Industrial potential of Bacaba (Oenocarpus bacaba) in powder: antioxidant activity, spectroscopic and morphological behavior

Orquídea Vasconcelos Dos Santos,Francisco Das Chagas Alves Do Nascimento,Arliane Amaral Viana,Evelyn Lais Santos Vieira,Stephanie Dias Soares,Barbara Elisabeth Teixeira-Costa,Mayara Galvão Martins

doi:10.1590/fst.62820

Abstract

The objective of this research was to analyze the industrial potential of a bacaba powder (Oenocarpus bacaba) obtained by different drying methods, evaluating antioxidant activity, spectroscopic and morphological behavior and addition to the composition of inorganic elements. The content of anthocyanins, flavonoids and carotenoids of each powder were determined as well as the total phenolic compounds. The structure of the granules of the powder were visualized via scanning electron microscopy (SEM) and the elemental composition was attained by the X-ray spectroscopic energy dispersive system (EDS). The data suggest that the freeze-drying method is more efficient in obtaining the bacaba powder material. The increase in temperature applied in the convection drying process caused a reduction in the bioactive compound content and elements with antioxidant activity, it severely damaged the morphology of the plant membrane and influenced the composition of the spectral bands. Thus, this study indicates that the freezer-drying method could be particularly useful for obtaining bacaba powder in off-season periods, and that bacaba itself is a raw material that could be exploited by several industrial segments.

Highlights

The great Amazonian biodiversity has been the focus of vast researches in favor of the development, improvement and design of agrotechnological products
Regarding the antioxidant capacity of bacaba powders, the results indicate both were efficient in sequestering the ABTS radical, with averages of 75.5 and 63.45 μmol Trolox g-1 for LB and CB respectively
Comparative data on the implementation of bacaba pulp drying techniques showed that the freeze-dried powder is a promising material for dietary applications

Summary

Introduction

The great Amazonian biodiversity has been the focus of vast researches in favor of the development, improvement and design of agrotechnological products. Natural products obtained from Amazon plants have potential application in several industrial sectors including pharmaceuticals, chemicals, dermocosmetics, oleochemicals and biofuels. The bacaba fruit has a high content of lipids, reduced content of sugars and proteins, and is a source of bioactive compounds, pigments and natural antioxidants The consumption of this fruit is predominantly in the form of a drink, which is produced and consumed to that of açaí (Euterpe oleracea Mart.), with these fruits competing commercially due to their off-season (Finco et al, 2016; Lauvai et al, 2017; Pinto et al, 2018; Nascimento et al, 2019). Studies have concentrated on the isolation of its energy constituents, lipid content and residual oils using gases in a supercritical state (Pinto et al, 2018; Nascimento et al, 2019)

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