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| Siqueira,Ana Paula Silva; Pacheco,Maria Teresa Bertoldo; Naves,Maria Margareth Veloso. |
| This study aimed to investigate the nutritional quality and bioactive potential of partially defatted baru (Dipteryx alataVog.) almond flour (BAF). The flour’s proximate and mineral compositions, total phenolic, tocopherols and carotenoids contents, antioxidant capacity, trypsin inhibitor and amino acid analyses were performed. An experiment was conducted with 24 male Wistar rats in order to evaluate the flour’s protein quality. BAF has high protein, fiber and mineral contents (iron, zinc, magnesium and copper), and it is a source of calcium. BAF presented relevant amounts of total phenolics (625 mg/100g) and good antioxidant capacity (130 µmol/Trolox eq). Autoclaved BAF showed essential amino acids profile, digestibility and protein quality better than in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Baru seed; Protein; Chemical composition; Amino acids; Antioxidants. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100127 |
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| Siqueira,Ana Paula Silva; Castro,Carlos Frederico de Souza; Silveira,Eduardo Vieira; Lourenço,Marcos Felipe de Castro. |
| ABSTRACT: Vegetable oils are suitable for human consumption as part of a healthy diet and native fruits of the cerrado, such as almond baru, which are natural sources of these oils. This study informed about the quality of baru oil having as a basis for comparison, soybean oil and olive oil, usually consumed in human diet. Analyzes of acid value, peroxide and iodine for the three oils and fatty acid composition for the baru oil were performed according to official standard methodology. Baru oil has the potential to be part of the human consumption, in healthy diets similarly to soybean oil and olive oil. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cerrado; Baru oil; Vegetable oils; Dipteryx alata Vog.. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016001001865 |
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