Received: 23 April 2019 | Revised: 18 June 2019 | Accepted: 30 July 2019 DOI: 10.1111/jfpp.14167

ORIGINAL ARTICLE

Baru ( alata Vogel) and dairy desserts with baru regulates gastrointestinal transit in rats

Pollyanna Nogueira da Cruz1 | Loyane Almeida Gama2 | Madileine Francely Américo2 | Paula Becker Pertuzatti1,2

1Engenharia de Alimentos, Instituto de Ciências Exatas e da Terra, Universidade Abstract Federal de , Barra do Garças, The present study aimed to verify the capacity in vitro of baru almond, evaluate the effect of baru intake on gastrointestinal transit and biochemical profile 2Programa de Pós‐Graduação em Imunologia e Parasitologia Básicas e in rats and based on such results characterize the chemical composition of a baru‐ Aplicadas, Instituto de Ciências Biológicas enriched dairy dessert and analyze its effect in vivo. It was observed that traditional e da Saúde, Universidade Federal de Mato Grosso, Barra do Garças, Brazil dairy desserts hastened the gastric emptying and delayed intestinal transit. Ingestion of dairy dessert with baru slowed gastric emptying and avoided the delay of intestinal Correspondence Paula Becker Pertuzatti, Engenharia de transit time. After baru consumption, the biochemical profile was extremely favora‐ Alimentos, Instituto de Ciências Exatas e da ble with reduced triglycerides and very low‐density lipoprotein, and increased high‐ Terra, Universidade Federal de Mato Grosso, Av. Valdon Varjão 6900, Barra do Garças density lipoprotein‐c. The results show that baru almond is a good source of lipids, 78600‐000, MT, Brazil. fibers, and (1,179 mg GAE kg−1 sample by ABTS and 8,342 mg GAE kg−1 Email: [email protected] sample by ferric tripyridyltriazine). The dairy desserts with the highest content of Funding information baru normalized gastrointestinal transit compared to traditional dessert, and im‐ Conselho Nacional de Desenvolvimento Científico e Tecnológico, Grant/Award proved biochemical parameters in rats. Number: 407220/2016‐0; Fundação de Pratical applications Amparo à Pesquisa do Estado de Mato Grosso; Universidade Federal de Mato In our work, we have developed a new dairy dessert with a Brazilian almond called Grosso Baru. The manuscript is significant because it demonstrates the presence of lipids, fibers, and antioxidants in high levels in baru almond and the health benefits associ‐ ated with the intake of these compounds in dairy desserts.

1 | INTRODUCTION & Mohanty, 2000). According to Beres et al. (2016), antioxidant constituents obtained from usually has better functional New product ideas derive from tracking global trends that apply to each quality than dietary fiber from grains because of a higher concentra‐ region, with manufacturers combining innovation and tradition in de‐ tion of bioactive compounds, such as phenolics. However, the gastro‐ veloping new products (Dabija, Codinâ, Ropciuc, & Stroe, 2019). In this intestinal digestive process could affect the bioaccessibility of bioactive context, baru almond has a great importance in Brazil and has generated compounds (Ng & See, 2019) and there are no reports about the impact recent scientific interest due to its nutritional composition, especially of baru ingestion on gastrointestinal transit using experimental model. dietary fibers, which can improve dairy products functionality, creating Gastrointestinal transit can be quantified in rats, by measuring functional foods with health benefits (Bento, Cominetti, Simões Filho, the movement of , dye, and radiopaque markers (Baggio, & Naves, 2014; Fernandes, Freitas, Czeder, & Naves, 2010; Karaca, Freitas, Rieck, & Marques, 2003). For this procedure, a large number Saydam, & Güven, 2019; Raninen, Lappi, Mykkänen, & Poutanen, 2011; of animals are killed in order to determine the propulsion of such Takemoto, Okada, Garbelotti, Tavares, & Aued‐Pimentel, 2001). markers within the gut at predetermined time intervals (Baggio Dietary fiber is essential in the human diet, since it plays an import‐ et al., 2003). For following up gastrointestinal transit during baru in‐ ant role in disease prevention and health maintenance (Nayak, Pattnaik, take in the same animal, alternative methodologies are necessary.

