Valorization of the agro-industrial by-products of bacupari(Garcinia brasiliensis(Mart.))through production of flour with bioactive properties  

作　　者：Anely Maciel de Melo Rafaela Cristina Turola Barbi Bruno Patrício Costa Mˆonica Ikeda Danielle Carpine Rosemary Hoffmann Ribani 

机构地区：[1]Food Engineering Graduate Program,Federal University of Parana,Department of Chemical Engineering,81531-990,Curitiba,PR,Brazil

出　　处：《Food Bioscience》2022年第1期377-385,共9页食品生物科学（英文）

基　　金：the National Council for Scientific and Technological Development-CNPq(grant number 314184/2020-1).

摘　　要：Brazil has a wide variety of fruits that remain insufficiently explored.To encourage the use of one such fruit,the bacupari((Garcinia brasiliensis(Mart.)),the current study produced flours from its by-products(the peel and seed)at two maturation stages and subsequently evaluated their proximate composition,physical,antioxidant,bioactive,microstructural and thermal properties.The results revealed that the flours have a high in fiber content(>15%)and are a potential source of protein(>5%).Seed flour has an energy value similar to that of wheat flour and other conventional flours.Seed flour micrographs indicate the presence of starch,a fact confirmed by viscosity analysis.The flours contain phenolic compounds and exhibit antioxidant activity,especially the unripe peel flour.Among the compounds identified by chromatography,those present in the greatest concentrations were quinine(≅111μg/g),p-coumaric acid(≅25μg/g),m-coumaric acid(≅15μg/g),and formononetin(≅21μg/g),all of which are known to have several human health benefits.Seed flour crystallinity diminished as the fruit ripened.Peel flour exhibited similar thermal transitions but less thermal stability than seed flour.In summary,this study revealed that flours produced from the peel and seeds of bacupari,which are generated in large quantities as agro-industrial by-products,can be used as alternative ingredients in various sectors of the food industry.

关 键 词：Antioxidant activity Bacupari fruit Seed PEEL Phenolic compounds 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]