Andrade, Fátima Eliana Pontes
• Kwiatkowski, Angela
• Silva Coimbra, Paula da
• Santos Souza, Giovani dos
• Pereira, Queila Dias
• Chaves, Roseni Marçal
• Costa, Camila Cristina de Oliveira
• Bergamo, Joseila Aparecida

Titel

QUANTIFICATION OF BIOACTIVE COMPOUNDS IN CUPUAÇU ALMONDS (THEOBROMA GRANDIFLORUM)

Ist Teil von

• Annals of nutrition and metabolism, 2017-10, Vol.71 (Suppl. 2), p.1199

Ort / Verlag

Basel: S. Karger AG

Erscheinungsjahr

2017

Quelle

Alma/SFX Local Collection

Beschreibungen/Notizen

• Background and objectives: The fruit of cupuacu is used in Brazilian cuisine to prepare juices, ice creams, liquors, creams, puddings, cakes, sweets and sweets, due to the aroma and the accentuated acidity, much appreciated by consumers. Through the feeding we obtain macro and micronutrients and also bioactive compounds, health promoters, as the antioxidant, anti-inflammatory and hypocholesterolemic action of some of these compounds. The antioxidant activity may be related to the presence of vitamins and phenolic compounds. The objectives of this work were to characterize cupuacu almonds in relation to pH and total acidity and to quantify bioactive compounds, such as vitamin C determination, phenolic compounds and antioxidant activity for the preparation of food products. Methods: The cupuacu almonds were separated from the fruit pulp and dried in an oven with air circulation at 60°C for 48 hours. The pH values were determined by digital potentiometer, titratable total acidity, vitamin C by the titration method according to the Adolfo Lutz Institute's analytical standards (2005), phenolic compounds by the Follin Ciocauteau method (Bucic-Kojic et al., 2007) Of the curve performed with gallic acid (200, 400, 600, 1000 and 1400 mg/L), and antioxidant activities by the capture of free radical DPPH (2,2-Diphenyl-1-picryl-hydrazyl) (Mensor et al., 2001 ). Results: The pH value of the dehydrated almond was 4.44. The total acidity resulted in 0.029 g/100g. The vitamin C content was 272.73 mg/100g. The content of phenolic compounds obtained was 364.50 mg equivalent of gallic acid/100 g, 60% higher than that reported in the literature for fresh almonds (Pugliese, 2010), difference due to the process of dehydration concentrate the nutrients. The antioxidant activity resulted in 95.86%. The results show that the cupuacu almond presents high content of vitamin C, phenolic compounds with significant antioxidant activity. Conclusions: From the cupuacu almond can be elaborated several food products with high nutrient content with a health action of vitamin C and phenolic componds, such as antioxidant activity.