J Food Process Preserv. 2019;43:e14167. wileyonlinelibrary.com/journal/jfpp © 2019 Wiley Periodicals, Inc. | 1 of 8 https://doi.org/10.1111/jfpp.14167 2 of 8 | da CRUZ et al.

Alternate current biosusceptometry (ACB) is an inexpensive, radi‐ TABLE 1 Matrix of the experimental design for the addition ation‐free, and noninvasive method previously employed as a reli‐ of different chocolate and baru concentrations in dairy desserts able technique to record gastrointestinal transit and contractility in formulation rodents (Dall'Agnol et al., 2017; Mendonça, Gama, Hauschildt, Corá, Coded levels & Américo, 2019). of independent Non‐coded levels of inde‐ On the other hand, there are literature references about antiox‐ Assays variables pendent variables idant capacity of baru (Siqueira et al., 2012). However, to the best Factorial points X1 X2 Chocolate (%) Baru (%) of our knowledge there are very few studies involving the antioxi‐ 1 −1 −1 5.45 2.04 dant capacity analyzed by ABTS and FRAP methods. It is believed 2 1 −1 12.55 2.04 that these studies can contribute to increased interest about this 3 −1 1 5.45 11.96 Brazilian . The use of baru almond in dairy desserts, 4 1 1 12.55 11.96 the evaluation of dessert effect on gastrointestinal transit, and bio‐ Axial points chemical profile in rats can create a technological alternative to the 5 −1.41 0 4 7 functional enrichment of dairy desserts. This provides economic, nu‐ 6 1.41 0 14 7 tritional, and environmental benefits. The aims of this study were (a) 7 0 −1.41 9 0 to characterize the chemical composition of baru almond, including its antioxidant capacity in vitro; (b) to produce a dairy dessert with 8 0 1.41 9 14 chocolate and baru; and (c) to evaluate its effects on gastrointestinal Central points transit and biochemical profile in rats. 9 0 0 9 7 10 0 0 9 7 11 0 0 9 7 2 | MATERIALS AND METHODS

2.1 | Chemicals and reagents 5 ppm, roasted in the oven at 140°C for 60 min, crushed in a stain‐ The chemicals, 2,4,6‐tris(2‐pyridyl)‐s‐triazine (TPTZ, 99%), 2,2’‐ less steel industrial blender and the mixing of ingredients, in the fol‐ azinobis (3‐ethyl‐benzothiazoline‐6‐sulphonate) (ABTS, 99%), lowing concentration was performed: milk (43%), (18%), table and galic acid, were purchased from Sigma‐Aldrich (Steinheim, cream (17%), guar gum (0.5%), sorbate (0.08%), chocolate Germany). (Table 1), and baru almond (Table 1), then the mixture was pasteur‐ ized between 70 and 80°C for 20–40 s. Immediately after pasteuri‐ zation, the desserts were blended to reduce globules size and 2.2 | Sample thus make the emulsion thin and stable, viscous, sweet, and brown. The fruits in natura were obtained in the city of Pontal do Araguaia Subsequently, they were cooled to 4°C and then stored in glass (MT/Brazil) (coordinates: 15° 50′ 39″ S and 52° 0′ 13″ W, and alti‐ packaging until analyzed. tude of 319 m). The ingredients used in dairy desserts formulation were: baru, milk, sugar, table cream, guar gum, potassium sorbate, 2.5 | Physicochemical analyses and chocolate. All raw materials were conserved by refrigeration until the date of analyses. Physicochemical analyses were carried out in the baru and dairy desserts following the procedures described by AOAC (2001). 2.3 | Experimental design

