Ciência e Tecnologia de Alimentos ISSN: 0101-2061
[email protected] Sociedade Brasileira de Ciência e Tecnologia de Alimentos Brasil Pereira da SILVA, Cintia; Bezerra SOUSA, Mariana Séfora; SIGUEMOTO, Érica Sayuri; Manólio SOARES, Rosana Aparecida; Gomes ARÊAS, José Alfredo Chemical composition and antioxidant activity of jatobá- do-cerrado (Hymenaea stigonocarpa Mart.) flour Ciência e Tecnologia de Alimentos, vol. 34, núm. 3, julio-septiembre, 2014, pp. 597-603 Sociedade Brasileira de Ciência e Tecnologia de Alimentos Campinas, Brasil Available in: http://www.redalyc.org/articulo.oa?id=395940096024 How to cite Complete issue Scientific Information System More information about this article Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Journal's homepage in redalyc.org Non-profit academic project, developed under the open access initiative Food Science and Technology ISSN 0101-2061 DDOI http://dx.doi.org/10.1590/1678-457X.6405 Chemical composition and antioxidant activity of jatobá-do-cerrado (Hymenaea stigonocarpa Mart.) flour Cintia Pereira da SILVA1, Mariana Séfora Bezerra SOUSA1, Érica Sayuri SIGUEMOTO1, Rosana Aparecida Manólio SOARES1, José Alfredo Gomes ARÊAS1* Abstract The Brazilian Savannah, known as “Cerrado,” has an extensive biodiversity, but it is under explored. Among the native vegetables is the jatobá-do-cerrado (Hymenaea stigonocarpa Mart.), a legume with great potential for exploration for its content of dietary fiber. Legumes are an important source of nutrient compounds, such as phenolic compounds and vitamins that have antioxidant properties. This study aimed at determining the chemical composition and antioxidant activity of the jatobá flour. The jatobá flour showed high fiber content (insoluble and soluble fiber 47.8 and 12.8 g.100–1 g , respectively), significant amounts of carotenoids such as beta-carotene and lutein, and some minerals such as calcium: 145 mg.100 g–1, magnesium: 125 mg.100 g–1, and potassium: 1352 mg.100 g–1.