| dc.creator | Pereira Santos,Ana Carolina | |
| dc.creator | Martins Alves,Amanda | |
| dc.creator | Veloso Naves,Maria Margareth | |
| dc.creator | Reis Silva,Mara | |
| dc.date | 2020-06-01 | |
| dc.date.accessioned | 2020-08-05T02:57:47Z | |
| dc.date.available | 2020-08-05T02:57:47Z | |
| dc.identifier | https://scielo.conicyt.cl/scielo.php?script=sci_arttext&pid=S0717-75182020000300366 | |
| dc.identifier.uri | https://revistaschilenas.uchile.cl/handle/2250/150730 | |
| dc.description | ABSTRACT Jatobá (Hymenaea sp.) is an arboreal legume native to the Brazilian Savannah (Cerrado) and its fruit has a high functional potential, but the jatobá-da-mata specie has been poorly explored. This study evaluated the nutritional profile, bioactive compounds and antioxidant capacity of jatobá-da-mata byproducts: pulp flour, fibrous pulp residue and sap. Jatobá fruits were pulped to obtain pulp flour and fibrous pulp residue, and the jatobá tree’s sap was obtained in a typical extraction location in the Cerrado (Brazilian Savannah). Fibrous pulp residue and pulp flour had high protein (11 and 12 g/100 g) and dietary fiber (49 and 44 g/100 g) content, respectively, and the fibrous residue showed the highest total and insoluble fibers, ash and vitamin C content. Regarding polyphenols, the fibrous residue showed a high concentration (775 mg GAE/100 g); an intermediate value in pulp flour (462 mg GAE/100 g); and considerable content in sap(181 mg GAE/100 g). Jatobá residue and pulp flour are suitable ingredients for the formulation of functional foods, and the sap is a promising non-caloric product with potential health benefits. | |
| dc.format | text/html | |
| dc.language | en | |
| dc.publisher | Sociedad Chilena de Nutrición, Bromatología y Toxicología | |
| dc.relation | 10.4067/S0717-75182020000300366 | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.source | Revista chilena de nutrición v.47 n.3 2020 | |
| dc.subject | Antioxidants | |
| dc.subject | Ascorbic acid | |
| dc.subject | Bioactive compounds | |
| dc.subject | Fibers | |
| dc.subject | Phenolics | |
| dc.title | Nutritional profile, bioactive compounds and antioxidant capacity of jatobá-da-mata (Hymenaea courbaril, var. stilbocarpa) by product | |