The effects of two independent variables on dairy dessert process‐ 2.6 | Determination of the antioxidant capacity ing were investigated: chocolate and baru. This study used a central in vitro composite rotational design (CCRD) 22 (Table 1) with 11 experimen‐ tal trials, including three true replicates at the center point. The re‐ Extracts were prepared by the method described by Pertuzatti sponses assessed to determine the best dairy dessert to test in vivo et al. (2014). were: physicochemical and antioxidant assays. The free radical capture ABTS was done as described by Re et al. (1999), in which the absorbance at 734 nm was measured and the reduction of ferric tripyridyltriazine (FRAP) was measured by 2.4 | Dairy desserts processing the method of Benzie and Strain (1996), in which the absorbance at For the preparation of dairy desserts, first the fruits were opened 593 nm was measured. Both results were expressed as mg galic acid and the baru almond was obtained and washed with active chlorine equivalent (GAE). da CRUZ et al. | 3 of 8

TABLE 2 Average values of physicochemical parameters in dairy desserts and baru almond

Assays pH Acidity (%) Moisture (%) Ashes (%) Lipids (%) Fiber (%)

Baru almond 5.96 ± 0.01 15.98 ± 0.28 7.16 ± 0.04 2.94 ± 0.01 43.60 ± 0.07 13.98 ± 0.48 1 6.76 ± 0.01c 2.30 ± 0.16f 44.7 ± 2.22b 0.75 ± 0.02g 8.97 ± 0.45h 0.69 ± 0.03cd 2 6.80 ± 0.01b 3.74 ± 0.11bc 31.44 ± 0.24e 1.08 ± 0.01cd 9.79 ± 0.33g 1.32 ± 0.34bcd 3 6.45 ± 0.01h 3.97 ± 0.16ab 28.87 ± 1.28e 1.09 ± 0.03c 11.36 ± 0.13ef 1.94 ± 0.34b 4 6.52 ± 0.01g 2.45 ± 0.10f 23.76 ± 0.81f 1.31 ± 0.01ª 12.74 ± 0.32b 2.41 ± 0.73ª 5 6.53 ± 0.01fg 2.59 ± 0.11ef 39.43 ± 0.63c 0.85 ± 0.02f 12.64 ± 0.51bc 1.42 ± 0.15bc 6 6.64 ± 0.01d 3.95 ± 0.65ab 24.14 ± 0.57f 1.17 ± 0.02b 10.88 ± 0.18f 1.57 ± 0.05b 7 6.93 ± 0.01a 2.44 ± 0.05f 50.08 ± 0.46ª 0.89 ± 0.02f 12.14 ± 0.06bcd 0.54 ± 0.21d 8 6.55 ± 0.01f 4.42 ± 0.21ª 23.38 ± 0.45f 1.23 ± 0.01b 13.92 ± 0.07ª 2.69 ± 0.03ª 9 6.60 ± 0e 2.96 ± 0.03def 34.77 ± 0.62d 1.02 ± 0.03de 11.87 ± 0.06de 1.42 ± 0.07bc 10 6.60 ± 0.02e 3.33 ± 0.03bcd 35.48 ± 0.49d 1.03 ± 0.03cde 11.90 ± 0.10cde 1.40 ± 0.04bc 11 6.61 ± 0.02e 3.14 ± 0.12cde 34.75 ± 1.04d 0.99 ± 0.03e 11.93 ± 0.07cde 1.44 ± 0.01bc

Note: Averages followed by different lowercases on the same column differ significantly p ≤ .05 by the Tukey’s test.

