Abstract
Antioxidants present in many fruit residues can play an essential role in the prevention of diseases. The aim of this study was to determine nutritional and mineral composition, fatty acids profile, anti-nutrients, bioactive compounds, antioxidant activity and technological properties of flour from residues generated by umbu fruit processing. Nutritional composition showed high levels of dietary fiber, especially insoluble fiber (56.67%). The flour can be classified as a good source of calcium, phosphorus and magnesium, and an excellent source of iron, zinc and copper. Palmitic and stearic saturated fatty acids and oleic and linoleic unsaturated fatty acids were identified. No potentially toxic substances were detected. Significant values of ascorbic acid (44.78 mg/100g), carotenoids (463.73 µg/100g) and flavonoids (37.85 mg QE/100g) were found, as well as very high levels of phenolic compounds (20357.26 mg GAE/100g). Strong antioxidant activity was detected in the flour by three methods (ABTS, DPPH and FRAP) demonstrating a linear positive correlation between phenolic content and antioxidant activity. The flour showed high absorption of water, oil, emulsifying capacity and emulsion stability presenting a great potential for use in foods, especially meat, bakery and dairy products. These results indicate promising prospects to full use of umbu as a functional ingredient.
Highlights
Caatinga is an exclusively Brazilian biome that occupies 11% of the national territory
Taking into account the potential of fruit residues, the aim of this study was to obtain flour from residues generated by umbu processing and determine nutritional and mineral composition, fatty acid profile, antinutrients, bioactive compounds, antioxidant activity and technological properties, with the purpose to explore its potential use as a new functional ingredient in food products
The results found here indicate that this product has potential to be used in bakery products, because of fine and uniform particles promote greater flour dispersibility in dough (Bressiani et al 2017)
Summary
Caatinga is an exclusively Brazilian biome that occupies 11% of the national territory. It encompasses the states of Alagoas, Bahia, Ceará, Maranhão, Pernambuco, Paraíba, Rio Grande do Norte, Piauí, Sergipe and northern Minas Gerais. Brazil has low commercialization of native products, even though they are present throughout the national territory, within its diverse ecosystems. According to the study by the National Supply Company (Conab 2019), the failures in this market occur mainly due to the lack of information in the sector, or not very accurate. Many of the native or non-native fruit species are part of the food diversity in several local communities, few scientific studies are available on the nutritional importance, among these the Umbu fruit
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