Banca de DEFESA: FELIPE CARLOS DE MACEDO OLIVEIRA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : FELIPE CARLOS DE MACEDO OLIVEIRA
DATE: 31/03/2023
TIME: 14:00
LOCAL: Sessão pública realizada por videoconferência: https://meet.google.com/hmn-exgx-vau
TITLE:

VALUATION OF SEMIARID SOCIOBIODIVERSITY: PHYSICOCHEMICAL, TECHNOLOGICAL AND FUNCTIONAL EVALUATION OF FLOURS OBTAINED FROM CAJÁ AND UMBU RESIDUES

KEY WORDS:

Agro-food residues; Spondias mombin; Spondias tuberosa; functional applications; technological applications.

PAGES: 67
BIG AREA: Ciências da Saúde
AREA: Nutrição
SUMMARY:

Tropical fruits processing, such as cajá (or yellow mombin) and umbu, generates a large amount of agro-food wastes with potential application in the food industry. Thus, it becomes essential to adopt efficient strategies for its use. In this context, the present study aims to evaluate the physical-chemical, technological and functional characteristics of flours from residues of cajá (Spondias mombin) and umbu (Spondias tuberosa). Initially, the flours from cajá (FSC) and umbu (FSU) residues were submitted to physical-chemical characterization and analysis of the centesimal composition. Then, the flours were evaluated as potential technological applications. Furthermore, from extracts obtained in 70% ethanol, 70% methanol and 70% acetone, the total phenolic compounds and the in vitro antioxidant, antimicrobial and antidiabetic activities were determined. As for the physical-chemical analyses, Total Soluble Solids contents of 4.25 and 4.75 ºBrix were found for FSC and FSU, respectively; pH of 4.36 and 4.48; titratable total acidity of 1.74 and 1.07 g/100g and concentration of reducing sugars of 1.35 and 1.96 g/100g. For color analysis, the results were L*=37.61 and 56.07; a*=2.65 and 0.10; b*=20.11 and 5.62, for FSC and FSU, respectively. As for the results of the centesimal composition, for FSC and FSU, respectively, moisture values of 10.66 and 11.01%, proteins of 7.15% and 6.59%, lipids of 5.64% and 6.09%, insoluble fiber of 68.85% and 70.22%, ash of 3.73% and 3.40%, carbohydrates of 3.97% and 2.69%, and energy value of 95 kcal and 92 kcal. The FTIR suggested the presence of phenolics and dietary fiber. The FSC and FSU samples presented, respectively, the results of water absorption capacity of 0.36 and 0.29 g/g and oil of 0.25 and 0.32 g/g; solubility of 31.12 and 23.40%; swelling power of 2.44 and 2.34 g/g; emulsifying activity of 31.73 and 38.15%; emulsion stability of 95.36 and 96.13%. As for the antioxidant capacity, FSC and FSU presented the highest results in 70% acetone, presenting 50.21 and 31.13 mg EAG/g, respectively; and ABTS radical inhibition values of IC50 = 1.17 mg/mL for FSC and IC50 = 1.35 mg/mL for FSU, and DPPH radical inhibition of IC50 = 1.54 mg/mL for FSC and IC50 = 1.61 mg/ml for FSU. Both of flours showed in vitro antimicrobial activity against Escherichia coli, Burkholderia cepacia and Burkholderia multivorans, but did not inhibit the growth of Staphylococcus aureus and Bacillus subtilis. As for in vitro antidiabetic activity, α-amylase inhibition was 78.80% and 63.27% and amyloglucosidase inhibition was 70.99% and 63.46% for FSC and FSU, respectively. Thus, the results of this work demonstrated added value to flours, the presence of insoluble fibers and desirable in vitro biological activities, indicating the possible technological and functional applications.

COMMITTEE MEMBERS:
Presidente - 3652554 - FRANCISCO CANINDE DE SOUSA JUNIOR
Interna - 1971809 - JULIANA KELLY DA SILVA MAIA
Externo à Instituição - SÉRGIO DANTAS DE OLIVEIRA JÚNIOR - INPA