巴西中西部两个品种菠萝蜜种子面粉的理化性质、矿物质和脂肪酸组成

IF 0.6 4区综合性期刊 Q3 MULTIDISCIPLINARY SCIENCES

Acta Scientiarum-technology Pub Date : 2022-07-28 DOI:10.4025/actascitechnol.v44i1.60187

Vagno França Hajj, A. P. Lopes, J. Visentainer, M. E. Petenuci, G. Fonseca

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引用次数: 1

摘要

菠萝蜜的种子通常被当作废物丢弃。因此，本研究旨在从巴西中西部地区获得两个品种(软质和硬质)的菠萝蜜种子粉，并对其理化特性、矿物质和脂肪酸组成(FA)进行评价。种子在45°C下干燥72h，研磨(40目)。两种面粉的蛋白质含量都很高，从13.43%到16.28%不等。不溶性纤维含量为4.16%(软质菠萝蜜籽粉[SJF])和4.68%(硬质菠萝蜜籽粉[FJF])。此外，它是矿物质的良好来源，尤其是镁(大约200毫克100克)。以油酸为主(47.03%)，亚油酸为主(30.81%)。两种种子制得的面粉中α-亚麻酸含量均较低(约为5%)。因此，这两种种子面粉被强烈建议用于制定新的食品，提高其营养价值和促进对人类健康的有益影响。

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Physicochemical properties, mineral and fatty acids composition of Jackfruit seeds flour of two varieties from Brazilian Midwest

Jackfruit seeds are usually discarded as waste. Therefore, this work aimed at obtaining the Jackfruit seeds flour of two varieties (soft and firm) from Brazilian Midwest and to evaluate its physicochemical characteristics, mineral and fatty acids composition (FA). Seeds were dried at 45°C for 72h and ground (40-mesh). Both flours revealed high protein content, varying from 13.43% to 16.28%. It also revealed excellent insoluble fibers (4.16% for soft Jackfruit seeds flour [SJF] and 4.68% for firm Jackfruit seeds flours [FJF]) content. Plus, it was good sources of minerals, especially magnesium (approximately 200 mg 100g-1). Oleic acid was predominant in FJF (47.03%) and linoleic acid (30.81%) in SJF. The flour from both seeds presented minor contents of acid α-linolenic acid (approximately 5%). Consequently, both seeds flours are strongly indicated for formulating new food products, improving its nutritional value and promoting beneficial effects on human health.

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来源期刊

Acta Scientiarum-technology 综合性期刊-综合性期刊

CiteScore

1.40

自引率

12.50%

发文量

审稿时长

6-12 weeks

期刊介绍： The journal publishes original articles in all areas of Technology, including: Engineerings, Physics, Chemistry, Mathematics, Statistics, Geosciences and Computation Sciences. To establish the public inscription of knowledge and its preservation; To publish results of research comprising ideas and new scientific suggestions; To publicize worldwide information and knowledge produced by the scientific community; To speech the process of scientific communication in Technology.