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":"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","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><p>The present study aimed to evaluate the effect of roasting temperature on physicochemical characteristics, phenolic content, and bioactive potential of yellow mombin (<em>Spondias mombin</em> L.) and Brazil plum (<em>Spondias tuberosa</em>) 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 IC<sub>50</sub> (50% radical scavenging activity) values of up to 9.38 mg/mL, and <em>in vitro</em> hypoglycemic activity greater than 70%. Furthermore, all technological properties of the flours remained stable after roasting. Therefore, <em>Spondias</em> spp. seed flours after roasting can be used as a functional ingredient by the food industry.</p></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":"{\"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><p>The present study aimed to evaluate the effect of roasting temperature on physicochemical characteristics, phenolic content, and bioactive potential of yellow mombin (<em>Spondias mombin</em> L.) and Brazil plum (<em>Spondias tuberosa</em>) 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 IC<sub>50</sub> (50% radical scavenging activity) values of up to 9.38 mg/mL, and <em>in vitro</em> hypoglycemic activity greater than 70%. Furthermore, all technological properties of the flours remained stable after roasting. Therefore, <em>Spondias</em> spp. seed flours after roasting can be used as a functional ingredient by the food industry.</p></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}","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}
Effect of roasting temperature on the physicochemical characteristics, phenolic content and bioactive potential of Spondias spp. seed flours
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.
Food BioscienceBiochemistry, 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.