Profile of bioactive compounds in pequi (Caryocar brasilense Camb.) peel flours.
Food Chem
; 350: 129221, 2021 Jul 15.
Article
in En
| MEDLINE
| ID: mdl-33618096
The bioactive compounds of pequi peel flours were characterized. Flavonoid contents ranged from 19.67 to 87.61 mg/100 g, high in comparison to many vegetables described in the literature. Gallic acid (11.52-418.67 mg/100 g), gallate ethyl (2026.75 - 5205.90 mg/100 g), ellagic acid (509.47 - 1630.66 mg/100 g), lutein (0.17-1.36 mg/100 g), ß-carotene (0.82 - 1.49 mg/100 g), and ß-cryptoxanthin (0.07 - 0.11 mg/100 g) were identified by HPLC, contributing to a greater valorization of the pequi peel flours. Phytochemical tests indicated the presence of hydrolyzable tannins and saponins. The detection of these compounds makes the product commercially attractive, in addition to generating value for an agro-industrial residue. The results obtained in this study confirm the multifunctional potential of pequi peel flour as a functional ingredient.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Flour
/
Malpighiales
Country/Region as subject:
America do sul
/
Brasil
Language:
En
Journal:
Food Chem
Year:
2021
Document type:
Article
Country of publication:
Reino Unido