Effect of roasting temperature on the physicochemical characteristics, phenolic content and bioactive potential of Spondias spp. seed flours

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2024-09-03 DOI:10.1016/j.fbio.2024.105053

Felipe Carlos de Macêdo Oliveira , Djalma Lopes Galvão , Júlia da Costa Santos , Lívia Maria da Costa Dantas , Larissa Aida Lemos de Souza , Ana Heloneida de Araújo Morais , Marcos dos Santos Lima , Francisco Humberto Xavier Júnior , Cristiane Fernandes de Assis , Francisco Canindé de Sousa Júnior

{"title":"Effect of roasting temperature on the physicochemical characteristics, phenolic content and bioactive potential of Spondias spp. seed flours","authors":"Felipe Carlos de Macêdo Oliveira , Djalma Lopes Galvão , Júlia da Costa Santos , Lívia Maria da Costa Dantas , Larissa Aida Lemos de Souza , Ana Heloneida de Araújo Morais , Marcos dos Santos Lima , Francisco Humberto Xavier Júnior , Cristiane Fernandes de Assis , Francisco Canindé de Sousa Júnior","doi":"10.1016/j.fbio.2024.105053","DOIUrl":null,"url":null,"abstract":"<div>The present study aimed to evaluate the effect of roasting temperature on physicochemical characteristics, phenolic content, and bioactive potential of yellow mombin (Spondias mombin L.) and Brazil plum (Spondias tuberosa) seed flours. The flours were characterized and roasted at 165 °C, 170 °C, 175 °C, and 180 °C for 6 min. After treatment, the samples were evaluated concerning color, total phenolic compounds, antioxidant activity, enzyme inhibition and technological properties. Thermogravimetric analysis and differential scanning calorimetry results showed a thermal resistance of the flours up to approximately 200 °C. The color parameters varied significantly between samples, darkening with increasing temperature. Phenolic compounds were partially degraded after roasting. However, the values obtained still guarantee the maintenance of antioxidant capacity, with IC50 (50% radical scavenging activity) values of up to 9.38 mg/mL, and in vitro hypoglycemic activity greater than 70%. Furthermore, all technological properties of the flours remained stable after roasting. Therefore, Spondias spp. seed flours after roasting can be used as a functional ingredient by the food industry.</div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"62 ","pages":"Article 105053"},"PeriodicalIF":4.8000,"publicationDate":"2024-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Bioscience","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2212429224014834","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The present study aimed to evaluate the effect of roasting temperature on physicochemical characteristics, phenolic content, and bioactive potential of yellow mombin (Spondias mombin L.) and Brazil plum (Spondias tuberosa) seed flours. The flours were characterized and roasted at 165 °C, 170 °C, 175 °C, and 180 °C for 6 min. After treatment, the samples were evaluated concerning color, total phenolic compounds, antioxidant activity, enzyme inhibition and technological properties. Thermogravimetric analysis and differential scanning calorimetry results showed a thermal resistance of the flours up to approximately 200 °C. The color parameters varied significantly between samples, darkening with increasing temperature. Phenolic compounds were partially degraded after roasting. However, the values obtained still guarantee the maintenance of antioxidant capacity, with IC₅₀ (50% radical scavenging activity) values of up to 9.38 mg/mL, and in vitro hypoglycemic activity greater than 70%. Furthermore, all technological properties of the flours remained stable after roasting. Therefore, Spondias spp. seed flours after roasting can be used as a functional ingredient by the food industry.

Abstract Image

查看原文本刊更多论文

焙烧温度对辣木籽粉的理化特性、酚类物质含量和生物活性潜力的影响

本研究旨在评估焙烧温度对黄刺玫（Spondias mombin L.）和巴西李（Spondias tuberosa）种子面粉的理化特性、酚含量和生物活性潜力的影响。对这些面粉进行了表征，并分别在 165 ℃、170 ℃、175 ℃ 和 180 ℃ 下焙烧 6 分钟。处理后，对样品的颜色、总酚类化合物、抗氧化活性、酶抑制性和工艺性能进行了评估。热重分析和差示扫描量热分析结果表明，面粉的耐热性最高可达约 200 °C。不同样品的颜色参数差异很大，随着温度的升高颜色变深。酚类化合物在烘焙后发生了部分降解。不过，所获得的数值仍然保证了抗氧化能力，IC50（50% 自由基清除活性）值高达 9.38 毫克/毫升，体外降血糖活性超过 70%。此外，焙烧后面粉的所有技术特性都保持稳定。因此，焙烧后的刺五加种子面粉可用作食品工业的功能性配料。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.