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Redalyc.Chemical Composition and Antioxidant Activity of Jatobá- Do-Cerrado (Hymenaea Stigonocarpa Mart.) Flour

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Redalyc.Chemical Composition and Antioxidant Activity of Jatobá- Do-Cerrado (Hymenaea Stigonocarpa Mart.) Flour 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. The jatobá flour extracted with different solvents (water, methanol, and acetone) exhibited antioxidant activity by the DPPH, FRAP, and ORAC methods. The solvent used in the extraction affected the total phenolic content and antioxidant activity. Acetone extraction produced the best results. Therefore, the jatobá flour is an ingredient that can be used to develop new products with properties that promote health. Keywords: jatobá-do-cerrado; fiber; antioxidant activity; functional food. 1 Introduction The Brazilian Savanna, known as “Cerrado”, is the second such as polyphenol, carotenoid, and vitamin C, has a significant largest biome in terms of area, surpassed only by the Amazon impact on human health helping to reduce the incidence forest. However, the ecosystems that make up this biome have of chronic diseases (Liu, 2003; Scalbert et al., 2005). The been rapidly destroyed (Klink & Machado, 2005). The expansion incorporation of legumes, such as jatobá, into the human diet of agriculture in this region has caused the extinction of several can offer protective effects against chronic diseases. plant species (Caramori et al., 2004). Although many species have been identified, the nutritional potential of several species Therefore, the objective of this study was to determine is still unknown (Marin et al., 2009). the chemical composition and the antioxidant activity of the jatobá-do-cerrado flour. The possible uses of the Brazilian Savanna plants, such as jatobá-do-cerrado, include: planting trees in environmental 2 Materials and methods protection areas, the enrichment of areas poor in flora, the restoration of deforested or degraded areas, the creation of 2.1 Materials domestic and commercial orchards, and their planting in reforestation areas, parks and gardens, and in hilly areas (Avidos The jatobá-do-cerrado flour was obtained from the “Cerrado & Ferreira, 2000). Center of Production, Research and Training – CEPPEC”, Nioaque - Mato Grosso do Sul - Brazil. This flour is produced by Jatobá-do-cerrado also known as jataí or jutaí (Hymenaea stignocarpa Mart.) is a legume belonging to the Leguminosae local artisans belonging to a sustainable project in that region. family and Caesalpinoideae subfamily (Lorenzi, 2008). It The jatobá flour was purchased and delivered in 200 g-aluminun differentiates itself from other legumes, such as soybeans and foil bags; it was stored under refrigeration until analysis. common beans, because of its low amount of lipids and proteins. Other compounds that may have antioxidant effects, such as 2.2 Proximate composition soluble and insoluble fiber, some minerals like calcium and Triplicate analyses of moisture, protein, lipid, ash, and magnesium, and carotenoids, are present in its composition soluble and insoluble fibers were conducted according to (Silva et al., 2001; Marin et al., 2009; Cardoso et al., 2013). the OAC official methods (Association of Official Analytical Legumes are an important source of nutrients, and they Chemists, 2010) 950.46, 923.03, 960.52, 920.39, and 985.29, also contain flavonoids, phenolic acids, lignans, and tannins, respectively (protein = N × 6.25). Carbohydrates were estimated which are antioxidant compounds (Amarowicz & Pegg, 2008). by difference. Energy content was estimated by Atwater factors Epidemiological studies have reported that the consumption of (carbohydrate: 17; lipids: 37, and protein: 17 KJ). Total starch fibers and bioactive compounds with antioxidant properties, was determined according to the OAC official method 996.11 Received 16 June, 2014 Accepted 21 Aug., 2014 (006405) 1Department of Nutrition, Faculty of Public Health, University of São Paulo – USP, São Paulo, SP, Brazil, e-mail: [email protected] *Corresponding author Food Sci. Technol, Campinas, 34(3): 597-603, July-Sept. 2014 597 Composition and antioxidant activity of jatobá (Association of Official Analytical Chemists, 2010) with & Scott, 1995) under gradient conditions ranging from 60:20:20 modifications by (Walter et al., 2008). This method is based to 60:0:40 for 43 minutes. Vitamin A was estimated according on the enzymatic hydrolysis followed by spectrophotometric to the conversion factors reported by the Institute of Medicine determination of glucose with the commercially available kit (Institute of Medicine, 2000). Retinol Activity Equivalent (RAE) glucose PAP Liquiform (Centerlab, Brazil). corresponds to one mg of retinol or 12 mg of β-carotene in a mixture of 24 mg of food. 2.3 Determination of amino acid composition Ascorbic acid (AA) and dehydroascorbic acid (DHA) Sample preparation for total amino acid analysis involved were determined according to Cardoso et al. (2011a, b), with hydrolysis, derivatization, and separation by high-performance some modifications. The dehydroascorbic acid (DHA) was liquid chromatography, according to the methodology calculated by the difference between the total content of AA proposed by White et al. (1986). Tryptophan was determined (after conversion of DHA to AA) and the AA original content spectrophotometrically at 590 nm after enzymatic hydrolysis (before conversion to DHA). DHA was converted into AA with pronase at 40 °C for 24 hours, according to the method according to the method of Cardoso et al. (2011b). The analyses described by Spies (1967). were conducted by High-Performance Liquid Chromatography, (Shimadzu LC-20 AT HPLC system - as described above), using 2.4 Fatty acid composition a C18column (250 × 4.0 mm, 5 µm, Shimadzu), isocratic mobile phase monobasic sodium phosphate 1 mM (Na H PO ), 1 mM It was determined as methyl esters of fatty acids by gas 2 2 4 EDTA, pH 3.0, flow 1 mL / min, and injection volume 20 µL. chromatography. Extraction of lipids from jatobá-do-cerrado The identification of ascorbic acid was performed comparing flour was performed according to Bligh & Dyer (1959). retention times and UV absorption spectrum with a reference An aliquot containing 150 mg of lipid was subjected to standard. The results were expressed in mg of ascorbic acid per saponification with 0.5 N NaOH in methanol, esterified with 100 grams of sample. BF3 in methanol (Merck, Brazil) by heating, and extracted using HPLC grade n-hexane (High-Performance Liquid 2.7 Determination of total phenolic compounds and Chromatography) (Morrison & Smith, 1964). antioxidant activity The identification of the methyl esters was performed using the Chrompack CP9002 (Middelburg, The Netherlands) and Extraction procedure a fatty acid methyl ester mixture (SIGMA - s 47885) for fatty Phenolic contents and antioxidant capacity of jatobá- acid identification (fused silica capillary column Ciola-WAX, do-cerrado flour were determined in the extracts using three 20 m long, 0.32 mm internal diameter, carrier gas: hydrogen at different solvent systems: water, 60% acetone in water (v/v), and 2.0 mL / minute; injector splitter 270 °C, with split ratio 1: 35; 60% methanol in water (v/v). During extraction, 3 g of jatobá FID detector at 300 °C, initial temperature of 60 °C, a rise of flour were homogenized with 25 mL of the solvent using a 3.5 °C / min to 240 °C, injection volume 1 µL). Turrax for one minute. The mixture was stirred using a magnetic stirrer for one hour at room temperature and centrifuged at 2.5 Mineral content 15,000 × g for 15 minutes at 4 °C. The supernatant was collected, The mineral content was determined according to the and the volume completed to 25 mL [Adapted from Sousa et al. OAC official method 985.35 and 984.27 (Association of Official (2011)]. Analytical
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