Antioxidant capacity of bioactive compounds from undervaluated red mombin seed (Spondias purpurea L.) affected by different drying stages

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorAbreu, Danilo José Machado de-
Autor(es): dc.creatorCarvalho, Elisângela Elena Nunes-
Autor(es): dc.creatorVilas Boas, Eduardo Valério de Barros-
Autor(es): dc.creatorAsquieri, Eduardo Ramirez-
Autor(es): dc.creatorDamiani, Clarissa-
Data de aceite: dc.date.accessioned2026-02-09T11:27:27Z-
Data de disponibilização: dc.date.available2026-02-09T11:27:27Z-
Data de envio: dc.date.issued2022-05-17-
Data de envio: dc.date.issued2022-05-17-
Data de envio: dc.date.issued2021-04-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/49956-
Fonte completa do material: dc.identifierhttps://doi.org/10.1021/acsfoodscitech.1c00107-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1141194-
Descrição: dc.descriptionThe present study evaluated the effects of thermal treatment on the physical, nutritional, and antinutritional characteristics of Brazilian red mombin seeds (Spondias purpurea L.), which were divided into three batches: in natura, dried, and roasted. When under moderate (50 °C) and high (130 °C) heat, the parameters evaluated were influenced by the drying process with heat positively impacting the variables studied by reducing water content in the food matrix. This allowed an increment of nutrients and phenolic compounds, identified using HPLC-DAD/UV–vis, and of vitamin C and total carotenoids, which may have contributed to the antioxidant capacity of the seeds. Considering the parameters evaluated in this study, roasted red mombin seeds are the best form of consumption for its high content of dietary fiber (85.27 g·100–1), vitamin C (122.71 g·100–1), and catechin (29.23 mg·100g–1). In addition to the preservation of nutritional characteristics, the roasting process allowed reducing and/or eliminating antinutritional components as a 60% reduction in the value of the trypsin inhibitor.-
Idioma: dc.languageen-
Publicador: dc.publisherAmerican Chemical Society-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceACS Food Science & Technology-
Palavras-chave: dc.subjectThermal processing-
Palavras-chave: dc.subjectPhenolic compounds-
Palavras-chave: dc.subjectAgricultural and industrial waste-
Palavras-chave: dc.subjectPhysical analyses-
Palavras-chave: dc.subjectHPLC-DAD/UV−vis-
Palavras-chave: dc.subjectProcessamento térmico-
Palavras-chave: dc.subjectCompostos fenólicos-
Palavras-chave: dc.subjectResíduos agrícolas e industriais-
Palavras-chave: dc.subjectSecagem-
Título: dc.titleAntioxidant capacity of bioactive compounds from undervaluated red mombin seed (Spondias purpurea L.) affected by different drying stages-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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