Nutritional and functional potential of pumpkin (Cucurbita moschata) pulp and pequi (Caryocar brasiliense Camb.) peel flours

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorBemfeito, Carla Martino-
Autor(es): dc.creatorCarneiro, João de Deus Souza-
Autor(es): dc.creatorCarvalho, Elisângela Elena Nunes-
Autor(es): dc.creatorColi, Priscila Castelane-
Autor(es): dc.creatorPereira, Rafaela Corrêa-
Autor(es): dc.creatorVilas Boas, Eduardo Valério de Barros-
Data de aceite: dc.date.accessioned2026-02-09T11:47:07Z-
Data de disponibilização: dc.date.available2026-02-09T11:47:07Z-
Data de envio: dc.date.issued2020-08-28-
Data de envio: dc.date.issued2020-08-28-
Data de envio: dc.date.issued2020-06-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/42705-
Fonte completa do material: dc.identifierhttps://doi.org/10.1007/s13197-020-04590-4-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1147403-
Descrição: dc.descriptionThe 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.-
Idioma: dc.languageen-
Publicador: dc.publisherSpringer Nature-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of Food Science and Technology-
Palavras-chave: dc.subjectBioactive compounds-
Palavras-chave: dc.subjectAntioxidant capacity-
Palavras-chave: dc.subjectNutritional composition-
Palavras-chave: dc.subjectHealthy food-
Palavras-chave: dc.subjectCompostos bioativos-
Palavras-chave: dc.subjectCapacidade antioxidante-
Palavras-chave: dc.subjectPolpa de abóbora-
Palavras-chave: dc.subjectCasca de pequi-
Palavras-chave: dc.subjectComposição nutricional-
Palavras-chave: dc.subjectAlimentos saudáveis-
Título: dc.titleNutritional and functional potential of pumpkin (Cucurbita moschata) pulp and pequi (Caryocar brasiliense Camb.) peel flours-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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