Nutritional quality and bioactive compounds of partially defatted baru almond flour

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dc.creatorSiqueira, Ana Paula Silva
dc.creatorPacheco, Maria Teresa Bertoldo
dc.creatorNaves, Maria Margareth Veloso
dc.date.accessioned2022-01-26T13:30:15Z
dc.date.available2022-01-26T13:30:15Z
dc.date.issued2015-03
dc.description.abstractThis study aimed to investigate the nutritional quality and bioactive potential of partially defatted baru (Dipteryx alataVog.) almond flour (BAF). The flour’s proximate and mineral compositions, total phenolic, tocopherols and carotenoids contents, antioxidant capacity, trypsin inhibitor and amino acid analyses were performed. An experiment was conducted with 24 male Wistar rats in order to evaluate the flour’s protein quality. BAF has high protein, fiber and mineral contents (iron, zinc, magnesium and copper), and it is a source of calcium. BAF presented relevant amounts of total phenolics (625 mg/100g) and good antioxidant capacity (130 μmol/Trolox eq). Autoclaved BAF showed essential amino acids profile, digestibility and protein quality better than in natura BAF. Autoclaved BAF might be used for human consumption as a source of quality protein and bioactive compounds, in healthy diets and processed foods.pt_BR
dc.identifier.citationSIQUEIRA, Ana Paula Silva; PACHECO, Maria Teresa Bertoldo; NAVES, Maria Margareth Veloso. Nutritional quality and bioactive compounds of partially defatted Baru almond flour. Ciência e Tecnologia de Alimentos, Campinas, v. 35, n. 1, p. 127-132, Jan./Mar. 2015.pt_BR
dc.identifier.doi10.1590/1678-457X.6532
dc.identifier.issn0101-2061
dc.identifier.issne- 1678-457X
dc.identifier.urihttp://repositorio.bc.ufg.br/handle/ri/20221
dc.language.isoengpt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFaculdade de Nutrição - FANUT (RG)pt_BR
dc.rightsAcesso Abertopt_BR
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectBaru seedpt_BR
dc.subjectAntioxidantspt_BR
dc.subjectProteinpt_BR
dc.subjectChemical compositionpt_BR
dc.subjectAmino acidspt_BR
dc.titleNutritional quality and bioactive compounds of partially defatted baru almond flourpt_BR
dc.typeArtigopt_BR

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