Polyphenol Changes and Antioxidant Effects of Roasted Gurguéia (Dipteryx lacunifera Ducke) Nut during Simulated Digestion In Vitro

IF 2.8 Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology Pub Date : 2025-07-16 DOI:10.1021/acsfoodscitech.5c00140

Gabriela Polmann, Rômulo Alves Morais, Glêndara Aparecida de Souza Martins, Sandra Regina Salvador Ferreira and Jane Mara Block*,

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Abstract

Dipteryx lacunifera is an underexplored nut with nutritional and economic potential. In this study, centesimal composition, carbohydrate profile, and organic acids of gurguéia nuts were analyzed. The effects of vitro gastrointestinal digestion on the phenolic compounds and antioxidant potential of in natura and roasted nuts were also determined. The centesimal composition showed high lipid (45.76 g 100 g^–1) and carbohydrate (30.98 g 100 g^–1) contents. Cellobiose (1438.68 mg 100 g^–1) and sucrose (768.60 mg 100 g^–1) were the main carbohydrates, while tartaric acid (678.15 g 100 g^–1) was the dominant organic acid. Roasted nuts exhibited higher concentrations of gallic (18–3836.05 mg L^–1), ferulic (242.68 mg L^–1), and sinapic (169 mg L^–1) acids and antioxidant potential. On the other hand, unroasted nuts had higher bioaccessibility for caffeic, pinobanksin, and chlorogenic acids. The gurguéia nut has great potential for the food industry and can encourage economic growth in producing regions.

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体外模拟消化过程中烤制龙嘴豆多酚的变化及抗氧化作用

龙鸟是一种未被充分开发的坚果，具有营养和经济潜力。本研究分析了古古豆坚果的百分组成、碳水化合物和有机酸。测定了体外胃肠道消化对天然坚果和烤坚果中酚类化合物和抗氧化能力的影响。百分组成显示高脂（45.76 g 100 g - 1）和高碳水化合物（30.98 g 100 g - 1）含量。纤维素二糖（1438.68 mg 100 g - 1）和蔗糖（768.60 mg 100 g - 1）是主要的碳水化合物，酒石酸（678.15 g 100 g - 1）是主要的有机酸。烤坚果显示出较高的没食子酸（18-3836.05 mg L-1）、阿魏酸（242.68 mg L-1）和辛酸（169 mg L-1）浓度和抗氧化潜力。另一方面，未烘焙的坚果对咖啡、菠萝苷和绿原酸具有更高的生物可及性。古尔古萨梅果在食品工业中具有巨大的潜力，可以促进生产地区的经济增长。

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来源期刊

ACS food science & technology

CiteScore

3.30

自引率

0.00%

发文量