sensor placed on abdominal surface. The animals were handled gently 2.7 | In vivo study by the neck after ingestion of magnetic pellet. The point of maximum magnetic signal intensity was identified as corresponding to the stomach 2.7.1 | Animals and meals and the magnetic value was registered. ACB sensor was placed in the All procedures were approved by the Institutional Committee for cecum projection (based on anatomical references) and the magnetic sig‐ ethics in the use of animals (protocol number: 23108.026418/12‐5). nal intensity was also recorded. Subsequent measurements were made in Male Wistar rats (280–350 g) were distributed in groups accord‐ awake rats at these two points at regular 15‐min intervals for at least 6 hr. ing to ingestion of meals (daily and spontaneous): standard labora‐ tory chow (SLC); 2 g of laboratory chow enriched with baru (SLCBa) GI transit analysis (n = 6), 2 ml of dairy dessert, formulation 7, Table 1 (DD) (n = 6), All GI transit data were analyzed in Origin (OriginLab Corporation, USA) and 2 ml of dairy dessert enriched with baru, formulation 8, Table 1 and statistical moments were calculated (Podczeck, Newton, & Yuen, (DDBa) (n = 6). All experimental meals were prepared to contain 14% 1995). Therefore, the following parameters were quantified: mean gastric of the almonds. Besides that, ingestion of rat chow (Purina, Brazil) emptying time (MGET), defined as the time t (min) when a mean amount was allowed ad libidum for all groups. Gastrointestinal (GI) transit re‐ of magnetic meal was emptied of the stomach and it was calculated by cordings and biochemical analyses were performed before (control) the area under emptying curve; mean cecum arrival time (MCAT), de‐ and after rats ingested baru during 14 days, in the morning. fined as the time t (min) when occurred an increase in mean amount of magnetic meal that arrived in cecum and it was calculated by the area be‐ tween cecum arrival curve until maximal cumulative values. Mean tran‐ 2.7.2 | Gastrointestinal recordings sit time through small bowel was quantified as the difference between ACB sensor cecum arrival time and gastric emptying time (Quini et al., 2012). The ACB is a magnetic technique validated to register several param‐ eters of GI motor function in rats (Américo et al., 2010; Dall'Agnol 2.7.3 | Biochemical profile analysis et al., 2017; Mendonça et al., 2019). Magnetic signals generated by magnetic material ingestion are detected by ACB sensor (Br4Science, At first, blood samples were obtained from the retro‐orbital venous Brazil) and the signal intensity depends on the amount of magnetic plexus. After the end of experiments, blood samples were collected material and its distance from the sensor (Américo et al., 2010). The when animals were killed by decapitation. Total cholesterol (TC), tri‐ ferrite powder (Fe2MnO4, Imag, Brazil) was used as a nonabsorbable glycerides (TG), high‐density lipoprotein (HDL‐c), and were magnetic marker incorporated to standard laboratory chow. The in‐ determined by assay kit (Wiener lab, Argentina). Very low‐density strumentation was improved for rodent studies and detailed else‐ lipoprotein (VLDL) serum levels were calculated from the concentra‐ where (Américo et al., 2010; Quini et al., 2012). tion of TGs (Friedwald, Levy, & Fredickson, 1972).

Gastrointestinal transit assessment 2.8 | Statistical analysis After an overnight fast, animals ingested a solid magnetic pellet (0.3 g of powder ferrite and 1.7 g of standard laboratory chow). Magnetic moni‐ Data analysis was performed with Statistic 7.0 software program. toring was achieved by measuring the intensity values recorded by ACB The results of the experimental design were analyzed by analysis of 4 of 8 | da CRUZ et al.

