Microstructure, nutrient composition and antioxidant capacity of king palm flour: A new potential source of dietary fibre

被引：21

作者：

de Simas, Karina N. ^{[1
]}

Vieira, Leila do N. ^{[1
]}

Podesta, Rossana ^{[2
]}

Vieira, Manoela A. ^{[1
]}

Rockenbach, Ismael I. ^{[1
]}

Petkowicz, Carmen L. O. ^{[3
]}

Medeiros, Joao de Deus ^{[4
]}

de Francisco, Alicia ^{[1
]}

Amante, Edna R. ^{[1
]}

Amboni, Renata D. M. C. ^{[1
]}

机构：

[1] Univ Fed Santa Catarina, Dept Food Sci & Technol, BR-88034001 Florianopolis, SC, Brazil

[2] Univ Fed Santa Catarina, Dept Chem & Food Engn, BR-88034001 Florianopolis, SC, Brazil

[3] Univ Fed Parana, Dept Biochem & Mol Biol, BR-80060000 Curitiba, Parana, Brazil

[4] Univ Fed Santa Catarina, Dept Bot, BR-88034001 Florianopolis, SC, Brazil

来源：

BIORESOURCE TECHNOLOGY | 2010年 / 101卷 / 14期

关键词：

Archontophoenix alexandrae; Residues; Microstructure; Nutrient composition; Antioxidant activity; CALCIUM-OXALATE; PRODUCTS; FRUIT; ACID; L;

D O I：

10.1016/j.biortech.2010.02.053

中图分类号：

S2 [农业工程];

学科分类号：

0828 ;

摘要：

The objective of this research was to evaluate the chemical composition, microstructure, and antioxidant capacity of king palm flour obtained from residues from organic king palm (Archontophoenix alexandrae) processing. King palm flour exhibited high levels of dietary fibre (70.85%) and total ash (3.27%); low contents of protein (3.51%) and lipid (0.91%). Iron, magnesium, calcium and potassium contents were 7.31, 517.03, 801.33 and 1041.95 mg/100 g, respectively. The high concentration of glucose, xylose and arabinose suggests the presence of some polysaccharides, such as cellulose and hemicelluloses (xyloglucans and arabinoxylans). Methanol and aqueous extracts of king palm flour showed 1.27 and 0.95 mg/g (Gallic Acid Equivalents) of total polyphenols, respectively. Methanol extract yielded the best antioxidant activity in the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-di(3-ethylbenzthiazoline sulphonate) (ABTS.(+)) methods. The micrographs of leaf sheath showed the presence of druses, which are characterized as calcium oxalate deposition, contributing to the calcium content in king palm flour. The presence of primary and secondary cell walls lignified in leaf sheath contributed to high levels of dietary fibre detected in king palm flour. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：5701 / 5707

页数：7

共 51 条

[31] Organic acids influence on DPPH. scavenging by ascorbic acid [J].

Lo Scalzo, Roberto .

FOOD CHEMISTRY, 2008, 107 (01) :40-43

[32]

Mälkki Y, 2001, CEREAL FOOD WORLD, V46, P196

[33]

MAUSETH JD, 2003, TISSUES PRIMARY GROW, P114

[34]

Mechi R., 2005, Ciencia e Tecnologia de Alimentos, V25, P109, DOI 10.1590/S0101-20612005000100018

[35]

Monteiro M. A. M., 2001, Ciencia e Tecnologia de Alimentos, V21, P5, DOI 10.1590/S0101-20612001000100003

[36]

Nelson AL, 2001, CEREAL FOOD WORLD, V46, P93

[37] Antioxidant activity and nutrient composition of selected cereals for food use [J].

Ragaee, S ;

Abdel-Aal, EM ;

Noaman, M .

FOOD CHEMISTRY, 2006, 98 (01) :32-38

[38] Antioxidant activity applying an improved ABTS radical cation decolorization assay [J].

Re, R ;

Pellegrini, N ;

Proteggente, A ;

Pannala, A ;

Yang, M ;

Rice-Evans, C .

FREE RADICAL BIOLOGY AND MEDICINE, 1999, 26 (9-10) :1231-1237

[39]

Ribeiro JH, 1996, REV GLOBO RURAL, V3, P24

[40] Dietary fibre from vegetable products as source of functional ingredients [J].

Rodríguez, R ;

Jiménez, A ;

Fernández-Bolaños, J ;

Guillén, R ;

Heredia, A .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2006, 17 (01) :3-15

← 1 2 3 4 5 6 →