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Redalyc.Nutritional Quality and Bioactive Compounds of Partially Ciência e Tecnologia de Alimentos ISSN: 0101-2061 [email protected] Sociedade Brasileira de Ciência e Tecnologia de Alimentos Brasil Silva SIQUEIRA, Ana Paula; Bertoldo PACHECO, Maria Teresa; Veloso NAVES, Maria Margareth Nutritional quality and bioactive compounds of partially defatted baru almond flour Ciência e Tecnologia de Alimentos, vol. 35, núm. 1, enero-marzo, 2015, pp. 127-132 Sociedade Brasileira de Ciência e Tecnologia de Alimentos Campinas, Brasil Available in: http://www.redalyc.org/articulo.oa?id=395940120019 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 a Food Science and Technology ISSN 0101-2061 DDOI http://dx.doi.org/10.1590/1678-457X.6532 Nutritional quality and bioactive compounds of partially defatted baru almond flour Ana Paula Silva SIQUEIRA¹, Maria Teresa Bertoldo PACHECD², Maria Margareth Veloso NAVES3* Abstract This 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. Keywords: baru seed; protein; chemical composition; amino acids; antioxidants. Practical Application: Defatted baru almond flour is a bioactive compound-rich raw material for healthy and innovative foods. 1 Introduction Nuts and edible seeds contain high amounts of lipids, human consumption, the objective of this study was to investigate proteins, dietary fiber and ashes (minerals), and present a the nutritional and biological quality of partially defatted BAF. favorable essential amino acids profile, usually with slight lysine deficiency. These foods constitute protein and bioactive compounds 2 Materials and methods sources for vegetable-based diets, since the consumption of nuts and edible seeds is associated with lower chronic diseases risk 2.1 Sample collection (Freitas & Naves, 2010). The fruits were collected from a region of the Brazilian Baru almond (Dipteryx alata Vog.) is an edible seed, native Savannah, located at southeast of Goiás State (coordinates: from the Brazilian Savannah. This exotic seed is rich in proteins 17° 27’ 51.83” S and 48° 12’ 12.51” W, and altitude of 779 m), (approximately 30 g/100g), lipids (around 40 g/100g) and fibers during harvest season, between August and September, from eight (12 g/100g). Moreover, baru almond is a mineral source, chiefly trees, at least 200 m distant. The collected fruits (total= 1200) were of calcium, iron and zinc (Czeder et al., 2012; Sousa et al., 2011). those recently fallen on the ground, in perfect morphological Besides its nutritional properties, the baru almond has become an condition. The baru almonds were extracted using a guillotine important native fruit from Brazil because of its health benefits, and were stored at temperature between 5 °C and 10 °C until as reported in a clinical trial (Bento et al., 2014), although studies analysis, which were carried out in whole baru almond (in on its bioactive potential are scarce. natura), in natura BAF and autoclaved BAF. The oil constitutes one of the baru almond’s co-products, with social and commercial importance, including exportation. 2.2 Partially defatted BAF processing Baru oil extraction is handmade, performed in cooperatives by mechanical pressing, and generates the partially defatted baru The oil of baru almonds (in natura and with peel) were extracted almond flour (BAF), which is commercialized for animal feed. by hydraulic machine (Carver, model C, serie #24000-415, USA) BAF presents nutritional relevance, mainly due to its high protein without heating and with controlled pressure (9 ton). The contents (49 g/100g) and ashes (5 g/100g) (Guimarães et al., co-product obtained was powdered (Skymsen, PA- 7SE processor, 2012). However, there are no studies on bioactive potential and 60Hz and 0.33 CV/ 245w, Brazil) and sieved (Retsch, 10 mesh, protein quality of this flour. Germany). The partially defatted BAF generated (Figure 1) was Considering the nutritive potential of baru almond, and the divided in two lots: in natura BAF and autoclaved BAF (131 °C tendency of using nutritive co-products of the agroindustry for for 30 min). Received 30 Oct., 2014 Accepted 04 Feb., 2015 1Goiás Federal Institute, Food Technology, Urutaí, GO, Brazil 2Food Biochemistry Department, Food Technology Institute, Campinas, SP, Brazil 3School of Nutrition, Federal University of Goiás, Goiânia, GO, Brazil *Corresponding author: [email protected] Food Sci. Technol, Campinas, 35(1): 127-132, Jan.