FIGURE 1 Response surface of physicochemical parameters, (a) response surface for pH in dairy desserts as function of chocolate x2 x2 2 and baru concentration (Y = 6.60 + 0.07x1 − 0.29x2 + 0.13 2, where Y = pH; x1 = chocolate; x2 = baru; 2 = 〖baru〗 ); (b) response surface for ashes in dairy desserts as function of chocolate and baru concentration (Y = 1.01 + 0.25x1 + 0.26x2, where Y = ashes; x1 = chocolate; x2 = baru); (c) response surface for fiber in dairy desserts as function of chocolate and baru concentration (Y = 1.42 + 0.40x1 + 1.32, where Y = fiber; x1 = chocolate; x2 = baru) variance (ANOVA) to assess the fit of the mathematical model to (Fernandes et al., 2010; Sousa, Fernandes, Alves, Freitas, & Naves, the experimental data, the ANOVA was considered significant when 2011; Takemoto et al., 2001). With regards to fiber content, the p ≤ .05. The data are also submitted to compare means using Tukey’s value was similar to 14% found by Fernandes et al. (2010). test at 5% level of significance. In addition to baru almond, the physicochemical analyses were performed in dairy desserts with baru and chocolate, to assist in the choice of a formulation being tested in vivo. Therefore, it was 3 | RESULTS AND DISCUSSION ­observed that the dairy dessert formulations showed pH values ranges between 6.45 and 6.93, where the highest value was from 3.1 | Physicochemical analyses formulation 7 that differ significantly from others (p ≤ .05), it was also Table 2 presents the results of physicochemical analyses on the baru observed that the formulation with the highest pH (formulation 7), almonds and dairy desserts with chocolate and baru. did not contain baru, which suggests that the presence of baru de‐ Regarding lipid content, the value (43.60%) was higher than val‐ creases the pH of desserts. This fact was also observed through ues reported in literature, which range between 38.20% and 42.06% the experimental design 22, in which it was possible to predict the da CRUZ et al. | 5 of 8 dairy desserts behavior and measure the effect of using different TABLE 3 Average values of antioxidant capacity in dairy amounts of chocolate and baru, and the interaction between both desserts and baru almond factors, Figure 1a. FRAP The lipid content of dairy desserts showed high values, ranging Assays ABTS (mg GAE kg−1) (mg GAE kg−1) between 8.97% and 13.92%. Again, the assay 8 showed the highest Dairy dessert value. This high content, found in assay 8, can be attributed to the 1 308 ± 5.4de 2,346 ± 8.1de highest content of baru in this formulation, because the almond con‐ 2 507 ± 5.1cd 3,493 ± 4.0b tains high level of lipids, in addition to having a high degree of unsat‐ 3 583 ± 6.8c 3,231 ± 4.0c uration and relatively high content of linoleic acid, being beneficial to 4 1,304 ± 13.4a 4,341 ± 5.8a health (Sousa et al., 2011; Takemoto et al., 2001). cd f In dairy desserts, the highest value of ashes was observed 5 461 ± 0.6 1,763 ± 8.7 b b in assay 4 (1.31%), differing significantly from each other assays 6 1,019 ± 8.1 3,631 ± 3.2 e e (p ≤ .05). By analyzing the response surface for ashes (Figure 1b), it 7 171 ± 1.1 2,278 ± 5.7 is noted that as the concentration of baru increases, independent of 8 639 ± 5.1c 3,513 ± 5.7b chocolate concentration used, the content of ashes in the formula‐ 9 600 ± 2.3c 2,535 ± 8.9d tions is increased. 10 544 ± 9.4c 2,589 ± 8.6d The formulations analyzed obtained values ranging from 0.54% 11 657 ± 9.8c 3,089 ± 18.4c to 2.69% of fiber. The assays 4 and 8 obtained the highest aver‐ Baru almond 1,179 ± 5.7 8,342 ± 11.0 ages and did not display any significant difference from each other Note: Averages followed by different lowercases on the same column (p ≤ .05). It was observed that the desserts with highest concentra‐ differ significantly p ≤ .05 by the Tukey’s test. tion of baru obtained the highest content of fiber, due to consider‐ able content of fiber in baru almonds. The surface (Figure 1c), clearly shows that the chocolate vari‐ antioxidant capacity, as is the case of blueberry, which according to able does not influence this response, within range used in our study, Pertuzatti et al. (2014) ranges between 629 and 2050 mg GAE kg−1. while baru influence directly. In this way, for achieving the highest In dairy desserts formulations, a variation was observed between point to fiber on the graph, it must work with maximum concentra‐ 171 and 1,304 mg GAE kg−1, where the formulation 4, achieved the tion of baru, regardless of chocolate concentration. In other words, biggest media with 1,304 mg GAE kg−1 of dairy dessert sample, dif‐ the assay 8 are the best option. Therefore, based on physicochem‐ fering significantly from other formulations (p ≤ .05) and the formu‐ ical analyses, mainly fiber analysis, it was concluded that the best lation 7 (without baru) achieved the smallest value of antioxidant dairy dessert formulation to be tested in vivo and evaluate their ef‐ capacity by this method. fect on gastrointestinal transit and biochemical profile in rats was In this way, is important to point out that some dairy desserts formulation 8. had an antioxidant capacity similar to that of baru almond, or higher According to Beres et al. (2019), in a more innovative definition than almond (formulation 4) Figure 2a, suggesting that baru and of fibers, polysaccharides can be associated to phenolic compounds chocolate contributed to dairy dessert antioxidant capacity. Thus, and may associate antioxidant properties to fiber benefits. Thus, is it is noted that as the concentration of baru increases and the con‐ is interesting to evaluate fiber content and antioxidant capacity of tent of chocolate decreases, the antioxidant capacity is intermedi‐ desserts to define the best formulation to be tested in vivo. ate. This fact corroborates the previously described studies, which consider that chocolate, nuts, and seeds are rich in polyphenols and their moderate consumption can significantly influence dietary an‐ 3.2 | Determination of the antioxidant capacity tioxidant property (Buijsse, Weikert, Drogan, Bergmann, & Boeing, in vitro 2010). The results for antioxidant capacity of baru almonds and dairy des‐ In addition to ABTS method, the antioxidant capacity of baru still serts are shown in Table 3. was analyzed by FRAP method, because it is important to take into Studies about antioxidant capacity by ABTS and FRAP assays in consideration the fact that when a extract is prepared, the ex‐ baru or other Brazilian savanna fruits are rare, because these fruits tract itself may have several compounds, each of which may have are not as studied as much as other fruits. Furthermore, the methods different antioxidant mechanisms. It is, therefore, necessary to use used to evaluate antioxidant capacity vary in different respects and different analytical methods to evaluate the antioxidant capacity of make it more difficult to compare results. Because of this, is import‐ a given sample (Stefani et al., 2015). ant to compare baru results with other fruits, but evaluated by the The value obtained for baru almond in FRAP method same method, to consider its antioxidant capacity high or not. (8,342 mg GAE kg−1) was higher than that found in ABTS method. In the current study, the antioxidant capacity of baru almond, by This fact may indicate that the compounds present in baru act more ABTS method, was 1,179 mg GAE kg−1, this value can be considered efficiently by the mechanism of electron transfer for ferric ion than high, when baru is compared with other fruits, known to have high for cation radical ABTS. This result was similar to the levels reported 6 of 8 | da CRUZ et al.

