Buriti (Mauritia flexuosa L. f.) fruit by-products flours: Evaluation as source of dietary fibers and natural antioxidants

Food Chemistry
Laís M ResendeLeandro S Oliveira

Abstract

Buriti by-products flours were evaluated as sources of dietary fibers and natural antioxidants. All flours presented chemical characteristics that allowed classification as high dietary fiber powders. Presence of pectic polysaccharides, arabinoxylans and xyloglucans was inferred by the neutral monosaccharides profile. Peels and defatted pulp flours are highlighted as those with higher antioxidant potential (total extractable polyphenols and antioxidant activities by DPPH and FRAP) compared to endocarp and manually-produced bran flours. Carotenoids content were also higher in the peels flours. All produced flours showed expressive amounts of total non-extractable proanthocyanidins (NEPA). Buriti peels flours NEPA levels are among the highest values previously described in the literature. Blanching preserved the extractable polyphenols but not carotenoids or NEPA. Technological properties were influenced mainly by the size of the particles. Buriti by-products flours have potential to be used as sources of dietary fiber and natural antioxidants in food.

Citations

Jul 23, 2020·Heliyon·Varittha SritalahareuthaiUthaiwan Suttisansanee
Jul 2, 2019·Food Chemistry·Adenilson Renato RudkeSandra Regina Salvador Ferreira
Jun 27, 2020·Food Chemistry·Rafaela Cristina Turola BarbiRosemary Hoffmann Ribani
May 11, 2020·Ultrasonics Sonochemistry·Luciedry Matheus de Souza CarvalhoPedro Henrique Campelo
Jan 6, 2021·Recent Patents on Food, Nutrition & Agriculture·Audrey Handyara BicalhoSérgio Henrique Sousa Santos

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