-Mar. 2015 127 Bioactive potential of defatted baru almond flour Figure 1. Baru: (a) fruit; (b) almond and (c) partially defatted almond flour (BAF). 2.3 Macronutrients and minerals determination 2.5 Trypsin inhibitor analysis The following chemical composition parameters were Trypsin inhibitor was determined in BAF extracts prepared determined in triplicate: moisture (Association of Dfficial with NaDH, and placed in the presence of trypsin, BAPA (Benzoyl-L-arginine-p-nitroanilide) and TCA (trichloroacetic Analytical Chemists, 2010); nitrogen content by the micro-kjeldahl acid). After centrifugation, the supernatant was collected and the method (Association of Dfficial Analytical Chemists, 2010) using absorbance was read in a spectrophotometer (Varian, model Cary a conversion factor 6.25; total lipids, by soxhlet (Association 50 Scan, USA) at 410 nm (American Dil Chemist’s Society, 2009). of Dfficial Analytical Chemists, 2010); ashes at 550 °C (Association of Dfficial Analytical Chemists, 2010) and total 2.6 Amino acids analysis dietary fiber, according to the enzymatic-gravimetric technique (Prosky et al., 1988). The carbohydrate content was estimated: The amino acid analysis was performed, in triplicate, by acid 100 - (moisture + protein+ lipid + dietary fiber + ash). The energy hydrolysis of proteins and peptides (Moore & Stein, 1951). The was estimated using Atwater conversion factors of 4 kcal (protein hydrolyzed samples were placed in an automatic amino acids analyzer (Nicolas V, University of São Paulo Protein Chemistry and carbohydrate) and 9 kcal (lipid) (Merril & Watt, 1973). Center, Ribeirão Preto-SP). After elution in the column and The minerals were quantified, in triplicate, after digestion of reaction with ninhydrin, the amino acids were quantified by organic matter with nitric acid and nitrogen peroxide (Slavin et al., a colorimetric assay. The results of this analysis were used to 1975), by ICP-DES (Inductively Coupled Plasma-Dptical estimate the amino acid score (AAS) by using the following Emission Spectrometry). formula (World Health Drganization, 2007): (mg of amino acid in 1 g of test protein/mg of amino acid in requirement pattern) x 100. 2.4 Bioactive compounds and antioxidant capacity analyses In order to determine total phenolics, Folin-Ciocalteu 2.7 Biological assay (Genovese et al., 2008) method was adopted. Gallic acid was used In order to evaluate the protein quality of BAF, a biological as spectrophotometric standard (Varian, model Cary 50 Scan, assay was carried out, after its approval by the Animal Use USA) and total phenolic content was expressed as gallic acid Ethics Committee of the Federal University of Goiás (Protocol equivalent (GAE/100g of fresh sample). Tocopherols were analyzed n°153/2008). Twenty-four weanling male Wistar rats were by High Performance Liquid Chromatography (HPLC) system distributed in four groups of six. Animals’ body weight and food (Shimadzu, model Luna/Phenomenex 4.6 × 250 mm, Japan); the consumption were assessed throughout the experiment. Four peaks were identified through comparison with the retention times diets were prepared, according to AIN-93G (Reeves et al., 1993), of authentic standards by DAD (Diode Array Detector) and the as following: reference (with casein); protein-free diet and two quantification was done by external calibration (American Dil experimental diets -in natura and autoclaved BAF (Table 1). Diets Chemist’s Society, 2009). Total carotenoids were determined as were analyzed regarding protein and lipid contents, in order described by Higby (1962) and the reading was done by HPLC to confirm its isoproteic and isolipidic formulations (Table 1). (Shimadzu, model Luna/Phenomenex 4.6 × 250 mm, Japan) In natura and autoclaved BAF protein values were estimated (Ramos et al., 2001). through Net Protein Ratio (NPR) and Protein Digestibility-Corrected Amino Acid Score (PDCAAS) indexes. NPR and Relative NPR Antioxidant capacity was determined through (RNPR) were calculated, as follows (Pellet and Young, 1980): 2.2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging NPR= [test-group
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