FIGURE 2 Response surface for antioxidant capacity, (a) response surface for ABTS in dairy desserts as function of chocolate and baru concentration (Y = 599.8 + 428.2x1 + 434.163x2 + 260.7x1 x2, where Y = ABTS; x1 = chocolate; x2 = baru); (b) response surface for FRAP in dairy desserts as function of chocolate and baru concentration (Y = 2,735.5 + 1,226.5x1 + 871.2x2, where Y = FRAP; x1 = chocolate; x2 = baru) by Siqueira et al. (2012) who analyzed roasted baru extracts by three its preparation, the biochemical profile was extremely favorable methods and found the highest antioxidant capacity value for FRAP with reduced TG and VLDL, and increased HDL‐c (Table 4). method. As previously discussed in this work, baru almond contains con‐ It can be observed that the behavior of response FRAP, was sim‐ siderable content of fiber, which form a gel by binding water, de‐ ilar to the behavior of response ABTS. That is, the highest FRAP val‐ laying gastric emptying, and, consequently, absorption of glucose, ues were found when the highest percentages of both ingredients, triglycerides, and cholesterol (Raninen et al., 2011). Gastric emptying baru and chocolate were used. However, it is still possible to obtain rate can influence in the satiety, hence a delayed gastric emptying high antioxidant capacity (Figure 2b) when works with formulations may play a role in maintaining levels of satiety and inhibits food in‐ using central point of chocolate combined with axial point, of baru take (Al Mushref & Srinivasan, 2013). The fiber exhibited a strong such as the assay 8. Thus, concluding that instead of use the for‐ hypotriglyceridemic effect (Table 4) (Vázquez‐Castilla, Puerta, mulation 4 in test in vivo is most interesting use the formulation 8, Giménez, Fernández‐Arche, & Guillén‐Bejarano, 2013). The intesti‐ once this formulation has lower concentration of chocolate, mak‐ nal transit time is an essential factor to determine absorption of nu‐ ing its production cheaper, and still showed the highest content of trients. A faster gastric emptying and prolonged transit time, which fibers. implies more absorption, and can be observed in obesity, for exam‐ ple (Al Mushref & Srinivasan, 2013). A faster intestinal transit time implies lower absorption of lipids, triacylglycerol, , and 3.3 | In vivo study consequently, weight loss (Al Mushref & Srinivasan, 2013). Thus, Ingestion of standard laboratory chow enriched with baru did not consumption of baru regulates the small intestinal transit preventing significantly change gastrointestinal transit. Our results demon‐ gastrointestinal disorders such as constipation (Raninen et al., 2011). strated that traditional dairy desserts (formulation 7) hastened the Several protocol designs were set up in order to prove benefits gastric emptying and delayed intestinal transit, probably due its of baru almonds consumption on serum lipids (Bento et al., 2014). high content of table cream, sugar, and chocolate. Ingestion of baru Several studies have demonstrated that high levels of HDL‐c are as‐ incorporated in this dairy dessert (formulation 8) provokes the op‐ sociated with a lower incidence of cardiovascular diseases (Vázquez‐ posite effect and normalizes gastrointestinal transit. This finding is Castilla et al., 2013). Considering the importance of HDL‐c, baru based on the fact that the groups in which the baru was incorpo‐ intake contributes greatly to improve cardiovascular protection. rated into the feeds presented MGET, MCAT, and MSBTT similar Indeed, Siqueira et al. (2012) revealed that diets with 10% of baru to the GI transit time observed in the group fed with standard lab‐ almonds during 17 days protect rats against damage induced by oxi‐ oratory chow (control group). After baru consumption, regardless dation of lipids and proteins. da CRUZ et al. | 7 of 8

