Nutritional and technological potential of Umbu (Spondias tuberosa Arr. Cam.) processing by-product flour.

Antioxidants present in many fruit residues can play an essential role in the prevention of diseases. The aim of this study was to determine nutritional and mineral composition, fatty acids profile, anti-nutrients, bioactive compounds, antioxidant activity and technological properties of flour from residues generated by umbu fruit processing. Nutritional composition showed high levels of dietary fiber, especially insoluble fiber (56.67%). The flour can be classified as a good source of calcium, phosphorus and magnesium, and an excellent source of iron, zinc and copper. Palmitic and stearic saturated fatty acids and oleic and linoleic unsaturated fatty acids were identified. No potentially toxic substances were detected. Significant values of ascorbic acid (44.78 mg/100g), carotenoids (463.73 µg/100g) and flavonoids (37.85 mg QE/100g) were found, as well as very high levels of phenolic compounds (20357.26 mg GAE/100g). Strong antioxidant activity was detected in the flour by three methods (ABTS, DPPH and FRAP) demonstrating a linear positive correlation between phenolic content and antioxidant activity. The flour showed high absorption of water, oil, emulsifying capacity and emulsion stability presenting a great potential for use in foods, especially meat, bakery and dairy products. These results indicate promising prospects to full use of umbu as a functional ingredient.

Influence of Cassia grandis galactomannan on the properties of sponge cakes: a substitute for fat.

Here we have proposed to evaluate potential replacers of fat in sponge cake formulations. Our investigation consisted initially of monitoring the physical-chemical changes in sponge cake batters caused by gradually replacing the vegetable fat/margarine of a control sample (standard sponge cake recipe) with galactomannan extracted from the seeds of Cassia grandis. Several samples were prepared where a 100% concentration of vegetable fat was substituted with galactomannan in different concentrations. We then compared both microscopic and macroscopic characteristics of pure fat cake batter formulations and formulations with controlled fat/galactomannan mixtures. At this first stage, rheometry and optical microscopy were employed to characterize the rheological features and air bubble distribution in the batters. In the second stage, the effects of fat substitution with galactomannan, now for the final baked cakes, were also monitored. Scanning electron microscopy (SEM) and standard sensorial tests were performed in order to correlate the final color, texture, and taste characteristics of the final sponge cake and those characteristics obtained initially for the batter. According to the statistical analysis of the data, a 75% fat replacement with galactomannan at only 1.0% concentration was achieved, while successfully maintaining surface microstructure, sensory acceptance, and rheological behavior similar to the original formulation containing only fat. Regarding vegetable fat substitution with galactomannan, our results allow us to conclude that rheometry and bubble distribution tests on the initial batters are useful indicators of the final cake quality.

Development and validation of a HPLC method for the quantification of three flavonoids in a crude extract of Dimorphandra gardneriana

A method for separation and quantification of three flavonoids by reverse-phase high performance liquid chromatography (HPLC) was developed and validated. Flavonoids present in a crude methanolic extract of the inner bark of Dimorphandra gardneriana Tul., Fabaceae, were analyzed. Rutin, isoquercitrin and quercetin were used as calibration standards. The analysis was performed using a Thermo Scientific Hypersil C18 column (250 x 4.0 mm i.d., 5 μm particle size), as stationary phase, with a flow rate of 0.8 mL/min and detection at a wavelength of 356 nm. The proposed method was validated by resolution RE No. 899/2003 of the National Health Surveillance Agency. In this study, an excellent linearity was obtained with r higher than 0.99. Besides, the chromatographic peaks showed good resolution. With other validation data, including precision, specificity, accuracy and robustness, this method demonstrated good reliability and sensitivity, and can be conveniently used for the quantification of rutin, isoquercitrin and quercetin in crude methanolic extract of D. gardneriana pods. Furthermore, there are the advantages of easy sample preparation and short time between each injection.