4 | CONCLUSION b b a b

The results show that baru almond presented high content of lipids, −1 fiber, and antioxidant capacity. Some dairy desserts presented anti‐ ± 0.254.41 3.61 ± 0.16 4.32 ± 0.22 Total , Total g dL 5.05 ± 1.32 oxidant capacity similar de own baru almond, or higher than almond, being the value obtained in FRAP method higher than found in ABTS b a b a method, and suggesting that baru and chocolate contributed to dairy dessert antioxidant capacity. Through the CCRD was possible pre‐ 2.79

± dict that formulation 8 was the best dairy dessert to test in vivo, due

21.8 ± 4.55 its high content of fiber and antioxidant capacity. 15.93 ± 4.24 12.73 VLDL, mg/dL 23.29 ± 7.65 Traditional dairy desserts disturbed the gastrointestinal transit and baru incorporated in this dairy dessert was able to normalize b a a a gastric emptying and intestinal transit time. After baru consumption, regardless its preparation, the biochemical profile was extremely fa‐ vorable with reduced TG and VLDL, and increased HDL‐c. ± 8.99 57.79 ± 4.0839.43 52.67 ± 9.50 HDL, mg/dL 62.08 ± 5.16

ACKNOWLEDGMENTS b

a Universidade Federal de Mato Grosso (UFMT) for their finan‐ b b cial support to this study and Fundação de Amparo à Pesquisa do Estado de Mato Grosso (FAPEMAT) and Conselho Nacional de

± 5.8689.5 Desenvolvimento Científico e Tecnológico (CNPQ) for their support ± 13.72 74.78 80.71 ± 9.11 71.29 ± 9.45 Total cholesterol, cholesterol, Total mg/dL (407220/2016‐0). a b a b CONFLICTS OF INTEREST 21.21 13.94 The authors have declared no conflicts of interest for this article. ± ± 79.67 63.67 26.96 ± 26.96 117.00 Biochemical parameters Biochemical mg/dL Triglycerides, 108.80 ± 22.75 ORCID

Madileine Francely Américo https://orcid.org/0000-0001-8474-3765 b a a

a Paula Becker Pertuzatti https://orcid.org/0000-0001-8130-9680

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